The search for the No Bake Cheesecake recipe is over! Imagine a dessert that’s creamy, decadent, and effortless to make, that’s exactly what you’ll find in this guide. No more fussing with water baths or worrying about cracks in your cheesecake. With a few simple ingredients and minimal effort, you can create a showstopping treat that will have your family and friends raving.
The best part? You won’t have to spend hours in the kitchen to achieve this level of dessert perfection. This no-bake cheesecake is the ultimate crowd-pleaser, perfect for any occasion, from casual gatherings to elegant dinner parties. Get ready to impress with this easy-to-make, yet utterly indulgent dessert.
Prep Time of Chill Cheesecake Recipe
- Preparation Time: 10 minutes
- Baking Time: 0 minutes
- Type: Dessert
- Style: American
- Total Time: 10 minutes
Ingredients of the Best No Bake Cheesecake
Graham Crackers or Wheat Digestives: Provide a crunchy, flavorful base for the cheesecake.
Unsalted Butter: Binds the crust together and adds richness.
Pinch of Salt: Enhances the overall flavor and balances sweetness.
Cream Cheese: Forms the creamy, tangy foundation of the cheesecake.
Granulated Sugar: Sweetens the cheesecake filling to perfection.
Vanilla Bean Paste: Adds a deep, aromatic vanilla flavor.
Salt: Balances the sweetness and enhances the other flavors.
Lemon Juice: Adds a touch of acidity to balance the richness and enhance flavor.
Sour Cream: Adds tanginess and a smooth, creamy texture to the filling.
Heavy Cream (for Filling): Lightens the cheesecake filling, making it airy and smooth.
Heavy Cream (for Decoration): Provides a light, fluffy topping and complements the cheesecake.
Fresh Berries: Offer a fresh, fruity contrast to the rich, creamy cheesecake.
Directions to Make No Bake Cheesecake with Sour Cream
You can make this amazing no bake cheesecake with just 3 simple steps and the 4th step is to decorate and enjoy your cake. Follow my easy-to-understand steps to get the best results.
1. Make the Crust of Cheesecake Filling Recipe
- To transform the Graham Crackers into a fine powder, simply pulse them in a food processor until they reach the desired consistency. If you prefer not to use a food processor, you can achieve the same result by using a pestle or rolling pin.
- Once the crackers are finely ground, combine them with melted butter and salt, mixing everything together.
- The resulting mixture should still be crumbly, as this will ensure a crispy crust. Be careful not to add too much butter, as this can lead to a soggy crust.
- To prepare the 9″ springform pan, simply place a square of parchment paper at the bottom, then secure the rim on top by clasping it in place.
- Place the crust ingredients into the pan, then firmly press them down with either a large spoon or a measuring cup. The more pressure you apply, the crunchier the crust will turn out.
2. Prepare the Cheesecake Filling
- Mix the room temperature cream cheese, sugar, salt, and vanilla in the stand mixer bowl with the paddle attachment until the sugar dissolves and you achieve a creamy mixture (about 2 minutes).
- You can use a hand mixer for this step. Next, incorporate the lemon juice and sour cream into the mixture and whisk until everything is well blended.
- In another bowl, beat the cold heavy cream until it creates firm peaks.
- Carefully mix the whipped cream into the cheesecake mixture using a rubber spatula until well blended. This will result in a light and airy texture for your cheesecake.
3. Assemble and Chill the Cheesecake
- Spread the cheesecake filling evenly over the crust in the pan.
- To make sure there are no air pockets, I prefer using an offset spatula to gently press the filling down.
- To ensure the cheesecake sets perfectly, simply cover it with plastic wrap and let it chill in the refrigerator overnight. If you’re short on time, a minimum of 4 hours will do the trick as well.
4. Decorate & Serve!
- After the cheesecake has set, gently take it out of the pan. I start by running a butter knife along the edge, then release the springform pan.
- With the help of parchment paper, it’s a breeze to transfer the cheesecake onto the serving plate since the crust is firm once it’s completely chilled.
- If you prefer, you can also use an offset spatula to tidy up the edges of the cheesecake once it’s out of the pan.
- You can also add extra whipped cream and berries as a topping for the cheesecake. Now it’s time to cut a slice and savor this heavenly dessert!
Tips for the Perfect No Bake Cheesecake Recipe
Even though this cheesecake recipe not baked is considered simple, a few individuals may find it challenging to achieve the perfect no-bake cheesecake. Here are some helpful tips to ensure success:
- Pack the crust tightly to ensure it is crispy and sticks together.
- Opt for high-quality, full-fat cream cheese like Philadelphia for the creamiest cheesecake.
- Choose block cream cheese over tub cream cheese for a higher fat content.
- Allow the cream cheese to come to room temperature by taking it out of the fridge about an hour before using.
- Avoid overmixing the cream cheese to prevent it from becoming runny.
- Whisk the cream cheese and sugar until the sugar is dissolved and the mixture looks creamy.
- Scrape the edges and bottom of the bowl while mixing to ensure all the cream cheese is fully incorporated.
- Do not overwhip the heavy cream, stop whisking when it reaches stiff peaks.
- Use high-quality vanilla, such as vanilla bean paste, to enhance the flavor of the cheesecake.
- Avoid using vanilla essence or extract as it may not provide the same level of flavor enhancement.
Frequently Asked Questions
What is a cheesecake sour cream substitute in this recipe?
Sour cream brings a delightful taste and smoothness to cheesecake. But in case you can’t find it nearby, you can replace it with extra heavy cream (not whipped) and include 1-2 tablespoons of additional lemon juice.
How to store no-bake cheesecake?
Keep the cheesecake fresh by covering it with a cloche or cling wrap (or placing it in an airtight container) and storing it in the refrigerator for a maximum of 1 week.
Can no-bake cheesecake be frozen?
Sure! Make sure to wrap the cheesecake tightly with plastic wrap, ensuring it is completely covered. You can store it in the refrigerator for a maximum of 3 months. When you’re ready to indulge, simply let it thaw in the fridge overnight.
Try Out My Other Recipes!
No Bake Cheesecake – Quick and Easy Dessert That Impresses
Ingredients
Crust:
- 200 g Graham Crackers or Wheat Digestives about 13-14 sheets full sheets of graham crackers
- 90 g unsalted butter melted
- Pinch of salt
Cheesecake filling:
- 800 g cream cheese 28 oz or 3.5 8 oz packs, room temperature
- 150 g granulated sugar ⅔ cup
- 2 teaspoons vanilla bean paste
- ½ teaspoon salt
- 2-4 tablespoons lemon juice to taste
- 120 g sour cream ½ cup
- 120 g heavy cream ½ cup, chilled
Decoration (optional):
- 120 g heavy cream ½ cup, chilled and whipped
- Fresh berries
Instructions
Crust:
- Crush the graham crackers.
- Mix the crushed crackers with melted butter and a bit of salt.
- Line a 9-inch springform pan with parchment paper.
- Press the crust mixture tightly into the bottom of the pan using the back of a measuring cup.
- Put the pan in the fridge to chill.
Cheesecake Filling:
- In a stand mixer with a paddle attachment, mix the cream cheese, sugar, vanilla, and salt until creamy (about 2 minutes).
- Add sour cream and lemon juice to the mixture and mix until smooth.
- In a separate bowl, whisk the heavy cream until it forms stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Pour the cheesecake filling over the crust in the pan and use an offset spatula to spread it evenly and remove air bubbles.
- Refrigerate the cheesecake for at least 4 hours or overnight until it sets.
Decoration:
- Decorate the cheesecake with fresh strawberries and whipped cream.
- Serve and enjoy!
Notes
- Adjust the crust thickness to your liking by either reducing the amount of crust or pushing it up the sides of the pan along with the bottom.
- Customize your cheesecake by modifying the crust to your preference.
- Make changes to the crust of the cheesecake to suit your taste, whether it’s by reducing the quantity or adjusting its placement in the pan.
