YumVerseEats
Make Ahead
No-Bake Cheesecake
A smooth, creamy cheesecake that sets in the fridge—no oven required.
RECIPE AT A GLANCE
15
min
Active Time
255
min
Total Time
8
SERVINGS
No-Cook
METHOD
Why It Works
A simple mix-and-chill method keeps things stress-free.
Ingredients
Breading
• 2 cups graham cracker crumbs
• ⅓ cup packed (light or dark) brown sugar
• 1 tsp vanilla extract
• 6 tbsp melted butter
Filling
• 24oz full-fat cream cheese bricks, softened at room temperature
• 1.5 cups heavy cream (whipped to stiff peaks)
• 2 tbsp lemon juice
• ½ cup granulated sugar
• 2 tbsp confectioners sugar
• 2 tsp lemon juice
• ¼ cup sour cream
How to Make It
1
Stir the graham cracker crumbs with melted butter until evenly moistened.
2
Pack the mixture into the bottom of a 9- or 10-inch springform pan, then freeze 10–20 minutes to set.
3
Whip cold heavy cream to stiff peaks, about 4–5 minutes (with hand mixer). Set aside.
4
Beat cream cheese and granulated sugar until smooth. Scrape bowl as needed.
5
Add confectioners' sugar, sour cream, lemon juice, and vanilla. Beat 2–3 minutes until no lumps remain.
6
Gently fold whipped cream into filling. Don't deflate the air.
7
Spread filling into frozen crust and smooth the top.
8
Cover and refrigerate at least 6–8 hours, ideally overnight.
9
Loosen edges, remove springform rim, and slice with a clean knife.
How to Make It
1
Stir the graham cracker crumbs with melted butter until evenly moistened.
2
Pack the mixture into the bottom of a 9- or 10-inch springform pan, then freeze 10–20 minutes to set.
3
Whip cold heavy cream to stiff peaks, about 4–5 minutes (with hand mixer). Set aside.
4
Beat cream cheese and granulated sugar until smooth. Scrape bowl as needed.
5
Add confectioners' sugar, sour cream, lemon juice, and vanilla. Beat 2–3 minutes until no lumps remain.
6
Gently fold whipped cream into filling. Don't deflate the air.
7
Spread filling into frozen crust and smooth the top.
8
Cover and refrigerate at least 6–8 hours, ideally overnight.
9
Loosen edges, remove springform rim, and slice with a clean knife.
Ingredients
Breading
• 2 cups graham cracker crumbs
• ⅓ cup packed (light or dark) brown sugar
• 1 tsp vanilla extract
• 6 tbsp melted butter
Filling
• 24oz full-fat cream cheese bricks, softened at room temperature
• 1.5 cups heavy cream (whipped to stiff peaks)
• 2 tbsp lemon juice
• ½ cup granulated sugar
• 2 tbsp confectioners sugar
• 2 tsp lemon juice
• ¼ cup sour cream
Storage & Reheat
Store:
Store in airtight container up to 4 days.
Reheat:
Swaps
No sour cream? Use ¼ cup plain full-fat Greek yogurt.
No graham cracker crumbs? Use 2 cups finely crushed vanilla wafers; the crust will be slightly sweeter.
Avo's Tip
Chill at least 4 hours.
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.
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.
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