No Bake Vanilla Cheesecake

5 from 17 votes

This no bake vanilla cheesecake is AMAZING. It has a buttery graham cracker crust filled with a no bake vanilla cheesecake batter. It sets overnight to create a super light and creamy cheesecake. It can be topped with so many options like strawberries, caramel, chocolate, etc.

Prep Time30

Chilling Time6

Total Time6 30

Servings: slices

Calories: 376kcal

Ingredients

Graham Cracker Crust

2 ¼ cup Graham cracker crumbs 2 sleeves of crackers fine crumb
¼ cup Brown sugar packed light or dark
10 tablespoon Unsalted butter melted

Vanilla Cheesecake

24 oz Cream cheese room temperature
½ cup White granulated sugar
1 tablespoon Pure vanilla extract
¼ cup Sour cream room temperature
1 ⅓ cup Heavy cream cold
⅓ cup Powdered sugar

US Customary - Metric

Instructions

Graham Cracker Crust

Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with 9-inch parchment paper circle and spray again.
Using a food processor, blend the graham crackers into a fine crumb. In a small bowl, combine the crumbs, brown sugar, and melted butter with a fork.
2 ¼ cup Graham cracker crumbs, ¼ cup Brown sugar, 10 tablespoon Unsalted butter
Pour the crumbs into the pan. Use your hands to press the crumbs halfway up the sides of the pan. Use the bottom of a measuring cup to compact the crust.
Place in the freezer while you make the cheesecake batter.

Vanilla Cheesecake

Place a metal bowl with whisk attachments in the freezer for 10 minutes to get really cold.
Using a mixer, beat the cream cheese on high for 1 minute. Add in the sugar and beat again for 1 minute. Scrape the bowl and add the vanilla and sour cream and mix on medium until smooth.
24 oz Cream cheese, ½ cup White granulated sugar, 1 tablespoon Pure vanilla extract, ¼ cup Sour cream
Using the cold bowl, beat the heavy cream and powdered sugar on high speed until stiff peaks form.
1 ⅓ cup Heavy cream, ⅓ cup Powdered sugar
Add half of the whipped cream to the cream cheese mixture. Use a rubber spatula and gently fold it in until half way mixed in. Add the rest of the whipped cream and fold until combined. Be very gentle to not knock out the air from the whipped cream.
Pour the batter on top of the crust. Cover with aluminum foil and chill in the fridge for at least 6 hours or overnight.
Remove the pan after the cheesecake chills. Top with your favorite topping before serving.

Notes

Pull the dairy ingredients out 2 hours before baking.

Make sure to be gentle when folding in the whipped cream. If you are too rough, it will be like adding 1 ⅓ cups of heavy cream to the batter. It will not set!

Be sure to chill the cheesecake overnight so it sets!

Nutrition