Velvety No-Bake Cheesecake — Creamy, Dreamy, and Zero Oven Required!

With a silky, mousse-like texture, bright lemon tang, and cloud-like whipped topping, it’s so elegant, no one will believe it came together in 20 minutes of prep—no baking required.

Perfect for summer gatherings, last-minute desserts, or when you just need a slice of pure indulgence, this make-ahead masterpiece only gets better as it chills.

Why You’ll Love This Recipe

🍰 No oven, no stress—ideal for warm weather or small kitchens

⏱️ 20 minutes prep—then let the fridge do the work

✨ Bakery-quality finish—smooth, creamy, and sliceable

💰 Pantry-friendly ingredients—no fancy tools needed

❤️ Make-ahead magic—tastes best after an overnight chill

It’s the kind of dessert that makes guests say, “You made this?!”

Ingredients You’ll Need

For the Crust:

1 (9-inch) graham cracker crust (store-bought or homemade)

→ Pro tip: Press extra crumbs up the sides for a taller crust!

For the Filling:

16 oz (450g) full-fat cream cheese, softened to room temperature

1 cup (120g) powdered sugar

2 tsp fresh lemon juice (or 1 tsp zest for extra brightness)

1 tsp pure vanilla extract

⅓ cup (75g) sour cream (adds tang and silkiness)

1½ cups (355ml) heavy cream, cold

For the Whipped Topping:

¾ cup (177ml) heavy cream, cold

¼ cup (30g) powdered sugar

½ tsp vanilla extract

💡 Key: Use full-fat dairy—low-fat versions won’t set properly.

Step-by-Step Instructions (Simple & Foolproof):