Description
A silky, creamy no-bake cheesecake with a buttery graham cracker crust and cloud-like filling. Perfect for birthdays, potlucks, or last-minute desserts. Requires only chilling time and no oven use.
Ingredients
2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
1/4 teaspoon fine salt
24 ounces full-fat cream cheese, softened
1 cup powdered sugar, sifted
1 cup cold heavy whipping cream
1/4 cup sour cream, room temperature
2 teaspoons vanilla powder
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 cup fresh strawberries, sliced (optional)
1/2 cup fresh blueberries (optional)
2 tablespoons powdered sugar for dusting (optional)
Instructions
Line the bottom of a 9-inch springform pan with parchment paper.
In a bowl, mix graham cracker crumbs, sugar, melted butter, and salt until evenly moistened.
Press the mixture into the pan using a flat-bottomed measuring cup. Chill crust 30 minutes.
In a bowl, beat cream cheese and powdered sugar until smooth.
Add sour cream, vanilla powder, lemon juice, and zest. Mix until combined.
Whip heavy cream until stiff peaks form. Gently fold into the cheesecake mixture.
Pour filling into the chilled crust. Smooth the surface with a spatula.
Chill the cheesecake for 6 hours or overnight.
Top with fresh fruit and powdered sugar if using. Slice and serve.
Notes
Ensure the crust is firmly pressed to prevent crumbling.
Chill at least 4 hours for best results.
Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 20
- Category: Recipes
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 13g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 90mg