Description
A creamy, rich no-bake cheesecake featuring a buttery graham cracker crust and optional graham crumble topping. This recipe uses a whipped cream-stabilized cream cheese filling with browned butter for extra depth of flavor, topped with fresh strawberry sauce for a delightful dessert that requires no oven baking.
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 sugar
- 1 pinch kosher salt
- 1/4 cup butter, melted
For the cheesecake:
- 6 tablespoons butter, optional (for browning)
- 2 tablespoons whole milk, optional (for browning butter)
- 1 and 1/4 cups heavy cream (36% fat preferred)
- 3 (8-ounce) packages full fat cream cheese, softened
- 1 and 1/2 cups granulated sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
- Fresh Strawberry Topping (recipe or purchased)
Instructions
- Prepare Cream Cheese: Set out 3 packages of cream cheese to come to room temperature for easier mixing and smooth texture.
- Make the Crust: Preheat oven to 350°F. Process 18 graham cracker sheets (9.7 ounces) with 2 tablespoons sugar and 1/4 teaspoon salt into fine crumbs using a food processor or crush in a ziplock bag with a rolling pin.
- Combine Crust Ingredients: Melt 1/2 cup butter and add to the crumbs, pulsing to combine evenly.
- Press Crust: Press the crumb mixture into the bottom and sides of a 9-inch springform pan using a glass or measuring cup, packing in firmly and neatly on edges.
- Make Optional Crumb Topping: In the food processor, pulse 9 graham cracker sheets with 1 tablespoon sugar and a pinch of salt, then add 1/4 cup melted butter. Spread and compact on a baking sheet.
- Bake Crust and Topping: Bake both crust in springform pan and crumb topping on baking sheet for 10-12 minutes until edges start browning. Let crust cool completely; break up crumb topping and store covered.
- Browning Butter (Optional): Over medium heat, whisk 6 tablespoons butter and 2 tablespoons whole milk in a small saucepan constantly until butter foams, pops, browns with golden bits, and smells nutty. Transfer to a bowl to cool completely.
- Whip Cream: Beat 1 and 1/4 cups heavy cream to stiff peaks (2-4 minutes) using a whisk or stand mixer. Transfer whipped cream to a chilled bowl and refrigerate.
- Beat Cream Cheese: In the same mixing bowl, beat softened cream cheese until completely smooth and lump-free.
- Add Remaining Cheesecake Ingredients: Mix in 1 and 1/2 cups sugar, 1/2 cup sour cream, 2 teaspoons vanilla, 1 tablespoon lemon juice, and 1/4 teaspoon kosher salt until well combined.
- Incorporate Browned Butter: Add cooled browned butter mixture and beat well, scraping bowl sides.
- Fold in Whipped Cream: Using a rubber spatula, gently fold in one-third of whipped cream until just incorporated, then fold in remaining two-thirds carefully to avoid deflating airiness.
- Assemble Cheesecake: Spread the filling evenly into the cooled graham cracker crust, cover tightly with plastic wrap.
- Chill: Refrigerate the cheesecake for 4 to 12 hours, or up to 2 days to set properly.
- Prepare Topping: Make fresh strawberry topping an hour to 24 hours prior to serving; keep chilled until serving.
- Serve: Optionally pour strawberry topping over whole cheesecake and sprinkle with graham crumble, or serve topping and crumble individually per slice to maintain texture and freshness.
- Store: Keep cheesecake covered in the refrigerator. Refer to blog post for freezing tips.
Notes
- You can substitute graham crackers with other crisp cookies like Nilla Wafers, Biscoff, Gingersnaps, Walker’s shortbread, or Oreos (use half the butter if using Oreos or cookies with filling).
- Heavy cream should be high fat content (around 36% or higher), often labeled as whipping cream or ultra heavy whipping cream—not coffee creamer.
- Nutrition facts do not include the strawberry topping.
- Optional browning of butter adds a nutty flavor to the cheesecake but can be skipped if preferred.
- If you don’t want to bake, the crust can be refrigerated firmly for a similar texture but baking helps to set and bring out flavor.
Keywords: no bake cheesecake, graham cracker crust, creamy cheesecake, easy dessert, whipped cream cheesecake, strawberry topping, no oven cheesecake, summer dessert