How to Make No-Bake Cheesecake
You only need a few ingredients. Whipping cream (heavy or regular), sour cream (I recommend full fat), and Cream cheese (regular or reduced fat, but avoid fat free.). These all get whipped up together with a little sugar and a touch of lemon juice. I always include the lemon, even if I’m going to top this with chocolate or something. It doesn’t necessarily make it lemon flavored, it just adds brightness and depth to the flavor. But you can certainly choose to leave it out if you prefer.
Place Mixture in a Graham Cracker Crust
Spread that mixture into a graham cracker crust. If you want to be super quick and easy, feel free to use a ready-made graham crust that you can buy in the baking aisle of the grocery store. I’m making a homemade crust, and you can find that recipe, here.
Let it Chill
That’s seriously it! It just needs time to chill. Giving it ample time in the fridge lets it set up so it cuts into nice pieces. I like to let it sit for 4-6 hours at minimum, but it’s still going to taste great even if you were to even eat it right when you fill it! You can definitely make this a day ahead of time, or early in the morning for an evening dessert.
Top your no-bake cheesecake
This is fantastic as-is, or with some simple fruit slices on top. Or dress it up with chocolate ganache or this easy salted caramel sauce, sprinkle with crushed cookies, add some flavored extracts, etc. Lots of room for creativity!
The texture of this dessert will not be exactly like a standard cheesecake. It’s fluffier, creamier, and smoother.
Try it out and let me know how you like it!
