Description
A delicious no-bake cheesecake with a creamy filling and crunchy crust, perfect 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
- 24 ounces (678g) full-fat brick cream cheese, softened
- 1 1/4 cups (300ml) heavy cream
- 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
- In a bowl, mix the graham cracker crumbs, brown sugar, and melted butter. Press this mixture into a springform pan and freeze for 10-20 minutes to form the crust.
- Whip the heavy cream until stiff peaks form. In another bowl, beat the cream cheese and granulated sugar until smooth. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract, mixing until combined.
- Fold the whipped cream into the cheese mixture. Spread the filling over the crust and refrigerate for at least 6-8 hours until set.
- Run a knife around the edge of the cheesecake to loosen it, then remove the rim of the springform pan, slice, and enjoy.
Notes
Make sure the cream cheese is at room temperature for easier blending. Don’t skip the chilling time for proper setting. Experiment with flavors by adding cocoa powder or fruit purée.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: cheesecake, dessert, no-bake, easy recipe