The Best No-Bake Cheesecake


Looking for the best no-bake cheesecake? Rich and creamy and so simple to prepare, this no-bake vanilla cheesecake is the stuff dreams are made of. With just the perfect amount of sweetness, it is everything I want a no-bake cheesecake to be: smooth and velvety, luxuriously creamy, sweet and just a bit tangy, and a perfect proportion of crust.

INGREDIENTS

CRUST:
  • 1 1/2 cups graham cracker crumbs (7.25 ounces, about 13 rectangle graham crackers)
  • 2 tablespoons granulated sugar
  • 6 tablespoons butter, melted
FILLING:
  • 16 ounces cream cheese, softened to room temperature (but not warm)
  • 1 teaspoon pure vanilla extract
  • 1 cup (4 ounces) powdered sugar
  • 1/2 cup sour cream
  • 3/4 cup cold heavy whipping cream
INSTRUCTIONS
  1. For the crust, in a medium bowl, combine the cracker crumbs and sugar. Stir in the melted butter until well-combined. Press the mixture into the bottom and 1- or 2-inches up the sides of a 9-inch springform pan or into the bottom and sides of a 9.5-inch pie plate (a regular 9-inch pie plate might work but the crust and filling will be extra thick). Refrigerate until the filling is ready.
  2. In a large bowl with an electric handheld mixer (or using an electric stand mixer), mix the cream cheese, vanilla and powdered sugar until smooth and light, 2-3 minutes. Add the sour cream and whipping cream and mix until very thick and creamy, 4-5 minutes.
  3. Please visit The Best No-Bake Cheesecake for full instructions.

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