I love cheesecake, but when I’m not in the mood to turn on my oven, I also love to make this easy no bake cheesecake instead! I mixed cream cheese, sour cream, and frozen whipped topping to create a lighter-than-air cheesecake filling that I piled onto a buttery graham cracker crust. It really hits the spot when I’m feeling lazy or it’s too hot to bake.
While traditional cheesecake has a much denser and fluffier texture, this easy no bake cheesecake is creamier and softer. I really love to make it in the summertime when I’m craving sweets that aren’t too heavy. Plus, it tastes great frozen, too! Talk about a versatile dessert!
What’s in This Easy No Bake Cheesecake Recipe?
- Graham Cracker Crumbs: Form the base of our crust. Feel free to swap in your favorite crushed cookies, like Oreos, golden Oreos, Biscoff cookies, or digestif biscuits.
- Brown Sugar: Adds a rich sweetness to the crust. You can use granulated sugar instead in a pinch.
- Butter: Binds the crust together to keep it from crumbling apart. I prefer to use unsalted butter, but salted also works.
- Cream Cheese: Forms the base of the cheesecake filling. Use full-fat, brick-style cream cheese for the best results.
- Granulated Sugar: Adds sweetness to the filling.
- Powdered Sugar: Encourages the cheesecake to set more firmly.
- Sour Cream: Adds delicious tanginess to the cheesecake. You can use plain Greek yogurt instead.
- Vanilla Extract: Adds rich vanilla flavor to the cheesecake.
- Lemon Juice: Adds just a touch of acidity to balance the sweetness.
- Whipped Topping: Makes the no bake cheesecake light and fluffy and encourages it to set more firmly.
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How to Store
Store leftover easy no bake cheesecake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month. Enjoy straight from the freezer for a firmer texture or let thaw in the refrigerator.
Tips for Success
- Take the cream cheese out of the fridge an hour before you want to make this to allow it to soften. If it is too cold, you can end up with a lumpy cheesecake.
- If using whole graham crackers, use a food processor or blender to crush them into crumbs.
- Press the crust down firmly and make it as even as possible so that it supports the cheesecake. The easiest way to press the crust into the pan is to use the bottom of a dry measuring cup.
- To get your cheesecake firm, it really needs to set in the refrigerator for at least 4 hours. The longer it has to set, the better. If you skip the chill, the texture of the cheesecake will be more like a mousse.
- To cut your cheesecake cleanly, run a knife under hot water and wipe the blade with a warm, damp cloth in between cuts.
- I like to serve mine with whipped cream and fresh strawberries, but you could also add cherry pie filling, lemon curd, or blueberry pie filling.
Easy No Bake Cheesecake Recipe
Ingredients
For the Crust
- 2 cups graham cracker crumbs 284 grams (from 16 cracker sheets)
- ⅓ cup brown sugar 71 grams
- 8 tablespoons unsalted butter 113 grams, melted (1 stick)
For the Cheesecake Filling
- 24 ounces cream cheese 680 grams, room temperature (3 bricks)
- ½ cup granulated sugar 100 grams
- ¼ cup powdered sugar 28 grams
- ⅓ cup sour cream 76 grams, room temperature
- 2 teaspoons pure vanilla extract 8 grams
- 2 teaspoons freshly squeezed lemon juice 9 grams
- 8 ounces frozen whipped topping 227 grams, thawed (or 1½ cups whipped heavy cream)
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Hand Mixer OR
- Stand Mixer
Instructions
For the Crust
- Mix the graham cracker crumbs and brown sugar together with a fork to break up the brown sugar. Add the melted butter and stir until combined.2 cups graham cracker crumbs, ⅓ cup brown sugar, 8 tablespoons unsalted butter
- Tightly pack the crumbs into a 9-inch springform pan. Use a sturdy measuring cup or glass to press them up the sides and into the crease of the pan.
- Place the pan into the freezer for 15-20 minutes.
For the Cheesecake Filling
- Whip the cream cheese and sugars in a large mixing bowl with a hand or stand mixer until it is light and fluffy. Add the sour cream, vanilla, and lemon juice. Mix until it is perfectly smooth and creamy with no lumps.24 ounces cream cheese, ½ cup granulated sugar, ¼ cup powdered sugar, ⅓ cup sour cream, 2 teaspoons pure vanilla extract, 2 teaspoons freshly squeezed lemon juice
- Add the whipped topping and fold it into the cream cheese mixture until it is completely combined, smooth, and creamy. The cream cheese mixture is quite thick so you’ll need a sturdy spatula and a little elbow grease. Be careful not to overmix or use your mixer for this or it will result in a less firm filling.8 ounces frozen whipped topping
- Pour the filling into the graham cracker crust and evenly spread the filling around. Use an offset spatula or knife to smooth the top.
- Cover the cheesecake tightly with aluminum foil or plastic wrap and refrigerate 12 hours or overnight. The longer you chill it the more set up it will be.
- Run a knife between the outside of the graham cracker crust and the pan to loosen the crust. Remove the sides of the springform pan.
Notes
How to Make Easy No Bake Cheesecake Step-by-Step
Mix the Crust: Mix 2 cups of graham cracker crumbs and ⅓ cup of brown sugar together with a fork to break up the brown sugar. Add 8 tablespoons of melted unsalted butter and stir until combined.
Press the Crust: Tightly pack the crumbs into a 9-inch springform pan. Use a sturdy measuring cup or glass to press them up the sides and into the crease of the pan. Place the pan into the freezer for 15-20 minutes.
Beat the Cream Cheese: Whip 24 ounces (3 bricks) of cream cheese, ½ cup of granulated sugar, and ¼ cup of powdered sugar in a large mixing bowl with a hand or stand mixer until it is light and fluffy. Add ⅓ cup of sour cream, 2 teaspoons of vanilla, and 2 teaspoons of lemon juice. Mix until it is perfectly smooth and creamy with no lumps.
Fold the Whipped Topping Add 8 ounces of thawed frozen whipped topping and fold it into the cream cheese mixture until it is completely combined, smooth, and creamy. The cream cheese mixture is quite thick so you’ll need a sturdy spatula and a little elbow grease. Be careful not to overmix or use your mixer for this or it will result in a less firm filling.
Set the Cheesecake: Pour the filling into the graham cracker crust and evenly spread the filling around. Use an offset spatula or knife to smooth the top. Cover the cheesecake tightly with aluminum foil or plastic wrap and refrigerate 12 hours or overnight. The longer you chill it the more set up it will be. Run a knife between the outside of the graham cracker crust and the pan to loosen the crust. Remove the sides of the springform pan.
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