No Bake Cheesecake
User Reviews
5
No Bake Cheesecake
Description
The crust is made by combining graham cracker crumbs, melted butter, and granulated sugar, then pressing this mixture into a springform pan and freezing to firm it before adding filling. The filling consists of softened cream cheese mixed with sour cream, lemon juice, powdered sugar, and vanilla extract beaten until smooth. Whipped heavy cream is folded into the cream cheese mixture to lighten the texture. The filling is poured over the crust and chilled for at least two hours to set.
This no bake cheesecake offers a smooth and rich texture with a mildly tangy lemon note complemented by the graham cracker crust's sweetness and crunch. It can be decorated with various toppings such as macerated berries, cherry pie filling, or drizzled ganache to suit preferences. This makes it an adaptable dessert that can be tailored easily.
To improve whipping speed, cold cream and chilled utensils may be used. Allowing the cheesecake ample chilling time ensures clean slicing and proper firmness. Gluten-free graham crackers can be used to make the crust gluten-free.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs (260g)
- ½ cup butter melted (113g, unsalted
- ¼ cup granulated sugar (50g)
For the Filling:
- 4 (8-ounce) blocks cream cheese softened to room temperature (908g)
- ⅓ cup sour cream (79g)
- 1 tablespoon lemon juice
- 1 cup powdered sugar (120g)
- 1 tablespoon vanilla extract
- ½ cup heavy whipping cream (120g)
Instructions
For the Crust:
- In a medium bowl, stir together crust ingredients until combined. Press into the bottom and up the sides of a 9-inch springform pan. Freeze while preparing the filling.
For the Filling:
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, sour cream, lemon juice, powdered sugar, and vanilla on medium speed until smooth, 1 to 2 minutes.
- In a medium bowl, vigorously whisk the cream until stiff peaks form, about 1 minute. Fold the whipped cream into cream cheese mixture until just combined. Pour the mixture into frozen crust, using a small offset spatula to smooth into an even layer. Cover top with plastic wrap and chill for 2 hours or up to overnight.
Notes
- Use cold heavy cream and chilled bowls/beaters to whip the cream faster and achieve stiff peaks.
- Allow enough chilling time for the cheesecake to fully set before slicing, at least 2 hours or overnight.
- Customize the cheesecake by topping with fresh berries, cherry pie filling, ganache, or caramel sauce as desired.
- For a gluten-free version, substitute in gluten-free graham crackers for the crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 99mg | 4% |
| Potassium | 48mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 18g | 36% |
| Vitamin A | 426IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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