I build this no-bake stunner with a buttery graham cracker crust on the bottom and a second crunchy crust on top, wrapped around an ultra-creamy filling that slices like a dream. I stabilize the whipped cream so the cheesecake holds its shape, then chill it overnight for the cleanest, most decadent wedges.

Double Crust Cheesecake

Why You’ll Love This Recipe

I skip the oven entirely but keep all the richness you expect from a classic cheesecake. I press a tight crust layer on the bottom, whip a pillowy filling that’s not too sweet, and finish with a second crust for irresistible crunch. I make it ahead, let the fridge do the work, and serve it chilled with fresh strawberries for a bakery-worthy finish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crusts

1 box graham crackers (about 27 crackers), crushed into fine crumbs
1/2 cup light brown sugar
1 cup salted butter, melted

Cake (Filling)

2 cups heavy whipping cream
3 packages cream cheese (8 oz each), room temperature
1/2 cup sugar
1/4 cup sour cream
2 tablespoons powdered sugar
2 tablespoons cornstarch (or use more powdered sugar to stabilize)
2 teaspoons lemon juice
1/2 tablespoon vanilla extract

Directions

I make the crust mixture: I combine graham crumbs, brown sugar, and melted butter until every crumb looks glossy and saturated.
I press half the crust into the bottom of a 9-inch springform pan, packing it very firmly (I use the bottom of a dry measuring cup). I freeze the pan to set and keep the remaining crust at room temperature.
I whip the cream: With a mixer on medium-high, I whip the heavy cream for about 2 minutes, then add the powdered sugar or cornstarch to stabilize. I continue whipping 4–5 minutes until stiff peaks form.
I beat the cream cheese and sugar together until smooth, scraping the bowl. I add sour cream, vanilla, lemon juice, and the remaining powdered sugar; I beat on high until fluffy.
I fold in half of the whipped cream gently, then fold in the rest just until no streaks remain.
I remove the pan from the freezer and spread the filling over the bottom crust, pressing down as I smooth to eliminate air pockets and to leave room for the top crust.
I sprinkle half of the remaining crumbs evenly over the filling, press gently with the back of a spoon, then add the rest and press again. If I have a few extra crumbs, I press them in as tightly as I can.
I lay a sheet of parchment over the surface and press firmly with my hands to compact the top crust. I wrap the pan in plastic and refrigerate at least 8 hours, preferably overnight.
I unmold, slice with a hot, dry knife, and serve—my favorite is with fresh strawberries on the side.

Servings and timing

I plan on 12–14 slices from a 9-inch springform pan. I set aside about 30 minutes for prep, then chill for 8–12 hours (overnight is best). Total time is about 8 hours 30 minutes to 12 hours 30 minutes, with most of it hands-off in the fridge.

Variations

I swap in chocolate graham crackers (or half chocolate, half plain) for a deeper flavor.
I add 1/2 cup finely chopped toasted pecans to the crust mixture for a nutty crunch.
I fold in 1/2 cup mini chocolate chips or finely diced strawberries for a flavored filling.
I brighten the filling with 1–2 extra teaspoons lemon zest for a citrusy profile.
I drizzle slices with warm berry compote, caramel, or chocolate sauce right before serving.

storage/reheating

I refrigerate the cheesecake, covered, for up to 5 days. I slice cold for clean edges and let pieces sit at room temperature 10–15 minutes for the creamiest texture. I freeze whole (well-wrapped) or individual slices for up to 2 months; I thaw overnight in the fridge before serving. I don’t reheat this dessert—if it’s too firm straight from the fridge, I simply give it a short rest at room temp.

FAQs

How do I keep the crust from crumbling when slicing?

I pack both crust layers very firmly and chill overnight. I use a hot, dry knife (dip in hot water, wipe dry) and wipe between cuts to keep slices clean and the crust intact.

Do I have to stabilize the whipped cream?

I like to—powdered sugar or cornstarch helps the cheesecake hold up at warmer temperatures and gives cleaner slices. If I’m serving right away and keeping it cold, I can skip it.

Can I make this with unsalted butter?

I can; I just add a pinch of fine salt to the crust mixture to keep the flavor balanced.

What if my filling seems too soft before chilling?

I resist the urge to add more thickeners; the overnight chill sets the structure. If I need extra insurance, I add an additional tablespoon of powdered sugar while whipping the cream.

Can I use pre-made graham cracker crumbs?

I can—store-bought crumbs work great. I still pulse them once or twice to ensure a fine, even texture before mixing with butter and sugar.

Conclusion

I love how this double crust cheesecake delivers contrast in every bite: crisp, buttery crumbs above and below a cloud-smooth filling. I keep the method straightforward, lean on an overnight chill for structure, and slice into a showstopping dessert that’s perfect for make-ahead entertaining.