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5 from 2 votes

No-Bake Cheesecake

Ultra creamy and smooth No-Bake Cheesecake is exactly what hot summer days call for. The luscious cheesecake filling rests on a graham cracker crust and it all comes together in a snap.
Prep Time25 mins
Chill Time6 hrs
Total Time6 hrs 25 mins
Course: Dessert
Cuisine: American
Yields: 15 servings
Calories: 280kcal
Author: Jen Sobjack

Ingredients

For the crust

For the filling

  • 24 ounces cream cheese softened
  • 1 and 1/2 cups confectioners' sugar sifted
  • 1 tablespoons vanilla extract
  • 1 teaspoon lemon juice
  • 1/8 teaspoon salt
  • 1 cup cold heavy whipping cream

Instructions

Make the crust

  • Line the bottom of a 9-inch springform pan with foil or parchment paper: set aside.
  • In a medium bowl, combine the cookie crumbs and melted butter. Mix until crumbs are well coated with butter.
  • Press the mixture firmly into the bottom and an inch up the sides of the prepared pan. Set in the freezer while you make the filling.

Make the filling

  • In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 3 minutes.
  • Add the confectioners' sugar and mix on low speed until the sugar is moistened. Then turn the speed up to medium and continue mixing until well combined, about 2 minutes.
  • Add the vanilla, lemon juice, and salt. Mix on medium speed until well incorporated, about 1 minute.
  • If using a stand mixer with paddle attachment, switch to the whisk attachment and add the heavy cream. Beat on low speed until the cream is well mixed in. Turn the speed up to high and beat until the batter becomes thick and stiff.
  • Pour the filling over the prepared crust and spread to the edges of the pan. Refrigerate for at least 8 hours.

Video

Nutrition

Serving: 1slice | Calories: 280kcal | Carbohydrates: 20g | Protein: 3g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 221mg | Potassium: 77mg | Sugar: 15g | Vitamin A: 15% | Vitamin C: 0.2% | Calcium: 5.2% | Iron: 2.9%

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.