No Bake Cheesecake (Secret Ingredient)
This no bake cheesecake is made with a thick buttery graham cracker crust and filled with velvety and creamy cheesecake filling.
Ingredients
Crust
- 2 cups Graham crackers crumbs
- 1 tablespoon Granulated sugar
- 115 g Butter melted
Filling
- 1 ¼ cups Heavy cream cold
- 680 g Cream cheese room temp
- 1 teaspoon Vanilla extract
- 1 cup Powder sugar
- 2 tablespoon Instant vanilla pudding
- 1 teaspoon Lemon zest
- 2 teaspoon Lemon juice
- ⅓ cup Sour cream
Instructions
- Pulse graham crackers or digestive biscuits in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash them with a cup until fine crumbs form.
- Into a small to medium mixing bowl, add the crumbs, sugar, and melted butter. Mix with a spoon until the crumbs are coated with butter.
- Transfer the crumbs into a prepared 9-inch cake pan, pressing evenly and firmly into the pan.
- Transfer the pan to the freezer and let the crust firm up while you make the filling.
- In a medium-sized mixing bowl, add the cold heavy whipping cream, and whip it with an electric hand mixer until stiff peaks form.
- In a separate big mixing bowl, add the room-temperature cream cheese and mix with an electric hand mixer for about 1-2 minutes or until it's smooth and creamy.
- Add the sour cream, vanilla extract, vanilla instant pudding, lemon juice, lemon zest, and powdered sugar, and mix until the mixture is creamy and smooth.
- Gradually transfer the whipped cream (⅕ at a time) to the cream cheese mixture and fold gently with a spatula until the mixture is well combined.
- Pour the cheesecake batter over the crust, and let it set in the fridge for at least 5 hours.
- Keep in the fridge for up to 4 days covered with plastic wrap or foil, and when ready to serve, top with fresh berries, or your favorite toppings, and serve!
Notes
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use COLD heavy cream for this. Cold heavy cream whips faster and holds its shape beautifully. Room temperature cream will whip as well, but will take way longer!
- Use a nonstick springform pan. We use nonstick pans for all of our cheesecake recipes. This makes sure that your cheesecake will be easy to release from the pan.
- In order to speed up this process and make the cream whip quicker, place the bowl in the freezer for 10 minutes before whipping the mixture.
- Do not overmix the cream! If you overmix this cream, it will curdle and will ruin the creaminess of this cheesecake.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and set properly.
- Let your cheesecake set in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake chill and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
- Don’t overbeat the mixture! It’s really easy to overbeat the mixture, and that is one of the most common mistakes.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
Nutrition
Calories: 442kcalCarbohydrates: 29gProtein: 5gFat: 39gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 110mgSodium: 363mgPotassium: 138mgFiber: 1gSugar: 10gVitamin A: 1405IUVitamin C: 1mgCalcium: 93mgIron: 1mg
Tried this recipe?Let us know how it was!