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No-Bake Cheesecake Recipe

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4.2 from 6 reviews

  • Author: Sara
  • Total Time: 3 hours 30 minutes
  • Yield: 9 servings

Description

This No-Bake Cheesecake recipe offers a creamy, smooth dessert that requires no oven time. Featuring a buttery graham cracker crust and a luscious cream cheese filling set with gelatin, it’s perfect for a quick yet indulgent treat. Topped or served with your favorite fruit sauce, this cheesecake is easy to prepare and impressively delicious.

Ingredients

Crust

  • 1 1/4 cups (138g) graham cracker crumbs (from about 9 full sheets)
  • 5 Tbsp (70g) salted butter, melted

Filling

  • 2 Tbsp cold water
  • 2 tsp powdered gelatin
  • 2/3 cup (155ml) heavy cream
  • 16 oz cream cheese, brought to room temperature
  • 1 1/4 cups (150g) powdered sugar
  • 1/3 cup (80g) sour cream, brought to room temperature
  • 1 1/2 tsp vanilla extract

Instructions

  1. Prepare the baking dish: Line an 8 by 8-inch baking dish with aluminum foil or parchment paper, leaving a 2-inch overhang on all sides for easy removal. Spray the foil with non-stick cooking spray; if using parchment paper, no spray is needed.
  2. Make the crust: In a bowl, combine the graham cracker crumbs and melted butter using a fork until evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared baking dish. Place the dish in the refrigerator to chill while you prepare the filling.
  3. Bloom the gelatin: Pour the cold water into a small microwave-safe bowl. Sprinkle the powdered gelatin evenly over the water and whisk immediately. Let the mixture rest while preparing the filling to allow the gelatin to bloom.
  4. Whip the heavy cream: Using an electric hand mixer or a sturdy whisk, whip the heavy cream until stiff peaks form, meaning the cream holds its shape without wet sheen.
  5. Prepare the cream cheese base: In a separate mixing bowl, beat the cream cheese and powdered sugar on low speed until combined. Then increase to high speed and whip the mixture until smooth, light, and fluffy, about 2 minutes. Add sour cream and vanilla extract, mixing well to incorporate.
  6. Dissolve the gelatin: Heat the gelatin mixture in the microwave on high for 10 to 15 seconds until just dissolved. Whisk for another 15 seconds to ensure smoothness. Allow the gelatin to cool until just warm, about 2 minutes.
  7. Incorporate gelatin: With the hand mixer running on low, slowly drizzle the warm gelatin mixture into the cream cheese mixture. Mix until fully combined and smooth.
  8. Fold in whipped cream: Gently fold the whipped heavy cream into the cream cheese mixture using a spatula, preserving the airiness for a light texture.
  9. Assemble and chill: Spread the cream cheese filling evenly over the chilled graham cracker crust in the baking dish. Cover with plastic wrap and refrigerate for about 3 hours, or until fully set.
  10. Serve: Once set, lift the cheesecake out using the foil or parchment overhang, cut into nine squares, and serve with your favorite blueberry sauce or topping.

Notes

  • Make sure the cream cheese and sour cream are at room temperature to ensure a smooth filling without lumps.
  • Do not overheat the gelatin; overheating can cause it to lose its setting properties.
  • Use a gentle folding technique when incorporating whipped cream to keep the mixture light and airy.
  • This no-bake cheesecake is best served chilled and consumed within 3 days for optimal freshness.
  • Feel free to swap blueberry sauce with other fruit sauces like strawberry or raspberry for variety.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://saraflavors.com/no-bake-cheesecake-recipe/