No-Bake Cheesecake: A Simple, Creamy, and Delicious Treat
A rich and velvety no-bake cheesecake that is easy to prepare and perfect for any occasion.
Equipment
- Mixing Bowl
- Springform Pan
- Electric Mixer
Ingredients
Crust Ingredients
- 1.5 cups Crushed Graham Crackers For the base of the crust.
- 0.5 cups Granulated Sugar To sweeten the crust.
- 0.5 cups Unsalted Butter Melted, to bind the crust.
Filling Ingredients
- 16 ounces Cream Cheese Softened, for the filling.
- 1 cup Sour Cream Enhances creaminess.
- 1 cup Powdered Sugar To sweeten the filling.
- 2 tablespoons Fresh Lemon Juice For flavor balance.
- 1 teaspoon Vanilla Bean Paste For flavoring.
- 1 cup Heavy Whipping Cream Whipped for lightness.
Instructions
- In a mixing bowl, combine the crushed graham crackers and granulated sugar. Mix well.
- Pour in the melted unsalted butter and stir until the mixture resembles wet sand.
- Transfer the mixture to a 9-inch springform pan and press it into the bottom and sides to form the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the sour cream, powdered sugar, lemon juice, and vanilla bean paste. Mix until smooth.
- In a separate bowl, whip the heavy whipping cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Pour the filling into the prepared crust and smooth the top.
- Cover with plastic wrap and refrigerate for at least 4-6 hours, preferably overnight.
- Remove from the springform pan and serve with desired toppings.
Notes
This cheesecake can be customized with various toppings or flavors. Store leftovers in an airtight container in the refrigerator.