No Bake Cheesecake

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Indulge in the delight of the easiest and most perfect no-bake cheesecake ever! This simple recipe guarantees a silky and luscious dessert that chills to perfection in the fridge. Unlike traditional cheesecakes, this no-bake version is wonderfully light, just the right amount of sweet, and absolutely refreshing!

No Bake Cheesecake

Total Time 6 hours
Course Dessert
Servings 1 9” tart size


  • 225 g of Graham crackers about 2 cups
  • 3 tbsp of sugar
  • 90 g of melted butter
  • 450 g of cream cheese 2 8oz packs
  • 125 g of sugar
  • 1 tsp of vanilla extract
  • 1/4 tsp of salt
  • 2-4 tbsp of lemon juice
  • 175 g of sour cream 3/4 cup
  • 175 g of heavy cream 3/4 cup + an extra 1/3 cup for optional decoration


  • If you prefer a crispier crust, preheat the oven to 350F.
  • Create the crust by blending Graham crackers with sugar and mixing in melted butter.
  • Grease the bottom of a 9 to 10” tart pan and firmly pack the crust into it, bringing it partially up the sides.
  • Bake for approximately 8 minutes, then let the crust cool.
  • Whisk the cream cheese in a bowl for 3-5 minutes until creamy, ensuring to scrape the sides of the bowl.
  • Add sugar and whisk for an additional 3-5 minutes.
  • Incorporate vanilla, salt, lemon juice, and sour cream, whisking until just combined.
  • In a separate bowl, whip the heavy cream until soft peaks form.
  • Gently fold the whipped cream into the batter until just combined.
  • Pour the batter into the crust, spreading it evenly. Cover and refrigerate for at least 4 hours (preferably overnight).
  • Optionally, whip up some more heavy cream for decorating your cheesecake.
  • Serve and savor every delicious bite!

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