Name: No-bake cheesecake
Yield: 1 cheesecake, about 12 servings
Cuisine: United States
Ingredients: 240 g Graham cracker crumbs Fine crumbs; 65 g Brown sugar; 115 g Unsalted butter Melted; 300 mL Heavy cream At least 35% fat; cold; 680 g Full-fat block cream cheese Softened; 100 g Caster sugar; 15 g Icing sugar Sifted; 60 g Sour cream Full fat; 10 mL Lemon juice Fresh

Method

01 · Make crust
15 min
Use: Crust
Mix crumbs, sugar and butter. Press firmly into the base and a little up the sides of the tin. Chill.
Ready when: Compact base without loose crumbs.
01 Make crustMix crumbs, sugar and butter. Press firmly into the base and a little up the sides of the tin. Chill.
02 · Whip cream
3–5 min
Use: Whip
Whip cold cream until it holds stiff, smooth peaks.
Ready when: Thick, not grainy.
02 Whip creamWhip cold cream until it holds stiff, smooth peaks.
03 · Mix filling
3 min
Use: Filling
Beat cheese with both sugars until smooth, then mix in sour cream and lemon juice.
Ready when: No cream-cheese lumps.
03 Mix fillingBeat cheese with both sugars until smooth, then mix in sour cream and lemon juice.
04 · Fold
2 min
Use: Whip cream, Mix filling
Fold the whipped cream into the cheese mixture in two additions.
Ready when: Light filling that holds a mound.
04 FoldFold the whipped cream into the cheese mixture in two additions.
05 · Fill and chill
At least 8 hours; overnight best
Use: Make crust, Fold
Spread over the crust and cover without touching the surface. Refrigerate.
Ready when: Centre firm enough for a clean slice.
05 Fill and chillSpread over the crust and cover without touching the surface. Refrigerate.
06 · Serve
5 min
Use: Fill and chill
Loosen the edge and remove the ring. Cut with a clean, warm knife.
Ready when: Slices keep their shape.
06 ServeLoosen the edge and remove the ring. Cut with a clean, warm knife.

What to look for

Stage	Look / feel for	Needs attention
Fold	Light filling that holds a mound.	Stop at this cue rather than relying only on elapsed time.
Fill and chill	Centre firm enough for a clean slice.	Stop at this cue rather than relying only on elapsed time.
Serve	Slices keep their shape.	Stop at this cue rather than relying only on elapsed time.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Filling will not set	Cream underwhipped, cheese too wet or insufficient chilling.	Chill overnight; if still soft, serve in glasses.	Use firm block cheese and properly whipped cream.
Loose crust	Crumbs were coarse or lightly pressed.	Serve with a spoon if it crumbles.	Grind finely and compact the base firmly.

Keep refrigerated for up to 3 days. Do not leave a dairy dessert sitting in a warm room.

Ingredient choices & substitutions

Ingredient	Specified type	Brand	Status
Graham cracker crumbs	Fine crumbs	No required brand	Match the ingredient type
Unsalted butter	Melted	No required brand	Match the ingredient type
Heavy cream	At least 35% fat; cold	No required brand	Match the ingredient type
Full-fat block cream cheese	Softened	No required brand	Match the ingredient type
Icing sugar	Sifted	No required brand	Match the ingredient type
Sour cream	Full fat	No required brand	Match the ingredient type
Lemon juice	Fresh	No required brand	Match the ingredient type

Ingredient	Alternative / ratio	Adjust handling	Likely outcome
Full-fat block cream cheese	Another full-fat block cream cheeseEqual weight	Use a firm product; drainable or whipped tub spreads are not equivalent.	Similar texture; wet spreads can prevent setting.
Heavy cream	Whipping cream with at least 35% fatEqual amount	Chill before whipping.	Comparable structure; low-fat pouring cream will not whip reliably.
Graham crackers	Plain digestive biscuits240 g	Use finely crushed biscuits; omit the added crust sugar if the biscuits are very sweet.	A richer, slightly different crust.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
23 cm springform tin	Use a same-size deep tin with a parchment sling for lifting, or serve from the tin after chilling. Keep the filling depth similar.
Electric mixer with whisk attachment	Use a handheld electric mixer and a deep bowl. A spoon will not create the required egg or cream foam.
Spatula	Use a flexible food-safe scraper or a flat spoon suited to the task; choose heat-resistant tools for hot pans.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
23 cm springform tin	Use a same-size deep tin with a parchment sling for lifting, or serve from the tin after chilling. Keep the filling depth similar.
Electric mixer with whisk attachment	Use a handheld electric mixer and a deep bowl. A spoon will not create the required egg or cream foam.
Spatula	Use a flexible food-safe scraper or a flat spoon suited to the task; choose heat-resistant tools for hot pans.

No-bake cheesecake

No-bake cheesecake