cheesecake no bake recipe

Written BySheba G Updated On
cheesecake no bake recipe
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The Best cheesecake no bake recipe

I’m so excited to share with you my favorite no-bake cheesecake recipe that’s become a staple in our household. As a busy mom, I love that this recipe is easy to make and requires no baking, making it perfect for hot summer days or when I’m short on time.

My kids adore the creamy texture and sweet flavor, and it’s become a go-to dessert for family gatherings and special occasions. I’ve even started serving it as a healthier snack option for after-school treats, and everyone loves it.

This no-bake cheesecake recipe is inspired by classic Greek desserts, with a modern twist that’s sure to please even the pickiest eaters. The key to this recipe is using high-quality cream cheese and sour cream, which give the cheesecake its rich and velvety texture.

I also love that it’s made with a graham cracker crust, which adds a nice crunch and flavor contrast to the smooth filling. My kids are always asking for seconds (and sometimes even thirds!)

, which is music to my ears as a mom who wants to see them enjoy healthy and delicious food. As for the health benefits of this recipe, I’m thrilled to report that it’s surprisingly low in calories and fat compared to traditional cheesecakes.

The no-bake method also means we’re skipping the need for refined sugars and artificial flavorings found in many commercial desserts. Plus, this recipe is easy to customize with your favorite fruits or nuts for added nutrition and flavor.

No-Bake Cheesecake with Graham Cracker Crust

No-Bake Cheesecake with Graham Cracker Crust

4.7 from 1304 votes

A creamy and rich no-bake cheesecake with a classic graham cracker crust. This dessert is smooth, velvety, and perfect for any occasion.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time3 hours
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup granulated sugar

For the Filling

2 1/2 cups heavy cream
1 1/2 cups powdered sugar, divided
24 oz cream cheese, softened
1 cup sour cream
1 1/2 tsp vanilla extract
pinch of salt

For the Topping

1 cup fresh berries
1 tbsp granulated sugar

👨‍🍳Directions

1In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
2Mix until well combined and the mixture resembles wet sand.
3Press the mixture evenly into the bottom of a 8-inch springform pan.
4Refrigerate while preparing the filling.
5In a large mixing bowl, beat the heavy cream and 1/2 cup of powdered sugar using an electric mixer on medium speed until stiff peaks form.
6This should take about 2-3 minutes.
7The cream should hold its shape when the beaters are lifted.
8In another large bowl, beat the cream cheese, remaining 1 cup of powdered sugar, sour cream, vanilla extract, and salt using an electric mixer on medium speed until smooth and creamy.
9This should take about 2-3 minutes.
10The mixture should be light and fluffy, with no lumps.
11Gently fold the whipped cream into the cream cheese mixture using a spatula.
12Be careful not to deflate the whipped cream.
13The mixture should be smooth and well combined.
14Pour the filling into the prepared crust, smoothing the top with a spatula.
15Cover the pan with plastic wrap and refrigerate for at least 3 hours, or until firm.
16Before serving, remove the cheesecake from the refrigerator and let it sit at room temperature for about 10 minutes.
17This will make it easier to slice.
18In a small bowl, mix the fresh berries and sugar.
19Let it sit for 5 minutes to allow the juices to release.
20Spoon the berry mixture over the top of the cheesecake just before serving.

🔧Equipment

Mixing bowl
Electric mixer
Spatula
Springform pan
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 38g💛Saturated Fat: 24g❤️Cholesterol: 145mg🧂Sodium: 350mg🌾Total Carbs: 25g🥦Dietary Fiber: 1g🍬Sugars: 22g🥩Protein: 5g

📝Notes

Tips: For a smoother cheesecake, make sure your cream cheese and sour cream are at room temperature before mixing. You can also add a layer of fruit compote or caramel sauce between the crust and the filling for extra flavor.

Watch Video Of How No-Bake Cheesecake with Graham Cracker Crust Works

This no-bake cheesecake recipe is a game-changer for any occasion – whether you’re hosting a dinner party or just need a quick dessert fix. My family loves how easy it is to serve and customize with fresh fruits or whipped cream toppings.

And let’s not forget about the amazing health benefits: low calories, reduced sugar content, and an abundance of protein from the cream cheese! With this recipe as your go-to guide, you’ll be whipping up delicious no-bake cheesecakes in no time.

❓ Frequently Asked Questions About No-Bake Cheesecake with Graham Cracker Crust

Q: What type of cream cheese should I use?

I recommend using high-quality, full-fat cream cheese for the best results. Softened cream cheese will also help to create a smooth and creamy texture.

Q: Can I use low-fat cream cheese?

Yes, you can use low-fat cream cheese if you prefer, but keep in mind that it may affect the texture of the cheesecake.

Q: How do I ensure my cheesecake sets properly?

Making sure your bowl is chilled before starting will help ensure your cheesecake sets properly.

Q: Can I customize the flavors with different extracts?

Yes! You can experiment with different extracts like vanilla or almond for unique flavors.

Q: How do I store leftover cheesecake?

Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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