Description
Creamy, smooth, and perfectly sweet, this no bake cheesecake is a foolproof dessert that requires zero oven time. With a buttery graham cracker crust and a rich filling made from cream cheese, sour cream, and a hint of lemon, it’s a refreshing and elegant treat for any occasion.
Ingredients
For the Crust:
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2 cups graham cracker crumbs (260g)
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1/2 cup unsalted butter, melted (113g)
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1/4 cup granulated sugar (50g)
For the Filling:
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4 (8-ounce) blocks cream cheese, softened to room temperature (908g)
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1/3 cup sour cream (79g)
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1 tablespoon lemon juice
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1 cup powdered sugar (120g)
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1 tablespoon vanilla extract
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1/2 cup heavy whipping cream (120g)
Instructions
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Make the crust: In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
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Prepare the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add sour cream, lemon juice, powdered sugar, and vanilla extract. Beat until well combined and fluffy.
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In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
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Spoon the filling over the chilled crust and smooth the top with a spatula.
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Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.
- Slice and serve chilled. Optionally garnish with fresh berries, whipped cream, or fruit sauce.
Notes
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Make sure the cream cheese is fully softened to avoid lumps.
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For a sturdier crust, you can bake it at 350°F (175°C) for 8-10 minutes, then cool before adding filling (optional).
- Customize the topping with seasonal fruit, chocolate drizzle, or caramel sauce.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American