Description
This classic no bake cheesecake recipe delivers a creamy, rich, and luscious dessert with a buttery graham cracker crust. It features a smooth cream cheese filling stabilized by whipped heavy cream, with an optional nutty browned butter infusion for added depth. Topped with fresh strawberry sauce and a crunchy graham crumble, this cheesecake requires no baking for the filling, making it easy and perfect for any occasion.
Ingredients
Scale
For the Crust:
- 18 full sheets graham crackers (9.7 ounces, about 2 and 1/2 cups crumbs)
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 1/2 cup butter, melted
For the Graham Crumble (optional):
- 9 full sheets graham crackers
- 1 tablespoon granulated sugar
- 1 pinch kosher salt
- 1/4 cup butter, melted
For the Cheesecake Filling:
- 6 tablespoons butter (optional, for browning)
- 2 tablespoons whole milk (optional, for browning butter)
- 1 1/4 cups heavy cream (36% fat content recommended)
- 3 (8-ounce) packages full fat cream cheese, softened
- 1 1/2 cups granulated sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt (added in cheesecake filling)
- Fresh Strawberry Topping (optional, for serving)
Instructions
- Bring Cream Cheese to Room Temperature: Take out 3 packages of cream cheese and let them sit until they reach room temperature, ensuring smooth mixing.
- Prepare the Crust: Preheat your oven to 350°F (177°C). Place 2 packages (18 full sheets) of graham crackers into a food processor.
- Crush the Crackers: Add 2 tablespoons granulated sugar and 1/4 teaspoon kosher salt to the food processor. Pulse until the crackers are finely ground. Alternatively, crush crackers inside a ziplock bag with a rolling pin.
- Mix Crumbs with Butter: Melt 1/2 cup butter in the microwave and add to the crumbs. Pulse until combined evenly.
- Form the Crust: Transfer crumbs to a 9-inch springform pan. Press firmly into the bottom and almost up the sides using a glass or measuring cup. Press the top edge of the crust with your thumb to compact it well.
- Optional Graham Crumble: For a crunchy topping, add 1 package (9 sheets) graham crackers to the food processor along with 1 tablespoon sugar and a pinch of salt. Pulse, then add 1/4 cup melted butter. Scrape onto a baking sheet and press into a flat crust.
- Bake Crust and Crumble: Bake both the springform pan and baking sheet for 10-12 minutes or until edges start browning. Set the crust aside to cool. Break up the crumb topping and cover until serving.
- Optional Brown Butter Preparation: In a small saucepan, combine 6 tablespoons butter and 2 tablespoons whole milk. Cook over medium heat while whisking constantly until the butter foams, pops, and browns with golden bits and a nutty aroma. Transfer to a bowl and cool completely.
- Whip the Heavy Cream: In a large bowl or stand mixer with a whisk attachment, whip 1 1/4 cups heavy cream for 2-4 minutes until stiff peaks form. The cream should stand straight when the beater is flipped upside down. Chill the whipped cream until ready to fold into the filling.
- Beat Cream Cheese: Using the whisk attachment in the same bowl, beat the room temperature cream cheese until completely smooth and lump-free, scraping sides as needed.
- Add Remaining Cheesecake Ingredients: To the cream cheese, add 1 1/2 cups sugar, 1/2 cup sour cream, 2 teaspoons vanilla, 1 tablespoon lemon juice, and 1/4 teaspoon kosher salt. Beat well until fully combined.
- Incorporate Browned Butter: Stir in the cooled browned butter mixture thoroughly, scraping the bowl sides.
- Fold in Whipped Cream: Remove the whisk attachment. Gently fold 1/3 of the whipped cream into the cream cheese mixture using a rubber spatula. Then fold in the remaining 2/3, being careful not to deflate the whipped cream to maintain the cheesecake’s light texture.
- Assemble the Cheesecake: Spoon the filling into the cooled graham cracker crust and smooth the surface evenly. Cover tightly with plastic wrap.
- Chill the Cheesecake: Refrigerate the assembled cheesecake for 4 to 12 hours, or up to 2 days to allow it to set properly.
- Prepare Fresh Strawberry Topping: One hour or up to 24 hours before serving, make the fresh strawberry topping and chill. This topping is optional and can be replaced with any preferred toppings like cherry pie filling, hot fudge, or caramel sauce.
- Serve: Either pour the strawberry topping over the whole cheesecake before serving and sprinkle the graham crumble on top for a decorative finish or serve each slice individually with topping and crumble on each plate.
- Storage: Keep leftover cheesecake covered in the refrigerator. Follow proper freezing guidelines if you wish to freeze it, as detailed in the blog post linked with the recipe.
Notes
- You may substitute the graham cracker crust with any crisp cookie such as Nilla Wafers, Biscoff cookies, Gingersnaps, or Walker’s shortbread, adjusting butter quantities accordingly.
- When using cookies with a filling like Oreos, reduce the butter to about half the amount.
- Heavy cream should have a high fat content (around 36%) for optimal whipping results. Avoid using coffee creamers.
- Nutrition information provided does not include the fresh strawberry topping.
- If you don’t have a food processor, crush crackers manually with a rolling pin inside a sealed bag.
- The optional browned butter adds a rich, nutty flavor but can be omitted if desired.
Keywords: no bake cheesecake, graham cracker crust, creamy cheesecake, easy dessert, strawberry topping, no bake dessert