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Whole no bake cheesecake with one wedge removed, showing vanilla cream filling and graham crust on a cake stand

Easy No Bake Cheesecake With a Creamy Filling and Graham Crust

A light, creamy chilled cheesecake with a pressed graham cracker crust. The filling uses whipped heavy cream instead of eggs or a setting powder.
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Prep Time 30 minutes
Cooling Time 6 hours
Total Time 6 hours 30 minutes
Servings: 12
Course: Dessert
Cuisine: American, Asian-inspired
Calories: 399
Ingredients Equipment Method Notes

Ingredients
  

Crust:
  • 1 1/2 cups 150 g graham cracker crumbs
  • 6 tablespoons 85 g unsalted butter, melted
Filling:
  • Three 8-ounce blocks 680 g full-fat cream cheese, softened
  • 1 cup 120 g powdered sugar
  • 1 cup 227 g cold heavy whipping cream
  • 1 tablespoon 14 g fresh lemon juice
  • 1 teaspoon 4 g alcohol-free vanilla flavoring

Equipment

  • 9-inch springform pan
  • electric hand mixer
  • Two mixing bowls
  • Silicone spatula
  • Flat-bottomed measuring cup
  • Offset spatula

Method
 

  1. Stir 1 1/2 cups crumbs and 6 tablespoons melted butter for 1 minute, until the crumbs hold together like damp sand.
  2. Press crumbs across the lined 9-inch springform base for 2 minutes, until flat and compact.
  3. Refrigerate the crust for 15 minutes while preparing the filling, until firm to the touch.
  4. Beat 24 ounces softened cream cheese and 1 cup powdered sugar for 2 minutes, scraping once, until glossy and lump-free.
  5. Blend in 1 tablespoon lemon juice and 1 teaspoon alcohol-free vanilla for 20 seconds, until no liquid streaks remain.
  6. Whip 1 cup cold heavy cream for 2 to 4 minutes in a clean bowl, until peaks stand upright.
  7. Fold whipped cream into the cheese in two additions for about 1 minute, until billowy with no visible streaks.
  8. Fill the chilled crust and level with the offset spatula for 1 minute, until the filling meets the pan sides evenly.
  9. Cover without touching the filling and refrigerate at 40°F or colder for at least 6 hours, until the center holds a shallow fingerprint and slices keep their shape.

Notes

Use full-fat block cream cheese and firm peaks for better cold-set structure; do not substitute tub spread.
Storage: refrigerate covered for up to 3 days; freeze wrapped portions at 0°F for up to 1 month for best quality.