No-Bake Cheesecake
A creamy, luscious dessert with a crunchy graham cracker crust, perfect for any occasion!
Equipment
- 9-inch Springform Pan
- Mixing Bowls:
- Electric Mixer
- Rubber spatula
Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup packed light or dark brown sugar
- 1/2 cup unsalted butter melted
- 1 1/4 cups heavy cream
- 24 ounces full-fat brick cream cheese softened
- 1/2 cup granulated sugar
- 2 tablespoons confectioners' sugar
- 1/4 cup sour cream
- 2 teaspoons lemon juice
- 1 teaspoon pure vanilla extract
Instructions
- In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until sandy.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Freeze for 10-20 minutes.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- In another bowl, beat the softened cream cheese and granulated sugar until smooth. Add confectioners' sugar, sour cream, lemon juice, and vanilla extract; mix until uniform.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Spread the filling evenly over the chilled crust.
- Cover with plastic wrap and chill in the refrigerator for at least 6-8 hours, preferably overnight.
- Once set, loosen the cheesecake sides with a knife and remove the springform pan. Slice and serve with your favorite toppings.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.