The Most Delicious No Bake Cheesecake

The Most Delicious No Bake Cheesecake

This is truly the most perfect and easy no-bake cheesecake.

By following this no-bake cheesecake recipe, you’ll be gifted with a smooth and creamy dessert that sets up beautifully in the refrigerator.

Unlike regular  cheesecake, no-bake cheesecake isn’t overly heavy. It’s lightly sweet and perfectly refreshing!

Ingredients:

Filling Ingredients

• 3 (8-ounce) packages cream cheese, softened

• 1 ¾ cups powdered sugar, divided

• 1 teaspoon vanilla extract

• ⅓ cup sour cream

• 3 cups heavy cream, cold

• Homemade Graham Cracker Crust Ingredients

• 2 cups graham cracker crumbs

• ½ cup granulated sugar

• ¾ cup salted butter, melted

Method

Combine graham cracker crumbs and granulated sugar in a mixing bowl (or right in a 9×13 baking dish to reduce dishes).

Melt butter in a heat-proof bowl in the microwave. Pour melted butter into the graham cracker mixture and stir until evenly combined.

Press graham cracker mixture evenly across the bottom of a 9×13 baking dish.

Place baking dish in the freezer to firm up the crust while making the cheesecake mixture.

In a medium bowl, beat together cream cheese, 1 ¼ cups of powdered sugar, vanilla extract, and sour cream until thoroughly combined, mixing down the sides of the bowl as needed.

Pour 3 cups of heavy whipping cream into a chilled mixing bowl.

Beat on medium high speed (either with a standing mixer whisk attachment or with a handheld mixer).

When the whipping cream thickens to soft peaks, add in the remaining ½ cup powdered sugar (2-3 minutes).

Continue beating until whipped cream forms stiff peaks. Set aside about 2 cups of the whipped cream for decorating the top of the cheesecake.

Use a rubber spatula to gently fold the remaining whipped cream (about 4 cups) into the cream cheese mixture.

Spread the cheesecake filling evenly over the chilled graham cracker crust. Use an offset spatula to smooth the top of the cheesecake.

Place cheesecake in the refrigerator for at least 4 hours or in the freezer for at least 2 hours to set.

Transfer reserved whipped cream to a piping bag fit with Tip #1M.

Pipe 12 dollops of whipped cream onto the cheesecake, evenly spaced in the center of each of 12 square slices of cheesecake.

Enjoy.