Cheesecake without the need to bake? It sounds almost too good to be true, yet here we are. Imagine all the creamy, dreamy decadence without the oven drama—it’s like a dessert miracle on a plate.
I stumbled upon this gem during one of those internet rabbit holes at 2 AM, and it was an instant hit. Plus, with fall around the corner, it’s nice to keep the oven off and the kitchen cool.
Steps
- Combine the graham cracker crumbs, brown sugar, and melted butter in a bowl, stirring until well mixed. Firmly press this mixture into the bottom and slightly up the sides of a 9-inch springform pan. Place the crust in the freezer for 10–20 minutes to set while you prepare the cheesecake filling.
- Using a mixer, whip cold heavy cream into stiff peaks on medium-high speed for about 4–5 minutes and set aside. In another bowl, beat the cream cheese and granulated sugar together until smooth and creamy, ensuring no lumps remain.
- Add confectioners’ sugar, sour cream, lemon juice, and vanilla extract to the cream cheese mixture, and continue beating for 2–3 minutes until fully combined. Gently fold the whipped cream into this mixture using a spatula, being careful not to deflate the whipped cream.
- Remove the crust from the freezer and spread the cheesecake filling evenly over the crust. Smooth the top with an offset spatula, then cover the pan tightly with plastic wrap or aluminum foil.
- Refrigerate the cheesecake for a minimum of 6–8 hours, preferably overnight, to ensure it sets properly. After chilling, run a knife around the edge of the cheesecake before removing the springform pan rim.
- Slice the cheesecake with a clean, sharp knife, wiping the blade between cuts for neat slices. Serve the cheesecake plain or with toppings of your choice, such as whipped cream or fresh fruit. Store any leftovers in the refrigerator for up to five days.
Ingredients
- Bake Cheesecake
- 2 cups (240g) graham cracker crumbs (approximately 16 full sheet graham crackers)
- 1/3 cup (67g) packed light or dark brown sugar
- 1/2 cup (113g) unsalted butter, melted
- 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
- 24 ounces (678g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 2 tablespoons (15g) confectioners’ sugar
- 1/4 cup (60g) sour cream, at room temperature
- 2 teaspoons lemon juice
- 1 teaspoon pure vanilla extract
FAQ
- What is a no-bake cheesecake?
- A no-bake cheesecake is a dessert where both the crust and the filling are prepared without using an oven. It’s an ideal treat for warm weather or when you don’t want to bake. The absence of eggs and baking makes it simpler than traditional cheesecake, with a creamy, mousse-like texture.
- How do you thicken a no-bake cheesecake?
- To ensure a thick no-bake cheesecake filling, whip cold heavy cream into stiff peaks before gently folding it into the cream cheese mixture. This step is crucial to achieving a mousse-like consistency. Also, refrigerate the cheesecake for at least 6-8 hours, preferably overnight, to set properly.
- Can I freeze no-bake cheesecake to set it?
- It’s not recommended to freeze a no-bake cheesecake to set it, as this can affect its texture. However, once set in the refrigerator, you can freeze it for future enjoyment. Wrap the cheesecake tightly with plastic wrap and aluminum foil and freeze for up to three months. Thaw in the refrigerator before serving.
- Can I make mini no-bake cheesecakes?
- Yes, mini no-bake cheesecakes can be made using a standard muffin pan. This allows for convenient, single-serving portions that are perfect for parties or gatherings.
- What alternative can I use if I don’t have graham crackers?
- If graham crackers are unavailable, you can substitute them with ground digestive biscuits. Use approximately 270g (about 18 biscuits) and adjust the brown sugar to about 1/2 cup (100g) for a similar crust.
Tips
- Ensure Room Temperature Ingredients: Allow the cream cheese and sour cream to reach room temperature before mixing. This ensures a smooth and lump-free filling. However, keep the heavy cream cold to achieve stiff peaks.
- Pack the Crust Firmly: When making the graham cracker crust, pack it tightly using the bottom of a measuring cup. This helps the crust hold together when slicing the cheesecake.
- Properly Whip the Cream: Beat the cold heavy cream into stiff peaks before folding it into the cheesecake mixture. This step is crucial for a thick filling with a mousse-like texture.
- Chill for Best Results: Refrigerate the cheesecake for at least 12 hours, or overnight, for a firm and well-set texture. Avoid using the freezer to set the cheesecake as it can affect the texture.
Equipment
- 9-inch or 10-inch Springform Pan – Essential for easily releasing the cheesecake after it has set.
- Electric Mixer (Handheld or Stand) – Necessary for whipping the heavy cream and mixing the cheesecake filling ingredients to achieve a smooth consistency.
- Silicone Spatula – Useful for folding the whipped cream into the cheesecake filling without deflating it.
- Offset Spatula – Helps in smoothing down the top of the cheesecake filling.
