No Bake Cheesecake
This easy No-Bake Cheesecake Recipe is rich, creamy, smooth, and incredibly simple to make with a buttery graham cracker crust and a fluffy cream cheese filling made from scratch. Using fresh whipped cream instead of frozen whipped topping creates a lighter texture while still producing beautiful slices after chilling overnight.
Ingredients
For The Crust
- 2 cups graham cracker crumbs
- ¼ cup light brown sugar
- pinch of salt
- ½ tsp vanilla extract
- ½ cup unsalted butter melted
For The Cheesecake Filling
- 24 oz full-fat cream cheese softened (3 blocks)
- 1 cup powdered sugar
- ¾ cup full-fat sour cream or Greek yogurt
- 2 tsp pure vanilla extract
- 2 tsp lemon juice
- pinch of salt
- 1½ cup cold heavy whipping cream
Instructions
- Lightly grease a 9-inch springform pan.
- Mix the graham cracker crumbs, brown sugar, sea salt, vanilla, and melted butter until evenly combined.
- Firmly press the mixture into the bottom and slightly up the sides of the pan using the bottom of a measuring cup. Refrigerate while preparing the filling.
- Beat the softened cream cheese until smooth and fluffy, about 2–3 minutes.
- Add the powdered sugar, sour cream, vanilla, lemon juice, and sea salt. Mix until silky smooth, scraping the bowl several times.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form.
- Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until fully incorporated. Do not overmix.
- Spread the filling evenly over the chilled crust. Smooth the top with an offset spatula.
- Cover and refrigerate for at least 8 hours or overnight.
- Release the springform pan, decorate with your favorite toppings, slice, and enjoy!
Notes
Nutrition Information
Per Serving (1 of 12 slices)- Calories: 468
- Total Fat: 35g
- Saturated Fat: 21g
- Cholesterol: 109mg
- Sodium: 296mg
- Carbohydrates: 32g
- Fiber: 1g
- Sugars: 22g
- Protein: 6g
- Calcium: 9% DV
- Iron: 5% DV
- Potassium: 142mg