No-Bake Cheesecake
This cake takes time to set, so you will want to make it the day before you plan to serve it.
Ingredients
- 240g graham cracker crumbs
- 100g unsalted butter (melted)
- 300ml whipping cream
- 675 bricks cream cheese
- 3 8oz packages, as my local grocery store sells cream cheese.
- 100g granulated sugar
- 15g (2tbsp) icing/confectioners’ sugar
- 60g (1/4 cup) sour cream
- 1 teaspoon vanilla extract
- 1-2 cans pie filling (I recommend cherry or blueberry) for topping. Fresh berries, lemon pie filling, or dulce de Leche are other good options.
Before you start
- Let the cream cheese and sour cream get to room temperature by setting these out on your counter a few hours before you start.
Steps
- Melt the butter (should be completely liquid)
- Mix the graham crumbs and butter, and press the mixture down into whatever pan or dish you will be using for the cake. Compact it with the back of a spoon as best you can. Set aside, ideally in a refidgerator.
- Use a mixer to whip the whipping cream until it forms stiff peaks - approximately 5-6 minutes, and set aside.
- In a separate bowl, add the cream cheese and granulated sugar together, and mix with an electric mixer until smooth.
- To the cream cheese mixture, add the icing/confectioners’ sugar, sour cream, and vanilla extract. Mix until smooth and no large lumps of cream cheese remain.
- Mix the whipped cream into the cream cheese mixture until smooth. If you want the cake to be lighter and fluffier, do this carefully by hand with a spatula, trying to keep the air in the whipped cream as much as possible.
- Pour the cream cheese mixture into your cake pan overtop of the graham crust, and smooth the top with a spatula. Refrigerate overnight (or at least 4 hours).
- Top with pie filling just before serving.