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Creamy No Bake Cheesecake Made Easy for Your Next Treat

Enjoy a cool, creamy no bake cheesecake perfect for lazy summer afternoons and gatherings.
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Prep Time 30 minutes
Chilling Time 6 hours
Total Time 6 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Alternative: Digestive biscuit crumbs can also be used.
  • 4 tablespoons Unsalted Butter Regular butter can be substituted, but may add saltiness.
  • 2 tablespoons Granulated Sugar No substitutions necessary for best results.
For the Filling
  • 16 ounces Full-Fat Cream Cheese Alternative: Low-fat cream cheese may be used, but may affect firmness.
  • 1/2 cup Powdered Sugar Avoid using granulated sugar as it won’t dissolve properly.
  • 1 teaspoon Vanilla Extract Homemade vanilla extract or vanilla paste can work as alternatives.
  • 2 tablespoons Lemon Juice Substitution: Lime juice can be used for a different flavor profile.
  • 1/2 cup Sour Cream Alternative: Greek yogurt can be used for a similar effect.
  • 1 cup Heavy Whipping Cream All-purpose cream will not whip properly; must be heavy cream.
For Topping
  • 1 cup Fresh Berries/Topping of Choice Variations: Other toppings like chocolate, caramel, or nuts can be used.

Equipment

  • 9-inch springform pan
  • mixing bowls
  • Electric mixer
  • spatula

Method
 

Step‑by‑Step Instructions for Easy No Bake Cheesecake
  1. In a medium mixing bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar until the mixture resembles wet sand. Press evenly into the bottom of a 9-inch springform pan. Chill for at least 30 minutes to set.
  2. In a large mixing bowl, beat the softened cream cheese until creamy and smooth, about 2-3 minutes. Gradually add powdered sugar, vanilla extract, lemon juice, and sour cream, mixing until well combined and fluffy.
  3. In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form, about 3-5 minutes. Be careful not to overwhip.
  4. Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined and fluffy.
  5. Spoon the creamy filling onto the chilled graham cracker crust, smoothing the top with a spatula. Tap the springform pan gently to remove air pockets.
  6. Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 6 hours, preferably overnight.
  7. Once chilled, run a knife around the edge of the springform pan to loosen the cheesecake. Remove the pan and top with fresh berries or toppings before serving.

Notes

Refrigerate covered for up to 4 days. Freeze without toppings for up to 2 months. Thaw in the fridge before serving.