My easy No-Bake Cheesecake recipe is the perfect dish to make for your next party, family dinner, or potluck! It is simple to whip together and there is no cooking involved.
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I love a good cheesecake. Especially a no-bake cheesecake. We have our lemon no-bake cheesecake, oreo no-bake cheesecake, and a pumpkin no-bake cheesecake, too. They are delicious, simple, and great additions to any table.
Sometimes I am just in the mood for a classic, though. This recipe definitely fits the bill. With a fresh berry topping, it is timeless and loved by everyone who has tried it.
How to make no bake cheesecake
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this no bake cheesecake recipe, you will need the following ingredients:
- Heavy whipping cream
- Cream cheese
- Sour cream
- Confectioners sugar
- Vanilla extract
- Lemon juice
- Fresh blueberries
- Fresh strawberries
- Graham cracker crumbs
- Light brown sugar
- Salt
- Unsalted butter
You can top this cheesecake with whatever topping you’d like. Caramel sauce, raspberry sauce, different berries, or just some additional sweetened whipped cream.
I do not recommend substituting low-fat cheesecake in this recipe as it can negatively impact the texture.
Dark brown sugar is a great option if you don’t have light.
Making No-Bake Cheesecake
No Bake Cheesecake is a simple recipe that can be made in just a few steps. Here is how to make it.
Make The Crust
First, in a large bowl mix together the graham cracker crumbs, brown sugar and salt. Drizzle in the melted butter and mix until the crust develops a sandy texture.
Next, press the filling into your springform pan. Make sure you get up the sides of the pan, too. Refrigerate the crust while you mix up the filling.
Make The Filling
Whip the heavy cream until medium peaks form and then set it aside in the fridge.
With a large mixer, beat the cream cheese with the paddle attachment until it is smooth. Scrape down the sides, as needed.
Now you’ll add the sour cream to the bowl and beat it again for about 2 minutes. Scrape down the sides as necessary to make sure everything is combined.
Next you’ll begin slowly adding the confectioners sugar along with the vanilla and lemon juice. Beat for about 5 minutes, scraping down the bowl a few times during the process.
Beat 1⁄3 of the whipped cream into the cream cheese mixture on medium speed.
Remove the bowl from the mixer and use a rubber spatula to fold in the remaining whipped cream by hand, just until combined. Don’t overmix, as the whipped cream will deflate.
Assemble Your Cheesecake
Pour the mixture into the prepared graham cracker crust and smooth with a spatula. Refrigerate for 4 hours before topping and serving.
Once the cheesecake is chilled, whip the cream for the topping and spread over the cheesecake. Top with fresh berries and serve.
Leftovers
Store leftovers by covering the pan with plastic wrap and refrigerating for 3-4 days.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this recipe! Let me know if you try it.
More Recipes Like This
- Carrot Cake Cupcakes
- Strawberry Cupcakes with Strawberry Cream Cheese Icing
- Cheesecake Bars Recipe
- Easy Homemade Ice Cream Recipe
- Fruit Dip
- Easy Key Lime Pie
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No Bake Cheesecake
This easy no-bake cheesecake recipe is simple to throw together and tastes incredible! Your family and friends will love enjoying a slice or two!
Ingredients
For the Filling:
- 1 1/2 cups heavy whipping cream cold from the fridge
- 3 8-ounce blocks cream cheese softened at room temperature for 1 hour
- 1 cup sour cream
- 1 1/2 cups confectioners sugar spooned and leveled
- 2 teaspoons pure vanilla extract
- 2 teaspoons lemon juice
For the Topping:
- 1 cup heavy whipping cream cold from the fridge
- 1/4 cup confectioners sugar
- 1 cup fresh blueberries
- 2 cups quartered fresh strawberries
For the Crust:
- 2 cups graham cracker crumbs 240 grams
- 1/4 cup light brown sugar
- 1/8 teaspoon salt
- 8 tablespoons unsalted butter 1 stick, melted and slightly cooled
Instructions
Make the Crust
-
In a large bowl, mix together the graham cracker crumbs, brown sugar and salt. Add the butter and mix until a sandy texture forms.
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Press the crust mixture into a 9-inch springform pan along the bottom and sides.
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Refrigerate for 30 minutes while you make the filling.
Make the Filling
- In a large bowl with a whisk, beat the heavy cream until medium peaks form. Set aside in the fridge.
-
In a bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese for 2 minutes on medium speed until smooth. Scrape down the sides of the bowl as needed.
- Add the sour cream and beat for 2 minutes, pausing to scrape down the sides of the bowl halfway through.
- Slowly add the confectioners sugar on low speed, followed by the vanilla and lemon juice.
- Beat on medium speed for 5 minutes, scraping down the sides of the bowl 2-3 times in between.
- Beat 1⁄3 of the whipped cream into the cream cheese mixture on medium speed.
- Remove the bowl from the mixer and use a rubber spatula to fold in the remaining whipped cream by hand, just until combined. Don’t overmix otherwise the whipped cream will deflate.
- Pour the cheesecake mixture into the chilled crust and spread into an even layer.
- Cover with plastic wrap and set in the fridge for 4 hours or best overnight.
Topping
- When ready to serve, remove the cheesecake from the springform pan and set onto your serving plate.
- In a medium bowl, whip the heavy cream and confectioners sugar with a whisk until stiff peaks form.
- Spread the whipped cream over the chilled cheesecake and garnish with whipped cream and cherries!
Recipe Notes
- Use any topping you like really! I topped mine with whipped cream and berries, but you can use any canned fruit filling or even top it with a chocolate ganache and chill.
- You can make this recipe in a 9 1⁄2 inch pie dish if you don’t have a springform pan.
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