Printable Recipe
No Bake Cheesecake
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
Filed under: dessert, no bake, vanilla, citrus.
Source channel: Preppy Kitchen
Key ingredients
graham cracker crumbs ), ½ cup unsalted butter ), ¼ cup granulated sugar ), blocks cream cheese ), ⅓ cup sour cream ).
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.