No Bake Cheesecake
A creamy, sweet dessert that's quick, simple, and requires no baking. Perfect for hot days and last-minute entertaining.
Ingredients
- 1½ cups graham cracker crumbs graham cracker crumbs sub with gluten-free cookies or Digestive biscuits
- ⅓ cup granulated sugar granulated sugar swap for coconut sugar or date sugar for a subtle caramel note
- 6 tablespoons unsalted butter unsalted butter melted
- 16 ounces cream cheese cream cheese room temperature
- ½ cup sour cream or full-fat Greek yogurt sour cream or full-fat Greek yogurt
- 1 cup heavy whipping cream heavy whipping cream cold
- 1 teaspoon pure vanilla extract pure vanilla extract
- ¼ cup powdered sugar powdered sugar sifted
- Zest of ½ lemon fine sea salt fine sea salt balances the sweetness
Instructions
- In a medium bowl, stir graham crumbs, sugar, and melted butter until evenly moistened.
- Transfer crumb mix into a 9-inch springform pan; press firmly into the bottom and up the sides by about ½ inch.
- Pop the pan in the fridge for 10–15 minutes while you prep the filling—this avoids a soggy base.
- In your stand mixer (or a large bowl with a hand mixer), whip softened cream cheese on medium until smooth and fluffier, about 2 minutes.
- Stir on low speed until just combined, scraping down the bowl once.
- In a separate bowl, whip cold heavy cream and powdered sugar until stiff peaks form; it should hold its shape when you lift the whisk.
- Using a spatula, fold whipped cream into the cream cheese blend in three additions—stop as soon as no streaks remain to keep it airy.
- Spoon filling over the crust, smooth the top, cover with plastic wrap, and refrigerate for at least 1 hour (4 hours for a firmer slice).
- If you’re in a hurry, freeze for 30 minutes—just watch so it doesn’t get rock-hard.
Notes
While testing, I noticed overwhipping can introduce tiny air pockets; folding carefully keeps the texture irresistibly smooth.
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