Description
This easy No-Bake Cheesecake is creamy, delicious, and requires absolutely no baking! A simple graham cracker crust is filled with a smooth, tangy cheesecake mixture made with cream cheese and whipped topping.
Ingredients
Scale
For the Graham Cracker Crust:
- 1 1/2 cups (126g) graham cracker crumbs (from about 8–9 whole graham crackers)
- 6 tablespoons (85g) salted butter, softened (not fully melted)
- 1/3 cup (70g) packed brown sugar (light or dark)
For the Cheesecake Filling:
- 24 ounces (three 8-ounce packages) cream cheese, softened to room temperature
- 2 cups (5 1/2 ounces) whipped topping (such as Cool Whip), thawed
- 1/4 cup (55g) sour cream, room temperature
- 3/4 cup (150g) granulated sugar
- 2 teaspoons (10g) vanilla extract
- 1/4 teaspoon salt
Instructions
-
- n a medium bowl, combine the graham cracker crumbs and packed brown sugar.
- Add the softened salted butter. Mix with a fork until the crumbs are evenly moistened.
- Press the crumb mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch pie plate or springform pan.
- Chill Crust: Place the crust in the refrigerator or freezer to chill and firm up while you prepare the filling (at least 10-15 minutes).
- Make the Cheesecake Filling:
- In a large bowl, using an electric mixer (hand mixer or stand mixer with paddle attachment), beat the softened cream cheese until completely smooth and creamy, ensuring there are no lumps.
- Add the granulated sugar, sour cream, vanilla extract, and salt to the cream cheese. Beat again until well combined and smooth. Scrape down the sides of the bowl as needed.
- Gently fold in the thawed whipped topping (Cool Whip) with a rubber spatula until just combined. Do not overmix.
- Assemble Cheesecake: Pour the cheesecake filling over the chilled graham cracker crust. Spread it evenly with a spatula.
- Chill: Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until the filling is firm and completely set.
- Serve.
Notes
- Graham Cracker Crumbs: You can use pre-made crumbs or crush whole graham crackers in a food processor or zip-top bag.
- Butter for Crust: Using softened, not fully melted, butter helps create a less greasy crust that holds together well.
- Cream Cheese: Ensure the cream cheese is fully softened to room temperature to avoid lumps in the filling.
- Whipped Topping: Use thawed Cool Whip or a similar stabilized whipped topping. Homemade whipped cream can be used, but the cheesecake may be slightly less stable.
- Sour Cream: Adds a slight tang to balance the sweetness. Room temperature sour cream incorporates better.
- Chilling: Chilling is crucial for the no-bake cheesecake to set properly. Plan for at least 4-6 hours, or overnight for the best results.
- Variations: Top with fresh fruit, pie filling (cherry, blueberry), caramel sauce, or chocolate sauce before serving.
- Storage: Store leftover cheesecake covered in the refrigerator for up to 5 days.