Easy No Bake Cheesecake Recipe

Course: cheesecake, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 0

Freeze/Chill Time: 12 15

Total Time: 12 35

Servings: slices

Calories: 536kcal

Author: Becky Hardin

This easy no-bake cheesecake combines the tang of sour cream with a smooth, fluffy cream cheese filling. This simple icebox recipe is the perfect fuss-free dessert for any occasion!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
9-inch Springform Pan
Hand Mixer or Stand Mixer

Ingredients

For the Crust:

2 cups graham cracker crumbs (from 16 cracker sheets)
⅓ cup brown sugar
8 tablespoons unsalted butter melted (1 stick)

For the Cheesecake Filling:

24 ounces cream cheese room temperature (3 bricks)*
½ cup granulated sugar
¼ cup powdered sugar
⅓ cup sour cream room temperature
2 teaspoons pure vanilla extract
2 teaspoons freshly squeezed lemon juice
8 ounces frozen whipped topping thawed**

Instructions

For the Crust

Mix the graham cracker crumbs and brown sugar together with a fork. 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 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 gently fold it into the cream cheese mixture until it is completely combined, smooth, and creamy.
8 ounces frozen whipped topping
Pour the filling into the graham cracker crust and spread it evenly. 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

*Use full-fat, brick-style cream cheese. The lighter, spreadable kind in the tubs won't provide enough structure.

**Can substitute with 1½ cups of whipped heavy cream.

Tips:

Take the cream cheese out of the fridge 1 hour ahead to allow it to soften. This prevents lumps.
If using whole graham crackers, use a food processor, blender, or a zip-top bag and a rolling pin to crush them into crumbs.
Press the crust down firmly and make it as even as possible so that it supports the cheesecake.
For an even sturdier crust, you can bake it at 350°F for 8-10 minutes. Just let it cool completely before adding the filling.
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.
To get your cheesecake firm, it really needs to set in the refrigerator for at least 12 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 compote.

Storage: Store no bake cheesecake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.

Nutrition