Description
The best rich and ultra creamy no-bake cheesecake requiring only 10 minutes of work and less than 10 ingredients
Ingredients
Crust:
-
200g Graham Crackers or Wheat Digestives (about 13-14 sheets full sheets of graham crackers)
-
90g unsalted butter, melted
-
Pinch of salt
Cheesecake filling:
-
800g cream cheese (28 oz or 3.5 8 oz packs), room temperature
-
150g granulated sugar (2/3 cup)
-
2 tsp vanilla bean paste
-
1/2 tsp salt
-
2-4 tbsp lemon juice, to taste
-
120g sour cream (1/2 cup)
-
120g heavy cream (1/2 cup), chilled
Decoration (optional):
- 120g heavy cream (1/2 cup), chilled and whipped
- Fresh berries
Instructions
Crust:
-
For the crust, grind the graham crackers, then add the melted butter and salt and mix
-
Line a 9” springform pan with parchment paper
-
Place the crust ingredients tightly on the bottom of the lined pan, using the back of a measuring cup to tightly pack them down. Place in the fridge
Cheesecake filling:
-
Use the paddle attachment of a stand mixer to mix the cream cheese, sugar, vanilla and salt until creamy and the sugar is dissolved (~2 minutes)
-
Add in the sour cream and lemon juice, and mix until combined
-
Separately, whisk the heavy cream until it reaches stiff peaks
-
Gently fold the whipped cream into the cream cheese mixture until combined
-
Pour the cheesecake filling into the prepared pan on top of the crust, and press it down with an offset spatula to remove any air bubbles and spread evenly
-
Place the cheesecake in the fridge for 4 hours (or overnight) until fully set
Decoration:
-
Decorate with fresh strawberries and whipped cream, and serve!
Notes
- This cheesecake has a thick crust. If you don't like a thick crust, you can reduce the crust quantity, or push it up the sides of the pan in addition to the bottom
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Dessert
- Cuisine: American