The Best No-Bake Cheesecake
Ingredients
Crust:
- 1 ½ cups (150 g) graham cracker crumbs (from about 12 to 13 rectangle graham crackers)
- 2 tablespoons granulated sugar
- 6 tablespoons (85 g) salted butter, melted
Filling:
- 16 ounces (454 g) full-fat cream cheese, softened to room temperature (but not warm) - do not use light/neufchâtel cream cheese
- 1 teaspoon pure vanilla extract
- 1 cup (114 g) powdered sugar
- ¾ cup cold heavy cream (see note)
- ½ cup (113 g) sour cream
Instructions
- For the crust, in a medium bowl, combine the cracker crumbs and sugar. Stir in the melted butter until well-combined. Press the mixture into the bottom and up the sides of 9.5-inch deep pie plate (see note).
- For the filling, in a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle or whisk attachment, mix the cream cheese, vanilla and powdered sugar until smooth and creamy, 2 to 3 minutes.
- Add the heavy cream and sour cream and mix until very thick and creamy, 2 to 3 minutes. Don't over mix.
- Spread the filling evenly into the prepared crust.
- Cover with plastic wrap and refrigerate at least 4 hours or up to overnight to set up fully. Serve plain, with fresh fruit, or a fruit sauce (see note below).
Notes
Heavy Cream: make sure to use heavy cream (not whipping cream) to ensure the cheesecake sets up and isn't runny. Many brands of whipping cream only have 30-35% milk fat whereas heavy cream will have 35% milk fat or higher. That extra milk fat is what ensures the thick cheesecake filling. I almost always use Darigold heavy cream (40% milk fat). If you are using regular whipping cream or cream with a lower milkfat percentage, whip the cream to soft peaks first and then fold it into the cream cheese mixture until evenly combined.
Pie Plate Size: a regular 9-inch pie plate can be used if you don't have a deep 9.5-inch pie plate. However, you may have extra filling leftover (or you can pile it extra high in the pie plate). I have also increased all the ingredients by 1/2 (crust and filling) and made the recipe in a 9X13-inch pan with great results.
Fruit Topping: serve the cheesecake with fresh, sliced fruit or fresh berries. For a simple fruit sauce, in a small saucepan combine 6 to 8 ounces fresh or frozen fruit (about 1 cup), 1/2 cup water, 1/3 cup granulated sugar, 1 tablespoon cornstarch, and a squeeze of fresh lemon juice. Bring to a simmer over medium-low heat and cook, stirring constantly, for 2 to 3 minutes, until bubbly and thickened. Cool and refrigerate until ready to serve.