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