No-Bake Cheesecake Recipe
This easy No-Bake Cheesecake has a velvety vanilla filling and homemade graham cracker crust for the perfect no-fuss dessert.
Ingredients
For the Crust:
- 3 cups graham cracker crumbs
- 1/3 cup sugar
- 1/8 teaspoon ground cinnamon
- 1 teaspoon salt
- 12 tablespoons melted unsalted butter
For the Filling:
- 1 vanilla pod
- 4 oz sour cream or crème fraiche
- 3 tablespoons cold water
- 1 packet flavorless powdered gelatin, 2 ¼ teaspoon
- 1 cup heavy whipping cream
- 3 8- oz softened cream cheese
- 1 8- oz softened mascarpone cheese
- 2 cups sifted powdered sugar
- ¾ tsp salt
- Zest of 1 lemon
- Juice of ½ lemon, about 2 to 3 teaspoons
Instructions
For the Crust:
- Add the graham cracker crumbs, sugar, cinnamon, salt, and butter to a large bowl. Using a fork, mix everything together until the graham crackers are hydrated and are a fine crumb. There should be no big chunks.
- Spray a 9-inch springform pan with nonstick spray, add a parchment round to the bottom, and spray the top of it.
- Using a straight-sided cup, pack the crumbs in the center and around the sides all the way up the walls of the spring form pan.
- Place it in the freezer for 20 to 30 minutes while making the filling.
For the Filling:
- Slice the vanilla pod in half and scrape out all the seeds. Add it to a small bowl with the crème fraîche or sour cream, then mix until combined. Place it in the refrigerator for now.
- Next, add the 3 tablespoons of water to a small bowl and slowly sprinkle the gelatin over the top. Do not add any more until what you’ve already added in is absorbed. Set it to the side to bloom for 10 minutes,
- In a stand mixer with the whisk attachment, whisk the heavy cream to stiff peaks. Transfer it to a container and set it aside in the refrigerator.
- In the same stand mixer bowl fitted with the whisk attachment, whisk the cream cheese and mascarpone on high speed until smooth.
- On low speed, mix in the powdered sugar, vanilla bean cream, lemon zest, lemon juice, and salt. Then turn it to high speed for 2 minutes to incorporate. Stop and scrape the bowl.
- Add the bowl of bloomed gelatin to the microwave and heat in 5-second bursts. It should be completely melted within 10 to 15 total seconds. Stir to combine.
- Next, on low speed, add the gelatin. Then turn the speed to high for 30 seconds.
- Remove the bowl from the mixer, then fold in the whipped cream with a rubber spatula until it is completely incorporated and smooth.
- Add the filling to the springform pan lined with the graham cracker crust. Smooth it out with an offset spatula or spoon. Cover it and chill in the refrigerator for at least 4 hours. Slice and serve.
Notes
The gelatin is optional in this cheesecake. The cheeses and creams will still hold together in a soft, mousse-like filling without it. However, I always use it because I take pride in serving a tall cheesecake that you’d never know is no-bake. Not to mention, the gelatin stabilizes the filling, so it can sit out on a dessert table for a couple of hours without losing its shape.
There are a few tricks to blooming gelatin properly: (1) Dissolve it in cold water, as warm or hot water will hydrate the gelatin powder too fast and lead to rubbery lumps that’ll ruin the silky filling; (2) add a little bit of gelatin to the water at a time, waiting for the powder to dissolve before adding more; and (3) bloom the gelatin for at least 10 minutes in the water or until it looks jiggly.
Don’t freeze the cheesecake filling. I know it’s tempting to speed up the setting, but freezing can cause the filling to separate and turn watery after thawing.
For picture-perfect cheesecake slices, I run hot water over the blade of my sharpest chef’s knife and wipe it clean with a kitchen towel between each slice.
Store-bought shortcuts: To save time, you can use a pre-made graham cracker crust and a tub of whipped topping (like Cool Whip) instead of whipping the heavy whipping cream yourself.
Make-Ahead: This cheesecake is meant to be made in advance. I’ll refrigerate the assembled cake for at least 4 hours or up to 48 hours before slicing. The crust itself can also be made, pressed into the dish, and kept covered in the freezer for up to 3 days.
How to Store: I keep any leftover cheesecake covered in the fridge for up to 5 days. I don’t recommend freezing leftover cheesecake.
Nutrition
Calories: 563kcalCarbohydrates: 44gProtein: 6gFat: 41gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 106mgSodium: 670mgPotassium: 106mgFiber: 1gSugar: 32gVitamin A: 1347IUVitamin C: 0.2mgCalcium: 98mgIron: 1mg