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No-Bake Cheesecake

A silky, creamy No-Bake Cheesecake with a buttery crust and a refreshing lemon flavor, perfect for any occasion.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 1/3 cup packed light or dark brown sugar
  • 1/2 cup unsalted butter, melted
  • 1 and 1/4 cups heavy cream, whipped to stiff peaks
  • 24 ounces full-fat brick cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 Tablespoons confectioners’ sugar
  • 1/4 cup sour cream
  • 2 teaspoons lemon juice
  • 1 teaspoon pure vanilla extract

Instructions

  1. Make the crust: In a bowl, combine the graham cracker crumbs, brown sugar, and melted butter until the mixture holds together when pressed. Press the crumbs firmly and evenly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan. Freeze for 10 to 20 minutes to set.
  2. Whip the cream: Pour the heavy cream into a chilled bowl and whip until stiff peaks form. Set aside in the refrigerator while you prepare the filling.
  3. Beat the cream cheese: In another bowl, beat the softened cream cheese and granulated sugar until smooth and free of lumps. Scrape the bowl as needed to get an even texture.
  4. Add flavorings: Mix in the confectioners’ sugar, sour cream, lemon juice, and vanilla extract until the mixture is combined and silky. Taste and adjust the lemon if you prefer a touch more brightness.
  5. Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture in two additions until no white streaks remain.
  6. Assemble: Pour the filling into the chilled crust and smooth the top with an offset spatula or the back of a spoon.
  7. Chill: Cover the pan and refrigerate for at least 360 minutes, or overnight for best results.
  8. Serve: Remove the cheesecake from the springform pan, slice with a sharp knife, and serve with your desired toppings.

Notes

Soften cream cheese to room temperature for easier mixing. Cover and refrigerate for up to 4 days.

Nutrition

Keywords: no-bake cheesecake, creamy dessert, easy cheesecake