A creamy, smooth No-Bake Cheesecake with a light whipped filling and classic graham cracker crust, perfect for effortless desserts.
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Calories: 420kcal
Equipment
- electric mixer
- mixing bowls
- spatula
- 9-inch springform pan
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 for topping
- 1/4 cup powdered sugar for topping
- 1/2 tsp vanilla extract for topping
Instructions
- Place the graham cracker crust into a 9-inch springform pan and set aside.
- Beat the softened cream cheese until smooth, then mix in powdered sugar until fully combined.
- Add vanilla extract, lemon juice, and sour cream, mixing until smooth.
- Whip 1 1/2 cups heavy cream to stiff peaks in a chilled bowl.
- Gently fold the whipped cream into the cream cheese mixture until light and airy.
- Spread the filling evenly into the prepared crust and refrigerate for at least 4 hours or overnight.
- Before serving, whip remaining cream with powdered sugar and vanilla, then spread or pipe on top.
Notes
For best results, chill overnight and whip the cream to stiff peaks for proper structure.
Nutrition
Calories: 420kcal | Carbohydrates: 34g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 95mg | Sodium: 280mg | Potassium: 120mg | Fiber: 1g | Sugar: 24g | Vitamin A: 18IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 4mg