How to Make No Bake Cheesecake

This no bake cheesecake recipe is a perfect summer dessert. Simple and quick to make, there are endless ways to customize it. We love it with chocolate drizzle or fruit topping.

👥 15 Servings⏱️ Prep & Cook: 6h 20m⏳ Prep: 20 min👤 Mary Younkin📖 chocolatewithgrace

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pan
bowl
spatula

📝 Preparation Steps

To make the no bake graham cracker crust, stir together the graham cracker crumbs, sugar and melted butter. Press firmly into a 9 x 13 inch pan and set aside.

graham cracker crumbs (finely crushed)2 cups

Add the cream cheese, powdered sugar, vanilla, lemon juice and sour cream to the bowl of a stand mixer. Beat on medium speed for a minute or two until smooth and combined, scrape down the sides with a spatula as needed.

lemon juice1 tablespoon

If you choose to use cool whip, gently fold in 16 ounces of cool whip into the cream cheese mixture with a spatula.

If you choose to use heavy whipping cream, add 2 cups of heavy cream to the cream cheese mixture and beat on high for ⏱️ 2-3 minutes until thickened and air is incorporated. Scrape down the sides of the bowl as needed. Only try this if you have a stand mixer. If not, beat the heavy cream until stiff peaks form and then gently fold into the cheesecake mixture with a rubber spatula.

Gently spread the mixture over the graham cracker crust. Cover and chill in the refrigerator for at least ⏱️ 4 hours until set. Chilling overnight is best.

Serve with your favorite cheesecake toppings. This will keep in the refrigerator for 5 days.

Nutrition Facts

calories

349 kcal

fat Content

24 g

serving Size

1 piece

fiber Content

1 g

sugar Content

23 g

sodium Content

177 mg

protein Content

3 g

trans Fat Content

1 g

cholesterol Content

67 mg

carbohydrate Content

32 g

saturated Fat Content

14 g

unsaturated Fat Content

8 g

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