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No-Bake Cheesecake
15
min active
·
8
servings
·
255
min total
Smooth, creamy cheesecake with a buttery crust that sets in the fridge without baking.
Avo's Tip
Chill at least 4 hours.
No graham crackers? Crushed Oreos (filling removed) or digestive biscuits both make great crusts.
Lighter version? Neufchâtel cheese swaps directly for cream cheese.
Dairy-free? Full-fat coconut cream (chilled overnight) replaces heavy cream; use vegan cream cheese.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Why didn’t it set?
Needs more chilling.
Can I use homemade whipped cream?
Yes.
Make ahead?
Yes, ideal.
Storage & Reheating
Fridge: Store in airtight container up to 4 days.
Why It Works
A simple mix-and-chill method keeps things stress-free.
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Ingredients
1
2 cups graham cracker crumbs
2
24oz full-fat cream cheese bricks, softened at room temperature
3
1.5 cups heavy cream (whipped to stiff peaks)
4
⅓ cup packed (light or dark) brown sugar
5
1 tsp vanilla extract
6
6 tbsp melted butter
7
2 tbsp lemon juice
8
½ cup unsalted butter, melted
9
½ cup granulated sugar
10
2 tbsp confectioners sugar
11
2 tsp lemon juice
Instructions
1
Mix crust ingredients, press firmly into a 9- or 10-inch springform pan. Freeze 10–20 minutes.
2
Whip cold heavy cream to stiff peaks, about 4–5 minutes (with hand mixer). Set aside.
3
Beat cream cheese and granulated sugar until smooth. Scrape bowl as needed.
4
Add confectioners' sugar, sour cream, lemon juice, and vanilla. Beat 2–3 minutes until no lumps remain.
5
Gently fold whipped cream into filling. Don't deflate the air.
6
Spread filling into frozen crust and smooth the top.
7
Cover and refrigerate at least 6–8 hours, ideally overnight.
8
Loosen edges, remove springform rim, and slice with a clean knife.
Quick Fixes
Not setting: Make sure cream cheese is fully softened before mixing, and chill for at least 4 hours — overnight is better.
Crust crumbling: Press the graham crust firmly with the bottom of a measuring cup and refrigerate it 15 minutes before adding filling.
ingrediENTS
—
1
2 cups graham cracker crumbs
—
2
24oz full-fat cream cheese bricks, softened at room temperature
—
3
1.5 cups heavy cream (whipped to stiff peaks)
—
4
⅓ cup packed (light or dark) brown sugar
—
5
1 tsp vanilla extract
—
6
6 tbsp melted butter
—
7
2 tbsp lemon juice
—
8
½ cup unsalted butter, melted
—
9
½ cup granulated sugar
—
10
2 tbsp confectioners sugar
—
11
2 tsp lemon juice
instructions
1
Mix crust ingredients, press firmly into a 9- or 10-inch springform pan. Freeze 10–20 minutes.
2
Whip cold heavy cream to stiff peaks, about 4–5 minutes (with hand mixer). Set aside.
3
Beat cream cheese and granulated sugar until smooth. Scrape bowl as needed.
4
Add confectioners' sugar, sour cream, lemon juice, and vanilla. Beat 2–3 minutes until no lumps remain.
5
Gently fold whipped cream into filling. Don't deflate the air.
6
Spread filling into frozen crust and smooth the top.
7
Cover and refrigerate at least 6–8 hours, ideally overnight.
8
Loosen edges, remove springform rim, and slice with a clean knife.
High comfort. Low effort. Designed for real weeknights.
RECIPE
No-Bake Cheesecake
15
min active
·
255
min total
·
8
servings
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