No Bake Cheesecake
No Bake Cheesecake is simple and quick to make, with an irresistible sweet and tangy filling and buttery crust. It's decadent and fool-proof!
Servings 12 slices
Calories 391kcal
Ingredients
Crust
- ½ cup salted butter melted (see note)
- 2 cups graham crackers crumbs (about 15 whole crackers)
- ¼ cup powdered sugar
Cheesecake Filling
- 24 ounces cream cheese softened
- 1 cup powdered sugar
- ¼ cup sour cream
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 16 ounces Extra Creamy Cool Whip thawed
Toppings
- Whipped cream
- Strawberries
- Cherry pie filling
Instructions
Crust
- Melt the butter in a medium mixing bowl. Add the graham cracker crumbs and powdered sugar and stir until evenly moistened.
- Transfer the crust mixture to a springform pan and spread evenly over the pan. Then use the bottom of a drinking glass to press the mixture into the bottom and sides of the pan. The mixture does not need to come all the way up the sides. Set the crust aside.
Cheesecake Filling
- Add the cream cheese to a stand mixer fitted with a paddle attachment and beat at medium speed until smooth. Scrape down the sides of the bowl. (You can also do this with a hand mixer, but a stand mixer makes it easier.)
- Add the powdered sugar, sour cream, lemon juice, and vanilla to the cream cheese. Mix on low speed until the sugar is incorporated, then increase the speed to high and whip for 1 minute. Scrape down the sides as needed so everything is evenly combined and there are no lumps.
- Fold the Cool Whip into the cream cheese mixture with a rubber spatula until evenly incorporated. The mixture will be thick and stiff.
- Spread the cheesecake filling over the prepared crust. (The filling may come above the crust in the pan, that's okay.) Make sure to really press the filling in since it's a bit aerated and you don't want large bubbles. Just be careful around the edges so you don't pull the crust back into the filling. Smooth out the top of the cheesecake and cover the pan with aluminum foil.
- Chill in the fridge for 8 hours. When you're ready to eat, run a chef's knife under hot water to heat the blade and cut the cheesecake. Clean and heat the knife blade after each slice for clean and even cuts.
- Top with whipped cream, strawberries, cherry pie filling, or your other favorite toppings before serving. Store any leftovers in the fridge for up to 5 days.
Notes
If you don't have salted butter, use the same amount of unsalted butter and add 1/4 teaspoon salt to the crust mixture.
Nutrition
Serving: 1 slice | Calories: 391 kcal | Carbohydrates: 27 g | Protein: 5 g | Fat: 30 g | Saturated Fat: 17 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 8 g | Trans Fat: 0.3 g | Cholesterol: 80 mg | Sodium: 333 mg | Potassium: 110 mg | Fiber: 0.5 g | Sugar: 18 g | Vitamin A: 1028 IU | Vitamin C: 1 mg | Calcium: 73 mg | Iron: 1 mg