Recipe Review

This Easy No-Bake Cheesecake Is a Tangy, Fluffy Delight

published Sep 9, 2022
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Cheesecake on plate with fork and water labeled Sally's Baking Recipes.
Credit: Photo: Dane Tashima; Food Styling: Jessie YuChen

When I came across the no-bake cheesecake recipe from Sally’s Baking Recipes, it seemed like the most classic version to include in our recipe showdown. The filling ingredients seemed traditional, with a couple of fun flavor additions, like brown sugar in the graham cracker crust and sour cream in the filling. Would the recipe have enough oomph to stand up to the other contenders in this showdown? I was eager to test it and find out.

Credit: Photo: Dane Tashima; Food Styling: Jessie YuChen; Design: Kitchn

How to Make Sally’s Baking Recipes’ No-Bake Cheesecake

A simple graham cracker crust comes first. Mix graham cracker crumbs with brown sugar and melted butter, then pat the mixture into the bottom and up the sides of a 9- or 10-inch springform pan. (I used a 9-inch pan.) The crust then goes into the freezer to firm up while you make the filling.

For the filling, start by beating some heavy cream to stiff peaks, and set it aside. Beat together softened cream cheese with granulated sugar, then beat in powdered sugar, sour cream, and a little bit of lemon juice and vanilla extract. When that mixture is smooth, fold in the whipped cream. Load the filling into the crust (it nearly filled the pan to the top), and chill for at least six to eight hours.

My Honest Review of Sally’s Baking Recipes’ No-Bake Cheesecake

After eight hours in the fridge, it was time for the moment of truth. The cheesecake released easily from the pan, and wow were the slices tall and beautiful! The texture was amazing: perfectly dense, creamy, and rich. The hint of caramel richness from the brown sugar in the crust was delicious. But most importantly, the cream cheese flavor was irresistibly prominent — most likely because this recipe uses three blocks of it (the other contenders use two) and has less sugar than any of the other recipes. This was the tangy flavor I was looking for. Of course, because it’s a no-bake cheesecake (with no eggs) it doesn’t have the exact same decadence and density as a traditional baked cheesecake, but it comes pretty darn close. 

Credit: Photo: Dane Tashima; Food Styling: Jessie YuChen

If You’re Making Sally’s Baking Recipes’ No-Bake Cheesecake, a Few Tips

  • Make sure the cream cheese and sour cream come to room temperature. Sally stresses the importance of this, and for good reason. When these ingredients are cold, they don’t beat into a smooth, homogenous texture, which means you’re likely to end up with lumps.
  • Use full-fat ingredients. For the best texture and flavor, make sure to go with full-fat versions of cream cheese and sour cream. 
  • Freeze any leftovers. Because this dessert is so rich and indulgent, you might have a hard time finishing it. Don’t let any leftovers go to waste. Wrap them well in plastic wrap then foil, and freeze for a couple of months. Let thaw in the refrigerator before serving. 

Overall rating: 10/10