No-Bake Cheesecake

A classic cheesecake with a golden crust topped with whipped cream, fresh strawberries, blueberries, raspberries, and mint leaves—an easy dessert and perfect no-bake cheesecake recipe on a white plate surrounded by more berries.

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A smooth and creamy no-bake cheesecake with a buttery crust and tangy sour cream topping. Light yet rich with a clean slice and classic flavor.

Course Dessert

Cuisine American, Baking

Diet Low Fat, Low Lactose, Vegetarian

Keyword homemade no bake cheesecake, no bake cheesecake, no-bake cheesecake recipe

Prep Time 25

Chill Time 6

Total Time 6 25

Servings

Calories 454

Author Erren Hart

Ingredients

Crust

2 cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter melted

Filling

1¼ cups heavy cream or heavy whipping cream
24 oz full-fat brick cream cheese softened to room temperature
4 tablespoons granulated sugar
4 tablespoons confectioners’ sugar
⅓ cup sour cream at room temperature
3 tablespoons skimmed milk powder
1 tablespoon fresh lemon zest finely grated
1 tablespoon fresh lemon juice
⅛ tsp fine sea salt
1½ teaspoons pure vanilla extract

Topping

1 cup sour cream
¼ cup granulated sugar
1 tablespoon fresh lemon juice
Berries for decoration optional

US Customary - Metric

Instructions

In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until evenly moistened. The mixture should look like wet sand.
Press the crust mixture firmly into the bottom of a 9-inch springform pan and slightly up the sides. Chill in the refrigerator for at least 30 minutes, or freeze for 10 minutes while you make the filling.
In a separate bowl, whip the heavy cream on medium-high speed until stiff peaks form, about 3 to 4 minutes. Refrigerate while you make the cream cheese mixture.
In a large bowl, beat the cream cheese, granulated sugar, confectioners’ sugar, and nonfat dry milk powder until creamy and smooth, about 2 to 3 minutes.
Add the sour cream, lemon zest, lemon juice, salt, and vanilla. Beat until silky and well blended.
Gently fold the whipped cream into the cream cheese mixture with a rubber spatula until smooth and airy.
Spread the filling over the chilled crust and smooth the top. Cover tightly and refrigerate for at least 6 hours, or overnight, until firm and set in the center.
For the topping, whisk together the sour cream, sugar, and lemon juice until smooth. Spread evenly over the fully chilled cheesecake.
Chill for another 30 minutes to set the topping.
Remove the cheesecake from the springform pan. Top with fresh berries, if desired, then slice and serve cold.

Notes

Erren’s Top Tips

Use full-fat brick-style cream cheese, softened to room temperature, so the filling blends smooth and sets properly.

Whip the cream to stiff peaks before folding it in. Soft peaks won’t give the cheesecake as much structure.

Don’t rush the chill time. The cheesecake needs at least 6 hours, but overnight gives the cleanest slices.

Add the sour cream topping only after the cheesecake has fully chilled so the top stays smooth and neat.

For clean slices, dip a sharp knife in warm water, wipe it dry, and cut straight down.

Variations & Add-Ins

Top with fresh berries, cherry topping, lemon curd, or a simple fruit sauce.

Use digestive biscuits instead of graham crackers for the crust.

Add a little extra lemon zest for a brighter filling.

Swap the graham crust for vanilla wafer crumbs for a sweeter base.

Storage & Freezing

Store covered in the refrigerator for up to 5 days. Because this is a dairy-based no-bake cheesecake, keep it chilled until serving and return leftovers to the fridge promptly.

For the best texture, freeze the cheesecake without the sour cream topping. Wrap tightly and freeze for up to 2 months.

Thaw overnight in the refrigerator before serving, then add the topping after thawing if you’re making it ahead for the freezer.

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