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Easy Homemade No-Bake Cheesecake with Graham Cracker Crust

A creamy no-bake cheesecake with a buttery graham cracker crust. No oven, no gelatin — just chill overnight and top with whatever you like.
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Prep Time: 30 minutes
Chilling Time: 6 hours
Total Time: 30 minutes
Course: Dessert
Cuisine: International
Keyword: Cheesecake, cream cheese, Graham Cracker, No Bake, Orange Zest
Servings: 12 slices
Calories: 355.3kcal
Author: Marcin Skrzypiec

Ingredients

Crust

  • 8 tbsp butter, melted 113g
  • 8.5 oz graham crackers 240g — or any plain digestive biscuit

Filling

  • 3/4 cup heavy cream 180g
  • 16 oz cream cheese, room temperature 450g, full-fat block
  • 2/3 cup powdered sugar 75g — or granulated sugar, see tips
  • 3 tbsp sour cream 45g
  • 2 tsp vanilla extract
  • orange zest from about 1/2 orange, optional but recommended

Instructions

Crust

  • Crush. Blend the graham crackers into fine crumbs, then mix with the melted butter. You're looking for a wet sand consistency — when you squeeze a handful, it should hold together. If it crumbles apart, add a little more butter.
    8 tbsp butter, melted, 8.5 oz graham crackers
  • Form the sides. Line the bottom of an 8-inch springform pan with parchment, butter the sides up to the rim, then press strips of parchment against the buttered sides — the butter holds them in place. Add half the crust mixture and press it up the sides using the back of a measuring cup, working it firmly into the edges.
  • Form the bottom. Add the remaining crust mixture and press it into an even layer across the bottom.
  • Chill. Refrigerate the crust while you make the filling.

Filling

  • Whip the cream. Whip the heavy cream until it just starts holding a trail from the beaters — stop before it reaches full stiff peaks. Refrigerate it to keep it firm while you prepare the rest.
    3/4 cup heavy cream
  • Whip the cream cheese. In a separate bowl, beat the cream cheese and sugar together until smooth, soft, and fully combined.
    16 oz cream cheese, room temperature, 2/3 cup powdered sugar
  • Add the flavoring. Add the vanilla extract, sour cream, and orange zest, and beat for about 30 seconds until everything is incorporated.
    3 tbsp sour cream, 2 tsp vanilla extract, orange zest
  • Fold in the cream. Add the whipped cream and start the mixer on low to bring it together, then increase to high and whip until the mixture holds a trail from the beaters.

Assemble

  • Fill. Pour the filling into the chilled crust and smooth the top until you're happy with how it looks.
  • Set. Refrigerate for at least six hours, ideally overnight.
  • Serve. Once set, the cheesecake is ready to slice or add your topping of choice.

Notes

  • Treat macronutrient information as an estimate.

Nutrition

Calories: 355.3kcal | Carbohydrates: 19.8g | Protein: 3.8g | Fat: 29.2g | Fiber: 0.3g
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