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Perfectly Easy No Bake Cheesecake
Perfectly Easy No-Bake Cheesecake is creamy with a silky smooth texture and crunchy graham cracker crust. Learn all the tricks for the perfect cheesecake!
Course
Dessert
Cuisine
American
Keyword
cheesecake, no bake
Prep Time
30
minutes
minutes
Chilling
6
hours
hours
Total Time
6
hours
hours
30
minutes
minutes
Servings
10
slices
Calories
575
kcal
Author
Fiona Dowling
Ingredients
Graham Crust
2 ½
cups
graham crumbs
¼
cup
granulated sugar
½
cup
unsalted butter
melted
Cheesecake
24
ounces
full-fat cream cheese
brick-style, not in a tub
1
cup
powdered sugar
½
cup
sour cream
1
tablespoon
freshly squeezed lemon juice
1
teaspoon
vanilla extract
1
cup
heavy whipping cream
Garnish
Whipped cream
Fresh berries
Instructions
Graham Cracker Crust
Stir together the graham crumbs, sugar, and melted butter.
Press into the bottom and up the sides of a 9-inch spring-form pan so that it's packed tightly.
Place in the freezer as you make the cheesecake layer.
Cheesecake Layer
In a large bowl, beat the cream cheese and powdered sugar until smooth. Turn off the mixer and scrape down the sides of the bowl as necessary.
Beat in the sour cream, lemon juice and vanilla extract.
In a separate bowl, beat the heavy cream until stiff peaks form.
Using a large rubber spatula, gently fold the whipped cream into the cream cheese mixture until evenly incorporated.
Spoon the batter over the cheesecake crust, and smooth the top flat.
Lightly cover the pan, and chill in the fridge for at least 6 hours to set before serving.
When ready to serve, gently trace around the edges of the springform with a very thin, sharp knife. Unclamp the springform.
Top with whipped cream and berries, or your favorite cheesecake toppings. Store leftovers in the fridge.
Nutrition
Calories:
575
kcal
|
Carbohydrates:
37
g
|
Protein:
6
g
|
Fat:
46
g
|
Saturated Fat:
26
g
|
Cholesterol:
138
mg
|
Sodium:
377
mg
|
Potassium:
165
mg
|
Fiber:
1
g
|
Sugar:
24
g
|
Vitamin A:
1620
IU
|
Vitamin C:
0.8
mg
|
Calcium:
114
mg
|
Iron:
1.2
mg