No Bake Cheesecake
Simple yet delicious, this easy no-bake cheesecake has a creamy filling and graham cracker crust that is ready for your favorite toppings.
Servings: 12
Calories: 481kcal
Ingredients
Cheesecake Filling
- 24 ounces cream cheese, softened (three 8-ounce packages)
- 1¾ cups powdered sugar, divided
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
- 3 cups heavy whipping cream, cold
Graham Cracker Crust
- 2 cups graham cracker crumbs
- ½ cup granulated sugar
- ¾ cup salted butter, melted
Instructions
- Combine graham cracker crumbs and granulated sugar in a mixing bowl or right in a 9x13 baking dish.
- Melt butter in a heat-proof bowl in the microwave. Pour melted butter into the graham cracker mixture and stir until evenly combined.
- Press the graham cracker mixture evenly across the bottom of the baking dish. Place the baking dish in the freezer to firm up the crust while making the cheesecake mixture.
- In a medium mixing bowl, beat together cream cheese, 1¼ cups of powdered sugar, vanilla extract, and sour cream until thoroughly combined.
- Pour 3 cups of heavy whipping cream into a chilled mixing bowl. Beat on medium-high speed (either with a stand mixer whisk attachment or with a handheld mixer). When the whipping cream thickens to soft peaks, add in the remaining ½ cup powdered sugar (2 to 3 minutes).
- Continue beating until whipped cream forms stiff peaks. Set aside about 2 cups of the whipped cream for decorating the top of the cheesecake.
- Use a spatula to gently fold the remaining whipped cream (about 4 cups) into the cream cheese mixture.
- Spread the cheesecake filling evenly over the chilled graham cracker crust. Use an offset spatula to smooth the top of the cheesecake.
- Place the cheesecake in the refrigerator for at least 4 hours or in the freezer for at least 2 hours to set.
- Transfer reserved whipped cream to a piping bag fit with Tip #1M.
- Pipe 12 dollops of whipped cream onto the cheesecake, evenly spaced to separate the pan into 12 even pieces.
Notes
- If your graham crackers don’t come crushed, you can crush them yourself. Add whole graham crackers to a food processor and run on high for 30 seconds and then pulse until they are fine crumbs or you can place the graham crackers in a plastic storage bag, seal and roll over with a rolling pin until crushed.
- The cream cheese should be at room temperature so that it mixes smoothly into the cheesecake filling mixture.
- Do not overmix the heavy cream, otherwise, the whipped cream will turn to butter.
Nutrition
Calories: 481kcal | Carbohydrates: 38g | Protein: 2g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 223mg | Potassium: 83mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1272IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg