Printable Recipe
No-Bake Cheesecake
Whipped cream lightens the cream-cheese filling while the chilled graham cracker crust keeps this dessert easy and oven-free.
Prep time
20 min
Cook time
0 min
Total time
6 hrs 20 min
Yield
12
Ingredients
9
Steps
9
Filed under: cake, american, over 1 hour, cheese, lemon, vanilla.
Source channel: Preppy Kitchen
Key ingredients
[Crust] 2 cups graham cracker crumbs, [Crust] 1/2 cup unsalted butter, melted, [Crust] 1/4 cup granulated sugar, [Filling] 4 blocks cream cheese, softened, [Filling] 1/3 cup sour cream.
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
- 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.