Description
A creamy, refreshing no-bake cheesecake with a buttery crust and light, airy filling. Perfect for summer gatherings with a refrigerated set time, offering a rich yet lighter alternative to traditional baked cheesecakes.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
16 oz cream cheese, softened
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 cup sour cream
1 cup heavy cream (or light cream for lower fat)
1 cup fresh strawberries (plus extra for garnish)
2 tablespoons sugar for topping
Instructions
Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press mixture into a 9-inch springform pan, smoothing it into an even layer.
Chill crust in refrigerator for 15-30 minutes to set.
In a large bowl, beat cream cheese, 1 cup sugar, and vanilla extract until smooth.
Fold in sour cream for a lighter texture and smooth consistency.
Whisk heavy cream until soft peaks form. Gently incorporate into cream cheese mixture.
Spread filling over chilled crust and smooth the top with a spatula.
Freeze for 4-6 hours or refrigerate overnight (minimum 4 hours) to set completely.
Blend strawberries with 2 tablespoons sugar for topping.
Before serving, let cheesecake sit at room temperature for 15 minutes. Top with strawberry puree and garnish with fresh berries.
Notes
For a vegan version, substitute cream cheese with vegan alternative and heavy cream with coconut whipped cream. Refrigerate in an airtight container for up to 3 days. Serve chilled, avoid freezing if serving within 24 hours to maintain texture.
- Prep Time: 30
- Category: Baking
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of recipe)
- Calories: 400
- Sugar: 25g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 15g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 40mg