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No-Bake Cheesecake: The Ultimate Creamy Dessert (No Oven Required!)

No-Bake Cheesecake

Silky smooth, incredibly creamy no-bake cheesecake with a buttery graham cracker crust. Easier than traditional baked cheesecake with a lighter, mousse-like texture. Perfect make-ahead dessert that sets beautifully in the refrigerator. Customize with your favorite toppings!

Ingredients

Crust:

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup melted butter
  • Pinch salt

Filling:

  • 16 oz cream cheese, softened
  • 2/3 cup sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup sour cream
  • 1 1/2 cups heavy cream, cold

Optional Stabilizer:

  • 1 envelope unflavored gelatin
  • 3 tbsp cold water

Instructions

  • Mix graham cracker crumbs, sugar, salt, and melted butter
  • Press firmly into 9-inch springform pan bottom and sides
  • Refrigerate crust 10-15 minutes
  • If using gelatin: sprinkle over cold water, let bloom 5 minutes, microwave 15-20 seconds until melted
  • Beat cream cheese 2-3 minutes until fluffy and smooth
  • Add sugar, vanilla, salt; beat 2 minutes
  • Add sour cream; beat until just combined
  • Add melted gelatin if using; beat 10-15 seconds
  • In separate bowl, whip heavy cream to stiff peaks
  • Fold 1/3 whipped cream into cream cheese mixture to lighten
  • Gently fold in remaining whipped cream until no streaks remain
  • Pour into prepared crust; smooth top
  • Cover and refrigerate 4-6 hours or overnight
  • Run knife around edge before releasing springform
  • Slice with hot, clean knife
  • Add desired toppings and serve chilled

Notes

  • Cream cheese must be room temperature
  • Gelatin is optional; omit for softer, mousse-like texture
  • Whip cream to stiff peaks before folding
  • Use gentle folding motion to preserve airiness
  • Overnight chilling recommended for best results
  • Can be frozen up to 2 months
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