Description
A creamy, sturdy no-bake cheesecake that requires no gelatin or oven time. Made with simple ingredients for a classic tangy flavor and smooth texture.
Ingredients
- 360 ml heavy cream (cold)
- 455 g cream cheese (softened, brick-style)
- 75 g sour cream
- 145 g powdered sugar
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 1 graham cracker crust (prepared in springform pan)
Instructions
- Prepare the graham cracker crust in a 9-inch springform pan by mixing crumbs with butter and sugar, pressing firmly into the bottom, and chilling while you make the filling.
- Beat the softened cream cheese in a large bowl until completely smooth and lump-free, then mix in the powdered sugar, vanilla, and lemon juice until combined.
- Stir in the sour cream until the mixture is uniform and creamy, scraping down the bowl to ensure everything is incorporated.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form, being careful not to over-whip into butter.
- Gently fold the whipped cream into the cream cheese mixture using a spatula until smooth and no streaks remain.
- Spread the filling evenly into the prepared crust, smoothing the top with an offset spatula.
- Refrigerate for at least 4 to 6 hours (or overnight) to allow the cheesecake to set completely before slicing.
Notes
Ensure cream cheese is at room temperature to avoid lumps. Do not use low-fat or tub-style cream cheese.
- Prep Time: 35 min
- Chilling Time: 4 hr
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 11g
- Sodium: 138mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 86mg
Keywords: no-bake cheesecake, easy cheesecake recipe, summer dessert, chilled dessert, homemade cheesecake