No-Bake Cheesecake
6 hrs 30 min (mostly chilling)Serves 10–12
A creamy no-bake cheesecake with a graham cracker crust and whipped cream filling, chilled until set.
| prepPreheat oven to room temperature (no baking required) | ||||||
| 240 g graham cracker crumbs | Mix crust, pack into pan, freeze 10–20 min | Spread filling into crust, smooth top | Chill 6–8 hrs (or up to 2 days) | Loosen from pan, slice & serve | ||
| 67 g packed light or dark brown sugar | ||||||
| 113 g unsalted butter, melted | ||||||
| 300 ml heavy cream or heavy whipping cream | Whip heavy cream to stiff peaks, 4–5 min | Fold whipped cream into filling | ||||
| 678 g full-fat brick cream cheese, softened to room temperature | Beat cream cheese & sugars until smooth, 2–3 min | Add sour cream, lemon juice & vanilla, beat 2–3 min | ||||
| 100 g granulated sugar | ||||||
| 15 g confectioners' sugar | ||||||
| 60 g sour cream, at room temperature | ||||||
| 2 tsp lemon juice | ||||||
| 1 tsp pure vanilla extract | ||||||
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