Velvety No-Bake Cheesecake
This No-Bake Cheesecake is perfect for anyone who wants a bakery-quality dessert without the hassle of water baths or cracked tops. By folding lightly whipped heavy cream into a tangy, lemon-kissed cream cheese base, you get a texture that’s airy and mousse-like, yet firm enough to slice beautifully. It’s an ideal make-ahead centerpiece that only improves as it chills in the fridge.
Ingredients
For the Filling:
1 graham cracker crust (9″ springform)
16 oz (450 g) cream cheese, softened
1 cup (150 g) powdered sugar
1 tsp vanilla extract
2 tsp lemon juice
1/3 cup (75 g) sour cream
1 1/2 cups (355 ml) heavy cream
For the Whipped Topping:
3/4 cup (177 ml) heavy cream
1/4 cup (40 g) powdered sugar
1/2 tsp vanilla extract
How to Make No-Bake Cheesecake
Step 1: Prep the Crust
Place your graham cracker crust in a 9-inch springform pan. Keep at room temperature or refrigerate while preparing the filling.
Step 2: Cream the Base
In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add powdered sugar and mix until fully incorporated.
Step 3: Add Flavor and Tang
Stir in vanilla extract and lemon juice, scraping down the sides to ensure even flavor. Fold in the sour cream until smooth.
Step 4: Whip the Cream
In a separate chilled bowl, whip the heavy cream on high speed until stiff peaks form. It should hold its shape when the whisk is lifted.
Step 5: Fold and Combine
Gently fold the whipped cream into the cream cheese mixture using a spatula.
Pro Tip: Fold carefully to keep the mixture airy and mousse-like.
Step 6: Chill and Set
Spread the filling into the prepared crust, pressing against the edges to avoid gaps. Cover and refrigerate for at least 4 hours—or overnight for the best results.
Step 7: Add the Topping
Before serving, whip the remaining heavy cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe over the top for a beautiful finishing touch.
