Classic No-Bake Cheesecake

Name: Classic No-Bake Cheesecake
Prep time: 30 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 10 full sheets (150 g) graham crackers, ground into fine crumbs (about 1½ cups / 150 g crumbs); 2 tablespoons (25 g) granulated sugar; ⅛ teaspoon (¾ g) fine salt; 6 tablespoons (85 g) unsalted butter, melted and slightly cooled; 24 ounces (three 8-oz blocks) (680 g) full-fat block cream cheese, at room temperature, cut into 1-inch cubes; 1 cup (120 g) powdered sugar, sifted if lumpy; 2 tablespoons (30 ml) fresh lemon juice, strained; 2 teaspoons (10 ml) pure vanilla extract; ¼ teaspoon (1½ g) fine salt; 1½ cups (360 ml) cold heavy cream (36% fat or higher), straight from the fridge

From the MyKitchenBank Kitchen

A tall, creamy, tangy cheesecake with a buttery graham cracker crust and a light, mousse-like filling made from cream cheese and whipped cream. No oven, no water bath, no cracks. Just beat, pour, and chill.

Prep: 30 min
Cook: —
Wait: 8 hr 15 min
Total: 8 hr 45 min
Makes: 1 cheesecake (12 slices), 9-inch (23 cm) springform pan

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Ingredients

12 servings

For the crust
10 full sheets (150 g) graham crackers, ground into fine crumbs (about 1½ cups / 150 g crumbs)
2 tablespoons (25 g) granulated sugar
⅛ teaspoon (0.8 g) fine salt
6 tablespoons (85 g) unsalted butter, melted and slightly cooled
For the filling
24 ounces (three 8-oz blocks) (680 g) full-fat block cream cheese, at room temperature, cut into 1-inch cubes
1 cup (120 g) powdered sugar, sifted if lumpy
2 tablespoons (30 ml) fresh lemon juice, strained
2 teaspoons (10 ml) pure vanilla extract
¼ teaspoon (1.5 g) fine salt
1½ cups (360 ml) cold heavy cream (36% fat or higher), straight from the fridge

Equipment (8)

9-inch (23 cm) springform pan, 2.5 to 3 inches (6 to 7.5 cm) deep
Food processor, or zip-top bag and rolling pin
Stand mixer with whisk and paddle, or hand mixer and 2 large bowls
Rubber spatula
Measuring cups and spoons, kitchen scale
Small straight-sided glass or measuring cup for pressing the crust
Plastic wrap
Offset spatula or butter knife, for smoothing

Steps

Before you start

Set the cream cheese on the counter for 1 to 2 hours so it is fully soft (about 68°F/20°C). Cold cream cheese makes a lumpy filling.
Use full-fat block cream cheese, not spreadable tub cream cheese or low-fat, or the cheesecake will not set firmly.
Chill the mixing bowl and beaters for 15 minutes before whipping the cream.
Plan ahead: the cheesecake needs at least 8 hours to chill, so it is best made the night before.

1
Prepare the pan
- Set the 9-inch (23 cm) springform pan on the counter and make sure the base is locked in securely.
- Do not grease it.
- For easier slicing later, you can line the base with a round of parchment paper.
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Ready when: Pan sides are latched tightly with no gap at the base.
2
Make crumbs
- Break the graham crackers into pieces and pulse in a food processor for about 20 seconds, until they look like fine, sandy crumbs with no pieces larger than a lentil.
- Or seal in a zip-top bag and crush with a rolling pin.
- You need about 1½ cups (150 g).
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Ready when: Crumbs are fine and evenly sandy.
Tip: Fine crumbs hold together better and slice cleanly.
3
Mix the crust
- In a medium bowl, stir the crumbs, 2 tablespoons sugar, and ⅛ teaspoon salt together.
- Pour in the melted butter and stir with a fork for 1 minute, until every crumb is moistened.
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Ready when: Mixture looks like damp sand and clumps when squeezed in your fist.
Tip: If it falls apart when squeezed, add 1 more tablespoon (14 g) melted butter.
4
Press and chill crust
- Tip the crumbs into the pan.
- Press firmly and evenly across the base with the flat bottom of a glass, then push about 1 inch (2.5 cm) up the sides.
- Chill in the freezer for 15 minutes while you make the filling.
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Ready when: Crust is firm, compact, and level, with no loose crumbs when touched.
Tip: Pack it tightly. A loose crust crumbles when slicing.
5
Beat the cream cheese
- In a large bowl or stand mixer with the paddle, beat the softened cream cheese on medium speed for 2 minutes until completely smooth.
- Scrape the bowl and paddle.
- Add the powdered sugar, lemon juice, vanilla, and ¼ teaspoon salt.
- Beat on medium-low for 1 to 2 minutes more, scraping down once.
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Ready when: Mixture is silky, glossy, and has no visible lumps or streaks of sugar.
Tip: Get it smooth before adding cream. Lumps cannot be beaten out once the cream is folded in.
6
Whip the cream
- In a separate chilled bowl, whip the cold heavy cream on medium-high speed for 2 to 3 minutes, until it forms stiff peaks: when you lift the whisk, the peak stands straight up without drooping.
- Stop as soon as you reach this point.
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Ready when: Stiff peaks hold their shape and the cream looks thick and fluffy, not grainy or yellow.
Tip: Over-whipped cream turns grainy and buttery. If that happens, start again with fresh cream.
7
Fold together
- Stir about one-third of the whipped cream into the cream cheese mixture to lighten it.
- Add the remaining whipped cream and fold gently with a rubber spatula, scraping from the bottom and turning the bowl, until no white streaks remain, about 1 minute.
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Ready when: Filling is uniformly pale, thick, and fluffy like a stiff mousse with no streaks.
Tip: Fold, don't stir, to keep the air in so the cheesecake stays light.
8
Fill the pan
- Scrape the filling onto the chilled crust.
- Spread to the edges with an offset spatula, then smooth the top.
- Rap the pan firmly on the counter 3 or 4 times to release air pockets.
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Ready when: Surface is level and smooth, with no gaps against the crust.
9
Chill until set
- Cover the pan loosely with plastic wrap, not touching the surface.
- Refrigerate for at least 8 hours or overnight, until the center is firm and doesn't jiggle when the pan is gently shaken.
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Ready when: Center is firm to a light touch and the cake does not wobble.
Tip: Don't shorten the chill time. A cheesecake chilled for under 6 hours slices messily.
10
Unmold and slice
- Run a thin knife around the inside edge of the pan, then unlatch and lift off the sides.
- Dip a sharp knife in hot water, wipe it dry, and cut 12 slices, wiping and re-dipping the knife between cuts.
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Ready when: Slices have clean, smooth sides.
Tip: For the neatest cuts, let the cheesecake stand 10 minutes at room temperature first.

Good to know

Tips

Use powdered sugar, not granulated, in the filling. It dissolves fully and contains a little cornstarch that helps the cheesecake set.
Start with truly soft cream cheese and beat it alone first until smooth. This is the biggest factor in a silky texture.
Whip the cream to stiff peaks, since soft peaks produce a cheesecake that slumps when cut.
Serve topped with fresh berries, fruit compote, or a drizzle of chocolate or caramel sauce.

Make ahead

Make the cheesecake up to 2 days ahead and keep it covered in the fridge. Assemble it fully, then chill; the crust stays crisp and the flavor deepens. Add fruit or sauce just before serving.

Storage & reheating

Refrigerate covered for up to 4 days. Do not leave at room temperature for more than 2 hours. To freeze, chill fully, freeze uncovered on a tray for 2 hours, then wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight (about 8 hours) before serving; no reheating is needed.

Substitutions

graham crackers → digestive biscuits, vanilla wafers, or Biscoff cookies (150 g). Reduce the crust sugar to 1 tablespoon if using sweeter cookies like Biscoff.
fresh lemon juice → fresh lime juice. Gives a similar tang. Use the same amount, 2 tablespoons (30 ml).
unsalted butter → salted butter (omit the crust salt). Use the same amount, 85 g, and skip the ⅛ teaspoon crust salt.
cold heavy cream (36% fat or higher) → whipping cream (30 to 35% fat). It works but gives a slightly softer set; chill an extra 2 hours.