Description
This no-bake cheesecake is rich, creamy, and incredibly easy to make. With a buttery graham cracker crust and a smooth, velvety filling, it’s the perfect dessert for any occasion. Best of all, no oven is required—just mix, chill, and enjoy! Whether you’re serving it plain or topping it with fresh fruit, chocolate, or caramel, this cheesecake is guaranteed to impress.
Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup brown sugar
- 24 ounces (3 packages) cream cheese, softened
- 1 cup powdered sugar
- ½ cup sour cream
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Mix until the texture resembles wet sand. Press the mixture into the bottom of a 9-inch springform pan and refrigerate while making the filling.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar, sour cream, lemon juice, and vanilla extract, and mix until fully combined.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, ensuring a light and fluffy texture.
- Pour the filling over the chilled crust, spreading it evenly. Smooth the top with a spatula.
- Cover and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to set properly.
- Once set, remove from the springform pan, slice, and serve as is or with your favorite toppings like fresh fruit, chocolate drizzle, or whipped cream.
Notes
- Let the cream cheese soften at room temperature for easy mixing.
- For a firmer texture, chill overnight before serving.
- Swap graham crackers for Oreos or Biscoff cookies for a twist.
- Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dessert
- Method: No Bake
- Cuisine: American