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No-Bake Cheesecake

Course Dessert
Cuisine American
Keyword cream cheese, graham cracker crust, no-bake cheesecake

Ingredients

CRUST

  • 2 ½ cups graham cracker crumbs
  • 1/3 cup sugar
  • ¾ 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.