No Bake Cheesecake That Sets

By Sally's Baking Recipes · 390 min

Ingredients

Instructions

1. Stir the graham cracker crumbs, brown sugar and melted butter together. Press firmly into a 9-inch or 10-inch springform pan, packing it tightly up the sides with the bottom of a measuring cup. Freeze for 10 to 20 minutes while you make the filling.
2. Whip the cold heavy cream on medium-high speed to stiff peaks, about 4 to 5 minutes. Set aside.
3. Beat the cream cheese and granulated sugar on medium speed until perfectly smooth, scraping the bowl as needed. Add the confectioners' sugar, sour cream, lemon juice and vanilla, then beat on medium-high for 2 to 3 minutes until smooth. Keep beating until there are no lumps.
4. Gently fold the whipped cream into the cream cheese mixture on low speed or by hand with a spatula until combined, taking care not to deflate it.
5. Take the crust out of the freezer, spread the filling over it and smooth the top with an offset spatula.
6. Cover tightly and refrigerate for at least 6 to 8 hours, up to 2 days. Overnight (about 12 hours) gives the best set.
7. Loosen the cheesecake from the rim with a knife and remove the rim. Slice with a clean, sharp knife, wiping the blade between cuts for neat slices.
8. Store leftovers covered in the refrigerator for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

LemonCreamBrown sugarHeavy creamCream cheeseSour creamGraham cracker