Description
A rich and creamy no-bake cheesecake with a buttery graham cracker crust, silky vanilla cream cheese filling, and a hint of lemon. It is an easy make-ahead dessert that sets perfectly in the refrigerator.
Ingredients
2 cups graham cracker crumbs (260g)
½ cup unsalted butter, melted (113g)
¼ cup granulated sugar (50g)
4 (8-ounce/227g) blocks cream cheese, softened to room temperature (908g)
⅓ cup sour cream (79g)
1 tablespoon lemon juice
1 cup powdered sugar (120g)
1 tablespoon vanilla extract
½ cup heavy whipping cream (120ml)
Instructions
- Add the graham cracker crumbs, melted butter, and granulated sugar to a medium bowl. Stir until the crumbs are evenly coated and resemble wet sand.
- Transfer the crumb mixture to a 9-inch springform pan. Press firmly across the bottom and up the sides, then place the crust in the freezer while preparing the filling.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the softened cream cheese, sour cream, lemon juice, powdered sugar, and vanilla extract. Beat on medium speed for 1 to 2 minutes, until completely smooth and creamy.
- In a separate medium bowl, whip the heavy whipping cream until stiff peaks form, about 1 minute with an electric mixer.
- Gently fold the whipped cream into the cream cheese mixture, taking care not to deflate the whipped cream.
- Spoon the cheesecake filling into the chilled graham cracker crust and spread it evenly. Smooth the surface with a small offset spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight for the firmest texture.
- Once completely set, remove the cheesecake from the springform pan and slice while chilled. Serve plain or with your desired toppings.
Notes
For the firmest cheesecake and cleanest slices, refrigerate overnight before serving.
Use a sharp knife and wipe the blade clean between cuts. For especially neat slices, warm the knife briefly under warm water and dry it before slicing.
Top with fresh berries, fruit sauce, chocolate sauce, caramel sauce, or whipped cream.
For a chocolate variation, fold cooled melted chocolate into the filling and optionally use a chocolate cookie crumb crust.
For a lemon variation, add extra lemon juice and finely grated lemon zest.
Whipped topping can be substituted for freshly whipped heavy cream, although the flavor and texture will differ slightly.
Store tightly covered in the refrigerator for 4 to 5 days.
For longer storage, wrap the whole cheesecake or individual slices well and freeze in an airtight freezer-safe container. Thaw in the refrigerator before serving.
Do not reheat; this cheesecake is designed to be served chilled.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560 kcal
- Sugar: 29 g
- Sodium: 340 mg
- Fat: 43 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 125 mg
