No-Bake Cheesecake Recipe

Cheesecake recipe from scratch, no-bake recipe, vanilla flavor

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, light and refreshing.

5 from 2 votes

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Course: Dessert

Cuisine: American

Keyword: 20 minutes, cake, cheese, cheesecake, no-bake

Prep Time: 20 minutes

Chilling Time: 6 hours

Total Time: 6 hours 20 minutes

Servings: servings

Calories: 622kcal

Author: Veena Azmanov

Cost: $20

Equipment

Ingredients

For the Crust

8 oz Graham crackers or similar
4 oz Butter (1 stick) melted
2 tbsp Brown sugar

For the Cheesecake

1 cup Whipping cream full-fat
2 tbsp Cornstarch (cornflour)
24 oz Cream cheese Mascarpone or Philadelphia
½ cup Sour cream full-fat
½ cup Sugar castor or fine grain
2 tsp Vanilla extract
1 tbsp Lemon juice
½ tsp Salt

Metric - US customary

Instructions

Prepare crust

Pulse the graham crackers in a food processor until it resembles crumbs.
Melt the butter and add to the crumbs. Combine well.
Pour the crumbs into an 9 or 10-inch springform cake pan.
Use the back of a measuring cup or glass to press the crumbs into a compact crust (see video).
Place in the fridge for 15 minutes to set.

Prepare cheesecake mixture

Whip the cream with cornstarch to stiff peaks. Set aside.
In another bowl, whip cream cheese, and sour cream.
Make sure there are no lumps.
Add the sugar, salt, vanilla, and lemon juice. Combine well.
Fold the whipped cream into the cream cheese mixture.
Pour the mixture over the chilled cookie crust.
Tap on the counter 2 to 3 times to help the mixture settle.
Use an off-set spatula to level the top.

Chill the cheesecake

Chill the cheesecake in the fridge for a minimum of 6 hours - I prefer to leave it overnight 12 hours.
I like to garnish with fresh seasonal fruits and whipped cream swirls.
This cheesecake can be served as is and needs nothing else.

Notes

Tip for making perfect no-bake cheesecake

Use room temperature cream cheese and sour cream when making baked or no-bake cheesecakes. Chill cream cheese will give a lumpy batter.
Whipping cream must be chilled well before you whip it. Do not freeze whipped cream - if necessary place a bowl of ice water below to keep it cold. See my 4 methods for making whipped cream.
If you live in a hot humid place try using stabilized whipped cream instead. It will help hold the cheesecake for longer at room temperature.
Lemon juice does not give the cheesecake a lemon flavor. It just helps bring out the flavors of all the ingredients.
Save toppings such as fruits and fillings closer to serving time. Fruits can bleed juices and go limp if put on the cake too early.

Nutrition