This easy No-Bake Vanilla Cheesecake recipe is an excellent option when you desire a luscious and indulgent dessert that is effortless to make. Its velvety filling, graham cracker crust, and exquisite vanilla taste make it a fantastic sweet treat for any event.
Mix the graham cracker crumbs, brown sugar, and melted butter in a medium bowl.
1 ½ cups graham cracker crumbs, ¼ cup (53 grams) brown sugar, 6 tablespooons (85 grams) unsalted butter
Use a flat-bottomed cup to press the crumb mixture into the bottom and sides of a 9-inch springform pan. Place the pan in the freezer while preparing the filling.
In a large mixing bowl, beat the heavy cream to stiff peaks. Set aside.
1 cups (250 ml) heavy cream
In a separate mixing bowl, beat the cream cheese and powdered sugar until smooth, about 2 minutes.
3 packages (24 ounces) cream cheese, ½ cup (65 grams) powdered sugar
Mix the sour cream and vanilla extract on low speed.
¼ cup (60 grams) sour cream, 4 teaspoons vanilla extract
Using a large spatula, gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the cream.
Spread the cheesecake filling into the prepared graham cracker crust. Refrigerate for at least 5 hours, or overnight.
Notes
Tips:
Be sure to beat the heavy cream to stiff peaks. This is a critical component in ensuring the cheesecake will fully set.
Use room-temperature cream cheese so that it blends smoothly and you do not end up with chunks.
Storage:
This recipe can be made in advance and will keep in the refrigerator for 3-4 days.