No Bake Cheesecake Recipe

5 from 2 votes

Smooth, creamy, and lightly sweet No Bake Cheesecake with a classic graham cracker crust is a dreamy cheesecake that sets up beautifully in the refrigerator.

Prep Time20

Cook Time0

Chill Time4

Total Time4 20

Course: cake, Dessert

Cuisine: American

Servings: slices

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
9-inch Springform Pan
Hand Mixer

Ingredients

For the Crust

2 cups crushed graham crackers 284 grams (from 18 cracker sheets)
⅓ cup granulated sugar 66 grams
1 cup unsalted butter 226 grams, melted (2 sticks)

For the Cheesecake Filling

24 ounces cream cheese 680 grams, room temperature (3 bricks)
1 cup heavy cream 227 grams, room temperature
¼ cup sour cream 57 grams, room temperature (or plain full-fat Greek yogurt)
1 teaspoon pure vanilla extract 4 grams
1 cup powdered sugar 113 grams

Instructions

In a medium bowl, combine the crushed graham crackers, sugar, and melted butter.
2 cups crushed graham crackers, ⅓ cup granulated sugar, 1 cup unsalted butter
Transfer the mixture to a springform or pie pan and use a spatula or your fingers to press it into the bottom and onto the sides of the pan in an even layer.
Place in the refrigerator while you prepare the filling.
In a large bowl, using a hand mixer, beat the cream cheese until smooth.
24 ounces cream cheese
Add in the heavy cream, sour cream, and vanilla extract and continue beating until smooth.
1 cup heavy cream, ¼ cup sour cream, 1 teaspoon pure vanilla extract
Add in the powdered sugar and beat until fully incorporated.
1 cup powdered sugar
Transfer the filling to the crust and use a spatula to spread it out.
Refrigerate for at least 4 hours or overnight.
Top with strawberry sauce if desired.

Notes

You can use teddy grahams, vanilla wafers, Oreos, or Biscoff cookies instead of graham crackers.
Plain Greek yogurt may be used instead of sour cream. This will change the flavor slightly.
If using whole graham crackers, use a food processor or blender to crush them into crumbs.
Press the crust down firmly and make it as even as possible so that it supports the cheesecake.
The easiest way to press the crust into the pan is to use the bottom of a dry measuring cup.
Take the cream cheese out of the fridge an hour before you want to make this to allow it to soften. If it is too cold, you can end up with a lumpy cheesecake.
To cut your cheesecake cleanly, run a knife under hot water and wipe the blade with a warm, damp cloth in between cuts.

Storage: Store no bake cheesecake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.

Nutrition