This No-Bake Cheesecake is perfect for anyone who wants a bakery-quality dessert without the hassle of water baths or cracked tops. By folding lightly whipped heavy cream into a tangy, lemon-kissed cream cheese base, you get a texture that’s airy and mousse-like, yet firm enough to slice beautifully. It’s an ideal make-ahead centerpiece that only improves as it chills in the fridge.No-Bake CheesecakeIngredientsFor the Filling:1 graham cracker crust (9″ springform)16 oz (450 g) cream cheese, softened1 cup (150 g) powdered sugar1 tsp vanilla extract2 tsp lemon juice1/3 cup (75 g) sour cream1 1/2 cups (355 ml) heavy creamFor the Whipped Topping:3/4 cup (177 ml) heavy cream1/4 cup (40 g) powdered sugar1/2 tsp vanilla extractHow to Make No-Bake CheesecakeStep 1: Prep the CrustPlace your graham cracker crust in a 9-inch springform pan. Keep at room temperature or refrigerate while preparing the filling.Step 2: Cream the BaseIn a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add powdered sugar and mix until fully incorporated.Step 3: Add Flavor and TangStir in vanilla extract and lemon juice, scraping down the sides to ensure even flavor. Fold in the sour cream until smooth.Step 4: Whip the CreamIn a separate chilled bowl, whip the heavy cream on high speed until stiff peaks form. It should hold its shape when the whisk is lifted.Step 5: Fold and CombineGently fold the whipped cream into the cream cheese mixture using a spatula.Pro Tip: Fold carefully to keep the mixture airy and mousse-like.Step 6: Chill and SetSpread the filling into the prepared crust, pressing against the edges to avoid gaps. Cover and refrigerate for at least 4 hours—or overnight for the best results.Step 7: Add the ToppingBefore serving, whip the remaining heavy cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe over the top for a beautiful finishing touch.
Velvety No-Bake Cheesecake!!!
