This No-Bake Cheesecake is a dreamy dessert that combines creamy richness with a buttery, crumbly crust in every bite. With just 30 minutes of prep and no oven required, it’s perfect for busy days or last-minute gatherings. The velvety filling, made with smooth cream cheese and a hint of vanilla, melts on your tongue, while the graham cracker base adds a satisfying crunch. Chilling for 4 hours lets the flavors meld into a dessert that’s both indulgent and refreshing.
Each slice is a balance of sweet and tangy, topped with your favorite fruit or drizzle for a personalized touch. Light yet decadent, this cheesecake is a crowd-pleaser that’s as easy to make as it is delicious. Whether you’re a beginner or a seasoned baker, this recipe guarantees a dessert that’s sure to impress. Serve it chilled, and watch it disappear in moments!
Ingredients for No-Bake Cheesecake
- 1 9″ or 10″ graham cracker crust (prepared in a springform pan; see linked recipe for details)
- 16 oz (450 g) cream cheese (softened to room temperature; use brick-style, not spreadable)
- 1 cup (150 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- ⅓ cup (75 g) sour cream
- 1 ½ cups (355 ml) heavy cream
- Additional whipped cream (optional, for topping)
Step-by-Step Instructions
- Prepare the cream cheese: Place the softened cream cheese in a large bowl. Using an electric mixer, beat until smooth and creamy.
- Add powdered sugar: Stir in the powdered sugar until fully combined.
- Mix in flavorings: Add the vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl to ensure even mixing.
- Incorporate sour cream: Stir in the sour cream until the mixture is well combined.
- Whip the heavy cream: Pour the heavy cream into a separate medium-sized bowl (preferably chilled). Using an electric mixer, whisk on high speed until stiff peaks form.
- Combine mixtures: Gently fold the whipped cream into the cream cheese mixture until smooth and fully combined.
- Assemble the cheesecake: Spread the cheesecake mixture evenly over the prepared graham cracker crust.
- Chill: Cover and refrigerate for at least 4 hours or overnight to set.
- Serve: Before serving, top with additional whipped cream if desired. Slice and enjoy!
Topping Ideas to Elevate Your Cheesecake
Take your no-bake cheesecake to the next level with creative toppings! Fresh berries like strawberries, blueberries, or raspberries add a burst of color and flavor. For a decadent twist, drizzle with chocolate or caramel sauce. If you’re feeling adventurous, sprinkle crushed cookies, toasted nuts, or a dusting of cocoa powder for extra texture and richness.
Perfect Pairings: Serving Suggestions
This cheesecake pairs beautifully with a cup of coffee or tea for a delightful dessert experience. For a summer treat, serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream. If you’re hosting a party, cut it into smaller slices and arrange them on a platter with fresh fruit for an elegant presentation.
Storage Tips for Freshness
Store your cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving. Avoid leaving it at room temperature for more than 2 hours to maintain its creamy texture.
Quick Variations to Mix It Up
Experiment with different flavors by swapping out the lemon juice for lime or orange juice. Add a swirl of fruit puree or melted chocolate to the filling before chilling. For a seasonal twist, incorporate pumpkin puree and warm spices like cinnamon and nutmeg for a fall-inspired version.
Time-Saving Hacks for Busy Bakers
To save time, use a store-bought graham cracker crust instead of making your own. Soften cream cheese quickly by microwaving it in 10-second intervals. Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream to speed up the process.
No-Bake Cheesecake Recipe
Ingredients
- 1 9″ or 10″ graham cracker crust prepared in springform pan (please click link for graham cracker crust recipe)
- 16 oz cream cheese softened to room temperature (use brick-style cream cheese, not the spreadable kind sold in tubs)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- ⅓ cup sour cream
- 1 ½ cup heavy cream
- Additional whipped cream for topping, optional
Instructions
- Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy.
- Add powdered sugar and stir until combined.
- Stir in vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl.
- Add sour cream and stir well.
- Pour heavy cream into a separate, medium-sized bowl (preferably a chilled metal bowl). Whisk on high speed (preferably using an electric mixer) until stiff peaks are achieved.
- Fold your whipped cream into cream cheese mixture until smooth and well-combined.
- Spread cheesecake mixture evenly over prepared graham cracker crust.
- Cover and refrigerate at least 4 hours or overnight.
- Top with additional whipped cream before cutting and serving, if desired.