When the cheesecake craving hits you in the summer, you need something ready to fulfill that craving fast and without unnecessary oven time! Enter this Best Ever No-Bake Cheesecake! Rich, creamy and super smooth, it tastes just like cheesecake because it is… just entirely no-bake!
Happy Winter!
Wait… it is May, right? Because Sacramento suddenly thinks otherwise and the last two weeks have been soggy, overcast and chilly! Personally, I am perfectly fine with this as it prolongs the inevitable sweltering heat that will soon rear its hideous head. But most people are freaking out anyway.
In fact, the pool at my apartment complex closed down for a couple months for repairs… which was fine because it was like late February – early May and it was cold. But the second the pool opened last week, people were in it even while it rained that day. Um, don’t you guys worry about lightning? I mean, I’m no scientist or electrician or scientician or anything but like, doesn’t being in an open “body” of water while it downpours and thunders kinda, you know, make you susceptible to being struck by lightning? No?
Maybe parents aren’t worried that their little Billy will get struck with a freakin’ thunderbolt while he cannonballs into the 60 degree pool? I digress.
But soon enough, the pool will be packed on sunny, hot days because it is the only brief respite against the bludgeoning heat. Sorry to be all dramatic about it but it reaches over 110 degrees F here sometimes. I’m allowed to be dramatic when it comes to heat, just like all you Minnesotans with your fourteen feet of snow are allowed to be dramatic in the winter.
ANYWAY. I am trying to build up some no-bake recipes for the summer because turning on your oven in the summertime should be banned at all costs. In fact, my oven vacations in the summer because I absolutely loathe turning it on when it’s already 90 degrees in my home at 9am!
And one of the things people are looking for in the summertime is something easy, no-bake, and chilly, so this Best-Ever No-Bake Cheesecake is perfect for all those requirements!
It starts like any self-respecting cheesecake: with a graham cracker crust. You simply mix some graham cracker crumbs, brown sugar, and melted butter together until moistened. Press the mixture into a very lightly greased 9 or 10″ springform pan, then pop it in the freezer for a few while you prepare your filling.
The filling is such a dream, you guys. Beat together some cream cheese, granulated sugar, and vanilla until super smooth, then add in some sour cream and fresh whipped cream. You can totally use Cool Whip if you’d like, but the fresh whipped cream was a little special twist that I had to use! The sour cream may seem like an odd ingredient, but it adds that authentic, signature tang all good cheesecakes have!
Spread it into the crust and let the whole thing chill out and set up for at least 2 hours, preferably overnight. This can be made a day ahead which rocks! Just before serving, I like to garnish it with more fresh whipped cream piped around the edges and some fresh strawberries or cherry pie filling – classic.
Creamy, light, fluffy and super smooth, this rich, no-bake cheesecake needs to make it in your dessert rotation STAT!
Best Ever No-Bake Cheesecake
Ingredients
- FOR THE CRUST:
- 2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 cup (1 stick) unsalted butter melted
- FOR THE CHEESECAKE:
- 1¼ cups heavy whipping cream
- 2 (8-ounce packages) cream cheese softened
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice
- 1/3 cup full-fat sour cream
- Additional whipped cream and/or fresh fruit or pie filling optional but recommended
Instructions
- Very lightly grease a 9" or 10" springform pan. Set aside.
- In a large bowl, combine the graham cracker crumbs, brown sugar, and melted butter, stirring until moistened and mixture resembles wet sand. Pour the mixture into the bottom of the springform pan and use your hands and fingers to press the mixture into the bottom and slightly up the sides of the pan. Freeze for 10 minutes while you prepare filling.
- In the bowl of a stand mixer, beat the heavy whipping cream on high speed with a whisk attachment for 5-7 minutes or until stiff peaks form. Set aside. In another bowl, beat together the cream cheese, granulated sugar, vanilla, and lemon juice with the paddle attachment for about 2 minutes or until creamy and fluffy, scraping the sides of the bowl as needed. Add in the sour cream and mix well, scraping the bowl as needed. Lastly, very gently fold in the whipped cream until thoroughly combined and no whipped cream streaks remain.
- Spread the mixture evenly on top of the crust and smooth out the top. Cover loosely with plastic wrap and refrigerate until firm and set, about 2 hours or up to overnight. Just before serving, garnish with more whipped cream and cherry pie filling or fresh strawberries.
I just love the delicious, authentic cheesecake flavor without all the unnecessary steps! This will be my go-to recipe from here on out!
Have a super sweet day!
xo, Hayley
John M. says
Just polished off your “Best ever no bake cheesecake”. Fantastic! It was everything you described and more. Thanks so much for sharing. We’ll be revisiting this recipe in the future.
thedomesticrebel says
John, so happy to hear you enjoyed! Thanks so much for your kind comment.
Chris DuBois says
Could this cheesecake be used as a filling in between cake? If so, how would you suggest I do that?
thedomesticrebel says
Hi Chris, if you were to do that, I would personally make the cheesecake filling with Cool Whip rather than fresh whipped cream. Cool Whip is way more stable and can handle being a filling whereas fresh whipped cream is far too delicate and not stable at all. I would let this cheesecake mixture set in the fridge for a couple hours to firm up before filling your cake layers.
Angela S says
Guess what? I tried this recipe using heavy whipping cream and it held up beautifully! My son wanted a chocolate layer cake for his birthday and I wanted to try a cheesecake center. I used your recipe (actually I halved it) and after a few hours in the fridge, it not only held the cake layers but tasted fantastic!
Teresa says
This sounds amazing! Could I make it in another pan other than a springform?
thedomesticrebel says
Hi Teresa, I wouldn’t recommend that unless you wanted to try using prepared graham cracker crust shells. You’d probably get 2 cheesecakes that way. The reason why I don’t recommend is because springform pans allow you to easily remove the cheesecake from the pan for a pretty presentation.
Adrienne Patrone says
Wonderful recipe! The filling is divine, mousse-like. I was in a rush and missed that I needed a springform pan, so used a pie plate, but will know for next time. I can see using the filling for mini cheesecake mousse desserts with graham cracker crumbles on the bottom and the fruit per your suggestion.
Chelin says
I want to use cool whip instead of heavy cream, how much cool whip should I use to make this recipe?
thedomesticrebel says
Hi Chelin, I would use about one tub (8 oz) of Cool Whip.
Jenny says
I don’t have a mixer bowl but I really wanna try this we will c how it turns out mixing by hand!
thedomesticrebel says
Hi Jenny, it will definitely work without a mixer but it will be more of a hand workout!
Nichole says
I would love to try this recipe! Do you think adding gelatin would ruin the recipe?
thedomesticrebel says
Hi Nichole, no, it shouldn’t if you’re referring to unflavored gelatin to just help stabilize it. If you’re talking about actual Jello, I am not positive.
Jenny says
This has quickly become a staple desert in our family. So easy and delicious! The best cheesecake.
thedomesticrebel says
Jenny, so happy you and your family enjoy this cheesecake!
Ruth says
Will it have a lemon flavor? Since the recipe call for lemon.
thedomesticrebel says
Hi Ruth, no, it isn’t lemony but the lemon adds some freshness and brightness. It just kinda perks it up.
Lorie says
I have been craving for cheesecake , came across your recipe. It was excellent. Followed your recipe except for the 8 or 9” springform pan, I did not have. I had a 6” springform and 2-3” springform pans . Froze the smaller ones. (No topping, will add later. Thank you, we Loved the Cheesecake.💕
Lauren says
This has been my go-to cheesecake recipe for a while now! I actually prefer this over a traditional baked cheesecake since it’s lighter but still just as creamy. I know this recipe calls for lemon juice, but could I add extra juice along with some lemon zest to make this a lemon cheesecake? If so, how much would you recommend? Thanks!
thedomesticrebel says
Hi Lauren! I would maybe add zest for a more pure lemon flavor as opposed to more juice – perhaps up to 13-4 Tbsp zest. I know that sounds like a lot but it would be super lemony! You could always finish the cheesecake with a layer of lemon curd on top as well.
Lauren says
Thank you so much for the tips! LOVE this cheesecake 🖤
Rosemaie says
I wanted to know if I can use coconut sugar instead of regular sugar
thedomesticrebel says
Hi Rosemaie, I have not tried this with coconut sugar, but I am assuming it should work fine.