No Bake Cheesecake

5 from 1 vote

This Easy No Bake Cheesecake has a golden graham cracker crust and a cream cheese filling that is sweet and tangy in every bite.

Prep Time20

Cook Time0

Chill Time8

Total Time8 20

Servings: slices

Lightly spray a 9-inch springform pan with nonstick baking spray. Line the sides of the pan with a parchment paper strip. Set aside.
In a medium bowl, add in the 1 1/2 cups graham cracker crumbs and 3 tablespoons granulated sugar. Stir to combine.
Pour in the melted 8 tablespoons butter and stir until all of the crumbs are coated with butter.
Add the crust mixture to the prepared pan and firmly press into the bottom.
Place in the fridge or freezer to chill while preparing the cheesecake filling.

Add the 1 1/2 cups heavy whipping cream in a large bowl. Beat with a hand mixer on medium until stiff peaks form. Set aside.
In a separate large bowl, add the 24 ounces cream cheese. Beat with a hand mixer on medium until smooth and creamy.
Add in the 1 1/4 cups powdered sugar and 2 teaspoons vanilla extract. Beat until incorporated.
Add in the 1/3 cup full-fat sour cream and whipped cream. Beat until combined.
Pour the cheesecake batter on top of the crust and spread evenly with an offset spatula.
Place in the fridge for 8 hours until it's set up.
Remove the ring from the springform pan and carefully pull the parchment paper off the side of the cheesecake. You can smooth the sides out with an offset spatula.
Slice and serve!

Storage: Store covered or in an airtight container in the refrigerator for up to 5 days.