No Bake Vanilla Cheesecake Recipe

This no-bake vanilla cheesecake rocks. Its delicious graham cracker shell holds a no-bake vanilla cheesecake batter. Overnight setting makes a light, creamy cheesecake. 

Ingredient

– 2 ¼ cup Graham cracker crumbs 2 sleeves of crackers fine crumb – ¼ cup Brown sugar packed light or dark – 10 tablespoon Unsalted butter melted – 24 oz Cream cheese room temperature – ½ cup White granulated sugar – 1 tablespoon Pure vanilla extract – ¼ cup Sour cream room temperature – 1 ⅓ cup Heavy cream cold – ⅓ cup Powdered sugar

Direction

Coat a 9-inch springform pan with nonstick baking spray. Spray again and line bottom with 9-inch parchment paper circle.Make fine graham cracker crumbs in a food processor. Fork-mix crumbs, brown sugar, and melted butter in a small basin.

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Put crumbs in pan. Press the crumbs halfway up the pan with your hands. Compact the crust with a measuring cup bottom.Freeze when making cheesecake batter.

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Get a metal bowl with whisk attachments cold by freezing it for 10 minutes.Beat cream cheese on high for 1 minute with a mixer. After adding sugar, beat for 1 minute. Scrape the bowl and blend vanilla and sour cream on medium until smooth.

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Beat heavy cream and powdered sugar on high speed in the chilled bowl until stiff peaks form.Mix half the whipped cream with the cream cheese. Gentle fold it in with a rubber spatula until half-mixed.

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Fold the remaining whipped cream until blended. Be careful not to deflate whipped cream.Pour batter over crust. 

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Refrigerate for at least 6 hours or overnight in aluminum foil.Remove pan once cheesecake chills. Add your preferred topping before serving.

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also see

also see

Creamy Honey Cheesecake Recipe