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The Best No-Bake Cheesecake

A velvety, mousse-like cheesecake that requires no oven.
Print Recipe
Prep Time 20 minutes
Chill 6 hours
Total Time 6 hours 20 minutes
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Graham Crackers: Crushed into fine crumbs for the crust.
  • Butter: Melted unsalted butter acts as the glue for the crust.
  • Cream Cheese: Use full-fat brick style (not the tub spread). Room temperature.
  • Heavy Whipping Cream: Must be 35% fat or higher and very cold. This provides the structure.
  • Powdered Sugar: Dissolves instantly without creating a gritty texture (unlike granulated sugar).
  • Sour Cream: ​Adds that classic cheesecake tang.
  • Lemon Juice: Freshly squeezed helps thicken the mixture.
  • Vanilla Extract: For aroma.

Method
 

  1. Step 1: The Crust
    Mix graham cracker crumbs with melted butter and a pinch of salt. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. This creates a beautiful rustic look and holds the filling better. Freeze for 10 minutes.
  2. Step 2: Whip the Cream
    In a cold bowl, whip the cold heavy cream until stiff peaks form. It should hold its shape firmly on the beater. Set aside.
  3. ​Step 3: The Filling
    Beat the room-temperature cream cheese and powdered sugar until completely smooth and creamy (no lumps allowed!). Mix in the sour cream, lemon juice, and vanilla.
  4. Step 4: Fold and Chill
    Gently fold the whipped cream into the cheese mixture using a spatula. Do not overmix, or you will deflate the air. Pour over the crust and refrigerate for at least 6 hours (overnight is best).

Notes

Nutrition Facts (per serving):
Carbs: 34g | Fat: 30g | Protein: 5g