maltchaseal
Culinary Explorer
Hey there, cheesecake fanatics! Got a powerful hankering for something rich, creamy, and absolutely stuffed with cheesy goodness? This no-bake cheesecake is calling your name. We're talking minimal effort for maximum cheesecake bliss. No fancy tricks or hours of baking required - just pure, velvety cheese indulgence. Let's get mixing!
Ingredients:
For the Crust:
For the Filling:
Instructions:
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tbsp butter, melted
For the Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups sour cream or Greek yogurt
- Desired toppings: fresh berries, chocolate shavings, etc.
Instructions:
- Let's start with that crust. In a bowl, combine the graham cracker crumbs and melted butter until it's a nice sandy mixture. Press it firmly into the bottom of a 9-inch pie or springform pan to form an even crust layer. Pop it in the fridge while you make the filling.
- In a large bowl, beat that cream cheese with a hand mixer until light and fluffy, about 2 minutes. Gradually mix in the powdered sugar, vanilla, and salt until fully combined and lump-free.
- Use a rubber spatula to gently fold in the sour cream or Greek yogurt until well incorporated. Be careful not to overmix!
- Spoon that luxurious cheesecake filling over the chilled graham cracker crust. Use a spatula to smooth the top into an even layer.
- Refrigerate the cheesecake for at least 4 hours (or overnight if you can wait that long!) to allow it to fully set and achieve that thick, sliceable texture.
- Once set, feel free to gussy up your cheesecake with your favorite toppings if desired. Fresh berries, chocolate shavings, caramel sauce - go crazy!