No-Bake Classic Cheesecake (Printable Version)
This smooth, creamy no-bake treat features a cookie crust and sets perfectly with no need to bake.
# Ingredients:
→ Graham Cracker Crust
01 -
1/2 cup (113g) melted unsalted butter
02 -
1/3 cup (67g) packed brown sugar, light or dark
03 -
2 cups (240g) graham cracker crumbs, roughly 16 full sheets
→ Cheesecake
04 -
2 teaspoons fresh lemon juice
05 -
1 1/4 cups (300ml) heavy whipping cream or heavy cream
06 -
24 ounces (678g) softened full-fat brick cream cheese
07 -
1 teaspoon pure vanilla extract
08 -
2 Tablespoons (15g) powdered sugar
09 -
1/2 cup (100g) granulated sugar
10 -
1/4 cup (60g) sour cream, kept at room temperature
# Steps:
01 -
Stir together graham cracker crust ingredients. Firmly press into a 9-inch springform pan. Place in the freezer for 10-20 minutes while you prep the filling.
02 -
Using medium-high speed, whip cold heavy cream until stiff peaks form. This takes around 4-5 minutes. Set it aside.
03 -
Cream together cream cheese and granulated sugar until smooth. Add in powdered sugar, sour cream, vanilla, and lemon juice. Blend until well-mixed and velvety.
04 -
Carefully fold the whipped cream into the cream cheese mixture. Be gentle to keep the whipped texture intact.
05 -
Spread the filling evenly into the prepared crust and smooth out the top. Cover tightly and chill in the fridge for at least 6-8 hours, but overnight (around 12 hours) works best.
# Notes:
01 -
Can be prepared 1-2 days in advance
02 -
Will freeze nicely for up to 3 months
03 -
Use softened cream cheese and room temperature sour cream
04 -
Chilled heavy cream is essential for whipping
05 -
Wipe your knife between each cut for cleaner slices