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Easy No-Bake Sour Cream Cake Recipe

Easy No-Bake Sour Cream Cake Recipe

4 Stars (85 Voters)
This no-bake sour cream cake is so rich and heavenly delicious. The cake is super easy to make; the crust and topping are made with cookie crumbs, the filling is made with sour cream custard. This amazing cake is perfect for birthdays, parties, holidays and weekends.
30 Minutes
30 Minutes

For the crust:

  • 350g (12.34oz) Chocolate biscuits
  • 130g (4.6oz) Butter, melted

For the filling:

  • 2¼ cups (520g) Sour cream
  • 3 Eggs
  • 1 cup (200g) Sugar
  • 4 tablespoons (30g) Cornstarch
  • 2 teaspoons Vanilla extract
  • 100g (3.5oz) Butter

  1. Make the crust: in a food processor or in a Ziploc bag, crush the biscuits into fine crumbs. Add melted butter and mix until combined.
  2. Reserve 1/3 of the crumbs for later. Press the 2/3 of the crumbs into the bottom and up to the sides of a 8-inch (20cm) cake ring or a springform pan.
  3. Make the cream: in a small saucepan whisk eggs, sugar and corn-starch. Whisk until smooth. Add sour cream and whisk until combined and smooth.
  4. Place the saucepan over medium-low heat and cook, stirring constantly for about 5-7 minutes, until thickens, make sure you are scraping the bottom and sides of the pan. Remove from heat, add butter and vanilla extract, stir until incorporated.
  5. Allow to cool slightly.
  6. Pour over the crust and spread evenly. Spread the remaining 1/3 of the crumbs on top.
  7. Refrigerate for at least 4 hours, or overnight.


What can we use instead of cornstarch?

Instead of cornflour you can use 1/2 cup (62g) all-purpose lour.

Is cornstarch and corn flour the same?

I am often asked by European visitors if cornstarch and corn flour are the same thing. Yes, cornstarch and corn flour are the same thing. The term “Cornstarch” is used in north America, while “corn flour” is used in Europe and Asia. But in America the term corn flour refers to finely ground cornmeal, so it's important not to get confused.

What can we use instead of sour cream?

This is a sour cream cake, therefor I would not recommend replacing the sour cream, the sour cream adds a unique flavor to the cake. If it is very difficult for you to get sour cream in your country, you can substitute with yogurt. But again, the taste will be different.

What cookies can we use?

Any cookies/crackers can be used in this recipe. Graham crackers, petit beurre cookies, digestive cookies, sandwich cookies and more.

How to store the cake?

The cake can be stored in the fridge, covered, for up to 4 days.

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