No Bake Cheesecake

No Bake Cheesecake is such an easy and yummy summer dessert. It is so rich and creamy – I know you’ll love it! 

No Bake Cheesecake

I don’t know about you, but when the temperatures start rising, I hate turning on my oven. It heats up the whole house! That is why I love this cheesecake recipe. You get a rich, creamy, tangy cheesecake and you don’t even touch the oven. I like to serve this cheesecake with fresh berries on top, but it would also be delicious with chocolate or caramel sauce. Let us know in the comments if your family has any fun cheesecake topping ideas that we should try!

Step-by-Step Instructions

• Start by making your crust. Place your graham crackers in a blender or food processor and blend until you have very fine crumbs with no larger pieces. You can also place the crackers in an airtight bag and use your hands or a rolling pin to crush them.
• Then, combine graham cracker crumbs, sugar, and melted butter. Stir until combined. Press into the bottom of a springform pan or pie plate. Place in the freezer until you are ready to fill it.

• Now, for the filling. In a large bowl, mix the cream cheese with a hand mixer or stand mixer until it is light and fluffy.  This is more easily achieved if your cream cheese is softened to room temperature. Add powdered sugar and granulated sugar. Mix until combined. Add sour cream, vanilla extract, and lemon juice. Mix until combined, making sure to scrape the bottom of the bowl.

• In a separate bowl, beat the whipping cream with a hand mixer or stand mixer until stiff peaks form.

• Gently fold the whipped cream mixture into the cream cheese mixture. DO NOT MIX WITH MIXER. You want to keep as much air in the whipped cream as possible. Use a spatula and scrape the bottom and edges until the mixture is combined.

• Now, pour the filling into the crust and smooth the top. Chill in the fridge for 24 hours.

• Serve with fresh berries or a topping of your choice!

Other Cheesecake Recipes to Try

If you love cheesecake as much as we do, try some of our other favorite cheesecake recipes!

• Sopapilla Cheesecake Bars
• Coconut Lime Cheesecake Bars
• Cheesecake with Raspberry Sauce
• Pumpkin Cheesecake
• Mini Cherry Cheesecakes
• Caramel Apple Cheesecake Bars
• White Chocolate Cheesecake with Caramel and Macadamia Nuts

How to Make No Bake Cheesecake

No Bake Cheesecake

5 from 4 votes

Print Pin Rate

No Bake Cheesecake is such an easy and yummy summer dessert. It is so rich and creamy - I know you'll love it! 

Prep Time: 30 minutes

Chill Time: 1 day

Total: 1 day 30 minutes

Serves: 10

Ingredients

For the Graham Cracker Crust

• 9 graham cracker sheets about one package
• 1/3 cup sugar
• 6 tablespoons butter melted

For the Filling

• 16 ounces cream cheese softened to room temp
• 1/2 cup powdered sugar
• 1/2 cup granulated sugar
• 1/3 cup sour cream
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream
• toppings if desired

Instructions

For the Crust

• Place your graham crackers in a blender or food processor and blend until you have very fine crumbs with no larger pieces. You can also place the crackers in an airtight bag and use your hands or a rolling pin to crush them.
• Then, combine graham cracker crumbs, sugar, and melted butter. Stir until combined. Press into the bottom of a springform pan or pie plate. Place in the freezer until you are ready to fill it.

For the Filling

• In a large bowl, mix the cream cheese with a hand mixer or stand mixer until it is light and fluffy.  This is more easily achieved if your cream cheese is softened to room temperature.
• Add powdered sugar and granulated sugar. Mix until combined. Add sour cream, vanilla extract, and lemon juice. Mix until combined, making sure to scrape the bottom of the bowl.
• In a separate bowl, beat the whipping cream with a hand mixer or stand mixer until stiff peaks form.
• Gently fold the whipped cream mixture into the cream cheese mixture. DO NOT MIX WITH MIXER. You want to keep as much air in the whipped cream as possible. Use a spatula and scrape the bottom and edges until the mixture is combined.
• Now, pour the filling into the crust and smooth the top. Chill in the fridge for 24 hours.
• Serve with fresh berries or a topping of your choice.

Nutrition

Serving: 1g | Calories: 496kcal | Carbohydrates: 35g | Protein: 5g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 121mg | Sodium: 309mg | Potassium: 122mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1392IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg

Course: Dessert, cake

Cuisine: American

Dessert, No Bake Dessert, Cheesecake

Recipe by: Favorite Family Recipes

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