Description
This no-bake cheesecake recipe delivers a creamy and luscious dessert with a buttery graham cracker crust. Perfect for when you want an indulgent treat without turning on the oven, it combines smooth cream cheese, rich heavy cream, and a hint of vanilla for a classic cheesecake flavor that sets beautifully in the refrigerator.
Ingredients
Scale
Crust
- 2 cups crushed graham crackers (284 grams, from 18 cracker sheets)
- â…“ cup granulated sugar (66 grams)
- 1 cup unsalted butter, melted (226 grams, 2 sticks)
Filling
- 24 ounces cream cheese, room temperature (680 grams, 3 bricks)
- 1 cup heavy cream, room temperature (227 grams)
- ¼ cup sour cream, room temperature (57 grams) or plain full-fat Greek yogurt
- 1 teaspoon pure vanilla extract (4 grams)
- 1 cup powdered sugar (113 grams)
Topping (Optional)
- Strawberry sauce, as desired
Instructions
- Prepare the crust: In a medium bowl, combine the crushed graham crackers, granulated sugar, and melted butter until well mixed.
- Form the crust: Transfer this mixture into a springform or pie pan, pressing it firmly with a spatula or your fingers to cover the bottom and sides evenly.
- Chill the crust: Place the crust in the refrigerator to set while preparing the filling.
- Beat the cream cheese: In a large bowl, use a hand mixer to beat the cream cheese until it becomes smooth and creamy.
- Add wet ingredients: Incorporate the heavy cream, sour cream, and vanilla extract into the cream cheese and continue beating until fully smooth and combined.
- Sweeten the filling: Add the powdered sugar and beat again until the mixture is uniformly blended.
- Assemble cheesecake: Pour the filling over the chilled crust and use a spatula to spread it evenly.
- Refrigerate cheesecake: Refrigerate the cheesecake for at least 4 hours or ideally overnight to allow it to firmly set.
- Add topping (optional): Top with strawberry sauce or your favorite fruit topping before serving, if desired.
Notes
- Ensure all dairy ingredients are at room temperature to achieve a smooth filling without lumps.
- Press the crust firmly to avoid crumbly edges.
- Chilling the cheesecake overnight results in the best texture and flavor.
- For variation, try other fruit toppings like blueberry or raspberry sauces.
- If using Greek yogurt instead of sour cream, choose full-fat for similar creaminess.
