Why Make This Recipe

If you are looking for a dessert that’s both indulgent and incredibly simple to prepare, the Best Ever No-Bake Cheesecake is your answer. This cheesecake is not only a delight for your taste buds but also a stress-free solution for gatherings. The creamy filling paired with a buttery graham cracker crust makes for a perfect balance of flavors and textures. Plus, it’s a no-bake recipe, meaning you won’t have to worry about turning on your oven or monitoring baking times. This dessert is sure to impress at any occasion, from summer barbecues to holiday celebrations.

How to Make Best Ever No-Bake Cheesecake

Ingredients

FOR THE CRUST:

2 cups graham cracker crumbs
1/4 cup brown sugar
1/2 cup (1 stick) unsalted butter (melted)

FOR THE CHEESECAKE:

1¼ cups heavy whipping cream
2 (8-ounce packages) cream cheese (softened)
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 teaspoons lemon juice
1/3 cup full-fat sour cream
Additional whipped cream and/or fresh fruit or pie filling (optional but recommended)

Directions

Very lightly grease a 9" or 10" springform pan and set aside.
In a large bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Stir until the mixture resembles wet sand.
Pour the mixture into the bottom of the springform pan. Use your hands and fingers to press it into the bottom and slightly up the sides of the pan.
Freeze the crust for 10 minutes while you prepare the filling.
In the bowl of a stand mixer, beat the heavy whipping cream on high speed with a whisk attachment for about 5-7 minutes, or until stiff peaks form. Set aside.
In another bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and lemon juice with the paddle attachment for about 2 minutes until creamy and fluffy, scraping the sides of the bowl as needed.
Add in the sour cream and mix well, scraping the bowl as necessary.
Gently fold in the whipped cream until thoroughly combined and no whipped cream streaks remain.
Spread the cheesecake mixture evenly on top of the crust and smooth out the top.
Cover loosely with plastic wrap and refrigerate until firm and set, about 2 hours, or up to overnight.
Just before serving, garnish with additional whipped cream and cherry pie filling or fresh strawberries.

How to Serve Best Ever No-Bake Cheesecake

This cheesecake is best served chilled. Slice into wedges and plate with a dollop of whipped cream on top. You can drizzle with chocolate, caramel, or fruit toppings for added flair. It’s also a hit when paired with berries or a fruit pie filling for a pop of color and extra sweetness.

How to Store Best Ever No-Bake Cheesecake

If you have any leftovers (which may be a rarity), cover the cheesecake with plastic wrap or transfer it to an airtight container before refrigerating. It can last in the fridge for up to four days. However, it’s recommended to consume it within the first two days for optimal flavor and texture.

Tips to Make Best Ever No-Bake Cheesecake

Make sure your cream cheese is fully softened to prevent lumps in the cheesecake filling.
For extra richness, use full-fat cream cheese and heavy whipping cream.
If you want to make slicing easier, run a warm knife along the edge of the springform pan before releasing it.

Variation

You can easily customize this cheesecake to suit your preferences. Try adding a flavored extract, such as almond or coconut, to the filling. You could also incorporate crushed candies or cookies into the crust or filling for a unique twist. Seasonal fruits like pumpkin puree in fall or fresh mango in summer can also add a delightful flavor change.

FAQs

Can I use low-fat cream cheese?
While you can use low-fat cream cheese, it may affect the texture and creaminess of the cheesecake. For the best results, stick with full-fat cream cheese for a richer taste.

How long does it take to set?
The cheesecake should set in the refrigerator for at least 2 hours, but for best results, it’s best to let it chill overnight.

Can I freeze the cheesecake?
Yes, you can freeze the cheesecake! To do so, wrap it tightly in plastic wrap and then aluminum foil. It can last up to 2-3 months in the freezer, but the texture may change slightly once thawed.