Empty My Fridge
No-bake Cheesecake that's Just as Good as the Baked Classic
Ingredients
- Cream cheese16 oz
- Sugar1 ¼ cups
- Vanilla1 ½ tsp
- Lemon2 tsp
- Sour cream⅓ cups
- Heavy cream2 ¼ cups
- Brown sugar1 tbsp
- Butter · melted7 tbsp
- Whipped cream
Instructions
- Make a graham cracker crust in a 9-inch springform pan following the recipe, and set aside.
- Beat the softened cream cheese until smooth.
- Add the powdered sugar and mix until combined.
- Stir in the vanilla extract and lemon juice, scraping down the bowl.
- Add the sour cream and stir well.
- Whip the heavy cream in a chilled bowl until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth and uniform.
- Spread the filling evenly into the crust, filling it completely with no gaps.
- Cover and refrigerate for at least 4 hours or overnight.
- For the topping, beat the heavy cream, powdered sugar and vanilla until stiff peaks form, then spread or pipe over the cheesecake before serving.
Summarized from Sugar Spun Run's video. Watch it for the details.
More recipes with
LemonCreamBrown sugarHeavy creamCream cheeseSour creamWhipped cream
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.