Description
A creamy, tangy no-bake cheesecake that is a perfect dessert for any occasion.
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
- 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, at room temperature
- 2 teaspoons lemon juice
- 1 teaspoon pure vanilla extract
Instructions
- Stir the graham cracker crust ingredients together until well mixed.
- Pour the mixture into a 9-inch or 10-inch springform pan, pressing it firmly into the bottom and up the sides.
- Freeze the crust for 10-20 minutes as you prepare the filling.
- In a clean mixing bowl, whip the cold heavy cream unto stiff peaks on medium-high speed for about 4–5 minutes. Set aside.
- Beat together the softened cream cheese and granulated sugar until smooth and creamy.
- Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract, and beat until fully combined and smooth.
- Gently fold the whipped cream into the cheesecake filling.
- Pour the filling into the chilled crust, smoothing the top.
- Cover and refrigerate for at least 6-8 hours, preferably overnight.
- Once chilled, remove from the pan, slice, and serve with desired toppings.
Notes
For a firmer texture, chill overnight. Use a hot knife for clean slicing. Add toppings like fruit or chocolate for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 18g
- Sodium: 400mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 100mg