Name: Classic Cheesecake Recipe for Quick Cheesecake Recipes No Bake Easy Desserts
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Ingredients: 1 ½ cups (150g) graham cracker crumbs; 5 tablespoons (70g) unsalted butter, melted; 2 tablespoons (25g) white sugar; 2 pounds (900g) cream cheese, at room temperature; 1 ¼ cups (250g) granulated sugar; 1 teaspoon vanilla extract; 4 large eggs, at room temperature; ⅔ cup (160ml) sour cream, at room temperature; ⅔ cup (160ml) heavy cream, at room temperature

Jump to Recipe

You know those desserts that somehow manage to feel like a hug in food form? This classic cheesecake does exactly that. It’s smooth, creamy, and has that sweet-tangy balance we all secretly crave. Every bite feels like a reward for surviving the week—or just Tuesday. I’ve been baking this beauty since my college days, mostly because it never lets me down. No water bath, no guesswork—just a velvety center and a golden top that doesn’t crack under pressure (unlike me during finals). Whether you’re a seasoned baker or you’ve burned toast more times than you’d like to admit, this cheesecake will treat you right. So grab that springform pan hiding in the back of your cabinet and let’s make something delicious!

1) Key Takeaways
2) Easy Classic Cheesecake Recipe
3) Ingredients for Classic Cheesecake
4) How to Make Classic Cheesecake
5) Tips for Making Classic Cheesecake
6) Making Classic Cheesecake Ahead of Time
7) Storing Leftover Classic Cheesecake
8) Try these Desserts next!
9) Classic Cheesecake
10) Nutrition

1) Key Takeaways

This cheesecake recipe skips the water bath and still bakes up creamy.
The crust uses classic graham cracker crumbs and comes together in minutes.
Best when chilled overnight to get the ideal texture.
Great base for toppings like berries or chocolate ganache.

2) Easy Classic Cheesecake Recipe

This easy classic cheesecake recipe has become my go-to whenever I want something indulgent without making my kitchen look like a tornado hit it. You don’t need a fancy water bath or advanced pastry skills to pull it off either. Just a springform pan, a few simple ingredients, and a little patience while it chills.

I’ve made this recipe for birthdays, casual dinners, and random Tuesdays when I just needed a slice of something sweet and reliable. The texture? Silky. The flavor? That perfect mix of rich and slightly tangy. It’s a blank canvas, too. Toss some berries on top, drizzle a little caramel, or keep it plain and proud.

Two things I always love about this one: no water bath, and it doesn’t crack if you follow the cool-down steps. It checks all the boxes for quick cheesecake recipes no bake easy desserts, even though we bake it. The result is worth every minute.

3) Ingredients for Classic Cheesecake

Graham Cracker Crumbs: These form the base of our crust. I like using the pre-crushed ones to keep things easy, but you can also pulse whole crackers in a food processor.

Unsalted Butter: Melted and mixed into the crumbs, it holds the crust together. Go for unsalted since there’s already enough flavor coming in from the filling.

White Sugar: Just a couple of tablespoons to give the crust that sweet snap. It also helps the crust brown up a little in the oven.

Cream Cheese: The star. Make sure it’s at room temp so it mixes smoothly. Don’t rush this part unless you want a lumpy cake—and no one wants that.

Granulated Sugar: This adds sweetness and works with the cream cheese to create that signature dense-yet-light texture.

Vanilla Extract: Just one teaspoon brings all the cozy flavor you want from a classic cheesecake.

Eggs: They bind everything together. Add them one at a time and don’t overmix, or the cake might puff and crack.

Sour Cream: Adds a slight tang and keeps the texture ultra-smooth. I’m obsessed with how it balances the richness.

Heavy Cream: Rounds it all out. Think of it as the thing that makes every bite feel like a creamy dream.

4) How to Make Classic Cheesecake

Step 1: Preheat your oven to 350°F. Butter a 9-inch springform pan, then set it aside. No parchment paper needed here—just straight-up butter.

Step 2: Mix the graham cracker crumbs, sugar, and melted butter until they look like wet sand. Press this into the bottom of your pan. Bake for 10 minutes and let it cool.

Step 3: Lower the oven temperature to 300°F. This slower bake is key for the creamy texture we’re after.

Step 4: Beat the cream cheese until smooth. Then mix in the sugar and vanilla. Don’t rush this—lumps are the enemy.

Step 5: Add the eggs one at a time, mixing gently after each one. The goal is smooth batter, not a whipped frenzy.

Step 6: Stir in the sour cream and heavy cream. Again, keep the mixer on low. Overmixing makes the cake puff, then fall like a bad soufflé.

Step 7: Pour the batter into the crust. Tap the pan gently on the counter to pop any bubbles.

Step 8: Bake for 60 to 70 minutes. The edges should look set but the center should still jiggle just a bit.

Step 9: Turn off the oven, crack the door, and let the cheesecake sit inside for an hour before removing it to cool completely on the counter.

5) Tips for Making Classic Cheesecake

Let everything sit out. That means your cream cheese, sour cream, eggs—all of it. Room-temperature ingredients mix better and bake evenly.

Don’t overmix. Seriously. That’s how you get a cheesecake that balloons in the oven and deflates on your soul.

Use a springform pan. It makes getting the cake out clean a breeze. If you’ve got one, use it. If not, borrow one. Trust me on this.

Give it time to chill. The longer the better. I know, waiting is the worst, but that chill transforms it into something worthy of bakery windows.

6) Making Classic Cheesecake Ahead of Time

This dessert loves a good nap in the fridge. I like to bake it the night before and let it chill overnight. That way it sets just right and slices like a dream.

If you’re planning ahead for a party, you can make this cheesecake up to 48 hours in advance. Just keep it covered with plastic wrap or foil once it’s fully chilled.

And here’s the beauty of this one—it actually tastes better the next day. That creamy texture firms up and the flavors mellow. It’s one of those rare desserts that gets better with a little patience.

7) Storing Leftover Classic Cheesecake

Got leftovers? Lucky you. Wrap slices in plastic wrap or pop them into an airtight container. They’ll last up to 5 days in the fridge without losing flavor.

Want to freeze a few slices for later? You can. Wrap tightly, then toss into a freezer bag. Thaw in the fridge overnight and they’re almost as good as fresh.

Quick tip: If you’re freezing with toppings like berries or sauces, do that part after thawing. That keeps your cheesecake from getting soggy.

8) Try these Desserts next!

9) Classic Cheesecake