No Bake Cheesecake Recipe

5 from 5 votes

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

Prep Time30

Chill Time1

Total Time1 30

Course: cake, Dessert

Cuisine: American

Keyword: Cheesecake, Dessert, No Bake Dessert

Servings:

Calories: 496kcal

Author: Kelsey Crist

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.

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.

For best results with this recipe:

Use full-fat cream cheese.
Let the cheesecake set for the entire 24 hours so it can be fully set.
Use a 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.