My best New York cheesecake recipe is one of my top performing recipes ever, and for good reason. I maintain it is the best baked cheesecake I’ve ever eaten, and I’ve tried many cheesecakes around the world. Having said that, if I were asked to compare that cheesecake with this, significantly easier no-bake version… I would have a tremendously hard time picking! In fact, the no-bake version might actually take the edge simply because of how much simpler it is to make. So if you’ve tried and enjoyed my New York classic cheesecake, you simply MUST try this one, too!
Hey, dessert enthusiasts! Today on Bakewithruby.com, we’re diving into the realm of indulgence with an easy, amazing, no-bake cheesecake.
So, let’s roll up our sleeves and get ready to create something truly spectacular.
Crafting the Crust
To lay the foundation for our cheesecake masterpiece, we start with the crust. Grab one cup or 130 grams of graham cracker crumbs. Whether you’re using pre-crumbled or doing it yourself in the food processor, the choice is yours. Don’t fancy graham crackers? No problem! Opt for your favorite cookie instead, whether it’s shortbread, ginger snap, Biscoff, or Oreos. Just whiz ’em up until they resemble fine crumbs.
Choosing Your Cookie:
Explore the cookie aisle and let your taste buds guide you towards the perfect crust.
Mixing the Crumbs:
Transfer your crumbs into a bowl and add a dash of sweetness with 2 tablespoons of granulated sugar. If you prefer, brown sugar adds a delightful depth of flavor. Give it a good mix.
Binding the Crumbs:
Now, drizzle in 1/4 cup (60 grams) unsalted butter, melted of melted butter and stir until all the crumbs are evenly moistened.
Shaping the Crust:
Press the mixture firmly into a nine-inch springform pan. Remember, a well-pressed crust is the secret to success.
Preparing the Filling
Equip yourself with a stand mixer or a hand mixer and a big bowl, and let’s get mixing!
Cream Cheese Preparation:
Soften four blocks of cream cheese until they’re creamy, dreamy, and ready to mingle.
Mixing in the Ingredients:
Add1/4 cup (60 grams) of sour cream and a tablespoon of lemon juice to the softened cream cheese. Mix until smooth.
Sweetening the Filling:
Incorporate 1/4 cup (30 grams) of powdered sugar along with a 1/4 teaspoon of vanilla extract. Keep mixing until you achieve a heavenly smooth consistency.
Incorporating Whipped Cream:
In a separate bowl, whip up 1/4 cup (60 ml) of cold heavy cream until stiff peaks form. Gently fold this whipped cream into the cheesecake mixture to elevate its lightness and creaminess.
Assembling the Cheesecake
Transfer the smooth and luscious cheesecake mixture into your prepared crust, ensuring there are no pesky air bubbles lurking within. Pop it into the fridge and let it set for at least two hours, or better yet, overnight.
Serving and Enjoying
Once set, unleash your cheesecake from the confines of its springform pan. With each slice, savor the creamy decadence paired with the perfect crispiness of the crust. Indulge in every bite and experience dessert bliss like never before.
I hope you’re inspired to recreate this recipe and make it your own. And if you’re hungry for more delicious delights, don’t forget to explore my cheesecake recipes for more tempting treats.
BEST NO-BAKE CHEESECAKE
The best rich and ultra creamy no-bake cheesecake requiring only 10 minutes of work and less than 10 ingredients
Ingredients
1 cup graham cracker crumbs (about 130 grams)
2 tablespoons granulated sugar
1/4 cup (60 grams) unsalted butter, melted
8 ounces (225 grams) cream cheese, softened
1/4 cup (60 grams) sour cream
1 tablespoon fresh lemon juice
1/4 cup (30 grams) powdered sugar
1/4 teaspoon vanilla extract
1/4 cup (60 ml) heavy cream
Directions
- For preparing the Crust In a mixing bowl, combine the graham cracker crumbs and granulated sugar.
- Pour in the melted butter and mix until the crumbs are evenly moistened.
- Divide the mixture evenly among four small serving dishes or ramekins. Press the crumbs firmly into the bottom of each dish to form the crust.
- For Filling In another mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the sour cream and lemon juice, then mix until well combined.
- Gradually add the powdered sugar and vanilla extract, continuing to mix until the filling is smooth and velvety.
- For Incorporate Whipped Cream In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- For assemble the Cheesecake divide the cheesecake filling evenly among the prepared crusts in the serving dishes.
- Place the cheesecake in the refrigerator and let them chill for at least 2 hours, or until firm.
- Once set, remove the cheesecakes from the refrigerator and serve chilled.
- Optionally, garnish with fresh berries, whipped cream, or your favorite toppings before serving.
Notes
- This cheesecake has a thick crust. If you don’t like a thick crust, you can reduce the crust quantity, or push it up the sides of the pan in addition to the bottom.