Description
If you are looking for an amazing no-bake cheesecake that is extremely simple with huge points for its thick, rich, creamy filling, look no further.
Ingredients
- FOR THE CRUST:
- 1-½ cup Graham Cracker Crumbs
- 2 Tablespoons Granulated Sugar
- 6 Tablespoons Butter, Melted
- FOR THE FILLING:
- 16 ounces, weight Cream Cheese, Softened To Room Temperature (but Not Warm)
- 1 teaspoon Pure Vanilla Extract
- 1 cup Powdered Sugar
- ½ cups Sour Cream
- ¾ cups Cold Heavy Whipping Cream
Preparation
For the crust, in a medium bowl, combine cracker crumbs and sugar. Stir in melted butter until well-combined. Press the mixture into the bottom and 1 or 2 inches up the sides of a 9-inch springform pan or into the bottom and sides of a 9 1/2-inch pie plate (a regular 9-inch pie plate might work but the crust and filling will be extra thick). Refrigerate until filling is ready.
In a large bowl with an electric handheld mixer (or using an electric stand mixer), mix cream cheese, vanilla and powdered sugar until smooth and light, 2–3 minutes. Add sour cream and whipping cream and mix until very thick and creamy, 4–5 minutes.
Spread filling evenly into the prepared crust. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight. Serve plain, with fresh fruit or a fruit sauce.
