Step 1

Remove cream cheese from the fridge at least two hours before you plan to make your cheesecake.

Step 2

Prepare your graham cracker crust if you’re not using a store-bought one.

Step 3

Once your cream cheese is at room temperature, use a hand mixer to beat together the sour cream, cream cheese, vanilla extract, and sugar in a mixing bowl. Beat to a smooth consistency. If you are adding lemon juice to your cheesecake, add the lemon juice to the cream cheese mixture during this step.

Step 4

Fold the Cool Whip into your cheesecake mixture gently.

Step 5

Pour your prepared cheesecake filling into your graham cracker crust. Spoon cheesecake filling gently into your crust.

Step 6

Smooth out the top of the filling with a spatula or the back of a spoon.

Step 7

Cover your no-bake cheesecake with plastic wrap.

Step 8

Refrigerate your cheesecake for at least four hours before serving.

Step 9

Right before you serve your cheesecake, add your favorite toppings