No Bake Cheesecake
This is the kind of dessert that disappears at every party, wows guests at every dinner table, and gets requested by name at every holiday gathering. The filling is cool, silky, and tangy in all the right ways, balanced on top of a buttery graham cracker crust that holds together beautifully without ever seeing the inside of an oven.
Equipment
- 9-inch springform pan
- Stand mixer or hand electric mixer
- Large mixing bowls - two needed
- Food processor - or zip-top bag and rolling pin for crushing graham crackers
- Rubber spatula
- Offset spatula - for smoothing the filling
- Measuring cups and spoons
- Plastic wrap or aluminum foil - for covering the pan during chilling
Ingredients
- 2 cups graham cracker crumbs - 200g, about 14-15 full graham cracker sheets
- 1/3 cup granulated sugar - 67g
- 1/2 cup unsalted butter - 113g, melted and slightly cooled
For the Cheesecake Filling
- 24 oz full-fat cream cheese - 680g, three 8 oz blocks, softened to room temperature
- 1 cup powdered sugar - 120g, sifted
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon juice
- 1 cup heavy whipping cream - 240ml, cold
Optional Toppings
- Fresh strawberries, blueberries, or raspberries
- Cherry pie filling
- Caramel sauce or hot fudge
- Whipped cream
Instructions
- If starting with whole graham cracker sheets, break them into rough pieces. Add to a food processor and pulse until you have fine, even crumbs. You need about 2 cups (200g) of crumbs. Alternatively, place crackers in a zip-top bag and crush with a rolling pin.
- Melt the butter and allow it to cool for 5 minutes. Pour the melted butter over the graham cracker crumbs, add the granulated sugar, and stir until the mixture looks like wet sand and holds together when squeezed. Pour into a 9-inch springform pan and press firmly and evenly across the bottom. Refrigerate while you prepare the filling.
- Remove the cream cheese from the refrigerator at least 1 to 2 hours before you plan to start so it reaches room temperature. If you forgot, cut each block into smaller cubes and let them sit at room temperature for 30 to 45 minutes.
- Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 to 3 minutes until completely smooth and slightly fluffy. Sift in the powdered sugar, add the vanilla extract and lemon juice, and beat for another 2 minutes until fully incorporated.
- Pour the cold heavy whipping cream into a separate, clean mixing bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, whip on medium-high speed until stiff peaks form, about 3 to 4 minutes. Be careful not to overwhip.
- Add the whipped cream to the cream cheese mixture in two or three additions. Fold gently with a rubber spatula using a slow, sweeping motion from the bottom of the bowl up and over the top until fully combined with no white streaks remaining.
- Remove the springform pan from the refrigerator. Pour the filling into the pan on top of the crust. Use an offset spatula to spread the filling evenly and smooth the top. Gently tap the pan on the counter to release any air bubbles.
- Cover the springform pan tightly with plastic wrap or aluminum foil. Refrigerate for a minimum of 6 to 8 hours, or preferably overnight, until the filling is firm and set to the touch and no longer jiggles when moved.
- Run a thin knife along the inside edge of the pan to release the crust from the sides. Unlatch the springform ring and gently lift it away. Add desired toppings just before serving. For clean slices, use a sharp knife dipped in warm water and wiped dry between each cut.
Notes
- Use full-fat cream cheese: Light or reduced-fat versions have a higher water content and won't set up as firmly. Always use full-fat blocks, not whipped cream cheese from a tub.
- Sift the powdered sugar: This prevents any clumps from creating lumps in the filling, which is harder to smooth out once the whipped cream is incorporated.
- Don't skip the lemon juice: Even if you don't want a lemon-flavored cheesecake, a small amount of fresh lemon juice adds brightness and helps the filling firm up with a subtle tang.
- Use cold heavy cream: Warm heavy cream will not whip to stiff peaks no matter how long you beat it. Keep it in the refrigerator until the moment you need it.
- Fold, don't stir: Vigorous stirring will deflate the whipped cream and result in a denser filling. A slow, gentle folding motion preserves the light texture.
- Chill overnight: Six hours is the minimum, but overnight chilling produces the best, most sliceable result.
- Press the crust firmly: A loosely packed crust will crumble when you try to slice. Use the flat bottom of a measuring cup to really compact the crumbs.
- Storage: Store covered in the refrigerator for up to 5 days. Freeze for up to 3 months by wrapping in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.
- Oreo crust variation: Replace the graham crackers with crushed Oreo cookies (filling included) for a cookies-and-cream flavor profile.
- Lemon variation: Increase the lemon juice to 3 tablespoons and add 1 tablespoon of fresh lemon zest to the filling for a bright, citrus-forward version.