By following this no-bake cheesecake recipe, you’ll be gifted with a smooth, light, and creamy dessert that sets up beautifully in the refrigerator. The most important steps are whipping the heavy cream into stiff peaks before folding into the filling and refrigerating the cheesecake overnight.

Graham Cracker Crust

• 2 cups graham cracker crumbs (about 12–14 full sheet graham crackers)
• 1/3 cup packed light or dark brown sugar
• 1/2 cup (8 Tablespoons) unsalted butter, melted

Cheesecake

• 1¼ cups heavy cream or heavy whipping cream
• 3 8-oz blocks full-fat cream cheese, softened to room temperature
• ½ cup granulated sugar
• 2 tablespoons confectioners’ sugar
• 1/4 cup sour cream, at room temperature
• 2 teaspoons lemon juice
• 1 teaspoon pure vanilla extract

Instructions

1. Make the crust: Stir the graham cracker crust ingredients together. Pour into a 9 or 10-inch springform pan. Pack in very tightly. Use the bottom of a measuring cup to pack it into the bottom and up the sides. Freeze for 10-20 minutes as you prepare the filling.

• Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.

• Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
• Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. Combine slowly as you don’t want to deflate all the air in the whipped cream.
• Remove crust from the freezer and spread filling into crust. Use a spatula to smooth down the top.

• Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-12 hours and up to 2 days. The longer refrigerated, the nicer the no-bake cheesecake will set up.
• Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
• Serve cheesecake with desired toppings (see note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

Notes

1. Make Ahead Instructions: This cheesecake can be made 1-2 days in advance. It can be refrigerated in step 5 for up to 2 days before serving. You can also make the crust 1-2 days ahead of time. Freeze for up to 1 hour in step 1, then cover tightly and refrigerate for 1-2 days before adding the filling. You may make this cheesecake ahead of time and freeze it up to 3 months.

• Lemon Juice: Lemon juice brightens up the flavor. This cheesecake does not taste like lemon. For lemon flavored no-bake cheesecake, remove the sour cream from the recipe and add 2 Tablespoons lemon juice and 1 Tablespoon lemon zest.

• Room Temperature Ingredients: Bring the cream cheese and sour cream to room temperature before beginning. Room temperature ingredients guarantee a smooth cheesecake filling. (The heavy cream, however, MUST be cold in order to whip into stiff peaks.)

• Toppings: Before serving, decorate with your favorite cheesecake toppings.

Source: https://sallysbakingaddiction.com/no-bake-cheesecake/1 1/4 heavy cream