No Bake Cheesecake
User Reviews
5
No Bake Cheesecake
Description
The No Bake Cheesecake starts with a crisp graham cracker crust formed by combining crushed crackers with melted butter and sugar, pressed into a springform pan and chilled until set. The filling is prepared by whipping cold heavy cream to stiff peaks, then blending smooth cream cheese with powdered sugar, sour cream, and vanilla extract. The whipped cream is gently folded into the cream cheese mixture to maintain its airy texture, which helps the cheesecake set without baking. Once assembled, the dessert firms in the refrigerator.
This method produces a cheesecake that is creamy with a light, fluffy consistency, balanced by the sweet, buttery crust. The flavors are mild and adaptable, lending themselves well to a variety of toppings such as fruit preserves, fresh berries, caramel, or chocolate sauce, enhancing the dessert's appeal.
Because there is no baking involved, it's important to whip the heavy cream properly to achieve the right firmness for setting. The crust benefits from chilling in the freezer to provide enough structure. This cheesecake is ideal for warm days or when oven use is impractical. It can be enjoyed chilled and sliced similarly to traditional baked cheesecakes.
Ingredients
- (2) ounce pkgs. cream cheese (full-fat)
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- 2 Tablespoons sour cream (full-fat)
- 1 1/2 cups heavy cream
Graham Cracker Crust:
- 16 graham cracker sheet
- 1/2 cup butter melted
- 1/3 cup sugar
Instructions
- Make the crust: Stir the crushed graham crackers or Biscoff cookies and butter together. I suggest using a food processor, if possible. Pour the crust mixture into a 9 or 10-inch springform pan. Use the bottom of a glass or measuring cup to press the crust into the pan. Pack it into the bottom and sides of the pan. Place the crust in the freezer to set up for 15 minutes.
- Make the filling: Use a stand mixer fitted with a whisk attachment or hand mixer and whip the cold heavy cream into stiff peaks. This is an important step since the whipped cream is what helps the cheesecake to firm up. Set aside.
- In a mixing bowl, whip the cream cheese until completely smooth and creamy. Make sure to scrape the sides and bottom of the bowl often to ensure that there are so lumps. Add the powdered sugar, sour cream, and vanilla bean paste and mix for 2 minutes longer until velvety smooth.
- Fold the whipped cream into the cheesecake filling just until combined. Do not over mix it or it will deflate the cheesecake filling.
- Remove crust from the freezer and spread filling onto crust. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours, but preferably 12-24 hours. For a firmer no-bake cheesecake, refrigerate overnight.
- To serve the cheesecake, run a knife around the sides of the springform pan to loosen the cheesecake from the sides. Remove the sides.
- Serve cheesecake with desired toppings (see topping ideas below). Cover and store leftover no bake cheesecake in the refrigerator for up to 4-5 days.
Notes
- For a Biscoff cookie crust alternative, use 8.8 oz of cookies mixed with 6 tablespoons melted butter.
- Consider topping the cheesecake with cherry pie filling, fresh berries like strawberries or raspberries, caramel, chocolate sauce, or fresh whipped cream for added flavor and presentation.
User Reviews
Overall Rating
5
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