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Cheesecake Recipe

Cheesecake Recipe – How to Make the Best No Bake Cheesecake

An easy no bake cheesecake recipe for beginners! It may sound like you are getting yourself into a complicated, difficult chore when you try to create your own no bake cheesecake recipe. But it does not need to be. Creating cheesecake at home is super easy with the right method and attention to details. If you can follow simple directions and spend just a few minutes preparing, you can create a delectable dessert that your family and friends will love.
Prep Time 20 mins
Cook Time 0 mins
Refrigerate at least 6 hrs
Course Dessert
Cuisine American
Servings 10 servings
Calories 459 kcal

Ingredients
  

Graham Cracker Crust:

  • 2 cups graham cracker crumbs
  • 1/3 cup brown sugar
  • 1/2 cup unsalted butter melted

Cheesecake Base:

  • 1 1/4 cups heavy cream
  • 24 ounce full-fat cream cheese at room temperature
  • 1/2 cup granulated sugar
  • 2 Tablespoons confectioners’ sugar
  • 1/4 cup sour cream at room temperature
  • 2 teaspoons lemon juice
  • 1 teaspoon pure vanilla extract

Instructions
 

The crust:

  • Stir the graham cracker crust ingredients together.
  • Pour into a 9-inch or 10-inch springform pan and pack in very tightly. You can use the bottom of a glass to pack it into the bottom and up the sides.
  • Freeze for 10-20 minutes while you prepare the cheesecake base.

The filling:

  • Using a hand mixer whip the cold heavy cream into stiff peaks on medium-high speed. And set aside.
  • Using a hand mixer, combine the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy.
  • Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Mix on medium-high speed until smooth and combined. There should not be any lumps.
  • Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. Combine slowly not to deflate all the air in the whipped cream.
  • Remove crust from the freezer and spread filling into crust. Flatten the tup with a rubber spatula.
  • Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours and up to 2 days.
  • Consume in 5 days.
Keyword no bake cheesecake recipe