About This Recipe
A simple and delicious no-bake cheesecake recipe that is perfect for any occasion.
Ingredients
- 1 (9-inch) graham cracker crust
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tsp lemon juice
- 1/3 cup sour cream
- 1 1/2 cups heavy cream
- 3/4 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Kitchen Tools
Instructions
Chef's Tips
Make sure the cream cheese is fully softened to avoid lumps in the filling.
Use a chilled bowl and beaters when whipping the heavy cream for best results.
Be gentle when folding the whipped cream into the cream cheese mixture to maintain its airiness.
Common Mistakes to Avoid
Not softening the cream cheese enough.
Overmixing the filling after adding the whipped cream.
Not chilling the cheesecake for a sufficient amount of time.
Variations
Berry Swirl: Add fresh or frozen berries to the filling before chilling for a fruity twist.
Chocolate Chip: Fold in mini chocolate chips for added sweetness and texture.
Oreo Crust: Use an Oreo cookie crust instead of graham cracker crust.
Storage & Freezing
Store leftover cheesecake in the refrigerator for up to 3 days.
For longer storage, freeze the cheesecake for up to 2 months. Thaw in the refrigerator overnight before serving.
Conclusion
This no-bake cheesecake is a simple and delicious dessert that is perfect for any occasion. Enjoy the creamy, tangy, and sweet flavors of this easy-to-make treat!
Frequently Asked Questions
Yes, a store-bought graham cracker crust works perfectly for this recipe.
The cheesecake needs to chill for at least 4 hours, but overnight is best.
Yes, you can add other flavors such as lemon zest, chocolate, or berries to the filling.
Yes, you can freeze the cheesecake for up to 2 months. Thaw in the refrigerator overnight before serving.
A springform pan is recommended for easy removal, but you can use a regular pie dish if you line it with parchment paper.