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5 from 5 votes

No Bake Cheesecake

This No Bake Cheesecake is the easiest, most decadent dessert your kitchen will ever produce. It's a definite crowd pleaser with its bright and light flavor, super creamy and silky texture, and fresh from the fridge chill. Get ready to protect that secret recipe, but if you're feeling generous let them know Jo showed you the way.
Prep Time20 mins
Total Time20 mins
Course: Cake, Dessert
Cuisine: American
Servings: 10
Calories: 567kcal



  • 2 cups graham cracker crumbs
  • 1/3 cup dark brown sugar packed
  • 8 tablespoon butter unsalted, 1/2 cup or 1 stick


  • 1 1/4 cups whipping cream
  • 24 ounce cream cheese full-fat, such as Philadelphia, softened to room temperature
  • 3/4 cup icing sugar same as confectioners sugar or powdered sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/3 cup sour cream


  • Make the crust: Stir the craham cracker crust ingredients together in a bowl. Pour them into a 8-inch sprigform pan and pack tightly. Use a measuring cup or a spatula to firmly press the crumbs into the pan. Transfer to the freezer while preparing the filling.
  • Make the filling: Add the whipping cream to the bowl of your mixer and beat until stiff peaks form, on medium-high speed. Should take about 5 minutes.
  • Add the cream cheese to another bowl and beat the cream cheese together with the icing sugar on medium speed, until perfectly smooth and creamy. Scrape down the sides of the bowl with a rubber spatula as needed.
  • Add the lemon juice, vanilla, and sour cream to the cream cheese bowl and beat for another 2 to 3 minutes on medium-high speed until smooth and well combined. Make sure there are no lumps.
  • Using a rubber spatula, fold in the whipped cream into the cheesecake filling until well combined. Do this slowly, you don't want to deflate all the air in the whipped cream.
  • Assemble: Remove the crust from the freezer and pour the cream cheese filling into the crust. Use a spatula to smooth the top as much as possible.
  • Chill: Cover titghtly with plastic wrap and refrigerate for 6 to 8 hours and up to 2 days. It's best to prepare this the night before and chill overnight. The longer the cake is refrigerated, the better it will set.
  • Serve: Use a knife to loosen the cake from the side of the springform pan, then remove the rim. Use a clean sharp knife to cut into slices for serving. Top with additional whipping cream if preferred, and serve.


  1. For neat slices, wipe the knife clean between each slice.
  2. You can store this dessert in an airtight container in the fridge for up to 4 days, you can also store it wrapped in plastic wrap.
  3. You can also freeze this dish! In fact no bake cheesecake freezes beautifully, just place it in an airtight container for up to 3 months before allowing to thaw out overnight in the fridge.


Calories: 567kcal | Carbohydrates: 33g | Protein: 6g | Fat: 47g | Saturated Fat: 27g | Cholesterol: 144mg | Sodium: 430mg | Potassium: 167mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1683IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg