No-Bake Cheesecake
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 10 1x
- Category: Dessert
Ingredients
Scale
For the Crust:
- 2 1/4 cups graham cracker crumbs (about 8 ounces)
- 1/3 cup brown sugar
- 10 tablespoons unsalted butter (melted)
- For the Cheesecake Filling:
- 3 blocks (8 oz each of cream cheese, softened)
- 1 1/2 cups powdered sugar
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1/3 cup sour cream
- 1 1/2 cups cold heavy whipping cream
For Decoration:
- 1/2 cup cold heavy whipping cream
- 1 cup mixed berries
Instructions
Making the Crust
- Mix Ingredients: In a medium bowl, combine the graham cracker crumbs with brown sugar. Add melted butter and mix well.
- Form the Crust: Pour the mixture into the bottom of a 9inch springform pan (or an 8inch pan if it’s deep). Use a spatula to press the crumbs firmly along the bottom and up the sides of the pan.
- Freeze: Place the crust in the freezer for at least 15 minutes.
Preparing the Cheesecake Filling
- Beat the Cream Cheese: In a large mixing bowl, beat the cream cheese with a mixer on medium speed for about 2 minutes until smooth.
- Combine Ingredients: Add powdered sugar, lemon juice, vanilla, and sour cream to the bowl. Beat for another 2 minutes, making sure to scrape down the sides of the bowl.
- Whip the Cream: In another large bowl, whip the heavy cream with a mixer on medium speed for about 3 minutes until stiff peaks form.
- Fold and Mix: Gently fold half of the whipped cream into the cream cheese mixture until combined. Then fold in the remaining whipped cream until smooth.
- Assemble: Pour the cheesecake filling over the chilled crust. Use a spatula to smooth the top evenly.
- Chill: Place the cheesecake in the fridge for at least 6 hours or overnight to set.
Decorating
- Whip the Cream: Beat the cold heavy cream with a mixer for 23 minutes until stiff peaks form. Transfer to a piping bag fitted with a tip of your choice.
- Decorate: Pipe whipped cream on top of the cheesecake and add berries as desired.
- Serve: Slice and serve!
Notes
Storage Tips
- Fridge: Store the cheesecake in the fridge for up to 4 days.
- Freezer: Wrap tightly in plastic and place in an airtight container. It’s helpful to slice before freezing to avoid forming a skin. Freeze for up to 2 months. Thaw in the fridge overnight.
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Notes
- Substitutions: Greek yogurt can replace sour cream if needed.
- Cream Cheese: Use the blockstyle, fullfat cream cheese, not the spreadable kind.
- Toppings: Try different toppings like Lemon Curd, Mango Curd, Passionfruit Curd, or Dulce de Leche.
- Crust Options: You can bake the crust at 325°F for 15 minutes to make it less crumbly, but this step is optional.
- GlutenFree: Use glutenfree graham crackers for a glutenfree option.
- Alternative Sweeteners: Granulated sugar can substitute brown sugar in the crust.
