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No Bake Cheesecake

close up shot of No Bake Cheesecake topped with whipped cream in a baking dish
Simple yet delicious, this easy no-bake cheesecake is a divine recipe to whip up when the craving strikes.
Prep Time 20 mins
Cook Time 1 hr 17 mins
Chill Time 45 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 12
Calories 481 kcal

Ingredients
  

Cheesecake Filling

  • 3 (8-ounce) packages cream cheese, softened
  • cups powdered sugar, divided
  • 1 teaspoon vanilla extract
  • 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: 481kcalCarbohydrates: 38gProtein: 2gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 116mgSodium: 223mgPotassium: 83mgFiber: 1gSugar: 29gVitamin A: 1272IUVitamin C: 1mgCalcium: 61mgIron: 1mg