Go Back
–+ servings
Print
No bake cheesecake with berries on top.

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!

Course Dessert
Cuisine American
Keyword no bake cheesecake
Prep Time 45 minutes
Servings 15
Calories 349 kcal
Author Marjorie @APinchOfHealthy

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

  1. In a large bowl, mix together the graham cracker crumbs, brown sugar and salt. Add the butter and mix until a sandy texture forms.

  2. Press the crust mixture into a 9-inch springform pan along the bottom and sides.

  3. Refrigerate for 30 minutes while you make the filling.

Make the Filling

  1. In a large bowl with a whisk, beat the heavy cream until medium peaks form. Set aside in the fridge.

  2. 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.

  3. Add the sour cream and beat for 2 minutes, pausing to scrape down the sides of the bowl halfway through.
  4. Slowly add the confectioners sugar on low speed, followed by the vanilla and lemon juice.
  5. Beat on medium speed for 5 minutes, scraping down the sides of the bowl 2-3 times in between.
  6. Beat 1⁄3 of the whipped cream into the cream cheese mixture on medium speed.
  7. 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.
  8. Pour the cheesecake mixture into the chilled crust and spread into an even layer.
  9. Cover with plastic wrap and set in the fridge for 4 hours or best overnight.

Topping

  1. When ready to serve, remove the cheesecake from the springform pan and set onto your serving plate.
  2. In a medium bowl, whip the heavy cream and confectioners sugar with a whisk until stiff peaks form.
  3. 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.
Nutrition Facts
No Bake Cheesecake
Amount Per Serving
Calories 349 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 70mg23%
Sodium 112mg5%
Potassium 122mg3%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 24g27%
Protein 3g6%
Vitamin A 876IU18%
Vitamin C 13mg16%
Calcium 59mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.