Perfect No-Bake Cheesecake Recipe For Easter Day 2024
The best and easiest no-bake cheesecake. Smooth, light, creamy no-bake cheesecake keeps well in the fridge. Whipping heavy cream into stiff peaks before adding it to the mixture and refrigerating the cheesecake overnight are crucial.
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Ingredient
– Graham Cracker Crust– 2 cups (240g) graham cracker crumb– 1/3 cup (67g) packed light or dark brown sugar– 1/2 cup (8 Tbsp; 113g) unsalted butter, melted– Cheesecake– 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream– 24 ounces (678g) full-fat brick cream cheese– 1/2 cup (100g) granulated sugar– 2 Tablespoons (15g) confectioners’ sugar– 1/4 cup (60g) sour cream– 2 teaspoons lemon juice– 1 teaspoon pure vanilla extract
Ingredient
Mix the graham cracker crust ingredients. Pour into a 9- or 10-inch springform pan and compact securely. Less likely to break apart when cutting cheesecake if packed tightly.
Step 1
Step 1
Instructions
Pack it into the bottom and sides of a measuring cup with the bottom. See me perform this in the video above. While making the filling, freeze for 10–20 minutes.
Step 2
Step 2
Making the filling: Whip cold heavy cream into stiff peaks on medium-high speed for 4–5 minutes using a hand mixer or stand mixer with a whisk attachment. Set aside.
Step 3
Step 3
Beat cream cheese and granulated sugar on medium speed with a hand mixer or stand mixer with a whisk or paddle attachment until smooth. As needed, use a rubber spatula to scrape the bowl sides and bottom.
Step 4
Step 4
Combine confectioners' sugar, sour cream, lemon juice, and vanilla. On medium-high speed, beat 2–3 minutes until smooth and blended. Avoid huge cream cheese chunks. Continue pounding lumps until smooth.
Step 5
Step 5
Mix the whipped cream into the cheesecake filling with a low-speed mixer or rubber spatula. This requires numerous rubber spatula rotations. Take your time mixing to avoid deflating the whipped cream.
Step 6
Step 6
Fill crust after removing from freezer. Smooth the top using an offset spatula. Cover securely with plastic wrap or aluminium foil and chill 6–8 hours or 2 days. Results are best after 12 hours.
Step 7
Step 7
Mine chills overnight. The longer chilled, the better the no-bake cheesecake sets. Remove the springform pan rim after loosening the cooled cheesecake with a knife.
Step 8
Step 8
Cut slices for serving with a clean, sharp knife. Wipe the knife between cuts for neat slices. Add toppings to cheesecake (see Note). Refrigerate leftover cheesecake covered for 5 days.
Step 9
Step 9
Also see
Cheesecake Swirl Carrot Bundt Cake For Easter Day 2024