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Best No Bake Cheesecake

Course Dessert
Prep Time 10 minutes
Servings 12

Ingredients

**Crust:**

  • 7-8 full sheets of Graham Crackers or Wheat Digestives about 130g
  • 1/2 cup 90g melted unsalted butter
  • Pinch of salt

**Cheesecake Filling:**

  • 28 oz 800g cream cheese, at room temperature
  • 2/3 cup 150g granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2-4 tablespoons lemon juice to taste
  • 1/2 cup 120g sour cream
  • 1/2 cup 120g chilled heavy cream

**Decoration (optional):**

  • 1/2 cup 120g chilled and whipped heavy cream
  • Fresh berries

Instructions

**Crust:**

  • Grind the graham crackers, then mix with melted butter and salt.
  • Line a 9” springform pan with parchment paper.
  • Press the crust mixture tightly into the bottom of the pan. Chill in the fridge.

**Cheesecake Filling:**

  • Use a stand mixer to blend cream cheese, sugar, vanilla, and salt until creamy (~2 minutes).
  • Add sour cream and lemon juice; mix until combined.
  • Whisk the heavy cream separately until stiff peaks form.
  • Gently fold the whipped cream into the cream cheese mixture.
  • Pour the filling onto the crust, smoothing it with an offset spatula.
  • Chill the cheesecake in the fridge for 4 hours (or overnight) until fully set.

**Decoration:**

  • Top with fresh strawberries and whipped cream. Serve and enjoy!

Notes

This cheesecake boasts a thick crust. Adjust to your liking by reducing the crust quantity or pushing it up the sides of the pan. Happy baking!