Sometimes you just don’t want to turn on the oven. I get that, but I still want cheesecake. Without all the fuss, this creamy, no bake version is definitely company worthy – how fun would a ‘cheesecake bar’ be for a family gathering or party? Prepare a few cheesecakes, slice them up (or prepare in a 13×9 baking pan instead for square pieces!) and an assortment of sauces and let your guests choose!


1 1/2 c (7.25 oz) store-bought gluten free graham cracker crumbs (from 13 rectangle graham crackers) or use this Better Batter graham cracker recipe and make your own!

2 Tbl granulated sugar

6 Tbl unsalted butter, melted


16 oz cream cheese, softened to room temperature

1 tsp vanilla

1 c (4 oz) Better Batter Corn Free Powdered Sugar

1/2 c sour cream

3/4 c cold heavy whipping cream

For the crust, combine the graham cracker crumbs and sugar in a medium bowl, then stir in the melted butter until well combined. Press the mixture into the bottom and at least 1 1/2 inches up the sides of a 9-inch springform pan. If you have a deep dish pie plate this may work well in there too, but the crust and willing will be very thick/full. Refrigerate the pressed crust until the filling is ready.

In a large bowl using a handheld mixer or a stand mixer beat together the cream cheese, vanilla, and powdered sugar until light and smooth, about 3 minutes. Add the sour cream and whipping cream and carefully mix until thick and creamy, about 5 more minutes, making sure there are no lumps in the filling. Spread the filling evenly into the prepared crust. Cover with plastic wrap then a layer of foil and refrigerate at least 4 hours or up to overnight. Serve plain, with fresh fruit, a fruit sauce, or store-bought chocolate or caramel sauce, as shown in the photo. Serves 10-12.

Note: This cheesecake is not baked at all, so if you choose to use light cream cheese, light sour cream, or anything other than heavy whipping cream this cheesecake may not set up as well. Top with a fruit sauce made from 2 cups of fresh or frozen fruit, up to 1/4 c sugar, 1-2 Tbl water, 1 Tbl cornstarch or arrowroot powder, and 1 tsp fresh lemon juice. Cook these ingredients in a saucepan until thick and syrupy.