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–+ servings
Slice of no bake cheesecake on a plate with a fork full.

No Bake Cheesecake

Easy no bake cheesecake with a graham cracker crust and whipped cream cheese filling.
Author Amber Brady
Prep Time 20 minutes
Chill Time 8 hours
Total Time 8 hours 20 minutes
Yields 16 Servings

Ingredients

Graham Cracker Crust

  • 2 ¼ cups (234 g) graham cracker crumbs, (18 full graham crackers/2 sleeves)
  • ⅓ cup (68 g) brown sugar, packed
  • ½ cup (113 g) unsalted butter, (1 stick) melted

Cheesecake Filling

  • 24 oz (678 g) cream cheese, COLD (full fat or Neufchatel)
  • 1 ½ cups (180 g) powdered sugar
  • ⅛ tsp salt
  • 1 tsp vanilla extract
  • 2 tsp fresh lemon juice
  • 1 ½ cups (355 g) heavy whipping cream or heavy cream, COLD

Instructions

Graham Cracker Crust:

  • Using a food processor, pulse graham crackers into fine crumbs.
  • Combine graham cracker crumbs, brown sugar, and melted butter in a 9-inch springform pan.
  • Press evenly on the bottom and up the sides of the pan. Tip: Using the bottom of a measuring cup can help, especially with corners.
  • Chill graham cracker crust in freezer until filling is made.

Cheesecake Filling:

  • Beat the cream cheese in a stand mixer with the paddle attachment for 10-15 seconds. Scrape bowl.
  • Add the powdered sugar, salt, vanilla, and lemon juice. Incorporate and mix and until no lumps appear. Scrape bowl.
  • Switch to the whisk attachment and slowly add the heavy cream while the mixer is running on medium speed.
  • Increase speed to high and whip the heavy cream with the cream cheese until thick and fluffy. (Whisk will leave defined ripples in the cream cheese mixture and stick to the whisk.)
  • Empty the no-bake cheesecake filling into the graham cracker crust and spread filling evenly with a spatula.
  • Cover the pan with foil and chill the cheesecake in the refrigerator 6-8 hours or overnight, for best results.

Notes

  • I used a thin, offset spatula to separate the crust from the springform pan before un-molding, so it wouldn't stick to the sides.
  • Serve with extra whipped cream, fresh fruit, or your favorite pie filling.
  • Cover and store cheesecake in fridge up to 5 days.
  • To Freeze: Cover cheesecake tightly with plastic wrap and then foil. Freeze up to 3 months.

Nutrition

Serving: 1 slice | Calories: 312kcal | Carbohydrates: 27g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 232mg | Potassium: 86mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 748IU | Vitamin C: 0.2mg | Calcium: 56mg | Iron: 1mg