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You are here: Home / Recipes / Desserts / Amazing No Bake Cheesecake

Amazing No Bake Cheesecake

Yum

March 20, 2019 by Jodi + 11 Comments

This is the most delectable, perfect No-Bake Cheesecake ever. It’s creamy, rich, silky smooth and so simple to make. You’re going to fall in love.

I live in a household of cheesecake lovers and this Amazing No Bake Cheesecake has won us all over.

Our summer vacations to Newport Beach always included a one-time nightly run to Cheesecake Factory for some slices of cheesecake. Next to our daily donuts from Seaside Donuts, those slices of cheesecake were the highlights of our vacation eating. Now that Cheesecake Factor is finally in Utah, it’s not such a novelty anymore, so we just eat more donuts (lol).

I love making cheesecakes. I have several on my site that I love, like this White Chocolate Toffee Bar Cheesecake, or this White Chocolate Raspberry Cheesecake are a couple of my favorites. They’re simple to make, but do take a while to bake and then they need a lot of chill time.

this …

For a while now, I’ve searching for the perfect, no-bake cheesecake recipe. I found several different recipes that I played around with, mixed and matched and came up with this amazing no-bake cheesecake.

It’s pretty much perfect if you ask me and has completely won me over. You’re going to love it for so many reasons. It’s simple to make, it tastes amazing, and with the hot summer months just ahead, you don’t even have to turn on your oven.

It’s not too sweet, not too rich and has the perfect crust to cheesecake ratio.When it comes to serving this cheesecake, the sky is the limit.  You can top it with fresh berries, or any flavor pie filling, drizzle it with chocolate or caramel, etc. It’s your call here.

You’re going to love this!

TIPS FOR MAKING THIS NO BAKE CHEESECAKE:

  • It’s really important that your cream cheese is at room temperature. It will mix up much smoother and you won’t end up with lumps.
  • Use powdered sugar in the whipped cream for the filling. Nine times out of 10, I will use granulated sugar when I whip cream, but for this you need to use powdered sugar. It stabilizes the whipping cream which will help stabilize the cheesecake.
  • Make sure to use heavy whipping cream. It whips up thicker than regular whipping cream which helps the cheesecake filling hold together. Also, make sure you fold the whipped cream into the cheesecake filling gently so you don’t deflate the air.
  • Make sure you refrigerate the cheesecake for at least 6 to 7 hours before serving, but overnight is best.
  • This is best if eaten within 5 days. Keep it covered in the fridge.
  • You can freeze this cheesecake once it has set up in the fridge. I would freeze it without any toppings on it. Wrap the whole pan in a layer of plastic wrap and then a layer of foil. Thaw in the refrigerator.
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No-Bake Cheesecake


★★★★★

5 from 1 review

  • Total Time: 26 minute
  • Yield: 12 to 15 servings 1x
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Description

This is the most delectable, perfect No-Bake Cheesecake ever. It’s creamy, rich, silky smooth and so simple to make. You’re going to fall in love.


Ingredients

Units Scale

CRUST:

  • 2 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 3/4 cup butter, melted

CHEESECAKE FILLING:

  • 16 oz cream cheese, room temperature (don’t use light or fat free)
  • 2/3 cup sugar
  • 1/3 cup sour cream
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons vanilla
  • 1 1/4 cups heavy whipping cream, cold
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla

WHIPPED CREAM TOPPING:

  • 1 cup heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Graham Cracker Crust:

  1. In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix until combined and press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the freezer to chill.

Cheesecake Filling:

  1. In the bowl of an electric mixer, beat the cream cheese and sugar together until well combined and smooth.
  2. Add the sour cream and mix until well combined and smooth. Add the lemon juice and vanilla, mix well. Set mixture aside.
  3. In a large bowl add heavy whipping cream, powdered sugar and vanilla. Whip on high speed until stiff peaks form.
  4. Carefully fold the whipped cream into the cream cheese mixture until well combined. Add the filling to the chilled crust and spread into an even layer. Refrigerate cheesecake until firm, 6 to 7 hours or overnight.

Topping:

  1. In a large bowl, add the whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form. Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with your favorite toppings.
  • Prep Time: 20 minutes
  • Cook Time: 6+ hours of chill time
  • Category: Dessert
  • Cuisine: American

Did you make this recipe?

Follow  @jodi_lud_5boysbaker on Instagram and show me the recipes you’re making from my blog using the hashtag #5boysbaker .  I love seeing all the deliciousness you’re making.

Filed Under: Cheesecakes, Christmas Desserts & Treats, Desserts Tagged With: cheesecake, cream cheese, dessert, graham cracker crust, No-bake cheesecake, whipping cream

Comments

  1. Christine Tyrell says

    April 24, 2019 at 4:39 pm

    It was a hit for the bridal luncheon! So good! And easy!

    Reply
    • Jodi says

      April 24, 2019 at 7:15 pm

      Yay! I’m so glad it turned out for you Christine.

      Reply
  2. Ann says

    June 29, 2019 at 2:31 pm

    Hi. Could I leave out the sugar in the cream cheese mixture at all. Would it be sweet enough with the whipping cream added.

    Reply
    • Jodi says

      June 30, 2019 at 7:44 pm

      Hi Ann! I’m not sure how this would be leaving the sugar out of the cream cheese mixture. It’s not an overly sweet cheesecake, so I don’t know how good it would be without the sugar. I’m sorry I can’t give you a definite yes or no, but if you give it a try, let me know what you think.

      Reply
  3. Mariah says

    November 9, 2021 at 7:47 am

    Hi why does it say 1 tsp vanilla the. 2 teaspoons of vanilla in the recipe section for the filling? Am I supposed to use 3 total in the filling?

    Reply
    • Mariah says

      November 9, 2021 at 7:49 am

      Also can I put it in a regular pan if I don’t have a spring form

      Reply
      • Jodi says

        November 9, 2021 at 10:10 am

        I’ve never made this in any other kind of pan. If you have a deep dish round cake pan that could work and possibly a 9×13 pan would work, it will just not be as thick and will end up being more like cheesecake bars/squares.

        Reply
    • Jodi says

      November 9, 2021 at 10:07 am

      Hi Mariah! You’re putting 2 teaspoons in the mixing bowl with the cream cheese and beating that together. Then in the bowl you whip the whipping cream in, you add 1 teaspoon vanilla, just like the directions say.

      Reply
  4. Gracy says

    December 17, 2022 at 9:16 am

    Hi will the whip cream piped be done the next day or will it hold up overnight with the powder sugar to stabilize it?

    Reply
    • Jodi says

      December 20, 2022 at 4:43 pm

      You really can do it either way. If you’re making the cheesecake a day in advance thenI would maybe hold off on piping the whipped cream on top the day you serve it, but it would still be fine if piped on the day you make the cheesecake.

      Reply
  5. Diana says

    June 18, 2023 at 11:08 pm

    Made it for Fathers Day bbq. BIG hit. I made it with gluten free graham crackers (for my gluten free BFF) and no one knew the difference. I told everyone that it was a new recipe I was trying and they all gave me “the look”. But after eating it everyone said I should definitely make it again. Thanks for the recipe!!!

    ★★★★★

    Reply

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Hi! I'm Jodi, welcome to 5 Boys Baker where I share my love of chocolate & sweets and everything in between.

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