Sweets · Global
No-Bake Cheesecake
A light, fluffy cheesecake on a buttery graham crust that sets in the fridge. No oven needed.
- Hands-on
- 45 min
- Hands-off
- 8 h
- Total
- 8 h 45 min
- Makes
- 1 25 cm (10 in) cheesecake
- Serves
- 10
About 45 min hands-on (the 20 min the crust firms in the freezer overlaps making the filling), then at least 8 hours in the fridge to set. Total = 45 min active + 8 h chilling.
Pan 25 cm springform pan (US: 10-inch springform pan)
- easy
- vegetarian
- no-oven
- make-ahead
- summer
- party
Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means
Scaling? Made for a 25 cm (10 in) springform pan. In a smaller or larger pan the cake comes out thicker or thinner, so check that it has set before you release it. Some items (like eggs) don’t halve neatly: beat them, then measure out half.
Ingredients
You need: 25 cm (10 in) springform pan · food processor, or a food bag and rolling pin · stand mixer with paddle, or electric hand mixer · whisk or second set of beaters (for the cream) · 2 bowls · large rubber spatula and offset spatula · microwave-safe bowl (to melt the butter) · measuring cup (to press the crust) · piping bag with a large star tip (optional)
Contains: milk · wheat
Method
Soften the cream cheese
Take the 680 g (3 blocks) of cream cheese out of the fridge ahead of time so it is at room temperature and beats smoothly. Cutting it into cubes helps it soften faster.
Otto tried this firstOtto beats the cream cheese straight from the fridge and gets a lumpy filling. Let it soften first.Make the crumbs
Melt 155 g (11 tbsp) butter in a microwave-safe bowl in short bursts. Pulse 340 g (12 oz) graham crackers with 71 g (1/3 cup) packed brown sugar and 1/4 tsp salt in a food processor until fine, or crush them in a food bag with a rolling pin and stir in the sugar and salt. Drizzle in the melted butter and pulse or stir until every crumb is coated.
Ready when: The butter is fully liquid before it goes in, and the crumbs look evenly moistened with no dry patches.
Press and freeze the crust
Press the crumbs firmly over the bottom and about 4 cm (1 1/2 in) up the sides of the 25 cm (10 in) springform pan. Smooth the bottom and sides with the base of a measuring cup. Freeze until firm, about 20 minutes, while you make the filling.
Whip the cream
Whip 180 ml (3/4 cup) of the cold cream until it holds stiff, fluffy peaks: 3 to 4 minutes with a whisk, or 1 to 2 minutes with an electric mixer on medium. Set aside.
Beat the filling
Beat the softened cream cheese with 198 g (1 cup) sugar on medium speed until light and fluffy, 3 to 4 minutes, scraping down the bowl. Turn the speed to medium-low, add 30 ml (2 tbsp) lemon juice, 28 g (2 tbsp) sour cream and 2 tsp vanilla bean paste, and beat just until combined, 1 to 2 minutes.
Fold and fill
Fold the whipped cream gently into the cream cheese mixture with a large spatula, keeping in as much air as you can. Pour it into the crust and smooth the top with an offset spatula.
Chill until set
Cover tightly and refrigerate for at least 8 hours and up to 24 hours.
Whip the topping
Just before serving, whip the remaining 180 ml (3/4 cup) cream with 50 g (1/4 cup) sugar to soft peaks: 3 to 4 minutes with a whisk, or 1 to 2 minutes with a mixer on medium.
Release and decorate
Run a knife around the inside edge of the pan, open the clasp and lift off the ring. Pipe or spoon the whipped cream around the edge and top with fresh berries.
Swaps
- Instead of graham crackers: digestive biscuits Crush them to fine crumbs and mix with the melted butter the same way.
- Instead of graham crackers: shortbread biscuits Crush them finely and mix with melted butter until the crumbs start to hold together; press the same way.
Make ahead, store & reheat
- Make ahead
- It needs a long chill anyway, so make it the day before: it can stay covered in the fridge for up to 24 hours before you add the topping. Whip the topping just before serving so it holds its shape.
- Storage
- Keep leftovers covered in the fridge and eat them within 2 days. Put it back in the fridge within 2 hours of serving.
If something goes wrong
- Too soft to slice Why: Not chilled long enough, or the cream wasn't whipped to stiff peaks.
Give it the full 8 hours or leave it overnight. Next time, whip the cream until it holds firm peaks and fold gently so it stays airy. Don't try to speed it up in the freezer; the filling can turn gritty. - Lumpy filling Why: The cream cheese was too cold.
Let it come to room temperature first and beat it with the sugar until light and fluffy before adding anything else.
Good to know
- Use the bottom of a measuring cup to press the crust into an even layer; an even crust slices cleanly.
- Overnight chilling gives the firmest set.
- A food bag and a rolling pin crush the crackers well if you don't have a food processor.
Safety
- This is an uncooked dairy dessert. Keep it in the fridge and don't leave slices out for more than 2 hours.
- Melt the butter in short bursts in a microwave-safe bowl. Hot butter can spatter and the bowl gets hot.
- Keep fingers, spatulas and hair away from mixer and food-processor blades while they turn, and unplug them before changing beaters or blades. An adult should run them for young kids.
- Graham crackers usually contain wheat. Check the labels on the crackers and the cream cheese.