Perfect No-Bake Cheesecake
Ingredients
Graham Cracker Crust
-
2
cups
graham cracker crumbs
-
⅓
cup
packed light or dark brown sugar
-
½
cup
unsalted butter, melted
Cheesecake Filling
-
1 and ¼
cups
heavy cream
-
24
ounces
full-fat brick cream cheese, softened
-
½
cup
granulated sugar
-
2
tablespoons
confectioners’ sugar
-
¼
cup
sour cream
-
2
teaspoons
lemon juice
-
1
teaspoon
pure vanilla extract
Instructions
- Prepare the crust by mixing the graham cracker crumbs, brown sugar, and melted butter, then pack it tightly into a springform pan and freeze for 10-20 minutes.
- Whip the heavy cream into stiff peaks using a mixer and set aside.
- In another bowl, beat the cream cheese and granulated sugar until smooth, then add confectioners’ sugar, sour cream, lemon juice, and vanilla extract, mixing until fully combined.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Spread the filling into the chilled crust, smoothing the top with a spatula.
- Cover the cheesecake and refrigerate for at least 6-8 hours, preferably overnight for best results.
- Once set, loosen the cheesecake from the pan and slice for serving. Enjoy with desired toppings.
Nutrition Facts (estimated)
Servings
10-12
Calories
350
Total fat
25g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
80mg
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