This is truly the most perfect and easy no-bake cheesecake. By following this no-bake cheesecake recipe, you'll have an ultra smooth and creamy dessert that sets overnight in the refrigerator. It's a fool proof cheesecake recipe that anyone can make and the crowd will love!

I grew up just outside of Philadelphia, I know what makes a perfect cheesecake. There is absolutely no question that cheesecake needs to be creamy, silky and smooth. Most baked cheesecakes are more on the dense side, but this no-bake cheesecake recipe is the opposite. It's light, airy and just as flavorful.

What Is No-Bake Cheesecake?

It's exactly what the name states— it's no-bake cheesecake. The graham crack curst and the cheesecake filling never see the inside of the oven. It's a fantastic dessert option during the warmer months or when there's not enough room in the oven during the holidays.

Making a traditional cheesecake can be complicated— over-beating the eggs, over-baking can lead to cracks, the water bath could leak. With a no-bake cheesecake, all of these complicated steps are eliminated.

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The Cheesecake Filling— It's Like Mousse!

If you're not familiar with no-bake cheesecake, the texture is a bit different. It's not nearly as dense, it's more like mousse.

• Graham Cracker Crust: The crust is extra thick, buttery and just slightly sweet.
• Filling: The filling is extra creamy, smooth and extremely rich while light and airy.

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How to Make Perfect No-Bake Cheesecake

The process to make this no-bake cheesecake recipe is very easy. You beat the filling ingredients together, then spread into the graham cracker crust and refrigerate so it sets. You'll need 2 bowls— one for the heavy cream and the other for the remaining ingredients. Then, fold together.

1. Heavy Cream: The secret to any no-cake cheesecake is beating the heavy cream into stiff peaks. This is what you will fold into the filling.
2. Cream Cheese: It's important to use block-style cream cheese, not the cream cheese spread. You want the cream cheese to be at room temperature.
3. Granulated Sugar: The granulated sugar helps sweeten the cheesecake. We don't want to go too overboard since we're also adding powdered sugar.
4. Powdered Sugar: The powdered sugar serves multiple purposes— helps sweeten and thicken the cheesecake filling.
5. Sour Cream: This is where you get that tangy cheesecake flavor.
6. Vanilla Extract: A splash gives it flavor.

Tips For The Perfect Cheesecake

There's 3 important tips that will guarantee a perfect cheesecake. Without keeping these in mind, you could be eating a soupy or chunky cheesecake. It's not pretty (or appetizing.)

1. One of the most important steps is to beat the cold heavy cream into peaks. Then, be gentle when folding it into the filling so you don't deflate the air out of the heavy cream. The air created the mousse-like texture and also provides structure for the filling.
2. It's important to use block-style cream cheese that is at room temperature. If it's too cold, it won't become smooth when beating it together. We don't want chunks in our cheesecake.
3. Refrigerate the cheesecake for at least 8 hours but overnight is better. At a minimum I refrigerate for at least 12 hours. This will ensure that the cheesecake is sturdy.

Cheesecake Toppings

You can enjoy your cheesecake as is— that's the way I like it! Or you can get fancy with toppings. My husband loves some type of fruit on top, whether it's fresh or a sauce. Get creative or keep it simple. Either way, this cheesecake is going to impress your family and friends.

How To Freeze Cheesecake

You can freeze the cheesecake either in the springform pan or without. You don't want to set the cheesecake in the freezer. First, let it set in the refrigerator overnight— around 8-12 hours. Then, choose what you want to do:

• Springform Pan: Remove the outer rim of the pan. Wrap the cheesecake with the bottom of the pan with 3 layers of plastic wrap, then foil.
• Without Springform Pan: Once the cheesecake has completely set, run a sharp knife underneath or an offset spatula. Carefully transfer it to a plate. Wrap it in 3 layers of plastic wrap, then foil.

I'm almost positive that Chandler and Rachel’s stolen cheesecake tastes just like this.😉