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Prep Time: 1 hour 15 minutes



  • 1 1/2 cups graham cracker crumbs (7.25 ounces, about 13 rectangle graham crackers)
  • 2 tablespoons granulated sugar
  • 6 tablespoons butter, melted


  • 16 ounces cream cheese, softened to room temperature (but not warm)
  • 1 teaspoon pure vanilla extract
  • 1 cup (4 ounces) powdered sugar
  • 1/2 cup sour cream
  • 3/4 cup cold heavy cream (see note)


Here are super-easy instructions for you to follow to make no-bake cheesecake.

  • To prepare crust, take a medium-sized bowl and put cracker crumbs and sugar in it. Take butter and melt it and pour it into the bowl. Mix the butter with sugar and crumbs until well mixed.
  • Add the mixture into the base of a 9-inch springform container. Refrigerate until the filling is prepared.
  • Now, take a large bowl and blend the cream cheese, vanilla, and powdered sugar with an electric blender. Blend the mixture until perfectly stirred, and mixture has formed the shape of a smooth and light texture.
  • Now, mix the sour cream and the prepared mixture of cream cheese, vanilla, and powdered sugar. Mix them well for a good 4-5 minutes. Spread the mixture equally into the crust.
  • You can cover the pan with a plastic wrap, and 4 hours or overnight refrigerate is recommended.


Light cheese serves a different texture in cheesecakes like this, so be cautioned that if you wish to add light cheese, the cheesecake may not be like this one.
The cheesecake is delightful plain. However, you can include strawberries, blueberries, or any seasonal fruit to give it a more delicious taste. If you want a simple fruit sauce recipe to combine 2 cups fresh or frozen fruit, 1/4 cup sugar, 1 tablespoon cornstarch, and 1-2 teaspoons lemon juice in a saucepan. Simmer, often stirring, until thick and syrupy (you may need to increase or decrease the sugar as needed depending on the fruit as well as adding a little water, a couple of tablespoons at a time if it is overly thick).
If you want to keep the originality of a no-bake cheesecake, then it is recommended to use heavy cream, so the cheesecake is perfectly prepared and not runny. Whipping creams are not a suitable choice as they have only 30-35% of milk fat, which does not ensure well set up. Heavy cream has more fats, so it ensures heavy filling for perfect set up.