Easy No Bake Cheesecake Recipe

Gently break full graham cracker sheets into smaller pieces as you put them into the container of a food processor fitted with the “S” blade or the container of a high-powered blender.

Process/blend until a flour-like powder forms. Make sure to check for un-processed pieces of graham cracker. You may need to pause, release some pieces from the blades, and continue blending/processing.

Transfer the graham cracker crumbs to a large bowl.

Trace the bottom of a springform pan on a piece of parchment paper, cut out the circle and place it in the bottom of the springform pan.

Add the sugar and cinnamon to the graham cracker crumbs in the large bowl and stir to combine.

Then, add the melted butter and stir until the mixture is uniform throughout.

Pour the crust mixture into a 9” springform pan, pressing it down into the bottom of the dish and halfway up the sides.

Transfer to freezer while you make the filling.

In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the heavy whipping cream and ½ cup powdered sugar together until stiff peaks form. Set aside in the refrigerator.

Then, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the cream cheese until smooth.

Add the sour cream, remaining 1 cup powdered sugar, lemon juice and vanilla and beat until smooth.

Add whipped cream mixture and beat until the mixture is smooth.

Spread the filling evenly over the frozen graham cracker crust. Freeze until hardened.

Once set, remove the no bake cheesecake from the baking pan and transfer it to a serving plate.

Garnish with fresh berries, homemade whipped cream or your favorite toppings and serve.