This creamy no-bake cheesecake is incredibly light, smooth, and simple to prepare. With a buttery graham cracker crust and a luscious filling, it sets perfectly in the refrigerator—no oven required!
Ingredients
For the Graham Cracker Crust:
- 2 cups (240g) graham cracker crumbs (about 16 full sheets)
- ⅓ cup (67g) packed light or dark brown sugar
- ½ cup (113g) unsalted butter, melted
For the Cheesecake Filling:
- 1 ¼ cups (300ml) heavy cream or heavy whipping cream, cold
- 24 oz (678g) full-fat brick cream cheese, softened to room temperature
- ½ cup (100g) granulated sugar
- 2 tablespoons (15g) confectioners’ sugar
- ¼ cup (60g) sour cream, at room temperature
- 2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla extract
Instructions
1. Prepare the Crust:
- In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Stir until the mixture resembles damp sand.
- Press the crust mixture tightly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan. Use the bottom of a measuring cup to help pack it down firmly.
- Place the crust in the freezer for 10–20 minutes while you prepare the filling.
2. Whip the Cream:
- In a large mixing bowl, using a hand mixer or stand mixer with the whisk attachment, beat the cold heavy cream on medium-high speed until stiff peaks form (4–5 minutes). Set aside.
3. Make the Cheesecake Filling:
- In another large bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy (2–3 minutes). Scrape down the sides of the bowl as needed.
- Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Continue beating until the mixture is completely smooth and combined. Ensure no lumps remain.
4. Combine the Mixtures:
- Gently fold the whipped cream into the cream cheese mixture using a silicone spatula. Mix slowly and carefully to maintain the airy texture of the whipped cream.
5. Assemble the Cheesecake:
- Remove the crust from the freezer and pour the filling over the crust. Smooth the top with an offset spatula.
- Cover the cheesecake tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours, or overnight, for the best results.
6. Serve:
- Once chilled, use a knife to loosen the cheesecake from the sides of the springform pan, then remove the rim. Slice using a clean, sharp knife, wiping the knife clean between slices for neat cuts.
- Decorate with your favorite toppings before serving.
Notes
- Make Ahead:
- This cheesecake can be made 1–2 days in advance. Store tightly covered in the refrigerator until ready to serve.
- To freeze, tightly wrap the cheesecake in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Room Temperature Ingredients:
- Bring cream cheese and sour cream to room temperature for a smooth filling. Cold ingredients will result in a lumpy texture.
- However, the heavy cream must be cold to whip properly.
- Lemon Juice: Adds brightness to the filling but does not create a lemon flavor. For a lemon-flavored cheesecake, add 1 tablespoon lemon zest and increase the lemon juice to 2 tablespoons.
- Topping Ideas:
- Whipped cream, fresh berries, strawberry sauce, salted caramel, lemon curd, or chocolate drizzle.
- Use a piping tip like Ateco 849 for decorative whipped cream swirls.
- Non-US Readers:
- Replace graham crackers with 270g ground digestive biscuits. Adjust the brown sugar to about ½ cup (100g).
Nutrition (Per Serving, 12 Servings):
- Calories: 380 kcal
- Carbohydrates: 26g
- Protein: 5g
- Fat: 28g
- Saturated Fat: 17g
- Sodium: 260mg
- Sugar: 18g
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