No Bake Cheesecake
My go-to recipe for No Bake Cheesecake has all the classic elements you love: a dreamy creamy swirly filling on a crispy graham cracker crust. The perfect balance of tart and sweet! I have a secret ingredient that takes it over the top (it's optional but guys, it's so good.) No bake cheesecake is a perfect blank slate, but I am partial to Fresh Strawberry Topping, with extra graham cracker crumbs to sprinkle on top. This recipe is easy and a huge crowd pleaser!
Servings: 12
Calories: 377kcal
Ingredients
For the crust
- 18 full sheets graham crackers* 9.7 ounces, about 2 and 1/2 cups crumbs
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 1/2 cup butter melted
For the graham crumble (optional):
- 9 full sheets graham crackers
- 1 tablespoon sugar
- 1 pinch kosher salt
- 1/4 cup butter melted
For the cheesecake:
- 6 tablespoons butter optional
- 2 tablespoons whole milk optional
- 1 and 1/4 cups heavy cream**
- 3 (8-ounce) packages full fat cream cheese softened
- 1 and 1/2 cups granulated sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
- 1 batch Fresh Strawberry Topping
Instructions
- Set out 3 packages of cream cheese, so they can come to room temperature.
- Make the crust: Preheat the oven to 350 degrees F. Add 2 packages of graham crackers* to a food processor. This is 18 full sheets, or about 9.7 ounces.
- Add 2 tablespoons granulated sugar and 1/4 teaspoon kosher salt. Pulse the mixture together until the crackers turn to fine crumbs. (you can smash the crackers in a ziplock, with a rolling pin, if you don't have a food processor.)
- Melt 1/2 cup butter (1 stick) in the microwave. Add the butter to the crumbs and pulse to combine.
- Add the crumbs to a 9-inch springform pan. Use a glass or measuring cup to press the crumbs into the bottom of the pan and almost all the way up the sides of the pan. While pressing the sides of the pan with the glass, use your thumb to press the top edge of the crust, so that it gets packed in on the top edge.
- Optional Crumb Topping: Before you pack up your food processor, make the crumb topping, if you want. Add another package of (9) graham crackers to the food processor, add 1 tablespoon sugar, and a pinch of salt. Pulse, then add 1/4 cup melted butter. Scrape the mixture onto a baking sheet and pack it into a flat crust with your hands or the glass.
- Bake the crust in the springform pan and the baking sheet with the extra crust at the same time. Bake for 10-12 minutes, or until the edges have started to brown. Set the springform pan aside to cool. Use your hands or a fork to break up the extra crust. Store this in a serving bowl covered in plastic wrap until you are ready to serve your cheesecake. (Try not to eat it all immediately, this stuff is my ultimate weakness.)
- Optional: Browned Butter. Next it's time to brown the extra-browns butter so it has time to cool. Add 6 tablespoons butter and 2 tablespoons whole milk to a small saucepan. Set the pan over medium heat and whisk constantly, or at least very frequently.
- The butter will foam and pop, then foam again while the browned bits are forming on the bottom of the pan. Keep whisking, using a rubber spatula to work into the corners if it feels like they are starting to stick. You will know the butter is brown when you can see golden bits lifting up through the foam. The mixture will smell nutty.
- Immediately transfer the browned butter to a small bowl and set aside to cool completely.
- Whip the cream. Add 1 and 1/4 cups cream* to a large bowl or stand mixer bowl. Beat (using the whisk attachment if you have one) for about 2-4 minutes, until the cream is stiff and almost shaggy. It should stand up straight when you flip the beater upside down. See photos. You want the cream thick, because it is the main stabilizer for this cheesecake, the ingredient that helps it keep it's shape. Scrape the whipped cream into another bowl and put it in the refrigerator right away.
- In the same bowl (no need to wash), use the whisk attachment to beat the cream cheese. The cream cheese should be completely softened. Beat the cream cheese, stopping to scrape the sides, until it is soft and there are absolutely zero lumps.
- Add the remaining cheesecake ingredients: 1 and 1/2 cups granulated sugar, 1/2 cup sour cream, 2 teaspoons vanilla, 1 tablespoon lemon juice, and 1/4 teaspoon kosher salt (or sea salt). Beat well until combined.
- Add the completely cooled browned butter. Beat well, scraping the sides.
- Remove the whisk attachment or beaters. Use a rubber spatula to fold in 1/3 of the chilled whipped cream. Once it's incorporated, fold in the remaining 2/3 of the whipped cream. Be careful and try not to deflate the whipped cream. Be gentle and don't overdo it.
- Once the whipped cream is incorporated, scrape the mixture into the completely cooled graham cracker crust. Spread the top evenly and cover tightly with plastic wrap. Chill for 4-12 hours, or up to 2 days.
- Make the topping. An hour (or up to 24 hours) before you want to serve your cheesecake, make the Fresh Strawberry Topping. Chill the strawberries until you are ready to serve your cheesecake. (You don't have to make this topping, it's just my favorite. You can serve this cheesecake with any fresh berries, a can of cherry pie filling, Hot Fudge, Caramel Sauce, whatever you want.)
- Serve. If you are absolutely certain your party will eat every slice of the cheesecake, you can pour the strawberry topping right on top the chilled cheesecake. Top with the graham crumble. It makes for a fun and pretty presentation, but it doesn't last. If you know you won't eat the whole cheesecake, slice the cheesecake and ladle strawberry topping and graham crumble on top of each plate of cheesecake.
- Store the cheesecake covered in the fridge. See blog post for freezing options!
Notes
*Crust options: You can use any type of crisp cookie for this crust. Use 9-10 ounces total, which usually comes out to about 2 and 1/2 cups. I love using Nilla Wafers, Biscoff cookies, Gingersnaps, or Walker's shortbread cookies. Oreos would also work well! Use about half the amount of butter in the crust if you are using Oreos (or any cookie with a filling.)
**Heavy cream is sold near the milk in the dairy section. It is not coffee creamer. Sometimes it is labeled whipping cream, ultra heavy whipping cream, etc. These names differentiate fat content levels. For making whipped cream, buy the cream with the highest fat content you can! The cream I used is 36% fat content, wish I could have found 40%.
Nutrition Facts do not include the Strawberry Topping.
Nutrition
Calories: 377kcal | Carbohydrates: 31g | Protein: 1g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Potassium: 52mg | Fiber: 0.1g | Sugar: 30g | Vitamin A: 961IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 0.1mg