cakeamericanover 1 hour
No-Bake Cheesecake
Whipped cream lightens the cream-cheese filling while the chilled graham cracker crust keeps this dessert easy and oven-free.
From YouTube · Jun 30, 2020
Whipped cream lightens the cream-cheese filling while the chilled graham cracker crust keeps this dessert easy and oven-free.
20 min
Prep time
0 min
Cook time
6 hrs 20 min
Total time
1 nine-inch cheesecake, 12 servings
Yield
Ingredients
9 ingredients- [Crust] 2 cups (260 g) graham cracker crumbs
- [Crust] 1/2 cup (113 g) unsalted butter, melted
- [Crust] 1/4 cup (50 g) granulated sugar
- [Filling] 4 blocks (8 oz or 227 g each) cream cheese, softened
- [Filling] 1/3 cup (79 g) sour cream
- [Filling] 1 tablespoon lemon juice
- [Filling] 1 cup (120 g) powdered sugar
- [Filling] 1 tablespoon vanilla extract
- [Filling] 1/2 cup (120 ml) heavy whipping cream
Method
9 steps- Mix the graham cracker crumbs, melted butter and granulated sugar.
- Press the mixture firmly into the base and up the sides of a 9-inch springform pan.
- Freeze the crust while preparing the filling.
- Beat the cream cheese, sour cream, lemon juice, powdered sugar and vanilla on medium speed for 1 to 2 minutes, until smooth.
- Whip the cold heavy cream to stiff peaks.
- Fold the whipped cream gently into the cream-cheese mixture.
- Spread the filling evenly into the frozen crust.
- Cover and refrigerate for at least 6 hours or overnight.
- Release from the tin and serve chilled with optional fruit or sauce.
Recipe notes
Helpful tips
- Use block-style cream cheese rather than whipped cream cheese.
- Whip the cream to stiff peaks.
- Do not rush the chilling time.
- Keep the cheesecake in the pan until close to serving.
Equipment
- 9-inch springform pan
- Stand mixer or hand mixer
- Mixing bowls
- Whisk
- Offset spatula
Storage
Keep covered in the refrigerator for up to 5 days or freeze well wrapped for up to 6 weeks.
Additional tips
- Keep refrigerated so the filling remains set.
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