Cozy No-Bake Cheesecake Recipe

When the weather warms up, the last thing I want to do is turn on a hot oven to bake a dessert. I crave something cool and creamy, which is exactly why this No-Bake Cheesecake has become a staple in my kitchen.

You get that classic tangy flavor and rich texture without the fuss of a water bath or the risk of cracks. It is genuinely foolproof and sets perfectly every single time.

The Secret to Perfect No-Bake Cheesecake

This recipe ditches the complicated gelatin and condensed milk found in many other versions. I rely on whipped heavy cream to create a structure that is sturdy enough to slice beautifully.

You will appreciate how the sour cream adds that authentic tang just like a traditional New York style slice. It balances the sweetness of the powdered sugar for a flavor profile that tastes sophisticated yet simple.

The preparation takes less than thirty minutes before you pop it in the fridge to chill. I love making this ahead of time for parties because it tastes even better after setting overnight.

If you enjoyed this creamy treat, you should definitely try my Irresistible Chocolate Dipped Oranges Recipe for a lighter option. For another citrusy delight, the Ultimate Pink Grapefruit Slices Recipe is absolutely refreshing and simple to prepare.

What Goes Into This No-Bake Cheesecake

Gather these simple pantry staples to make this dessert today:

• Cream Cheese: Use full-fat brick style rather than the tub variety to ensure the filling sets firm and smooth.
• Heavy Cream: You need this cold to whip into stiff peaks which gives the cheesecake its volume and stability.
• Graham Crackers: These form the classic crunchy foundation that contrasts beautifully with the creamy filling.
• Powdered Sugar: This sweetens the mixture and contains cornstarch that helps stabilize the final texture.
• Sour Cream: Adds the necessary tang and richness that mimics a baked version perfectly.
• Unsalted Butter: Melt this to bind the crust crumbs together tightly in the pan.
• Granulated Sugar: Provides extra sweetness and crunch to the graham cracker base.
• Lemon Juice: Just a splash brightens the heavy flavors without making the dessert taste like fruit.
• Vanilla Extract: Choose a high-quality pure extract for the best warm floral notes.

Step-by-Step No-Bake Cheesecake Instructions

Let’s get into the kitchen and assemble this masterpiece.

1. Start by preparing the crust, which acts as the foundation for your No-Bake Cheesecake. Combine your graham cracker crumbs and sugars in a medium bowl, then pour in the melted butter (make sure it has cooled slightly so it doesn’t separate). Stir the mixture until it resembles wet sand, then press it firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan. Place the pan in the refrigerator or freezer to firm up while you work on the filling.
2. In a large mixing bowl, beat the room-temperature cream cheese until it is completely smooth and free of any lumps. Add the powdered sugar, vanilla extract, and lemon juice, then mix again until everything is well combined and creamy. Stir in the sour cream until fully incorporated, scraping down the sides of the bowl to ensure no pockets of unmixed ingredients remain.
3. Pour the cold heavy cream into a separate chilled metal bowl to prepare for whipping. Use an electric mixer on high speed to whip the cream until stiff peaks form, meaning the cream stands up straight when you lift the beaters. Be careful not to overwhip it into butter, but ensure it is stiff enough to hold its shape, as this provides the structure for your No-Bake Cheesecake.
4. Gently fold the whipped cream into the cream cheese mixture using a silicone spatula. Use a slow, sweeping motion to combine the two mixtures without deflating the air you just whipped into the cream. Continue folding until the mixture is uniform in texture and no streaks of plain white cream remain visible.
5. Spread the filling evenly into your prepared crust, using an offset spatula to smooth the top for a professional finish. Push the filling carefully into the edges to avoid air gaps between the crust and the cheesecake. Cover the pan loosely with plastic wrap and refrigerate for at least 4 to 6 hours, or preferably overnight, to allow the No-Bake Cheesecake to set firmly before slicing.

My Best Tips for Perfect No-Bake Cheesecake

Room temperature cream cheese is non-negotiable for a silky texture free of lumps. I take mine out of the fridge at least an hour before mixing to ensure it blends perfectly.

Be careful not to overmix the heavy cream once you reach stiff peaks or it might turn grainy. I always stop as soon as the cream holds its shape firmly on the beater to keep the No-Bake Cheesecake smooth.

Use a springform pan for the easiest removal and cleanest slice edges. If you only have a pie dish, the dessert will still taste amazing but might be harder to serve neatly.

Best Ways to Enjoy No-Bake Cheesecake

I love topping each slice with fresh berries or a drizzle of salted caramel sauce. The contrast of the tart fruit against the rich No-Bake Cheesecake filling is absolutely divine.

You can also add a dollop of extra whipped cream for a bakery-style presentation. Serve it cold straight from the fridge to maintain that firm and velvety consistency.

I’d love for you to follow along with my cooking adventures on Pinterest.

No-Bake Cheesecake Recipe

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• Author: Amelia Bryan
• Total Time: 4 hr 35 min
• Yield: 12 slices
• Diet: Vegetarian

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Description

A creamy, sturdy no-bake cheesecake that requires no gelatin or oven time. Made with simple ingredients for a classic tangy flavor and smooth texture.

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Ingredients

• 360 ml heavy cream (cold)
• 455 g cream cheese (softened, brick-style)
• 75 g sour cream
• 145 g powdered sugar
• 2 tsp lemon juice
• 1 tsp vanilla extract
• 1 graham cracker crust (prepared in springform pan)

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Instructions

1. Prepare the graham cracker crust in a 9-inch springform pan by mixing crumbs with butter and sugar, pressing firmly into the bottom, and chilling while you make the filling.
2. Beat the softened cream cheese in a large bowl until completely smooth and lump-free, then mix in the powdered sugar, vanilla, and lemon juice until combined.
3. Stir in the sour cream until the mixture is uniform and creamy, scraping down the bowl to ensure everything is incorporated.
4. In a separate chilled bowl, whip the heavy cream until stiff peaks form, being careful not to over-whip into butter.
5. Gently fold the whipped cream into the cream cheese mixture using a spatula until smooth and no streaks remain.
6. Spread the filling evenly into the prepared crust, smoothing the top with an offset spatula.
7. Refrigerate for at least 4 to 6 hours (or overnight) to allow the cheesecake to set completely before slicing.

Notes

Ensure cream cheese is at room temperature to avoid lumps. Do not use low-fat or tub-style cream cheese.

• Prep Time: 35 min
• Chilling Time: 4 hr
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 285
• Sugar: 11g
• Sodium: 138mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 86mg

Keywords: no-bake cheesecake, easy cheesecake recipe, summer dessert, chilled dessert, homemade cheesecake