Best No Bake Cheesecake
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
**Crust:**
- 7–8 full sheets of Graham Crackers or Wheat Digestives (about 130g)
- 1/2 cup 90g melted unsalted butter
- Pinch of salt
**Cheesecake Filling:**
- 28 oz 800g cream cheese, at room temperature
- 2/3 cup 150g granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2–4 tablespoons lemon juice (to taste)
- 1/2 cup 120g sour cream
- 1/2 cup 120g chilled heavy cream
**Decoration (optional):**
- 1/2 cup 120g chilled and whipped heavy cream
- Fresh berries
Instructions
**Crust:**
- Grind the graham crackers, then mix with melted butter and salt.
- Line a 9” springform pan with parchment paper.
- Press the crust mixture tightly into the bottom of the pan. Chill in the fridge.
**Cheesecake Filling:**
- Use a stand mixer to blend cream cheese, sugar, vanilla, and salt until creamy (~2 minutes).
- Add sour cream and lemon juice; mix until combined.
- Whisk the heavy cream separately until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Pour the filling onto the crust, smoothing it with an offset spatula.
- Chill the cheesecake in the fridge for 4 hours (or overnight) until fully set.
**Decoration:**
- Top with fresh strawberries and whipped cream. Serve and enjoy!
Notes
This cheesecake boasts a thick crust. Adjust to your liking by reducing the crust quantity or pushing it up the sides of the pan. Happy baking!
