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No-Bake Cheesecake

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A creamy, elegant no-bake cheesecake with a buttery graham cracker crust and a rich, velvety filling balanced by a touch of lemon.

Ingredients

Scale
  • 2 cups (240g) graham cracker crumbs
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1/2 cup (113g) unsalted butter, melted
  • 1 and 1/4 cups (300ml) heavy cream, whipped to stiff peaks
  • 24 ounces (678g) full-fat brick cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 2 Tablespoons (15g) confectioners’ sugar
  • 1/4 cup (60g) sour cream
  • 2 teaspoons lemon juice
  • 1 teaspoon pure vanilla extract

Instructions

  1. Combine the graham cracker crumbs, brown sugar, and melted butter in a large bowl. Mix until evenly coated.
  2. Pour the crumb mixture into a springform pan. Press down firmly and evenly to create the crust. Place in the freezer for 10 to 20 minutes to set.
  3. Whip the heavy cream in a mixing bowl until stiff peaks form. Set aside.
  4. Beat the softened cream cheese and granulated sugar together in another bowl until smooth and creamy. Ensure there are no lumps before adding other ingredients.
  5. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract to the cream cheese mixture. Beat until well combined.
  6. Fold the whipped cream into the cream cheese mixture until no white streaks remain.
  7. Pour the filling into the prepared crust and smooth the top with a spatula.
  8. Cover and refrigerate for at least 6 to 8 hours, or overnight for best results.
  9. Remove the cheesecake from the springform pan and slice into pieces to serve.

Notes

For best results, chill the cheesecake overnight. A springform pan makes removal easy, but any pan with a removable base will work.

Nutrition

Find it online: https://easydishestomake.com/no-bake-cheesecake/