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No-Bake Cheesecake

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A silky, creamy no-bake cheesecake with a rich filling and crunchy graham cracker crust, perfect for warm-weather gatherings.

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. Make the crust by combining the graham cracker crumbs, brown sugar, and melted butter in a large bowl. Mix until the crumbs are evenly moistened.
  2. Press the crumb mixture into a 9-inch or 10-inch springform pan and place it in the freezer to set for 10 to 20 minutes.
  3. Whip the heavy cream until stiff peaks form and set aside.
  4. Beat the softened cream cheese and granulated sugar together until smooth.
  5. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract to the cream cheese, beating until well combined.
  6. Gently fold the whipped cream into the cream cheese mixture.
  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.
  9. Remove from the springform pan, slice, and enjoy.

Notes

To maintain a smooth filling, ensure all ingredients are at room temperature before mixing.

Nutrition

Keywords: no-bake cheesecake, creamy dessert, summer dessert

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