Cheesecake without the oven—sounds like a dream, right? Whether you’re a kitchen novice or a seasoned pro, these no-bake wonders are here to surprise you. Imagine the rich, creamy texture melting in your mouth while you ponder if it’s just as good as it looks on Instagram.
Steps
- Prepare the Crust: Combine graham cracker crumbs, melted butter, and brown sugar. Firmly press the mixture into a 9-inch springform pan to form the base and sides. Freeze the crust for 10-20 minutes while you make the filling.
- Whip the Cream: Using a mixer, beat the cold heavy cream on medium-high speed until stiff peaks form, which should take about 4-5 minutes. Set the whipped cream aside for later use.
- Mix Cream Cheese Mixture: Beat the softened cream cheese and granulated sugar together until smooth and creamy. Add confectioners’ sugar, sour cream, lemon juice, and vanilla extract, continuing to beat until the mixture is completely smooth and free of lumps.
- Combine Fillings: Gently fold the whipped cream into the cream cheese mixture using a spatula, taking care not to deflate the whipped cream. Ensure the mixture is well blended.
- Assemble Cheesecake: Retrieve the crust from the freezer and spread the filling evenly over it. Use an offset spatula to smooth the top.
- Chill the Cheesecake: Cover the cheesecake with plastic wrap or foil and refrigerate for at least 6-8 hours, or ideally overnight, to allow it to set properly.
- Serve: Once set, run a knife around the edges of the cheesecake and remove the springform pan rim. Slice the cheesecake with a clean, sharp knife, wiping it between cuts for neat slices, and serve with your preferred toppings.
Ingredients
- bake cheesecake recipe:
- 2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)
- 1/3 cup (67g) packed light or dark brown sugar
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
- 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
- 24 ounces (678g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons (15g) confectioners’ sugar
- 1/4 cup (60g) sour cream, at room temperature
- 2 teaspoons lemon juice
- 1 teaspoon pure vanilla extract
FAQ
- What is a no-bake cheesecake?
- A no-bake cheesecake is a dessert that does not require baking. The graham cracker crust and cheesecake filling are prepared and then set in the refrigerator. It’s an ideal choice for warm weather or when the oven is occupied.
- How can I ensure my no-bake cheesecake is firm and not gooey?
- To achieve a firm no-bake cheesecake, it is crucial to beat cold heavy cream into stiff peaks before folding it into the filling. Additionally, refrigerate the cheesecake for at least 6-8 hours, or preferably overnight, to allow it to set properly.
- Can I freeze no-bake cheesecake to set it faster?
- It’s not recommended to freeze no-bake cheesecake to set it, as this affects the texture. Instead, let it set in the refrigerator. However, once set, you can freeze the cheesecake for up to 3 months for later consumption.
- What are some topping suggestions for no-bake cheesecake?
- You can top your no-bake cheesecake with whipped cream, lemon curd, strawberry sauce, fresh berries, or salted caramel. These toppings add extra flavor and visual appeal to the dessert.
- Can I make mini versions of no-bake cheesecake?
- Yes, you can make mini no-bake cheesecakes using a standard muffin pan. This is a great option for individual servings.
Tips
- Ensure Room Temperature Ingredients: Allow the cream cheese and sour cream to reach room temperature before starting. This helps achieve a smooth and creamy cheesecake filling without lumps, unlike mixing cold ingredients.
- Whip Heavy Cream Properly: For a thick and stable no-bake cheesecake filling, whip the cold heavy cream until stiff peaks form. This aerates the cream, providing a light mousse-like texture that helps the cheesecake set in the fridge.
- Pack the Crust Firmly: When preparing the graham cracker crust, tightly pack the mixture into the springform pan using the bottom of a measuring cup. This ensures the crust holds together well when slicing the cheesecake.
- Refrigerate Adequately: Allow the cheesecake to refrigerate for at least 6-8 hours, or ideally overnight. This gives the filling ample time to set properly and results in neat, beautiful slices when serving. Avoid freezing to set, as it can alter the texture.
Equipment
- 9-inch or 10-inch Springform Pan – Essential for making cheesecakes as it allows for easy removal of the finished dessert.
- Electric Mixer (Handheld or Stand Mixer) – Needed for beating heavy cream and other ingredients to achieve the desired consistency for the cheesecake filling.
- Silicone Spatula – Useful for folding ingredients together without deflating the whipped cream and for scraping down the sides of the bowl.
- Offset Spatula – Helps in smoothing the cheesecake filling evenly into the crust.
