NO BAKE Cheesecake

if you are looking for an amazing no-bake cheesecake that is extremely simple with huge points for it’s thick, rich, creamy filling, look no further. The cheesecake is delicious plain but you can add fruit for serving which makes it extra delicious. Fresh, juicy fruit works great (sliced strawberries, blueberries, etc); if you want a simple fruit sauce recipe combine 2 cups fresh or frozen fruit, 1/4 cup sugar, 1 tablespoon cornstarch, and 1-2 teaspoons lemon juice in a saucepan. Simmer, stirring often, until thick and syrupy (you may need to increase or decrease the sugar as needed depending on the fruit as well as adding a little water, a couple tablespoons at a time, if it is overly thick).
Photo by Denise G.
Adapted from melskitchencafe.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from melskitchencafe.com

Ingredients

  • Crust:

  • 1 1/2

    cups graham cracker crumbs (7.25 ounces, about 13 rectangle graham crackers)

  • 2

    tablespoons granulated sugar

  • 6

    tablespoons butter, melted

  • Filling:

  • 16

    ounces cream cheese, softened to room temperature (but not warm)

  • 1

    teaspoon pure vanilla extract

  • 1

    cup (4 ounces) powdered sugar

  • 1/2

    cup sour cream

  • 3/4

    cup cold heavy whipping cream

Directions

DIRECTIONS For the crust, in a medium bowl, combine the cracker crumbs and sugar. Stir in the melted butter until well-combined. Press the mixture into the bottom and 1- or 2-inches up the sides of a 9-inch springform pan or into the bottom and sides of a 9.5-inch pie plate (a regular 9-inch pie plate might work but the crust and filling will be extra thick). Refrigerate until the filling is ready. In a large bowl with an electric handheld mixer (or using an electric stand mixer), mix the cream cheese, vanilla and powdered sugar until smooth and light, 2-3 minutes. Add the sour cream and whipping cream and mix until very thick and creamy, 4-5 minutes. Spread the filling evenly into the prepared crust. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight. Serve plain, with fresh fruit or a fruit sauce (see note above).

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: