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Rich And Creamy No Bake Cheesecake Recipe

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4.2 from 12 reviews

This rich and creamy no-bake cheesecake recipe features a buttery graham cracker crust and a luscious, fluffy cream cheese filling. Perfect for any occasion, this easy dessert requires no oven time and sets overnight in the fridge, creating a smooth, indulgent cheesecake topped with fresh berries and whipped cream.

Ingredients

Crust

  • 200g Graham Crackers or Wheat Digestives (about 13–14 full sheets)
  • 90g unsalted butter, melted (slightly more than 6 tbsp)
  • Pinch of salt

Cheesecake Filling

  • 800g cream cheese (28 oz or 3.5 packs of 8 oz), room temperature
  • 150g granulated sugar (3/4 cup)
  • 2 tsp vanilla bean paste
  • 1/2 tsp salt
  • 2–4 tbsp freshly squeezed lemon juice, to taste (optional, but recommended)
  • 120g sour cream (1/2 cup), room temperature
  • 120g heavy cream (1/2 cup), chilled
  • 120g heavy cream (1/2 cup), whipped to stiff peaks, chilled

Decoration (Optional)

  • Heavy cream, whipped to medium-stiff peaks
  • Fresh berries for garnish

Instructions

  1. Prepare the Crust: Lightly brush softened butter inside a 9″ springform pan and line with parchment paper, including a circle for the base and strips for the sides to help with removal.
  2. Make Crust Mixture: Grind the graham crackers in a food processor until fine crumbs form. Add melted butter and salt, then pulse again to combine — the mixture will still be crumbly, which is expected.
  3. Press Crust: Transfer the crumb mixture into the pan, pressing down tightly with the back of a spoon or measuring cup to form a compact crust. The tighter packed, the crispier the crust.
  4. Chill Crust: Place the crust in the refrigerator to chill while you prepare the filling.
  5. Mix Cream Cheese Base: In a stand mixer bowl fitted with a paddle attachment, beat room temperature cream cheese, sugar, salt, and vanilla bean paste on medium speed for about 2 minutes until sugar dissolves, scraping the bowl once or twice.
  6. Add Sour Cream and Lemon Juice: Add sour cream and lemon juice to the mixture and whisk until just combined, scraping the bowl again to ensure uniformity.
  7. Whip Heavy Cream: In a separate bowl, whip the chilled heavy cream with a hand mixer until stiff peaks form, being careful not to overwhip to avoid graininess.
  8. Fold Cream into Filling: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until just combined to preserve the fluffy texture.
  9. Assemble Cheesecake: Remove crust from the fridge, spread the filling evenly over the crust, pressing down lightly to remove air pockets.
  10. Refrigerate to Set: Cover the pan loosely with cling wrap (not touching the surface) and refrigerate overnight or for at least 6 hours until fully set.
  11. Remove from Pan: Carefully remove the cheesecake from the springform pan by peeling off the parchment paper from the sides and base. Use spatulas and assistance if necessary.
  12. Decorate (Optional): Whip additional heavy cream to medium-stiff peaks and pipe dollops around the edge of the cheesecake where slices will be cut. Garnish each dollop with fresh berries.
  13. Serve and Enjoy: Slice carefully and serve chilled for a rich, creamy dessert experience.

Notes

  • For best results, use room temperature cream cheese and sour cream to avoid lumps.
  • Adjust lemon juice to taste for preferred tanginess.
  • Ensure heavy cream is well chilled before whipping to achieve stiff peaks.
  • Pressing the crust firmly is essential for a crispy base that holds together.
  • This cheesecake is best refrigerated overnight to fully set and develop flavors.
  • Use a sharp knife dipped in hot water and wiped dry to slice for cleaner cuts.
  • Leftovers can be stored covered in the refrigerator for up to 3 days.

Find it online: https://bitezly.com/rich-and-creamy-no-bake-cheesecake-recipe/