1 ½cupsfine graham cracker crumbs9 rectangle cracker sheets crushed
5tablespoonsbutter
3tablespoonspacked brown sugarsee notes
Cheesecake Batter
To beat in a bowl
24ouncesoriginal full fat cream cheesesoftened (3 blocks)
¾cup confectioner’s sugar
1tablespoonlemon juice
1Tablespoonvanilla extract
¼cupsour cream
To whip together
1¼cupheavy whipping creamcold from the fridge
3tablespoonconfectioners sugar
Toppings
Fresh Fruits
Strawberry compote
Blueberry compote
Chocolate Ganache
Pecan Caramel
Instructions
Crush the graham crackers in a blender by pulsing a couple of times.
Alternatively, you can place it in a zip lock bag and crush it with a rolling pin until it resembles coarse sand.
Combine graham cracker crumbs, brown sugar, and melted butter in a large bowl. Press into the bottom and sides of a 9-inch springform pan.
In a large bowl, beat the cream cheese until smooth using a beater attachment on a lower gentle speed. Add the sugar, vanilla, and sour cream and beat again. Do not overdo this process. You have to beat everything only until it is combined.
In a separate bowl, using a balloon whisk attachment beat the heavy cream and sugar until stiff peaks start to form. Be careful not to whip it too long or it will turn into butter. Fold the whipped cream gently into the cream cheese mixture a little at a time until fully combined.
Take out the pan with the crust from the fridge. Now add in the prepared cheesecake mixture and spread it evenly in the pan.
Cover the pan with a plastic wrap, making sure the wrap does not touch the top of the cheesecake filling.
Chill the pan for at least 6-8 hours or overnight.
Carefully run a knife around the inner circumference of the chilled cheesecake and gently open the springform pan.
Cut the cheesecake slice with a sharp knife. And serve with your favorite toppings.
Topping ideas and recipes instructions given in the post.
Possible Substitutes
For the crustSubstitute brown sugar with white.Use crackers of your choice. If using Biscoff or any sweet crackers skip the sugar.For cheesecake batterSwap sour cream with Greek yogurt.
Important tips to consider.
The heavy whipping cream should be chilled, straight out of the refrigerator not the freezer.
Cream cheese should be soft. Take it out of the fridge about 30 minutes to an hour before you want to make the cheesecake. It should not be melted.
Beat the cream cheese and sugar with a beater attachment and not a whisk.
Whip the heavy cream with a whisk, i.e a balloon whisk attachment.
If you are serving this cheesecake without toppings, then add an additional ⅓rd cup confectioners sugar to the batter.
Shelf life of a no-bake cheesecake
This cheesecake will stay good for a week in the fridge.
I suggest that you add the desired topping just before serving it.
Can you freeze a no-bake cheesecake?
Yes, absolutely, you can freeze it in portion-size slices or whole cheesecake.
Wrap it with plastic wrap followed by foil and then place it in an air-tight container.
It will stay good in taste and texture for up to 2 months.
Simply thaw it overnight or at least 5 hours in the fridge and serve.
Do not thaw it over the counter or at room temperature.