No-Bake Cheesecake Recipe

Sophie Allen

Are you ready to experience the most perfect and easy no-bake cheesecake ever? It's lightly sweet, perfectly refreshing, and a true crowd-pleaser.

What Makes No-Bake Cheesecake So Special?

The graham cracker crust and cheesecake filling never see the inside of the oven

The graham cracker crust and cheesecake filling never see the inside of the oven

Ingredients: Graham Cracker Crust – 2 cups (240g) graham cracker crumbs – 1/3 cup (67g) packed light or dark brown sugar – 1/2 cup (8 Tbsp; 113g) unsalted butter, melted

Ingredients: Cheesecake Filling – 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream – 24 ounces (678g) full-fat brick cream cheese, softened to room temperature – 1/2 cup (100g) granulated sugar

Ingredients: - 2 Tablespoons (15g) confectioners’ sugar – 1/4 cup (60g) sour cream, at room temperature – 2 teaspoons lemon juice – 1 teaspoon pure vanilla extract

Make the Crust: Stir the graham cracker crust ingredients together. .


Pour into a 9-inch springform pan or 10-inch springform pan and pack in very tightly. Freeze for 10–20 minutes as you prepare the filling


Make the Filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks


Set aside. Beat the cream cheese and granulated sugar together until smooth. 


Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract.


Assemble the Cheesecake: Remove crust from the freezer and spread filling into the crust. Use an offset spatula to smooth down the top.


Chill: Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days.


Serve: Use a knife to loosen the chilled cheesecake from the rim of the springform pan


then remove the rim. Using a clean sharp knife, cut into slices for serving. Serve with desired toppings.


With its smooth, creamy texture and buttery graham cracker crust, it's sure to be a hit with your family and friends. So why wait?