How to Make No-Bake Cheesecake
Step 1: Prep the Crust
Place your graham cracker crust in a 9-inch springform pan. Keep at room temperature or refrigerate while preparing the filling.
Step 2: Cream the Base
In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add powdered sugar and mix until fully incorporated.
Step 3: Add Flavor and Tang
Stir in vanilla extract and lemon juice, scraping down the sides to ensure even flavor. Fold in the sour cream until smooth.
Step 4: Whip the Cream
In a separate chilled bowl, whip the heavy cream on high speed until stiff peaks form. It should hold its shape when the whisk is lifted.
Step 5: Fold and Combine
Gently fold the whipped cream into the cream cheese mixture using a spatula.
Pro Tip: Fold carefully to keep the mixture airy and mousse-like.
Step 6: Chill and Set
Spread the filling into the prepared crust, pressing against the edges to avoid gaps. Cover and refrigerate for at least 4 hours—or overnight for the best results.
Step 7: Add the Topping
Before serving, whip the remaining heavy cream with powdered sugar and vanilla until stiff peaks form. Spread or pipe over the top for a beautiful finishing touch.
