Go Back

The Easiest No Bake Cheesecake Ever - Creamy, Foolproof, and Fast

Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust:
  • 1 1/2 cups (150 g) graham cracker crumbs
  • 1/4 cup (50 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, melted
  • Pinch of fine salt
  • For the filling:
  • 16 ounces (450 g) cream cheese, softened to room temperature
  • 1 cup (240 ml) heavy whipping cream, cold
  • 2/3 cup (80 g) powdered sugar
  • 1/4 cup (60 ml) sour cream
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • Pinch of fine salt
  • Optional toppings: Fresh berries, fruit compote, lemon curd, chocolate shavings, or caramel sauce

Method
 

  1. Prep the pan: Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides to help with clean release later.
  2. Make the crust: In a bowl, mix graham crumbs, sugar, melted butter, and a pinch of salt until it looks like damp sand. It should clump when pressed. If it’s too dry, add another tablespoon of melted butter.
  3. Press and chill: Firmly press the mixture into the bottom and slightly up the sides of the pan. Use the bottom of a flat measuring cup for an even layer. Chill in the fridge for at least 15 minutes while you make the filling.
  4. Beat the cream cheese: In a large bowl, beat the softened cream cheese with a hand mixer until completely smooth, 2–3 minutes. Scrape down the bowl so there are no lumps.
  5. Add sugar and flavor: Beat in powdered sugar, sour cream, vanilla, lemon juice, and a pinch of salt until silky and combined. Keep mixing until it’s glossy and lump-free.
  6. Whip the cream: In a separate cold bowl, whip the heavy cream to stiff peaks. It should stand up firmly when you lift the beaters. Don’t overwhip to butter.
  7. Fold it in: Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and light strokes to keep it airy.
  8. Fill the crust: Spoon the filling into the chilled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to pop any air bubbles.
  9. Chill to set: Cover and refrigerate for at least 6 hours, but overnight is best. The longer it chills, the cleaner the slices.
  10. Add toppings and serve: Run a thin knife around the edge, release the springform, and transfer to a serving plate. Add your favorite toppings just before serving. Slice with a warm, dry knife for neat edges.