Easy cheesecake dessert is a delightful treat that never fails to impress. Whether youre hosting a dinner party or simply craving something sweet, this recipe is your go-to solution. Originating from ancient Greece, cheesecake has evolved over the centuries, becoming a beloved dessert in various cultures around the world. What I love most about this easy cheesecake dessert is its creamy texture and rich flavor, which can be enjoyed by everyone, from kids to adults. Plus, its incredibly convenient to make, requiring minimal ingredients and effort. Trust me, once you try this easy cheesecake dessert, it will quickly become a staple in your dessert repertoire!
Ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 2 (8-ounce) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup heavy whipping cream
- ¼ cup granulated sugar (for whipped cream)
- Fresh fruit or fruit topping (optional, for garnish)
Preparing the Crust
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix well until the crumbs are fully coated with butter and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to ensure an even layer. Make sure to pack it tightly to create a sturdy crust.
- Once the crust is pressed down, place the pan in the refrigerator to chill while you prepare the cheesecake filling. This will help the crust set and hold its shape better.
Preparing the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. This usually takes about 2-3 minutes. Make sure there are no lumps for a silky texture.
- Add the powdered sugar and vanilla extract to the cream cheese. Continue to beat on medium speed until well combined and fluffy, about 2 more minutes.
- Next, add the sour cream to the mixture. Beat until fully incorporated, scraping down the sides of the bowl as needed. This will add a nice tanginess to the cheesecake.
- In a separate bowl, whip the heavy cream with the ¼ cup of granulated sugar until stiff peaks form. This usually takes about 3-5 minutes. Be careful not to over-whip, as it can turn grainy.
- Gently fold the whipped cream into the cream cheese mixture using a spatula. Start by adding a small amount of whipped cream to lighten the mixture, then gradually fold in the rest. This will keep the filling light and airy.
Assembling the Cheesecake
- Once the filling is ready, take the crust out of the refrigerator. Pour the cheesecake filling over the chilled crust, spreading it evenly with a spatula.
- Tap the pan gently on the counter to remove any air bubbles that may have formed in the filling. This will help create a smooth surface.
- Cover the cheesecake with plastic wrap or aluminum foil and place it in the refrigerator to chill for at least 4 hours, or preferably overnight. This allows the flavors to meld and the cheesecake to set properly.
Serving the Cheesecake
- Once the cheesecake has set, carefully remove the sides of the springform pan. If you find it difficult to release, run a knife around the edge to loosen it.
- Slice the cheesecake into wedges using a sharp knife. For clean cuts, dip the knife in hot water and wipe it dry before each slice.
- Serve each slice with a dollop of whipped cream and fresh fruit or your favorite fruit topping, if desired. Strawberries, blueberries, or a berry compote work wonderfully!
- Enjoy your delicious, creamy cheesecake with friends and family. Its sure to be a hit!
Tips for Success
- Make sure your cream cheese is at room temperature for easier mixing and a smoother filling.
- For a flavored cheesecake, consider adding lemon zest, chocolate, or other extracts to the filling.
- If you prefer a baked cheesecake, you can bake the assembled cheesecake in a preheated oven at 325°F (160°C) for about 50-60 minutes. Let it cool in the oven with the door ajar to prevent cracking.
- Store any leftovers in the refrigerator, covered, for up to 5 days.
Variations to Try
Conclusion:
In summary, this Easy Cheesecake Dessert is a must-try for anyone looking to indulge in a creamy, dreamy treat thats both simple to make and utterly delicious. The combination of rich cream cheese, sweet vanilla, and a buttery graham cracker crust creates a dessert that is sure to impress your family and friends. Plus, its incredibly versatile! You can serve it plain, topped with fresh berries, drizzled with chocolate sauce, or even with a layer of caramel for an extra touch of sweetness. I encourage you to give this recipe a go and make it your own by experimenting with different toppings or flavor variations. Whether you choose to add a hint of lemon zest for a refreshing twist or mix in some crushed cookies for added texture, the possibilities are endless. Once youve whipped up this Easy Cheesecake Dessert, Id love to hear about your experience! Share your thoughts, any modifications you made, or even a picture of your creation. Lets spread the joy of this delightful dessert together! So grab your ingredients and get startedyou wont regret it! Print
Easy Cheesecake Dessert: A Simple Recipe for Delicious Indulgence
- Total Time: 270 minutes
- Yield: 8–10 servings 1x
Description
Enjoy a creamy no-bake cheesecake with a buttery graham cracker crust and a rich filling of cream cheese, sour cream, and whipped cream. This easy-to-make dessert is perfect for any occasion and can be topped with fresh fruit or your favorite fruit topping for added sweetness.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 2 (8-ounce) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup heavy whipping cream
- ¼ cup granulated sugar (for whipped cream)
- Fresh fruit or fruit topping (optional, for garnish)
Instructions
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix well until the crumbs are fully coated with butter and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to ensure an even layer. Make sure to pack it tightly to create a sturdy crust.
- Once the crust is pressed down, place the pan in the refrigerator to chill while you prepare the cheesecake filling. This will help the crust set and hold its shape better.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Ensure there are no lumps for a silky texture.
- Add the powdered sugar and vanilla extract to the cream cheese. Continue to beat on medium speed until well combined and fluffy, about 2 more minutes.
- Add the sour cream to the mixture and beat until fully incorporated, scraping down the sides of the bowl as needed.
- In a separate bowl, whip the heavy cream with the ¼ cup of granulated sugar until stiff peaks form, about 3-5 minutes. Be careful not to over-whip.
- Gently fold the whipped cream into the cream cheese mixture using a spatula, starting with a small amount to lighten the mixture, then gradually folding in the rest.
- Once the filling is ready, take the crust out of the refrigerator. Pour the cheesecake filling over the chilled crust, spreading it evenly with a spatula.
- Tap the pan gently on the counter to remove any air bubbles that may have formed in the filling.
- Cover the cheesecake with plastic wrap or aluminum foil and place it in the refrigerator to chill for at least 4 hours, or preferably overnight.
- Once the cheesecake has set, carefully remove the sides of the springform pan. If needed, run a knife around the edge to loosen it.
- Slice the cheesecake into wedges using a sharp knife. For clean cuts, dip the knife in hot water and wipe it dry before each slice.
- Serve each slice with a dollop of whipped cream and fresh fruit or your favorite fruit topping, if desired.
Notes
- Ensure cream cheese is at room temperature for easier mixing.
- For flavored variations, consider adding lemon zest, chocolate, or other extracts.
- For a baked cheesecake, bake at 325°F (160°C) for 50-60 minutes and cool in the oven with the door ajar.
- Store leftovers in the refrigerator, covered, for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
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