Perfect No-Bake Cheesecake Recipe

This is truly the most perfect and easy nobake cheesecake. By following this nobake cheesecake recipe youll be gifted with a smooth and creamy dessert that sets up beautifully in the refrigerator. Unlike regular cheesecake nobake cheesecake isnt overly heavy. Its lightly sweet and perfectly refreshing!
Ingredients
Graham Cracker Crust
2 cups 240g graham cracker crumbs about 16 full sheet graham crackers
13 cup 67g packed light or dark brown sugar
12 cup 8 Tbsp 113g unsalted butter melted

Cheesecake
1 and 14 cups 300ml heavy cream or heavy whipping cream
24 ounces 678g fullfat brick cream cheese softened to room temperature
12 cup 100g granulated sugar
2 Tablespoons 15g confectioners sugar
14 cup 60g sour cream at room temperature
2 teaspoons lemon juice
1 teaspoon pure vanilla extract
Instructions
Make the crust Stir the graham cracker crust ingredients together. Pour into a 9inch springform pan or 10inch springform pan and pack in very tightly. The tighter its packed the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 1020 minutes as you prepare the filling.
Make the filling Using a hand mixer or a stand mixer fitted with a whisk attachment whip the cold heavy cream into stiff peaks on mediumhigh speed about 45 minutes. Set aside.
Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment beat the cream cheese and granulated sugar together on medium speed until perfectperfectl
smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners sugar sour cream lemon juice and vanilla extract. Beat for 23 minutes on mediumhigh speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps keep beating until smooth.
Using your mixer on low speed or a rubber spatula fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you dont want to deflate all the air in the whipped cream.
Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 68 hours and up to 2 days. For best results 12 hours is best. I chill mine overnight. The longer refrigerated the nicer the nobake cheesecake will set up.
Use a knife to loosen the chilled cheesecake from the rim of the springform pan then remove the rim. Using a clean sharp knife cut into slices for serving. For neat slices wipe the knife clean between each slice.
Serve cheesecake with desired toppings see Note. Cover and store leftover cheesecake in the refrigerator for up to 5 days.