Velvety No-Bake Cheesecake
This Velvety No-Bake Cheesecake is the perfect dessert for anyone craving a rich, creamy, bakery-style treat without turning on the oven. Light, smooth, and luxuriously creamy, this cheesecake gets its airy, mousse-like texture from gently folded whipped cream and its balanced flavor from tangy cream cheese with a touch of lemon. It slices beautifully after chilling and actually tastes even better the next day, making it an ideal make-ahead dessert for gatherings, holidays, or special occasions.
Ingredients
For the Filling:
1 graham cracker crust (9-inch / 23 cm springform pan)
16 oz (450 g) cream cheese, softened
1 cup (150 g) powdered sugar
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice
1/3 cup (75 g) sour cream
1 cup (240 ml) heavy whipping cream, cold
Optional Toppings:
Fresh berries
Fruit compote or pie filling
Chocolate shavings
Caramel or chocolate sauce
Instructions
Prepare the Cream Cheese Base
In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy, with no lumps.
Add Flavorings
Add the powdered sugar, vanilla extract, lemon juice, and sour cream. Beat again until fully combined and silky.
Whip the Cream
In a separate bowl, whip the cold heavy cream until stiff peaks form. Be careful not to overwhip.
Fold Gently
Using a spatula, gently fold the whipped cream into the cream cheese mixture in batches. Fold slowly to keep the mixture light and airy.
Fill the Crust
Spoon the cheesecake filling into the prepared graham cracker crust. Smooth the top evenly.
Chill
Cover and refrigerate for at least 6 hours, preferably overnight, until fully set and sliceable.
Serve
Garnish with your favorite toppings just before serving.
Slice and enjoy!
Tips for Best Results
Make sure the cream cheese is fully softened for a smooth texture.
Chill overnight for the cleanest slices.
Run a knife under hot water, wipe dry, and slice for perfect presentation.