Description

This easy no bake cheesecake features a buttery graham cracker crust and a silky smooth, creamy filling that requires no oven. Made with cream cheese, whipped cream, and just a touch of tang from sour cream, it’s the perfect make-ahead dessert that’s actually easier and more foolproof than traditional baked cheesecake. Top with fresh berries, fruit sauce, or chocolate for endless variations.

Ingredients

Scale

For the Graham Cracker Crust:

1½ cups (150g) graham cracker crumbs (about 10–12 full crackers)
¼ cup (50g) granulated sugar
6 tablespoons (85g) unsalted butter, melted
Pinch of salt

For the Cheesecake Filling:

16 oz (2 packages/450g) cream cheese, at room temperature
¾ cup (90g) powdered sugar
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
1 cup (240ml) heavy whipping cream, cold
½ cup (120g) sour cream, at room temperature

Optional Toppings:

Fresh berries, fruit compote, chocolate ganache, or caramel sauce

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Instructions

Prepare the pan: Line the bottom of a 9-inch springform pan with parchment paper for easiest removal. Lightly spray or grease the sides.
Make the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt. Mix with a fork until the mixture resembles wet sand and holds together when pressed. Pour into the prepared springform pan and press firmly into the bottom and slightly up the sides (about ½ inch). Use the bottom of a measuring cup or glass to pack it down tightly. Refrigerate while you make the filling.
Beat the cream cheese: In a large bowl using an electric mixer, beat the room temperature cream cheese on medium speed for 2-3 minutes until completely smooth and fluffy with no lumps remaining. Scrape down the bowl frequently.
Add sugar and flavorings: Add the powdered sugar, vanilla extract, and lemon juice to the cream cheese. Beat on medium speed until smooth and well combined, about 1-2 minutes. Add the sour cream and beat just until incorporated. Set aside.
Whip the cream: In a separate clean bowl with clean beaters, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3-4 minutes. The cream should hold its shape when you lift the beaters—don’t overbeat or it will become grainy.
Fold together: Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture in three additions. Use gentle folding motions (cutting down through the center, sweeping across the bottom, and bringing up the sides) to maintain the airiness. Fold just until no white streaks remain and the mixture is uniform.
Assemble: Pour the filling into the prepared crust, spreading evenly with a spatula. Gently tap the pan on the counter a few times to release air bubbles. Smooth the top with an offset spatula or the back of a spoon.
Chill: Cover the cheesecake with plastic wrap (don’t let it touch the surface—tent it slightly or spray the plastic wrap with cooking spray first). Refrigerate for at least 4 hours, but preferably overnight (6-8 hours) for the best texture and cleanest slicing.
Serve: When ready to serve, run a thin knife around the edge of the pan, then carefully release and remove the springform ring. Transfer to a serving plate using the parchment paper base. Slice with a sharp knife, wiping clean between each cut. Top individual slices with your choice of toppings.

Notes

Room temperature cream cheese is crucial—cold cream cheese creates lumps that are impossible to smooth out.
Don’t skip the chilling time—the cheesecake needs at least 4 hours to set properly.
For the cleanest slices, dip your knife in hot water and wipe it clean between each cut.
This cheesecake actually tastes better after 24 hours in the refrigerator as the flavors meld together.
If you don’t have a springform pan, you can make this in a 9-inch pie dish, though removal won’t be as clean.
The filling should be thick but pourable when you add it to the crust—if it seems too thick, you’ve overbeaten the whipped cream.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 385
Sugar: 20g
Sodium: 240mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 0g
Protein: 5g
Cholesterol: 95mg