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No Bake Cheesecake

Print Recipe
Prep Time:20 minutes
Chill Time:12 hours
Total Time:12 hours 20 minutes

Equipment

  • one 9" springform pan or two 9" pie plates

Ingredients

For Graham Cracker Crust

  • 1½ cups graham cracker crumbs about 14 graham crackers
  • ⅓ cup sugar (½ cup if using cocoa) white or brown
  • 8 tbsp butter melted
  • ⅓ cup cocoa powder (for a chocolate crust) optional

For Homemade Whipped Cream

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar

For Cheesecake

  • 24 oz cream cheese (full fat) softened to room temperature
  • ¼ sour cream
  • ¾ cup powdered sugar
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 2 tsp lemon juice
  • ¼ tsp salt
  • 2 cups whipped cream (for folding in at the end) (16oz.) homemade or store-bought tub

Instructions

To Make the Crust:

  • Mix together all of the ingredients for the crust. Pour into a 9"-inch springform pan and press into bottom and sides using the bottom of a measuring cup. (or two 9" pie plates if you doubled the recipe for the crust)
  • Place crust in freezer to chill at least 10 minutes or refrigerator for 30 minutes while preparing the filling.

Making the Whipped Cream:

  • Whisk together the heavy whipping cream and powdered sugar at high speed until stiff peaks form. This should take around 4-5 minutes.
  • Set aside while making the rest of the filling.

For the Cheesecake:

  • Using a hand or stand mixer, whisk together the softened cream cheese and sour cream until smooth and creamy.
  • Add in the powdered sugar, granulated sugar, lemon juice, vanilla extract, and salt and mix until well combined.
  • Using a silicone spatula, gently fold in the 2 cups of prepared whipped cream until well combined.
  • Remove crust from freezer or fridge and pour filling over top of crust. Spread evenly using an offset spatula.
  • Cover with plastic wrap or aluminum foil and refrigerate for at least 12 hours. This will allow the ingredients to set up properly.
  • Use a knife to loosen the cheesecake around the edge of the springform pan and remove the rim of the pan.
  • Cut into slices and serve!

Notes

Any leftover cheesecake can be covered and placed in refrigerator for up to 5 days.
 
Optional topping suggestions:
  • Chocolate syrup
  • Caramel syrup
  • Pecans
  • Whipped Cream
  • Cherry pie filling
Course: Dessert
Author: Amy Collins