The Best No-Bake Cheesecake

Votes: 1

Time: 8 hours 45 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 594, total fat 44 G., saturated fats 25 G., proteins 6 G., carbohydrates 47 G., fiber 1 G., cholesterol 132 mg, sodium 358 mg, sugar 35 G.

What cook doesn't love a dessert you can make without turning on the oven? Especially in summer. This no-bake cheesecake is light and fluffy thanks to the whipped cream that mingles with the cream cheese filling. Don't worry, it tastes just like a traditional cheesecake.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

12 oz graham crackers (about 18), broken into pieces
1/3 cup firmly packed light brown sugar
1/4 teaspoon salt
11 tablespoons melted butter

Filling

1.5 cups heavy cream
3 packages of 220g cream cheese at room temperature
1 and 1/4 cups sugar
2 tbsp lemon juice (from 1 lemon)
2 tbsp sour cream
2 tsp vanilla paste
Fresh berries for decoration
Special equipment: springform pan with a diameter of 25 cm.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortbread cookies, cream, cream cheese, sour cream, lemon juice, vanilla paste

Cooking the dish according to the recipe:

Cake:

Place the graham crackers, brown sugar, and salt in a food processor and pulse until fine crumbs form. Drizzle with butter and pulse until the crumbs are completely coated.
Pour the mixture into the cheesecake pan and press firmly into the bottom and up the sides about 4 cm, leaving a 0.5 cm border. Use the bottom of a measuring cup to press the crumbs evenly into the pan. Place the cake in the freezer for about 20 minutes to set.

Filling:

Meanwhile, in a medium bowl, beat 3/4 cup heavy cream with a whisk until stiff peaks form, 3 to 4 minutes (or with a mixer on medium speed, 1 to 2 minutes); set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with 1 cup of granulated sugar on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3-4 minutes. Reduce the mixer speed to medium-low, add the lemon juice, sour cream, and vanilla extract, and beat until smooth, 1-2 minutes. Using a large silicone spatula, gently fold the whipped cream into the cheese filling.
Spread the filling over the crust and smooth the surface with a spatula. Cover tightly and refrigerate until the cheesecake sets, for 8-24 hours.
Just before serving, combine the remaining 3/4 cup heavy cream and 1/4 cup granulated sugar in a medium bowl and beat until soft peaks form with a whisk for 3-4 minutes (or 1-2 minutes with a mixer on medium speed). Spoon the whipped cream into a pastry bag fitted with a large star tip.
Run a knife between the cake and the pan to loosen it, then open the lock and remove the ring. Decorate the edges of the cheesecake with whipped cream and sprinkle the center with fresh berries.