No-Bake Cheesecake Recipe
The origins of no-bake cheesecake are somewhat elusive, but it gained popularity in the mid-20th century. Unlike traditional baked cheesecake, which has ancient roots in Greece and Rome, no-bake versions emerged as a quick and easy alternative.
Equipment
- Pie Plate or Springform Pan: For the crust.
- Electric Mixer: To beat the cream cheese and whip the cream.
- Refrigerator: For chilling and setting the cheesecake.
Ingredients
- Graham Cracker Crust: Either prepare a 10-inch graham cracker crust or use a store-bought one.
- 16 ounces of Cream Cheese: Ensure it’s softened to room temperature (brick-style cream cheese works best).
- 1 cup of Powdered Sugar: For sweetness.
- 1 teaspoon of Vanilla Extract: Adds flavor.
- 2 teaspoons of Lemon Juice: Brightens up the filling.
- ⅓ cup of Sour Cream: For creaminess.
- 1 ½ cups of Heavy Cream: Whipped to stiff peaks.
- Whipped Cream: Optional
Instructions
- Get the Graham Cracker Crust ready by:Combine brown sugar, melted butter, and graham cracker crumbs.
- Using a pie dish or springform pan, press the mixture into it.
- Prepare the Filling for Cheesecake:Smoothly beat softened cream cheese.Pour in the lemon juice, vanilla extract, and powdered sugar.
- Add the whipped cream and fold.
- Disperse the Filling: Cover the graham cracker crust with the creamy filling.
- To let it to set, cover and refrigerate for at least 4 hours, but preferably overnight.