Description
This rich and creamy no-bake cheesecake features a buttery graham cracker crust and a smooth, fluffy cheesecake filling. Perfect for entertaining, it sets beautifully in the fridge and is topped with fresh berries and whipped cream.
Ingredients
- 200 g graham crackers or wheat digestives
- 90 g unsalted butter, melted
- Pinch of salt
- 800 g cream cheese, room temperature
- 150 g granulated sugar
- 2 tsp vanilla bean paste
- 1/2 tsp salt
- 2–4 tbsp freshly squeezed lemon juice
- 120 g sour cream, room temperature
- 120 g heavy cream, chilled
- 120 g heavy cream, chilled and whipped to stiff peaks
- Fresh berries for garnish
Instructions
- Prepare a 9-inch springform pan by lightly brushing the inside with softened butter and lining the base and sides with parchment paper.
- Crush the graham crackers into fine crumbs using a food processor or rolling pin. Add the melted butter and pinch of salt, then mix until combined.
- Press the crust mixture firmly into the bottom of the prepared pan using the back of a spoon or measuring cup. Refrigerate while preparing the filling.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, salt, and vanilla bean paste on medium speed for about 2 minutes until smooth and the sugar has dissolved. Scrape down the bowl as needed.
- Add the sour cream and lemon juice, mixing until just combined.
- In a separate bowl, whip the chilled heavy cream to stiff peaks.
- Gently fold the whipped cream into the cheesecake mixture using a rubber spatula until fully incorporated and fluffy.
- Spread the cheesecake filling evenly over the chilled crust, pressing lightly with a spatula to remove air pockets.
- Cover the pan loosely with cling wrap and refrigerate overnight, or for at least 6 hours, until fully set.
- Carefully remove the cheesecake from the pan and peel away the parchment paper.
- For decoration, whip additional heavy cream to medium-stiff peaks and pipe onto the cheesecake. Garnish with fresh berries before serving.
Notes
- Allow the cream cheese and sour cream to come to room temperature for a smoother filling.
- Do not overwhip the cream, as it can become grainy.
- Refrigerating overnight gives the cheesecake the best texture and stability.
- Store leftovers covered in the refrigerator for up to 4 days.
- Fresh strawberries, raspberries, or blueberries make excellent toppings.
- Prep Time: 27 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540 kcal
- Sugar: 20 g
- Sodium: 360 mg
- Fat: 42 g
- Saturated Fat: 25 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 125 mg
