How long does a no-bake cheesecake take to set?

Your cheesecake needs at least 6 hours in the fridge to firm up properly. For the best results, let it chill overnight—this gives the creamy cheesecake that perfect, sliceable texture. Rushing it might leave you with a softer filling, so patience is key.

Can you freeze a no-bake cheesecake?

Absolutely, you can freeze it for up to 3 months. Wrap it tightly in plastic wrap and foil, then thaw it in the fridge overnight before serving. Freezing is a great way to prep ahead for parties or save leftovers.

Why is my no-bake cheesecake runny?

A runny filling usually means the heavy cream wasn’t whipped to stiff peaks or the cheesecake didn’t chill long enough. Make sure you whip the cream until it holds its shape and give it at least 6 hours in the fridge. Double-check your measurements, too, for a foolproof fix.

Can I make a no-bake cheesecake without a springform pan?

Yes, you can use a deep pie dish or a square pan if you don’t have a springform pan. However, a springform makes removing the cheesecake easier for that picture-perfect presentation. Just line your alternative pan with parchment paper for smoother serving.

What can I use instead of graham crackers for the crust?

Swap graham crackers for digestive biscuits, Oreos, or gluten-free crackers to change up the flavor. Each option adds its own spin, like chocolatey richness or a buttery vibe.

No-Bake Cheesecake Recipe How to Bake It Perfectly|

Name: No-Bake Cheesecake
Prep time: 20 min
Total time: 8 h 20 min
Yield: 12
Cuisine: American
Ingredients: 2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers); 1/3 cup (67g) packed light or dark brown sugar; 1/2 cup (8 Tbsp; 113g) unsalted butter, melted; 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream; 24 ounces (678g) full-fat brick cream cheese, softened to room temperature; 1/2 cup (100g) granulated sugar; 2 Tablespoons (15g) confectioners’ sugar; 1/4 cup (60g) sour cream, at room temperature; 2 teaspoons lemon juice; 1 teaspoon pure vanilla extract

No-Bake Cheesecake

Print Recipe

This no-bake cheesecake is truly as perfect as it gets—simple, silky, and effortlessly delicious. Follow the steps closely, and you’ll end up with a light, creamy dessert that firms up beautifully in the fridge. The key to success? Whipping the heavy cream into stiff peaks before folding it into the filling, and allowing the cheesecake to chill overnight for the best texture.

Author: Claire Ellis
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 8 hours, 20 minutes
Yield: 12 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Graham Cracker Crust

2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)

1/3 cup (67g) packed light or dark brown sugar

1/2 cup (8 Tbsp; 113g) unsalted butter, melted

Cheesecake

1 and 1/4 cups (300ml) heavy cream or heavy whipping cream

24 ounces (678g) full-fat brick cream cheese, softened to room temperature

1/2 cup (100g) granulated sugar

2 Tablespoons (15g) confectioners’ sugar

1/4 cup (60g) sour cream, at room temperature

2 teaspoons lemon juice

1 teaspoon pure vanilla extract

Instructions

1. Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, brown sugar, and melted butter until combined. Press the mixture firmly into the bottom and slightly up the sides of a 9- or 10-inch springform pan. Use the bottom of a measuring cup to help pack it tightly. For a sturdy crust that doesn’t crumble when slicing, the tighter the better. Place the crust in the freezer for 10–20 minutes while you prepare the filling.

2. Whip the Cream: Using a handheld or stand mixer with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4 to 5 minutes. Set aside.

3. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar together with a mixer on medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl as needed. Add the powdered sugar, sour cream, lemon juice, and vanilla extract. Continue mixing on medium-high speed for 2 to 3 minutes until the mixture is completely smooth. If you see any lumps of cream cheese, keep beating until fully blended.

4. Fold in the Whipped Cream: Switch to low speed or use a silicone spatula to gently fold the whipped cream into the cream cheese mixture. Be careful not to deflate the whipped cream—you want to keep as much air in the batter as possible for a light texture.

5. Assemble the Cheesecake: Remove the crust from the freezer. Spoon the cheesecake filling into the prepared crust and smooth the top with an offset spatula for an even surface.

6. Chill: Cover the cheesecake tightly with plastic wrap or foil. Refrigerate for at least 6 to 8 hours, but for best results, allow it to chill for 12 hours or overnight. The longer it chills, the better it sets.

7. Serve: Once set, run a knife around the edge of the cheesecake to loosen it from the pan, then carefully remove the springform ring. Slice with a sharp, clean knife, wiping it clean between cuts for neat slices.

8. Add Toppings (Optional): Decorate with whipped cream, fresh berries, lemon curd, caramel sauce, or your favorite toppings before serving.

Nutrition

Serving Size: slice
Calories: 410 kcal
Sugar: 20 g
Sodium: 220 mg
Fat: 30 g
Saturated Fat: 18 g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 27 g
Fiber: 0.5 g
Protein: 5 g
Cholesterol: 115 mg

Keywords: No-Bake Cheesecake, no bake recipes, cheesecake recipes, easy recipes

Find it online: https://lunchlime.com/no-bake-cheesecake-recipe/