No Bake Cheesecake

5 from 4 votes
4 Comments

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

Cheesecake on a plate with raspberries and blackberries

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.
graham cracker crust in a pie dish
  • 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.
Cream cheese mixture in a silver bowl
  • In a separate bowl, beat the whipping cream with a hand mixer or stand mixer until stiff peaks form.
whipped cream in a silver bowl
  • 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.
Cheesecake filling in a silver bowl
  • Now, pour the filling into the crust and smooth the top. Chill in the fridge for 24 hours.
Cheesecake in a blue pie dish
  • Serve with fresh berries or a topping of your choice!
Cheesecake with a bite taken out of it

Other Cheesecake Recipes to Try

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

A slice of no bake cheesecake with berries on the side

No Bake Cheesecake

5 from 4 votes
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 mins
Chill Time 1 d
Total Time 1 d 30 mins
Course cake, Dessert
Cuisine American
Servings 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

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 Information

Serving: 1gCalories: 496kcalCarbohydrates: 35gProtein: 5gFat: 38gSaturated Fat: 22gCholesterol: 121mgSodium: 309mgPotassium: 122mgFiber: 1gSugar: 27gVitamin A: 1392IUVitamin C: 1mgCalcium: 88mgIron: 1mg

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About the author

Kelsey Crist

Kelsey lives in Washington with her husband, Alex, and two cats, Diana and Nova. Her happy place is in the kitchen listening to an audiobook and trying new recipes. When she's not in the kitchen you can find her hiking, shopping at Trader Joe's, or playing Animal Crossing. Her favorite food is pasta and Alex loves when she makes Homemade Oreos.

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Comments

  1. 5 stars
    Ah!! I needed an easy cheesecake to make for a friend who was coming home from the hospital and this is the one I made. It turned out SOO good and he loved it, thank you!

  2. 5 stars
    This turned out so good, even though I’ve never made a cheesecake before. Can’t wait to make it again.