Description
This No-Bake Creamy Delight Cheesecake offers a divine combination of a buttery graham cracker crust and a smooth, rich filling. Ideal for any gathering or simply a special family dessert, this cheesecake impresses without the need for any baking. From its simple preparation to its irresistible flavor, it is perfect for both beginners and seasoned bakers wanting to add a fail-safe recipe to their repertoire.
Ingredients
Scale
- 2 cups (240g) graham splitter crumbs (approx. 16 full sheet graham splitters)
- 1/3 cup (67g) packed light or dark brown sugar
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
- 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
- 24 ounces (678g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons (15g) confectioners’ sugar
- 1/4 cup (60g) sour cream, at room temperature
- 2 teaspoons lemon juice
- 1 teaspoon pure vanilla extract
Instructions
- Stir together the graham splitter crumbs, brown sugar, and melted butter. Pour the mixture into a 9-inch or 10-inch springform pan and pack tightly. Use a measuring cup to ensure even packing. Freeze the crust for 10–20 minutes while preparing the filling.
- Whipping the cream: Using a hand mixer or stand mixer with a whisk attachment, whip the cold heavy cream until stiff peaks form, about 4–5 minutes. Set aside. Cream cheese mixture: In a separate bowl, beat the softened cream cheese and granulated sugar with a hand mixer or stand mixer on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed. Add in the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2–3 minutes on medium-high speed until smooth. Gently fold the whipped cream into the cream cheese mixture using your mixer on low speed or a silicone spatula to maintain the airiness of the whipped cream.
- Remove the crust from the freezer. Spread the filling evenly over the crust, smoothing the top with an offset spatula. Cover with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours, ideally overnight.