How to Make No Bake Cheesecake
This no bake cheesecake recipe is a perfect summer dessert. Simple and quick to make, there are endless ways to customize it. We love it with chocolate drizzle or fruit topping.
Servings: 15 servings
For the graham cracker crust
- 1/2 cup butter melted
- 1/4 cup granulated sugar
- 2 cups graham cracker crumbs finely crushed
For the no bake cheesecake filling
- 3 8 ounce packages full fat cream cheese (I like the Philadephia brand) at room temperature
- 1 1/2 cups powdered sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup sour cream optional (gives it a more baked cheesecake flavor)
- 16 ounces Cool Whip *OR* heavy whipping cream 2 cups
Topping ideas for serving
- Chocolate Sauce
- Cherry Pie Filling
- Fresh Strawberry compote
- Caramel Sauce
- Whipped Cream
To make the no bake graham cracker crust, stir together the graham cracker crumbs, sugar and melted butter. Press firmly into a 9 x 13 inch pan and set aside.
Add the cream cheese, powdered sugar, vanilla, lemon juice and sour cream to the bowl of a stand mixer. Beat on medium speed for a minute or two until smooth and combined, scrape down the sides with a spatula as needed.
If you choose to use cool whip, gently fold in 16 ounces of cool whip into the cream cheese mixture with a spatula.
If you choose to use heavy whipping cream, add 2 cups of heavy cream to the cream cheese mixture and beat on high for 2-3 minutes until thickened and air is incorporated. Scrape down the sides of the bowl as needed. Only try this if you have a stand mixer. If not, beat the heavy cream until stiff peaks form and then gently fold into the cheesecake mixture with a rubber spatula.
Gently spread the mixture over the graham cracker crust. Cover and chill in the refrigerator for at least 4 hours until set. Chilling overnight is best.
Serve with your favorite cheesecake toppings. This will keep in the refrigerator for 5 days.
Serving: 1piece | Calories: 349kcal | Carbohydrates: 32g | Protein: 3g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 177mg | Fiber: 1g | Sugar: 23g