Easy No-Bake Cheesecake Recipe (Light & Fluffy!)

Strawberry and blueberries on slice of no-bake cheesecake that is on a white dessert plate with fork.

5 from 1 vote

Easy No-Bake Cheesecake Recipe (Light & Fluffy!)

This No-Bake Cheesecake Recipe is game-changer when you want something sweet but don't want to turn on the oven. The classic filling is light, fluffy, and not too heavy—no gelatin or condensed milk needed!. Top it with fresh berries, chocolate sauce, caramel, or whatever you’re feeling for an easy, anytime treat!

Prep Time25

Chill Time12

Total Time12 25

Course: Dessert

Cuisine: American

Servings:

Calories: 503kcal

Author: Danielle

Equipment

Ingredients

nonstick baking spray

Crust

2 cups graham cracker crumbs 16 sheets
¼ cup brown sugar packed
9 tablespoon butter melted

Filling

1 ¼ cup heavy whipping cream cold
⅓ cup powdered sugar
1 tablespoon vanilla
24 oz cream cheese softened
⅔ cup granulated sugar
¼ cup sour cream
1 tablespoon lemon juice
toppings optional, see note below

Instructions

Line a 9 inch springform pan with parchment, then spray lightly with non-stick spray.
nonstick baking spray
In a medium bowl, combine the crust ingredients until it resembles moist sand. Press the crust into the bottom and sides of the prepared pan, leaving about a ½ inch or a little less of pan at the top. Press very firmly. Place the crust uncovered into the freezer.
2 cups graham cracker crumbs, ¼ cup brown sugar, 9 tablespoon butter
In a large bowl with hand mixers or in a stand mixer, whip the heavy cream, powdered sugar, and vanilla with a whisk attachment on medium-high speed until stiff peaks form, about 3 minutes. Scoop gently into a bowl and set aside in the fridge.
1 ¼ cup heavy whipping cream, ⅓ cup powdered sugar, 1 tablespoon vanilla
In the now empty bowl, use a paddle attachment to beat the cream cheese and granulated sugar on medium speed until really smooth, 30-60 seconds. Scrape the bowl well.
24 oz cream cheese, ⅔ cup granulated sugar
Add the sour cream and lemon juice on medium high for 2-3 minutes. The mixture should be fluffy, but still relatively thick. Scrape well.
¼ cup sour cream
Using a rubber spatula, add the whipped cream on top of the cream cheese mixture. Fold the cream into the batter gently and slowly so that it doesn’t deflate, turning the bowl each time you fold to help it mix more evenly.
1 tablespoon lemon juice
Pour the filling into the crust with an offset spatula and smooth the top. Cover with plastic wrap, then refrigerate for 12 hours or up to 2 days.
Once completely chilled and it is time to decorate, remove from the pan. Serve cold with toppings, if desired.
toppings

Notes

Tips & Tricks

- Make sure to use softened whipped cream, but don’t let it get to room temp—if it’s too warm, it won’t set right in the fridge.

- When whipping the cream, keep an eye on it. If it’s under-whipped or over-whipped, it’ll mess with the filling’s texture.

- And don’t go too high with the crust, or it’ll crumble onto the top of your cheesecake.

Optional Topping Ideas

- Fresh fruit, especially fresh berries, are an easy and pretty touch.

- Strawberry sauce for cheesecake? Extra tasty!

- Quality dessert toppings like chocolate sauce, caramel sauce, or white chocolate sauce.

- This microwave caramel pecan topping would be amazing!

- Lemon curd (just wait until the cheesecake is super cold and fully set before adding it).

- Pie filling including classic favorites like cherry and strawberry.

Nutrition