No-Bake Cheesecake Recipe

This no-bake cheesecake is my basic vanilla cheesecake recipe that can be used to create so many different variations. This recipe will give you a rich, creamy and decadent dessert that sets firm in the refrigerator. It is also quick, easy, and light.

Ingredients

For the Crust

▢ 8 oz (200 g) Graham crackers or similar
▢ 4 oz (60 g) Butter (1 stick) melted
▢ 2 tablespoon Brown sugar

For the Cheesecake

▢ 1 cup (240 ml) Whipping cream full-fat
▢ 2 tablespoon Cornstarch (cornflour)
▢ 24 oz (680 g) Cream cheese Mascarpone or Philadelphia
▢ ½ cup (120 ml) Sour cream full-fat
▢ ½ cup (100 g) Sugar castor or fine grain
▢ 2 teaspoon Vanilla extract
▢ 1 tablespoon Lemon juice
▢ ½ teaspoon Salt

Instructions

Prepare crust

Crush the graham cracker/biscuits in a food processor. Add sugar and the melted butter and stir to combine.
Pro tip - You can also place them in a ziplock bag and use a rolling pin to crush them.
Pour crumbs into a 9-inch springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust. I am using an 8-inch springform pan because I like a little height in my cheesecakes.
Pro tip - Pressing down firmly will ensure a good base for the cheesecake and it won't fall apart when you cut slices.
Place the crust in the fridge for 15 minutes to chill. This will ensure the crust sets which prevents crumbs in the batter.

Prepare cheesecake mixture

Whipping cream - In the bowl of a stand mixer, with the whisk attachment whip, the whipping cream with cornstarch to stiff peaks. Remove from the bowl and set aside.
Cream cheese - In the same large bowl, with the paddle attachment, combine cream cheese, and sour cream. Make sure there are no lumps. Add the powdered sugar, salt, vanilla extract, and lemon juice.
Fold the whipped cream into the cream cheese mixture with a spatula. Combine well.
Pro tip - At this point, you can also add any other ingredients such as fruit fillings or sauces. For example, if you plan to make a flavored cheesecake ice cream such as strawberry puree for strawberry cheesecake ice cream.
Pour the mixture over the chilled cookie crust. Tap on the counter 2 to 3 times to help the mixture settle. Use an offset spatula to level the top well.

Chill the cheesecake

Chill the cheesecake for at least 6 hours - preferably overnight. I like to garnish with fresh berries and whipped cream swirls.
This cheesecake can be served as is and needs nothing else, such cheesecake toppings.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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