I have not made cheesecake in years! I'm not sure why I had a craving all of a sudden, but I did! Maybe it was because I found this easy recipe for a no-bake version. This recipe did not disappoint. In fact, one of my non-baker friends gave this a try and was so incredibly happy and proud of herself for making this and, making it successfully, that she may try baking something else:) So, the critique on this recipe - excellent. The flavor was so good, the ease of the recipe was spot on, and the fact that it is a base for whatever topping you like was a winner for me. Hint! This cheesecake is perfect to do a cheesecake bar - serve the cheesecake plain and have assorted toppings lined up - anything you like - from fruity toppings to caramel to chocolate - all will be delish!
Let's get to the recipe. . .
No Bake Cheesecake
Crust In a medium bowl, stir together until combined 1/2 c. unsalted, melted butter 2 c. graham cracker crumbs 1/4 c. sugar Press into a pie dish or 9" springform pan (The springform pan is easier to slice your cheesecake but the pie dish can work as well) Put into your freezer while you are making the filling.
Filling With your paddle attachment in you stand mixer on medium speed, beat together 4 - 8 oz. blocks of cream cheese - room temp. 1/3 c. sour cream 1 tbsp. lemon juice 1 c. icing sugar 1 tbsp. vanilla
In a separate bowl, whip until stiff peaks form 1/2 c. whipping cream
Fold the whipping cream into the cream cheese mixture, until just combined. Spoon the filling into the crust, smoothing the top.
Cover and pop into the fridge for a few hours, or even better, overnight.
Serve with your favorite topping. I used cherry pie filling and we also tried caramel sauce - both were excellent. This cheescake really works with just about any topping!
