If you love homemade cheesecake, this Cheesecake Recipe No Sour Cream will definitely be one of your new favorites. It's a twist on a classic where sweetened condensed milk replaces the sour cream, making it a little sweeter and creamier. Try this rich cheesecake recipe for your next family event!
Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 55 minutes
- 🍴 Servings: 12
- 🧄 Flavor Profile: Rich, creamy, and lightly tangy with a smooth vanilla-forward sweetness.
- 🍚 Best Served With: Fresh berries, fruit compote, chocolate drizzle, or a simple graham cracker crust base.
- 🧊 Make Ahead?: Yes, cheesecake is ideal to make a day ahead and chill overnight for the best texture and flavor.
Summarize and Save This Content On
I have always been a cheesecake lover, and I adore simple, no-fuss recipes that still capture that traditional cheesecake flavor. This is a baked cheesecake, but it cuts out some of the ingredients and extra work that you would expect from the homemade version, keeping it easy to make when you're short on time and energy.
This Fruity Pebbles Cheesecake and Heath Bar Cheesecake are also made without sour cream!
Why You'll Love This Recipe
- It's made with only a few ingredients: You need way fewer ingredients with this simple cheesecake recipe without sour cream than with a traditional cheesecake. This keeps it on budget, too.
- It's nice and balanced: The rich and creamy filling is the perfect contrast to the sweet, crunchy graham cracker crust. They make each bite a dream!
- It's the easiest baked cheesecake ever: I promise that this will be the easiest baked cheesecake that you have ever made. It skips a lot of extra steps and ingredients to keep it as simple as possible.
Ingredients
All the key components for this cheesecake recipe without sour cream are listed below. You can't have a successful result without them!
- Graham cracker crumbs: You'll need this for the crust to add structure and crunch. You may also use chocolate cookie crumbs for the crust instead. I also make a homemade graham cracker crust for this rainbow cheesecake.
- Cream cheese: This is the foundation of this easy homemade cheesecake recipe. It not only gives you that classic flavor but also helps with the dessert's structure. Full-fat is best for the creamiest, richest filling. Allow it to get to room temperature to prevent lumps!
- Sweetened condensed milk: This replaces the sour cream. It provides moisture, richness, and sweetness. It's thick enough to keep the filling creamy without it feeling heavy or dense.
- Lemon juice: The acidity you lose in the sour cream is gained back with the lemon juice. Freshly squeezed is best, and it adds just enough brightness to keep it from leaning too rich.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Vanilla bean: Add 1 teaspoon of vanilla bean paste to the cheesecake filling for authentic vanilla flavor and flecks of vanilla bean you can see in each slice.
- Chocolate chip: Fold in ½ cup of chocolate chips to make a chocolate chip cheesecake.
- Peanut butter: After pouring the filling into the crust, swirl ¼ cup of peanut butter for a fun presentation and salty contrast.
How to Make Cheesecake Without Sour Cream
Below are the steps needed for this cheesecake recipe, no sour cream. Line your springform pan with parchment paper and preheat your oven to 300°F.
Step 1: Make the crust. Combine the graham cracker crumbs with butter and sugar in a bowl.
Step 2: Press it into the pan. Once mixed, gently and evenly press it into the bottom of the springform pan.
Step 3: Beat the cream cheese. Next, beat the cream cheese in a separate bowl with an electric mixer until it's fluffy.
Step 4: Add remaining ingredients. Then beat in the eggs, condensed milk, and lemon juice.
Step 5: Add sprinkles. Now is the time to stir in the sprinkles if you're using them.
Step 6: Add to pan and bake. Carefully pour the cheesecake mixture over the top of the crust. Bake your cheesecake without sour cream for 50-55 minutes. Allow it to cool completely in the pan. Once cooled, enjoy a slice with peppermint hot chocolate!
Expert Tips
- Avoid opening the oven too much: Keep the oven door closed for as much of the baking time as you can. Opening it too much will let heat escape, which can make the middle of the cheesecake sink.
- A slightly jiggly center is normal: When you take the no sour cream cheesecake out of the oven, it's fine if the center still jiggles a little bit. It will fully set as it cools.
- Refrigerator and freezer directions: Keep your cheesecake tightly covered or in an airtight container for up to 5 days in the refrigerator. Wrap it tightly with plastic wrap and freeze it for up to 2 months. Thaw it in the fridge overnight!
If you like classic desserts where the cream cheese really shines, you should try this cherry cream cheese pie or this carrot cake cheesecake.
Serving Suggestions
- Serve a fresh slice of cheesecake without sour cream with a hot pumpkin spice latte as a comforting dessert.
- Top your cheesecake with fruit for a fun contrast. I love this homemade mango jam and blueberry jalapeno jam for a spicy twist.
- These spicy candied pecans make a lovely crunchy topping, while the toffee shortbread cookies can be served on the same dessert table at your next party.
Recipe FAQs
If you overbake the cheesecake, the surface can dry out and crack. Make sure you set a timer to avoid this issue!
Overmixing the batter incorporates too much, making the result dense. Also, if your cream cheese is too cold, it causes lumps and a firmer texture.
The moisture from the sweetened condensed milk, combined with the lower oven temperature, creates the perfect environment for the cheesecake, so you don't need the water bath.
More Delicious Cheesecake Recipes
Do you like cheesecake recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Cheesecake Recipe No Sour Cream
Equipment
Ingredients
- ⅓ cup butter, melted
- 1 ¼ cup graham cracker or chocolate crumbs
- ¼ cup sugar
- 16 ounces cream cheese, softened 2 packages
- 14 ounces sweetened condensed milk
- 3 large eggs
- 1 tablespoon lemon juice (I will add ¼ cup personally if I'm not adding anything else to this cheesecake)
- ¼ cup sprinkles (optional)
Instructions
- Preheat your oven to 300 degrees F.
- In a medium sized bowl combine butter, crumbs and sugar.
- Press into the bottom of your spring form pan to make the bottom crust. Try to make the base as even as possible. I have used the side of a coffee mug to press down and flatten the crust as best as I can. Set aside.
- Using a handheld or stand mixer beat cream cheese until fluffy.
- Add condensed milk, eggs and lemon juice and beat until smooth. Make sure mixture is totally blended.
- Add sprinkles if using. Stir until evenly distributed.
- Pour on top of your crumb mixture.
- Bake until center of cake springs back when lightly touched. Between 50 and 55 minutes.
- Allow to cool to room temperature in the pan.
Video
Notes
- Overbaking the no sour cream cheesecake can cause the surface to dry out and crack.
- Avoid opening the oven door while it bakes unless it's necessary. Allowing the heat to escape and cause the cheesecake to sink in the middle.
- It's normal for the center of the cheesecake to still jiggle slightly when it comes out of the oven. It will fully set as it cools.
Katie says
Hi, just wanting to know how many grams is 8oz of cream cheese?
Karin and Ken says
There are exactly 226.7 or 227 grams of cream cheese! Hope that helps and you enjoy this cheesecake recipe as much as we do! All the best. Karin
Kristin T says
This sounds absolutely amazing! Every cheesecake recipe I try swears that it is the best, the easiest, whatever, and even following the recipe exactly, somehow it always doesn't end up quite right. I will definitely try this one. The absence of sour cream is a plus...maybe that has been the problem in all the other ones I've tried, and they always bake much longer and usually take 3 or 4 bricks of cream cheese. Thanks so very much for sharing this recipe!
Karin and Ken says
I can't wait to hear what you think of this amazing recipe. Please let me know. I can't wait to hear! My fingers are crossed I can get a 5 out of 5! Take care. Talk soon. Karin
Helan says
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it too.
Karin and Ken says
It has been a family favorite for a very long time. Glad you enjoyed it too. All the best. Karin
Anonymous says
I have been looking for an easy to make cheese cake and I have to say that this looks like it is easy so I shall be making it this weekend
Thank you for sharing!
Silvita Ramirez Simpson
Karin and Ken says
As always you are most welcome. Please let me know what you think after you try it. I can’t wait to hear! I hope you enjoy this recipe as much as we do! All the best. Karin
Bernice says
I love this cheesecake...it is light and yummy. I used 1/4cup of lemon juice in my cheesecake and topped it with blueberry topping..it was phenomenal...love the fact that it is still awesome on its own
Karin and Ken says
Happy to hear you enjoy it as much as we do! I can’t thank you enough for taking the time to comment. You made my day. Take care and all the best. Karin ?
Lilly says
My favorite cheesecake recipe ever. Thank you for sharing. Love your site.
Karin and Ken says
Well thank you for saying that this is your favorite cheesecake recipe. It is mine too. My mother used to make it all the time. You are most welcome! Hopefully you find some other recipes on this site that you enjoy just as much. ALl the best. Karin
Marg says
Excellent recipe. Thank you for sharing it. Really easy to add whatever you want to it but it doesn’t need anything at all. So light
Karin and Ken says
You are very welcome. I could not agree with you more. This cake is great on its own or with something added to the cake or all over the top of it. The possibilities are truly endless. All the best. Karin
Sandra says
Quick and easy Freezes well I’ve made this recipe over and over We love it You can’t go wrong with this recipe
Karin and Ken says
I cannot thank you enough for taking the time to comment. As always, I am grateful. I have loved this recipe for a very long time myself. Take care and be well. Karin
Cleah says
Does it need 1/4 cup of lemon juice or 1/4 tsp because in the video you only put a teaspoon?
Karin and Ken says
I personally use up to 1/4 cup of lemon juice myself if I’m not including anything else inside the cheesecake. Usually I recommend 1 tablespoon of lemon juice to be added and have corrected the recipe accordingly. I can’t thank you enough for taking the time to let me know about the error! I’m so grateful to have you with me on my food journey! Also please let me know what you think of this easy cheesecake after you make it. I would love to hear what you think of it. Take care and all the best. Karin