Classic No Bake Cheesecake
This classic no bake cheesecake was SOOO good- and it never even went in the oven!
Smooth, creamy, tangy, refreshing- this cheesecake is all the best adjectives. And thanks to the combo of cream cheese and whipped cream, there is no baking involved. The cheesecake is light, airy, and practically melts in your mouth. And the graham cracker crust provides the perfect compliment, adding both an earthiness and some texture to the dessert.
Now, the dessert owes it’s tanginess to both the cream cheese and the lemon juice in the cheesecake batter. And between the two, I just can’t get enough of it! Of course, if you want to garnish it with some fresh fruit or a spoonful of jelly then, by all means, go for it. Or you can even add flavors directly into the batter to give the whole cheesecake a brand new taste.
But as a basic, no bake building block, a classic no bake cheesecake doesn’t get any better than this.
Do you want to see how I did it?
It all starts with the graham cracker crust. Mix graham crackers, melted butter, and brown sugar together in a bowl. Then press the mixture into a 9 inch springform pan.
The more tightly you can press the crust to the pan, the less likely your crust will turn into crumbs when you go to serve it. Which is a good thing. Trust me. So try using the bottom of a measuring cup or a drinking glass to really press the crust into the pan.
Once your crust is prepared, throw it in the freezer until the cheesecake filling is made.
Now, the cheesecake filling all starts with beating the cream cheese and good ol’ granular sugar together until it’s so smooth you can see your reflection in it. Well, not really- it’s not a mirror. But you don’t want to see any lumps of unsmooth cream cheese- which is why having it room temperature is helpful.
Cream cheese- actually, almost everything- is a lot more flexible when it’s warm then when it’s cold. So room temperature cream cheese is more likely to blend smoothly than cold cream cheese. In fact, cold cream cheese would likely just break into smaller and smaller chunks.
Using full fat helps, too, because the extra fat also makes the cream cheese more malleable.
Then add the confectioners’ sugar, sour cream, lemon juice, and vanilla and beat until smooth. (Having a smooth cheesecake batter is the really ultimate goal here. Could you tell?)
In a separate bowl, beat the heavy whipping cream until it forms stiff peaks. Then fold it into the cream cheese mixture.
You don’t want to stir too aggressively here.
If you do, you’ll knock some of the airy, fluffiness out of the whipped cream. Which, in turn, will make your cheesecake less airy and fluffy. And I don’t know about you, but I’d love some fluffy cheesecake. So just be mindful while you’re folding in your whipped cream.
At this stage, your cheesecake filling is complete.
Now all that’s left is to pour it into your graham cracker crust- the one you made forever ago. Smooth the surface with an offset spatula and cover your cheesecake with aluminum foil.
I’m biased here, because I tried covering mine with plastic wrap and the plastic wrap betrayed me.
I had the whole dessert assembled and I had the top absolutely smooth. Then, when I went to cover it with the plastic wrap, the plastic dropped too low and touched the top of my cheesecake. And, as you can guess, it left a plastic wrap sized smudge on my otherwise perfect dessert. So I’m advocating for aluminum foil for this job.
Because I’m not ready to forgive and forget just yet.
Especially since I was trying to cover it all alone, I think (in hindsight) that plastic wrap was the trickier choice. I think the added rigidity of aluminum foil would have given me better control over the material. So I could have folded and bended the wrapping instead of fighting limp plastic- and gravity- in an attempt to cover my cheesecake.
However you manage to cover your cheesecake, you then plop it in the refrigerator for overnight. Or a least for 6 hours, so it can firm up and set.Print
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Thanks to Sally’s Baking Addiction for the recipe!