This post may contain affiliate links. See our disclosure policy.
No Bake Cheesecake is such an easy and yummy summer dessert. It is so rich and creamy – I know you’ll love it!
Featured with this recipe
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!
Ingredients in No Bake Cheesecake
For the crust:
- Graham crackers
- Sugar
- Butter
For the cheesecake filling:
- Cream cheese
- Powdered sugar
- Sugar
- Sour cream
- Lemon juice
- Vanilla extract
- Heavy whipping cream
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!
Questions
There is a difference between no bake cheesecake and baked cheesecake, and it is in the texture. No bake cheesecake has a lighter, creamier texture. A baked cheesecake has a more dense, rich, and smooth texture.
We recommend chilling the cheesecake in the fridge for 24 hours before serving. This gives the cheesecake plenty of time to set before serving.
You can be creative with toppings that enhance the flavors and taste of this no bake cheesecake. Try fresh fruit toppings like strawberry, blueberry, raspberry, and blackberry topping. If fresh fruit isn’t available, pie fillings work great too. We like to use cherry pie filling on this cheesecake. Chocolate and caramel sauce are always delicious as well!
Read Next:33+ Easy Dessert Ideas
More Cheesecake Recipes to Try
If you love cheesecake as much as we do, try some of our other favorite cheesecake recipes!
How to Make No Bake Cheesecake
No Bake Cheesecake
Equipment
- Blender
- Food Processor
- Electric Mixer
- Mixing Bowls
- Rolling Pin
Ingredients
For the Graham Cracker Crust
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 9-inch 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.
- 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.
Notes
- Use full-fat cream cheese.
- Let the cheesecake set for the entire 24 hours so it can fully set.
- Use wet knife for a cleaner cut when slicing.
- Add toppings to the plated, sliced cheesecake. It’s easier to top each individual piece with the toppings instead of adding them to the whole cheesecake.
Nutrition Information
Did you try this recipe?
Share It on Instagram!
Mention @favoritefamilyrecipes or tag #favoritefamilyrecipes!
One of my favorite recipes! So smooth and creamy, nom nom nom.
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!
This turned out so good, even though I’ve never made a cheesecake before. Can’t wait to make it again.
I love no bake recipes! This turned out great, everyone loved it!