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No-Bake Cheesecake Recipe

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4.1 from 48 reviews

This no-bake cheesecake recipe features a creamy and fluffy cream cheese filling set atop a buttery graham cracker crust. Made without an oven, it combines whipped cream, gelatin, and sour cream to create a smooth, light texture perfect for a refreshing dessert. Chilled until firm, this easy-to-make cheesecake is ideal for any occasion and serves 9 generous portions.

Ingredients

Crust

  • 1 1/4 cups (138g) graham cracker crumbs (from about 9 full sheets)
  • 5 Tbsp (70g) salted butter, melted

Filling

  • 2 Tbsp cold water
  • 2 tsp powdered gelatin
  • 2/3 cup (155ml) heavy cream
  • 16 oz cream cheese, brought to room temperature
  • 1 1/4 cups (150g) powdered sugar
  • 1/3 cup (80g) sour cream, brought to room temperature
  • 1 1/2 tsp vanilla extract

Instructions

  1. Prepare the Pan: Line an 8×8-inch baking dish with aluminum foil or parchment paper, leaving a 2-inch overhang on all sides. Spray the aluminum foil lightly with non-stick cooking spray, while parchment paper does not require spraying.
  2. Make the Crust: In a bowl, mix the graham cracker crumbs and melted butter with a fork until the crumbs are evenly moistened. Pour this mixture into the prepared baking dish and press firmly to form an even layer. Refrigerate to set the crust.
  3. Bloom the Gelatin: Pour 2 tablespoons of cold water into a small microwave-safe bowl. Sprinkle the powdered gelatin evenly over the water and whisk immediately. Let this stand while preparing the filling to allow the gelatin to soften.
  4. Whip the Cream: Using an electric hand mixer or a fitting measuring cup, whip the heavy cream until stiff peaks form, when it loses its wet sheen and holds its shape firmly.
  5. Mix Cream Cheese Base: In a separate mixing bowl, beat the cream cheese and powdered sugar together on low speed until combined. Increase to high speed and whip for about 2 minutes until the mixture is smooth, light, and fluffy. Then blend in the sour cream and vanilla extract.
  6. Dissolve Gelatin: Microwave the gelatin mixture on high for 10-15 seconds until just dissolved. Whisk for an additional 15 seconds and allow to cool until just warm, approximately 2 minutes. With the mixer running on low, drizzle the gelatin slowly into the cream cheese mixture until fully incorporated.
  7. Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture, maintaining the airy texture.
  8. Assemble and Chill: Spread the combined filling evenly over the chilled graham cracker crust in the baking dish. Cover the cheesecake with plastic wrap and refrigerate for about 3 hours or until set. Once firm, cut into 9 squares and serve, optionally with blueberry sauce.

Notes

  • Make sure the cream cheese and sour cream are at room temperature to ensure a smooth filling without lumps.
  • Do not overheat the gelatin, as overheating can affect its setting properties.
  • Chilling the crust before adding the filling helps it set firmly and keeps the layers distinct.
  • For a fruit topping, blueberry sauce or fresh berries complement the cheesecake beautifully.
  • This recipe requires at least 3 hours chill time; plan ahead for the best results.

Find it online: https://justsosavory.com/no-bake-cheesecake-recipe/