No Bake Cheesecake
Sweet graham cracker crust filled with light and fluffy cheesecake, this is the ultimate, crowd-pleasing dessert. It’s smooth and creamy, not overly heavy, and sets up beautifully in the refrigerator. Consider this easy, scrumptious dessert when the weather’s warm, or when your oven is crowded, or when you simply don’t feel like baking. Plus, unlike baked cheesecake, this recipe is completely foolproof – there’s no risk of cracking, curdling, or sinking!
This recipe was written for the Arizona Republic.
Here’s why this no bake cheesecake is foolproof. First, there are no eggs in the filling. When you incorporate eggs, you run the risk of over-beating them, and then over- or under-cooking them. Second, some no bake cheesecakes call for gelatin; a stabilizer that holds ingredients together without the need for baking.
In this recipe, we use whipped cream to create that sturdy base, so there’s no need for gelatin.
Using whipped cream instead of gelatin ensures that the cheesecake is creamy, not Jello-like. And although this cheesecake is ultra-creamy, it’s firm enough to handle a variety of toppings, from fresh fruit to pie filling.
Here’s what you need for this easy no bake cheesecake
- Cream cheese: To ensure perfect results, use blocks of real, full-fat cream cheese, not whipped cream cheese or the spreadable cream cheese sold in tubs.
- Heavy cream: We use whipped cream in the filling because it creates stability and eliminates the need for gelatin. Whipped cream also ensures that the cheesecake is light and fluffy, not flat and dense. Note: Your heavy cream MUST be cold before it’s whipped. Why? Whipping the cream creates air bubbles; when the cream is cold, these bubbles are held in place by tiny fat globules, resulting in light, airy whipped cream. Pro tip: To ensure your cream stays cold, use a cold bowl and whisk too (pop them in the refrigerator or freezer to chill while you gather your ingredients).
- Sour cream: Tangy sour cream adds depth and an authentic cheesecake flavor. I highly recommend full-fat sour cream for texture and richness. If desired, you may substitute full-fat plain Greek yogurt.
- Powdered sugar: Powdered sugar (AKA confectioners’ sugar) is used for three reasons: First, for sweetness, second, to create a silky-smooth texture, and third as a thickener – as the cheesecake chills, the powdered sugar helps the filling set into a firm, sliceable dessert.
- Lemon juice. The acidity of lemon juice helps equalize the richness and sweetness of the filling while adding a hint of fresh citrus flavor.
- Vanilla extract. Vanilla extract is a classic ingredient in cheesecake because it balances the tanginess of the cream cheese, sour cream, and lemon juice. I highly recommend pure vanilla extract (versus imitation vanilla flavor) for its superlative taste.
- Graham cracker crumbs. A crisp graham cracker crust is traditional for cheesecake and it’s especially great here because it doesn’t require baking. You can purchase graham cracker crumbs, or you can grind up whole graham crackers in a food processor, or mash them with a rolling pin or meat mallet (when mashing, put the crackers in a freezer bag first). If desired, you may use gluten-free graham crackers.
- Granulated sugar. Granulated sugar adds a touch of sweetness to the graham cracker crumbs without making the crust overly sweet. Coconut sugar also works here.
- Butter. Melted butter binds the graham crackers and sugar together and creates a perfectly crisp crust when chilled.
Tips for this no bake cheesecake
- Line your springform pan if desired. If you’re using a springform pan, line the bottom with a piece parchment paper before making the graham cracker crust. This makes it easier to transfer the cake to a serving plate or cake stand. If you don’t have a springform pan, you can use a deep-dish, 9-inch pie plate (and you don’t need to line the pie plate with parchment paper).
- Use room temperature ingredients EXCEPT the heavy cream. Bring the cream cheese and sour cream to room temperature before creating the filling. Room temperature ingredients blend better and create a smooth consistency (beating cold ingredients can create a chunky, lumpy filling). Remember, the heavy cream MUST be cold to guarantee airy, stiff peaks.
- Refrigerate the cheesecake for at least 8 hours, but overnight is better. This cheesecake needs time to set up in the refrigerator and, although it’s firm at about 8 hours, it’s much sturdier after 12 hours. Don’t be tempted to freeze this cheesecake to speed up the process; freezing the cheesecake before it sets up eliminates the filling’s velvety texture.
Make-ahead instructions. Since this cheesecake needs time to chill, it’s an excellent make-ahead dessert option. Prepare the cheesecake as instructed, cover tightly with plastic wrap and refrigerate for up to 2 days before serving.
How to store this cheesecake. Once your cheesecake is set (from chilling in the refrigerator) it can be stored in the refrigerator or freezer – without toppings. To store your cheesecake, wrap the whole pan in a layer of plastic wrap and then a layer of aluminum foil. Refrigerate for up to 5 days or freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
No Bake Cheesecake
Ingredients
For the Graham Cracker Crust
- 2 cups graham cracker crumbs, about 16 full sheet graham crackers
- 1/2 cup 8 tablespoons/1 stick butter, melted
- 1/4 cup granulated sugar
For the Filling
- 1 cup heavy cream, or heavy whipping cream, fridge cold
- 4 8-ounce blocks full-fat cream cheese, room temperature
- 1/4 cup sour cream, room temperature
- 2 teaspoons lemon juice, preferably freshly squeezed
- 2 teaspoons pure vanilla extract
- 1 cup powdered sugar, confectioner’s sugar
Instructions
- Line the bottom of a 9- or 10-inch springform pan with parchment paper (this is optional but makes transferring the cheesecake easier).
- To make the crust, in a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well. Press the mixture into the bottom and about 1-inch up the sides of the prepared pan. Pack firmly to ensure the crust doesn’t crumble when sliced (using the bottom of a measuring cup helps pack the crust into the pan). Freeze while you make the filling (10 to 20 minutes).
- To make the filling, using a hand mixer or stand mixer fitted with the whisk attachment, beat the cold heavy cream until stiff peaks form (when you lift the whisk attachment, the whipped cream should stand straight up, not curl over, or fall to the side). Set aside.
- In the bowl of a hand mixer or stand mixer fitted with the paddle attachment, combine the cream cheese, sour cream, lemon juice, and vanilla extract. Beat until smooth, scraping down the sides of the bowl as necessary. Beat in the powdered sugar until smooth. Make sure there are no lumps.
- Fold in 1/2 cup of the whipped cream to aerate the mixture. Once incorporated, fold in the remaining whipped cream; combine slowly to prevent deflating the whipped cream.
- Remove the crust from the freezer and pour the filling into crust. Using an offset spatula, smooth the surface.
- Cover the pan tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours, preferably 12 hours. Note that his cheesecake can be made 2 days in advance. The longer this cheesecake is chilled, the better it sets up.
- Using a knife or offset spatula, loosen the outer edge of chilled cheesecake from the springform pan. Remove the rim. If desired, transfer the cheesecake to a serving dish.
- Using a clean, sharp knife, slice the cheesecake and serve. For neat slices, clean the knife between each slice.
- Cover and store leftover cheesecake in the refrigerator for up to 5 days.