Card: No-Bake Cheesecake
A creamy, tangy no-bake cheesecake with a buttery graham cracker crust no oven, no gelatin, and no water bath required.
Ingredients
Graham Cracker Crust
- 2 ½ cups 250g graham cracker crumbs
- 3 tablespoons 37g granulated sugar
- 10 tablespoons 142g unsalted butter, melted
Cheesecake Filling
- 24 oz 680g full-fat, brick-style cream cheese, softened
- 1 ¼ cups 150g powdered sugar, divided
- ¼ cup 60g full-fat sour cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 ¼ cups 300ml cold heavy whipping cream (33%+ MF)
For Serving
- Whipped cream as needed
- Fresh berries as needed
Instructions
- Lightly grease the bottom of a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter until the mixture is well combined.
- Press the crust mixture firmly into the bottom and halfway up the sides of the pan.
- Place the crust in the freezer while preparing the filling.
- Beat softened cream cheese with 1 ¼ cups powdered sugar until smooth and creamy.
- Add sour cream, lemon juice, and vanilla extract, then mix until fully combined.
- In a separate bowl, whip cold heavy cream with the remaining powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth and evenly combined.
- Spread the filling over the chilled crust, smooth the top, and refrigerate for at least 6 hours.
- Run a thin knife around the edge of the cheesecake and carefully remove the springform ring.
- Top with whipped cream and fresh berries if desired.
- Slice and serve chilled. Store any leftovers covered in the refrigerator.
Notes
Digestive biscuits can be used instead of graham cracker crumbs in the same amount. If you choose this substitute, reduce or skip the added sugar in the crust since digestive biscuits are already sweet. For the best texture and a properly set filling, always use full-fat brick-style cream cheese rather than spreadable tub cream cheese. Store the cheesecake covered in the refrigerator for up to 3 days, or wrap it tightly and freeze for up to 1 month.