no bake sour cream cheesecake recipe

Written ByJenny Smyth Posted on
no bake sour cream cheesecake recipe
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The Best no bake sour cream cheesecake recipe

I am so excited to share this no-bake sour cream cheesecake recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends. The best part is that it’s incredibly easy to make – no baking required!

Just mix together the ingredients, refrigerate until set, and you’re good to go. My kids love helping me in the kitchen, and this recipe is perfect for them to get involved. They can help with measuring out the ingredients, mixing, and even decorating the finished cheesecake.

It’s a great way to spend quality time together while making something delicious. I’ve served this cheesecake at countless family gatherings, potlucks, and even just as a special treat for my husband on his birthday. It’s always a crowd-pleaser.

Plus, it’s relatively healthy compared to traditional cheesecakes – the sour cream adds a tangy flavor without adding extra sugar or artificial ingredients. My kids love it because it’s creamy and rich without being too sweet. And let’s be real – who doesn’t love a good cheesecake?!

I’ve even made this recipe for our church potlucks and community events, where everyone raves about it. It’s just one of those recipes that never fails to impress. As an added bonus, the no-baking aspect makes it perfect for hot summer days when you don’t want to heat up your kitchen with the oven.

No Bake Sour Cream Cheesecake

No Bake Sour Cream Cheesecake

4.9 from 1921 votes

A creamy and tangy no-bake cheesecake with a buttery graham cracker crust. This easy dessert sets in the refrigerator and requires no oven time.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling

16 ounces cream cheese, softened to room temperature
1/2 cup granulated sugar
1 cup full-fat sour cream, at room temperature
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
1 cup heavy whipping cream, cold

👨‍🍳Directions

1In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar.
2Pour in melted butter and stir with a fork until all crumbs are evenly moistened and resemble wet sand.
3Transfer the crumb mixture to a 9-inch springform pan.
4Press firmly and evenly into the bottom and about 1 inch up the sides using the bottom of a glass or measuring cup.
5Place the crust in the refrigerator to chill while you prepare the filling.
6In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
7Add 1/2 cup sugar and beat until well combined and fluffy, scraping down the sides as needed.
8Add the sour cream, vanilla extract, and lemon juice to the cream cheese mixture.
9Beat on low speed until just incorporated, then increase to medium and beat for 1 minute until smooth.
10The mixture should be thick and glossy.
11In a separate cold bowl, whip the heavy cream with an electric mixer on high speed until stiff peaks form, about 3 to 4 minutes.
12The cream should hold its shape and not be runny.
13Gently fold the whipped cream into the cream cheese mixture using a spatula.
14Fold until no white streaks remain and the filling is uniform and airy.
15Do not overmix or the filling may deflate.
16Pour the filling into the chilled crust and spread evenly with a spatula.
17Smooth the top and gently tap the pan on the counter to release any air bubbles.
18Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
19The cheesecake should be firm to the touch and slice cleanly when set.
20To serve, run a knife around the edge of the pan and release the springform.
21Slice with a sharp knife, wiping the blade clean between cuts for neat slices.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric hand mixer or stand mixer
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 28g💛Saturated Fat: 17g❤️Cholesterol: 95mg🧂Sodium: 260mg🌾Total Carbs: 28g🥦Dietary Fiber: 0g🍬Sugars: 20g🥩Protein: 6g

📝Notes

For best texture, ensure cream cheese and sour cream are at room temperature before mixing. Chill the cheesecake overnight for a firmer slice. You can top with fresh berries or fruit sauce before serving.

Watch Video Of How No Bake Sour Cream Cheesecake Works

This no-bake sour cream cheesecake recipe is perfect for any occasion – whether it’s a family gathering or just a special treat for yourself. One of the best things about this recipe is that it’s incredibly easy to store and reheat.

You can keep it in the refrigerator for up to 5 days or freeze it for up to 2 months. To reheat, simply thaw overnight in the refrigerator or thaw quickly by leaving it at room temperature for about 30 minutes.

Once thawed, let it come to room temperature before serving.

❓ Frequently Asked Questions About No Bake Sour Cream Cheesecake

Q: What is the difference between a no-bake cheesecake and a traditional baked cheesecake?

No-bake cheesecakes like this one use a mixture of cream cheese, sour cream, and sweetened condensed milk to create a rich and creamy texture without the need for baking.

Q: Can I use other types of milk instead of sweetened condensed milk?

Yes, you can substitute other types of milk such as almond milk or soy milk in place of sweetened condensed milk; however, keep in mind that the flavor and texture may be slightly different.

Q: How long does this no-bake cheesecake take to set?

This no-bake cheesecake typically takes 4-6 hours to set in the refrigerator depending on its size and consistency.

Q: Can I make this recipe ahead of time?

You can make this recipe ahead of time by preparing the crust and filling separately and refrigerating them until ready to assemble.

Q: What is the best way to store leftover no-bake cheesecake?

To store leftover no-bake cheesecake, cover it tightly with plastic wrap or aluminum foil and refrigerate at 40°F (4°C) or below.

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