No Bake Cheesecake
Equipment
- 9-inch springform pan
- Hand mixer or stand mixer
- Large mixing bowls
- Rubber spatula
- Offset spatula
- Measuring cups and spoons
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs about 14–15 full graham cracker sheets, finely crushed
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter melted
- 1/4 tsp salt
No Bake Cheesecake Filling
- 24 oz full-fat cream cheese 3 blocks, completely softened to room temperature
- 1 cup powdered sugar sifted
- 1 tsp pure vanilla extract
- 2 tbsp fresh lemon juice about 1 medium lemon
- 1 tsp lemon zest optional but recommended
- 1 1/2 cups heavy whipping cream cold, straight from the fridge
Optional Topping
- 2 cups fresh strawberries hulled and sliced, or substitute any fresh fruit or pie filling
- 1 tbsp granulated sugar for macerating fruit, optional
Instructions
Make the Graham Cracker Crust
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, salt, and melted butter. Stir until the mixture resembles wet sand and all crumbs are evenly coated.
- Pour the crust mixture into a 9-inch springform pan. Using the flat bottom of a measuring cup, firmly press the crust evenly across the bottom and about 1 inch up the sides of the pan. Pack it tightly — this prevents crumbling when sliced.
- Place the pan in the refrigerator to chill and firm up while you prepare the filling, at least 15 minutes.
Whip the Heavy Cream
- In a large chilled bowl (or the bowl of a stand mixer), beat the cold heavy whipping cream on medium-high speed until stiff peaks form, about 3–4 minutes. The cream should hold a firm peak when you lift the beaters. Set aside.
Make the Cheesecake Filling
- In a separate large bowl, beat the softened cream cheese on medium speed until completely smooth and fluffy, about 2–3 minutes. Scrape down the sides of the bowl as needed. There should be no lumps at all.
- Add the sifted powdered sugar, vanilla extract, lemon juice, and lemon zest to the cream cheese. Beat on medium speed until fully combined, smooth, and creamy, about 2 minutes.
- Gently fold the whipped cream into the cream cheese mixture in two additions using a rubber spatula. Use a light hand and fold in sweeping motions from the bottom up to preserve the airiness. Fold just until combined — do not overmix.
Assemble and Chill
- Remove the chilled crust from the refrigerator. Pour the cheesecake filling into the crust and spread it into an even layer with an offset spatula or the back of a large spoon. Smooth the top as evenly as possible.
- Cover the pan tightly with plastic wrap and refrigerate for a minimum of 6 hours, or overnight for best results. Do not rush this step — the filling must set fully before slicing.
Serve
- When ready to serve, run a thin knife around the edge of the cheesecake before releasing the springform pan latch. Carefully open and remove the outer ring.
- If using fresh strawberries for topping, toss the sliced strawberries with 1 tablespoon of sugar and let sit for 5–10 minutes to macerate. Spoon over the cheesecake just before serving.
- Slice with a sharp knife dipped in hot water and wiped dry between each cut for clean, bakery-style slices. Serve immediately and refrigerate any leftovers.
Notes
Room temperature cream cheese is essential — cold cream cheese will leave a lumpy filling. Pull blocks out 1–2 hours before starting.
For the cleanest slices, use a knife dipped in hot water and dried between each cut.
Storage: Cover tightly and refrigerate for up to 5 days. Freeze individual slices wrapped in plastic wrap + foil for up to 1 month. Thaw overnight in the fridge.
Make-ahead friendly: Best made the night before serving. Add fresh fruit toppings right before serving.
Variations: Use an Oreo crust and add cocoa powder for a chocolate version. Double the lemon for a bright lemon cheesecake. Top with blueberry, cherry, or strawberry pie filling for an easy fruit version.
Nutrition
Calories: 420kcalCarbohydrates: 34gProtein: 7gFat: 30gSodium: 310mgFiber: 0.5gSugar: 22g