Easy No-Bake Cheesecake

Ingredients

• 110 g Graham crackers
• 60 g Unsalted butter, melted
• 36 g Brown sugar
• 35 g Water
• 4 g Unflavored gelatin powder
• 150 g Cream cheese, at room temperature
• 50 g Granulated sugar
• 10 g Lemon juice
• 60 g Plain whole-milk yogurt
• 150 g Whipping cream

Method

1. Crush the graham crackers to fine crumbs in a food processor, or seal them in a bag and roll them with a rolling pin. Stir in the melted butter and the brown sugar until the crumbs hold together when you pinch them. The original post marks the brown sugar as optional. This version uses the 36 g that is written.
2. Set a 15 cm / 6-inch cake ring or a small springform on a flat plate. Press about a third of the crumbs into an even layer on the base and pack them with the bottom of a glass. Use the rest of the crumbs to build a wall around the edge, and pack that wall tight too. Chill the crust while you make the filling.
3. Sprinkle the gelatin over the water and let it sit at least 5 minutes, until it looks spongy.
4. Stir the room-temperature cream cheese with a spatula until it is creamy. Mix in the sugar, then the lemon juice and the yogurt, until the bowl is smooth and you cannot see lumps. The original post marks the lemon juice as optional. This version uses the 10 g that is written.
5. Whip the cold cream in a cold bowl until it is thick and holds soft peaks. Warm the bloomed gelatin just until it melts and looks clear, about 30 seconds in the microwave, then stir until no granules remain. Stir that warm gelatin into the cream cheese. Fold in the whipped cream until you cannot see streaks.
6. Pour the filling into the crust and smooth the top. Cover and refrigerate at least 6 hours. Overnight sets it more firmly. To loosen a cake ring, wrap a hot wet towel around the side for a minute, then lift the ring off. Cut 6 slices. The post gives the yield as a 15 cm cake and does not number the slices. Six is the cut used here. It keeps covered in the fridge for a few days.

Nutrition

Kitchen estimate only, not lab-verified. Counted as 1 of 6 slices of this 15 cm cake: the graham crackers, butter, brown sugar, water, gelatin, cream cheese, granulated sugar, lemon juice, yogurt, and whipping cream. The Reddit post does not number the slices. Six is the cut used here. A larger pan or a smaller slice moves the numbers. Added sugars count the brown sugar and the granulated sugar. Graham cracker sugars are not split on the USDA row, so they are not in that added-sugar number.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Gluten-free style

  The wheat is in the graham crackers. Use 110 g of crumbs from a box that says gluten-free, and press them the same way. Butter, sugar, gelatin, cream cheese, lemon juice, yogurt, and whipping cream do not call for wheat. Read the cracker box. This is a kitchen note, not a gluten-free certification.

• Dairy-free

  Butter, cream cheese, yogurt, and whipping cream are the cake. There is no dairy-free path that is still this cheesecake. This is a kitchen note, not a dairy-free certification.

• Gelatin source

  Unflavored gelatin packets are often made from beef or pork. Read the box. A vegetarian gelling powder is a different ingredient and may not set the same way. This is a kitchen note, not a diet certification.