Creamy, no bake cheesecake on a Graham Cracker crumb base is the easiest dessert that is perfect for any occasion. It's the perfect dessert to make ahead and will be an instant hit.
Course Dessert
Cuisine American
Keyword no bake cheesecake, no bake cheesecake filling, no bake cheesecake recipe
7oz (200g)Graham CrackersDigestive biscuits work well too
½cupmelted butter
2tbspgranulated sugar
No bake cheesecake filling
26oz (750g)full fat cream cheeseBrick cream cheese like Philadelphia works best, room temperature
1¼cuppowdered sugarsifted
½cupsour cream
1tbsplemon juice
1cupheavy whipping creamcold
1tspvanilla
Instructions
Crush the Graham crackers/Digestive biscuits in a food processor then combine with melted butter and a few tablespoons of sugar.
Mix until the mixture resembles damp sand. Press into a 7-in/20cm springform pan lined with parchment paper then place in the fridge to set while you make the filling.
Whip the room temperature cream cheese with the powdered sugar until smooth and thick.
Mix in the sour cream and lemon juice.
In a separate bowl whip together the heavy whipping cream and vanilla until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Pour the cheesecake filling onto the graham cracker crust then cover with plastic wrap, taking care not to press the plastic onto the surface of the cheesecake.
Place in the fridge and allow to set for at least 6 hours, ideally up to 12 hours. The longer the cheesecake sets, the firmer the sliced texture will be.
To easily release the cheesecake from the pan, I use a kitchen blowtorch to quickly warm the sides but you can do the same with a hot cloth.
Run a palette knife around the edge then release the cake and place on a serving plate.