The Best No-Bake Cheesecake

For 12 Slices (9-inch cheesecake), The Best No-Bake Cheesecake keeps the list centered on granulated sugar, pure vanilla extract and cold heavy cream. Set aside about 265 minutes.

• Yield 12 Slices (9-inch cheesecake)
• Ready in 265 minutes
• Prep 25 minutes

Ingredients

Crust

• 1 ½ cups ( 150 g ) graham cracker crumbs (from about 12 to 13 rectangle graham crackers)
• 2 tablespoons granulated sugar
• 6 tablespoons ( 85 g ) salted butter , melted

Filling

• 16 ounces ( 454 g ) full-fat cream cheese, softened to room temperature (but not warm) – do not use light/neufchâtel cream cheese
• 1 teaspoon pure vanilla extract
• 1 cup ( 114 g ) powdered sugar
• ¾ cup cold heavy cream
• ½ cup ( 113 g ) sour cream

Instructions

1. For the crust, in a medium bowl, combine the cracker crumbs and sugar. Stir in the melted butter until well-combined. Press the mixture into the bottom and up the sides of 9.5-inch deep pie plate (see note).
2. For the filling, in a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle or whisk attachment, mix the cream cheese, vanilla and powdered sugar until smooth and creamy, 2 to 3 minutes.
3. Add the heavy cream and sour cream and mix until very thick and creamy, 2 to 3 minutes. Don't over mix.
4. Spread the filling evenly into the prepared crust.
5. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight to set up fully. Serve plain, with fresh fruit, or a fruit sauce (see note below).

Chill the cheesecake until the center is fully set.