Easy Cheesecake With Condensed Milk and Sour Cream

The most delicious No Bake Cheesecake that'southward light, smooth and creamy with a buttery graham cracker chaff. This cheesecake is so easy and effortless, whipped upwardly in merely a few minutes and then left to chill and set. Serve it with fresh berries and whipped cream for the ultimate no bake dessert.

This No Bake Cheesecake is my go-to dessert when I need something super easy and delicious that tin be fabricated in advance. It's polish, flossy, light, and tangy with the most delicious Graham cracker crust that'south blitzed up in seconds using a food processor. The best role? y'all guessed it, at that place's non an oven in sight, it's completely no broil and prepared in just a few minutes. The texture is super light and fresh well-nigh mousse-like so yous don't take to worry about a dense filling and the chaff is buttery, sweetness, and delicious. It does accept to prepare in the refrigerator overnight so needs to be made in advance, waiting is definitely the hardest part!

My recipe below will evidence you how to make the all-time no bake cheesecake from scratch including important notes on ingredients and all my top tips. Looking for more cheesecake recipes? Check out my No Bake Strawberry Cheesecake, Oreo Cheesecake, and my Chocolate Cheesecake recipes. Or for something quick and easy, try my bootleg no broil cookies!

What you'll need to brand this recipe

Graham crackers – these are what give u.s. a delicious, crunchy cheesecake crust. Instead of Graham crackers, y'all could employ digestive biscuits which is another common ingredient used in no broil cheesecakes.

Brown sugar – I like to add brown saccharide to my base not only to add sugariness merely a little wet as well, information technology helps pack everything together.

Butter – melted butter is used to combine the cheesecake crust ingredients together. Information technology helps the base set and gives it a delicious buttery flavor.

Cream cheese – this is the cardinal ingredient in all cheesecake recipes, information technology gives both a creamy and tangy flavor. Make certain it'due south a room temperature to avert any lumps.

Condensed milk – sweetened condensed milk adds a thick creaminess to the cheesecake, structure and helps sweeten information technology too.

Sour cream – this adds the archetype fresh tanginess nosotros all love.

Whipping cream – it's really important to whip the cream to semi-strong peaks, this is what holds the filling together making it thick and creamy.

Lemon juice – fresh lemon juice really brightens everything upward and enhances the flavors but doesn't give the cheesecake a prominent lemon flavor. If you'd like a lot of lemon flavor you lot can add together more to taste.

Vanilla – make sure to utilise real vanilla extract and not essence for best results.

How to brand No Broil Cheesecake

1. Add together the Graham crackers and brown sugar to a food processor then pulse until y'all take small crumbs. If you don't have a food processor just identify the ingredients in a large pocketbook and nail with a rolling pin then transfer to a bowl and mix together.

2. Add together the melted butter while you pulse then mix together until thoroughly combined.

3. Transfer the crust to a springform pan and press the chaff into the pan until meaty.

4. Add the cream cheese and saccharide to the bowl of your stand mixer and foam together until well combined.

v. Add the sweetened condensed milk and lemon juice while mixing.

vi. Add the sour cream. Mix until fully incorporated making sure to scrape down the bowl.

7. Whip the foam and vanilla in a separate bowl until you take semi-firm peaks.

8. Fold the whipped cream into the cheesecake filling.

ix.Transfer the filling to the prepared crust.

10. Smooth the tiptop with a spatula and chill the cheesecake to fix.

Top tips for making this recipe

• After whipping the cream, fold it through the filling ingredients gently so you lot don't lose too much air. You desire your cheesecake filling to be light, blusterous, and creamy.
• It'south really important that your foam cheese and sour cream are at room temperature equally they can make the filling lumpy. If you lot need to y'all can warm up your foam cheese and sour cream in the microwave with 20-second bursts at fifty% power.
• Pack that crust really well and so y'all get nice clean pieces that hold together, I recommend using the lesser of a glass to assistance pack it tightly.
• This cheesecake is best when chilled overnight so try and wait before you cutting it. Don't be tempted to freeze the cheesecake so information technology sets quicker considering you'll lose the creamy and rich texture. I only recommend freezing leftovers.
• You can decorate the cheesecake with anything you lot like from fresh fruit to candy or chocolate.
• A springform cake pan is best for this so the cheesecake tin be removed hands.
• You tin can besides make mini versions by dividing the mixture between paper, foil, or silicone muffin cases.

Oft Asked Questions

What'south the difference between classic cheesecake and no bake cheesecake?

Apart from the obvious difference that a classic cheesecake is baked and a no bake cheesecake is, well, non at that place are other similarities and differences between the two. They both accept a similar flavour simply baked cheesecake tends to be a little tangier because more cream cheese is used. The texture between the two is dissimilar, no bake cheesecake is very creamy, smooth, and fresh almost mousse-like whereas baked cheesecake has a soft and creamy texture that's a little heavier.

What'south the best way to serve this cheesecake?

You can eat a slice of this no broil cheesecake just equally it is, information technology'southward delicious on its own or you could serve it with some fresh berries and whipped foam, drizzle over some chocolate ganache, caramel sauce, or lemon curd or serve it with some candy-coated nuts or cherry pie filling. The list is endless so cull your favorites!

What can I use instead of Graham Crackers?

Digestive biscuits piece of work just as well equally Graham Crackers to make the crust simply y'all can apply almost any cookie that's similar in texture.

How long does it have to gear up?

The cheesecake tin can set within 6-viii hours but information technology'due south best left overnight to set completely. I advise making it the twenty-four hour period earlier you program on serving it.

My cheesecake filling is too runny what did I do wrong?

If y'all don't whip the whipped cream to stiff peaks your cheesecake might not set. Y'all want to whip the foam so it'southward thick and stiff simply not so much that it turns to butter. You besides need to make certain that yous chill the cheesecake overnight to brand certain it'due south completely fix, if you only leave it for a few hours it may be too runny.

How long does information technology last?

The cheesecake will keep well in the fridge for up to 3 days then can exist made a few days in accelerate.

Tin can y'all freeze it?

Although you can freeze the cheesecake don't freeze it before it has set in the fridge first or it will lose some of its smoothen and creamy texture, I only recommend freezing fix cheesecake. To freeze, wrap the cheesecake well in plastic wrap then foil and freeze for up to 2 months. Thaw completely in the refrigerator overnight earlier serving.

If yous've tried this No Broil Cheesecake recipe and so don't forget to leave a rating and let me know how you got on in the comments below, I honey hearing from yous!

No Bake Cheesecake

A lite and flossy No Broil Cheesecake with a crunchy graham cracker crust. Don't forget to cheque out my step past step photos and tips above!

Course Dessert

Cuisine American

Prep Time 20 minutes

Chill time 12 hours

Total Time 12 hours 20 minutes

Servings 10 people

Calories 584 kcal

• ▢

  ten" springform pan

For the Crust

• ▢ 27 Graham Crackers that's iii sleeves
• ▢ 1/2 cup unsalted butter melted (113g)
• ▢ 1/2 cup lite brown sugar (100g)
• ▢ 1 pinch salt

For the Cheesecake

• ▢ two pounds foam cheese room temperature, 4 packages (900g)
• ▢ i/iii cup sour cream (80g)
• ▢ 1/4 cup sweetened condensed milk (60mL)
• ▢ 1 tbsp fresh lemon juice
• ▢ 1/3 cups sugar (66g)
• ▢ 1 tbsp vanilla extract 15m
• ▢ 3 tbsp powdered carbohydrate (25g)
• ▢ 1/2 cup whipping cream cold

For the Crust:

• Add Graham crackers and salt to your nutrient processor and pulse until broken into small pieces. Add brown sugar and and then pulse until mixed in completely.

• Cascade in melted butter while pulsing processor. Remove blades and utilise a spatula to mix butter in completely.

• Transfer mixture to your springform pan and spread our with a spatula so the crumbs are evenly distributed on the bottom and toward the side as well. Press into a flat layer using a tall glass and really try to compact the side to information technology keeps it's shape afterward cut. Identify in the freezer to arctic while the filling is made.

For the Filling:

• Add room temperature cream cheese to stand up mixer fitted with a whisk zipper and mix at medium speed to cream.

• Add the granulated sugar to the basin and mix on medium until creamy. Scrape bowl downwardly and mix until completely homogenous.

• Mix in sweetened condensed milk and lemon juice then add sour foam, and mix well. Scrape the bowl down and mix until completely polish.

• In a divide bowl add the cream and vanilla so whip until semi-stiff peaks form. Fold the whipped foam into the cheesecake filling making sure to scrape the bowl down and become everything well mixed.

• Pour the concoction into the 10 inch springform pan. If you're using an 8" pan and then yous will accept some extra batter for individual/mini cheesecakes, which you can chill ramekins.

• Arctic the cheesecake overnight for best results. It'due south on the lighter side and so volition have a scrap longer to fix. I similar to comprehend my cheesecake with a newspaper towel when information technology's in the fridge, yous could as well use plastic wrap or a make clean kitchen towel.

• You tin can garnish the cake with desired toppings such as dollops of whipped cream and berries, or bask obviously.

• After whipping the cream, fold it through the filling ingredients gently so you don't lose too much air. Y'all want your cheesecake filling to be light, blusterous, and flossy.
• It's actually important that your cream cheese and sour foam are at room temperature equally they can make the filling lumpy. If you need to you can warm up your foam cheese and sour cream in the microwave with 20-second bursts at fifty% ability.
• Pack that crust really well so you get nice make clean pieces that hold together, I recommend using the bottom of a glass to help pack it tightly.
• This cheesecake is best when chilled overnight so try and look before yous cut it. Don't exist tempted to freeze the cheesecake so it sets quicker because you'll lose the creamy and rich texture. I just recommend freezing leftovers.
• Y'all can decorate the cheesecake with annihilation you similar from fresh fruit to processed or chocolate.
• A springform cake pan is all-time for this and then the cheesecake can be removed hands.
• You can also brand mini versions by dividing the mixture between paper, foil, or silicone muffin cases.
• Storage - leftovers will keep well in the refrigerator for upwards to three days or tin can be frozen for upward to 2 months. To freeze wrap it tightly in plastic wrap and foil. Thaw completely overnight before serving.

Serving: 1 piece | Calories: 584 kcal | Carbohydrates: 47 g | Poly peptide: 10 g | Fatty: 48 one thousand | Saturated Fat: 29 g | Cholesterol: 207 mg | Sodium: 507 mg | Potassium: 297 mg | Fiber: ane g | Sugar: 48 g | Vitamin A: 1949 IU | Vitamin C: 1 mg | Calcium: 181 mg | Iron: ii mg

*Nutrition Disclaimer

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Source: https://preppykitchen.com/no-bake-cheesecake/