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!
Graham Cracker Crust
2 and 3/4cupsgraham cracker crumbs (about 16 full sheet graham crackers)
3/4cupunsalted butter, melted
2cupsheavy whipping cream
24ouncesfull-fat cream cheese, softened to room temperature (three 8-ounce blocks)
1/3cupsour cream, at room temperature
1 and 1/2teaspoonsvanilla extract
Make the Crust: Stir the graham crack crumbs, sugar and melted butter together in a bowl. Pour into a 9-inch springform pan and pack very tightly— the tighter the crust is packed, the better it stays together. I find that using the bottom of a 1/4 cup measuring cup works best. Place in the freezer while you prepare the filling.
Make the Filling: Using a hand or stand mixer, fitted with the whisk attachment, on starting on low speed and increasing to medium-high speed, whip the heavy cream into stiff peaks— about 4-5 minutes. Set aside. Using a hand or stand mixer fitted with the paddle attachment, beat the cream cheese, granulated sugar, and powdered sugar together on medium until smooth and creamy. You don't want any lumps. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the sour cream and vanilla extract. Beat for about 3 minutes on medium until completely smooth. Using a rubber spatula, fold the whipped cream into the filling until combined— this will take several turns so be patient.
Remove the crust from the freezer and pour in the filling. Use an offset spatula to smooth down the top. Cover tightly with plastic wrap or aluminum foil and refrigerator for at least 8 hours and up to 2 days. For best results, refrigerator over night for 12 hours. The longer the cheesecake is refrigerator, the better it will set up.
When ready to serve, remove from the refrigerator and use a knife to loosen the chilled cheesecake from the outer rim of the springform pan, then remove the rim. Using a clean, very sharp knife, cut into slices for serving.
Cover and store leftover cheesecake in the refrigerator for up to 5 days.
Make Ahead & Freezing Instructions: The cheesecake can be frozen for up to 3 months. Thaw overnight in the refrigerator.
Heavy Cream: Prior to whipping into stiff peaks, make sure the heavy cream is very cold.
Cream Cheese: Make sure that you use the block-style full-fat cream cheese.