This no bake cheesecake recipe tastes just as delicious as regular cheesecake but requires much less work! It's easy to make with a handful of simple ingredients in under 20 minutes!
Gently break full graham cracker sheets into smaller pieces as you put them into the container of a food processor fitted with the “S” blade or the container of a high-powered blender.
Process/blend until a flour-like powder forms. Make sure to check for un-processed pieces of graham cracker. You may need to pause, release some pieces from the blades, and continue blending/processing.
Transfer the graham cracker crumbs to a large bowl.
Make the Graham Cracker Crust
Trace the bottom of a springform pan on a piece of parchment paper, cut out the circle and place it in the bottom of the springform pan.
Add the sugar and cinnamon to the graham cracker crumbs in the large bowl and stir to combine.
Then, add the melted butter and stir until the mixture is uniform throughout.
Pour the crust mixture into a 9” springform pan, pressing it down into the bottom of the dish and halfway up the sides.
Transfer to freezer while you make the filling.
Make the Cheesecake Filling
In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the heavy whipping cream and ½ cup powdered sugar together until stiff peaks form. Set aside in the refrigerator.
Then, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the cream cheese until smooth.
Add the sour cream, remaining 1 cup powdered sugar, lemon juice and vanilla and beat until smooth.
Add whipped cream mixture and beat until the mixture is smooth.
Assemble & Chill
Spread the filling evenly over the frozen graham cracker crust. Freeze until hardened.
Once set, remove the no bake cheesecake from the baking pan and transfer it to a serving plate.
Garnish with fresh berries, homemade whipped cream or your favorite toppings and serve.
Video
Notes
Ingredient Substitutions
Graham cracker crust. You can use a store-bought graham cracker crust instead of making your own, if you prefer. Check out this post on how to make a graham cracker crust (although it is not baked in this no bake cheesecake recipe) for more helpful tips!
Cream cheese. I suggest using two 8 ounce blocks of cream cheese. Do not use whipped cream cheese or the texture will be off.
Vanilla extract. Vanilla bean paste or the seeds from 1 vanilla bean are great substitutes for extract.
I do not suggest substitutions for many of the ingredients, because if you use any lower-fat options you run the risk of the no bake cheesecake being runny and not setting up properly.StoreStore leftover no bake cheesecake in the refrigerator in an airtight container or on the serving plate covered in plastic wrap for up to 5 days.FreezeThis no bake cheesecake recipe freezes well in one of two ways:1. Freeze the entire cheesecake. Make and chill the no bake cheesecake, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they're frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for ab