The perfect no-bake cheesecake recipe for when you don't want to overheat the home.
Why choose a no-bake cheesecake?
Summer is right around the corner and oh braddah can it get hot here. Don't worry about overheating your kitchen and your home by keeping the oven on for a long time.
All you need for this recipe is a quick shopping trip to your nieghborhood Longs and some room in your ice box!
Let us know what you think about this recipe on our socials, @longsdrugshi
Recipe
Ingredients
Crust
- 2 Cups graham cracker crumbs
- 1/3 Cup brown sugar
- 1/2 Cup unsalted butter
Filling
- 1 1/4 Cup heavy cream
- 24 oz. full fat cream cheese (room temp)
- 1/2 Cup granulated sugar
- 2 Tbsp. powdered sugar
- 1/4 Cup sour cream
- 2 tsp. lemon juice
- 1 1/2 tsp. vanilla extract
Instructions
Make the crust: Stir the graham cracker crust ingredients together. Pour into a 9-inch springform pan or 10-inch springform pan and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10–20 minutes as you prepare the filling.
Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4–5 minutes. Set aside.
Beat: The cream cheese and granulated sugar together using a hand mixer or a stand mixer fitted with a whisk or paddle attachment,on medium speed, until perfectly smooth and creamy.
Scrape: Down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2–3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
Fold: The whipped cream into the cheesecake filling until combined using your mixer on low speed or a silicone spatula. This takes several turns of your silicone spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
Remove: Crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
Cover: Tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
Loosen: the chilled cheesecake from the rim by using a knife. Then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
SERVE!
