Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No Bake Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 67 reviews

  • Author: Amina
  • Total Time: 12 hours 30 minutes
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This classic No Bake Cheesecake recipe is a creamy, dreamy dessert that’s easy to prepare without the use of an oven. The smooth cream cheese filling sits on a crunchy graham cracker crust, chilled to perfection for a refreshing treat. Ideal for warm days or when you want a fuss-free dessert, it’s rich yet light and perfect for gatherings or special occasions.

Ingredients

Crust

  • 7 oz (200g) Graham Crackers (Digestive biscuits work well too)
  • ½ cup melted butter
  • 2 tbsp granulated sugar

Filling

  • 26 oz (750g) full fat cream cheese (Brick cream cheese like Philadelphia, room temperature)
  • 1¼ cup powdered sugar (sifted)
  • ½ cup sour cream
  • 1 tbsp lemon juice
  • 1 cup heavy whipping cream (cold)
  • 1 tsp vanilla extract

Decoration

  • Assorted fresh berries (for garnish)

Instructions

  1. Prepare the crust. Crush the Graham crackers or Digestive biscuits in a food processor until fine crumbs form. Combine the crumbs with melted butter and granulated sugar, mixing until the mixture resembles damp sand.
  2. Form the base. Press the crumb mixture firmly into the base of a 7-inch (20cm) springform pan lined with parchment paper. Refrigerate to set while preparing the filling.
  3. Make cream cheese mixture. Whip the room temperature cream cheese with sifted powdered sugar until smooth and thick, ensuring no lumps remain.
  4. Add sour cream and lemon. Mix in the sour cream and lemon juice to add a slight tang and creaminess to the filling.
  5. Whip the cream. In a separate bowl, whip the cold heavy whipping cream with vanilla extract until stiff peaks form. This adds lightness and volume to the filling.
  6. Combine mixtures. Gently fold the whipped cream into the cream cheese mixture, being careful to keep it airy and smooth without deflating.
  7. Assemble cheesecake. Pour the filling over the chilled crust in the springform pan, smoothing the top gently. Cover with plastic wrap without pressing it onto the surface.
  8. Chill to set. Refrigerate the cheesecake for at least 6 hours, ideally up to 12 hours, to allow it to firm up for perfect slicing consistency.
  9. Release from pan. To easily remove the cheesecake from the pan, gently warm the sides with a kitchen blowtorch or a hot cloth to loosen it.
  10. Unmold. Run a palette knife carefully around the edges, then unlock and remove the springform pan sides. Transfer the cheesecake onto a serving plate.
  11. Decorate and serve. Garnish the cheesecake with fresh assorted berries, slice, and serve chilled for a delightful dessert experience.

Notes

  • Ensure cream cheese is at room temperature for a smooth filling without lumps.
  • Do not overmix when folding whipped cream into the cream cheese to maintain a light texture.
  • For best results, chill the cheesecake overnight to allow it to set fully.
  • Use a springform pan lined with parchment paper for easy removal and clean edges.
  • Fresh berries add a lovely tartness that complements the richness of the cheesecake.
  • If no kitchen blowtorch is available, a hot damp cloth works well to loosen the cake from the pan.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://aminabakes.com/no-bake-cheesecake-recipe/