fbpx Print

No-Bake Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy No-bake Cheesecake is so creamy and comes out just sweet enough! Top with any fresh fruit, or enjoy it plain! It’s naturally gluten-free and pairs perfectly with my no bake graham cracker crust!




  • 2 cups graham cracker crumbs (14 sheets of graham crackers)
  • 1/3 cup brown sugar (OR any granulated sugar with ½ tsp molasses)
  • ½ cup butter, melted (8 Tbsp)


  • 1 1/3 cup heavy whipping cream
  • 24 oz full fat cream cheese
  • 1/3 cup granulated sugar
  • 3 Tbsp confectioners sugar (how to make your own powdered sugar)
  • ¼ cup full fat sour cream
  • 2 tsp lemon juice
  • 1 tsp vanilla extract


  1. Make the crust: Break the graham crackers into a food processor (or blender) and process until they resembled fine crumbs.
  2. Add the brown sugar (or granulated sugar + molasses) and melted butter and process until the crumbs are thoroughly mixed and coated with butter, about 2-4 minutes.
  3. Pour the crumbs into your favorite pie dish (I like using my 8” springform pan) and press FIRMLY into the bottom and sides of the dish. Set aside in the fridge.
  4. Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
  5. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy.
  6. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. 
  7. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
  8. Remove crust from the fridge and spread filling into crust. Use an offset spatula to smooth down the top.
  9. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. 
  10. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
  11. Serve cheesecake with desired toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.