The only downside to a
cheesecake is how long it takes to bake and how fussy it can be (water bath? no thank you!). A no-bake cheesecake takes all the stress away. Plus, it takes about half the time to make.
Do I have to bake the crust?
Nope! There is truly NO baking. In fact, the only heat required is used to melt butter for the crust. Our very easy graham cracker crust hardens as the cheesecake sets, which also means you don’t need to freeze the crust while making the cheesecake filling.
Ingredients
For the crust
- 1sleeve graham crackers, crushed
- 5 tbsp.butter, melted
- 1/4 c.granulated sugar
- Pinch kosher salt
For the filling
- 1 c.heavy cream
- 2(8-oz.) blocks cream cheese, softened
- 1/4 c.sour cream
- 1 c.powdered sugar
- 1 tsp.pure vanilla extract
- 1 tsp.lemon juice
- Pinch of kosher salt
Directions
-
- Step 1
In a large bowl, mix together graham cracker crumbs, butter, sugar, and salt. Press into the bottom of an 8″ springform pan and up the sides.
- Step 2In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat heavy cream until stiff peaks form, 5 minutes.
- Step 3In another large bowl beat cream cheese and sour cream until smooth then add powdered sugar, vanilla, lemon juice, and salt. Fold whipped cream into cream cheese mixture then pour mixture over crust and smooth top with an offset spatula.
- Step 4Cover and refrigerate at least 4 hours.
- Step 1
