This dreamy no-bake cheesecake delivers pure indulgence without ever turning on your oven. Perfect for warm summer days or busy schedules, this 20-minute prep dessert lets your refrigerator do all the heavy lifting. As it chills for 12 hours, the creamy filling sets into a velvety-smooth texture that’ll make everyone think you spent hours in the kitchen. At just 276 calories per slice, it’s a perfectly portioned treat that strikes the ideal balance between richness and lightness.

Perfect No-Bake Cheesecake Ingredients

Graham Crackers: 2 cups crumbs, perfect for a sturdy foundation
Granulated Sugar: 1/3 cup to sweeten the crust just right
Melted Butter: 1/2 cup to bind the crust together
Cream Cheese: 3 packages (8 oz each) at room temperature for smooth blending
Powdered Sugar: 1 1/3 cups for silky sweetness
Vanilla Extract: 2 teaspoons for classic flavor
Sour Cream: 1/2 cup full-fat for extra creaminess
Heavy Cream: 1 cup cold for perfect whipping

Step-by-Step Instructions

Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter until well combined. Press firmly into springform pan and chill
Cream Cheese Base: Beat softened cream cheese until smooth and lump-free, then blend in powdered sugar
Flavor Addition: Mix in vanilla extract and sour cream until perfectly combined
Whipped Cream: In separate bowl, whip cold heavy cream until stiff peaks form
Final Mixing: Gently fold whipped cream into cream cheese mixture until uniformly combined
Assembly: Spread mixture evenly over prepared crust
Setting Time: Cover and refrigerate for at least 12 hours for best results

Storage Tips

Keep your no-bake cheesecake fresh by storing it in the fridge, covered tightly with plastic wrap or in an airtight container. It stays good for up to 5 days! The texture is best within the first 3 days. If you want to make it ahead, you can freeze it for up to 3 months – just wrap it really well and thaw it overnight in the fridge before serving.

Serving Suggestions

Make your cheesecake extra special with some tasty toppings! Try fresh berries, a drizzle of caramel sauce, or a spoonful of berry compote. Whipped cream and chocolate shavings make it look fancy too. For best results, take the cheesecake out of the fridge about 15 minutes before serving – this lets the texture get extra creamy and brings out all the flavors.

Recipe Tips

The secret to perfect no-bake cheesecake is in the details! Make sure your cream cheese is really soft before starting – leave it out for about an hour. When you’re beating the cream cheese, scrape down the sides of the bowl to avoid lumps. And here’s a neat trick: chill your mixing bowl before whipping the heavy cream – it’ll whip up faster and better. Just be gentle when you fold everything together to keep all that lovely air in the mixture!

Variations

Want to mix things up? Try using chocolate cookie crumbs instead of graham crackers for the crust. You can add different flavors to the filling too – try mixing in 2 tablespoons of lemon juice and some zest for a citrus twist, or fold in some crushed Oreos for a cookies-and-cream version. Love chocolate? Melt and cool 8 ounces of chocolate and mix it in with the cream cheese for a chocolate cheesecake!