Printable recipe cardPreppy Kitchen
No Bake Cheesecake
Original source
Preppy Kitchen on YouTubeThis delicious no bake cheesecake is light, creamy and beyond easy to make. You'll like the perfectly sweet filling with a touch of tang and the fragrant crust packed with toasted pecans.
This delicious no bake cheesecake is light, creamy and beyond easy to make. You'll like the perfectly sweet filling with a touch of tang and the fragrant crust packed with toasted pecans.
Yield
6
Ingredients
9
Steps
8
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Ingredients
- 2 cups graham cracker crumbs ((260g))
- ½ cup unsalted butter (melted (113g))
- ¼ cup granulated sugar ((50g))
- 4 (8-ounce/227g) 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 ((120ml))
Method
- Make the crust by combining 2 cups graham cracker crumbs, ¼ cup granulated sugar, and ½ cup melted unsalted butter. Press the mixture into a 10.5-inch springform pan, pressing firmly to create an even layer and a wall around the edges. Chill in the freezer while preparing the filling.
- In a mixing bowl, beat 4 blocks of softened cream cheese until smooth and creamy.
- Add ⅓ cup sour cream, 1 tablespoon lemon juice, 1 cup powdered sugar, and 1 tablespoon vanilla extract to the cream cheese. Mix until well combined.
- In a separate bowl, whip ½ cup heavy whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Transfer the filling into the prepared crust, smoothing the top with a spatula.
- Chill the cheesecake in the refrigerator for several hours or overnight until set.
- Before serving, optionally top with toasted pecans or fruit.
