No Bake Cheesecake

This No Bake Cheesecake is rich and creamy with the most delicious cream cheese filling and buttery crust. It's lighter than a baked cheesecake and it's chilled to the perfect texture. Every bite easily leaves you wanting more.

This cheesecake is made in a 9" springform pan. The crust is easy to make and comes together quickly. It chills while you make the filling and then the whole cheesecake chills for at least 8 hours, if not overnight, before being topped with whipped cream and served.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Cream Cheese: It’s important that the cream cheese is softened. Make sure to leave it out before you start baking so it has time to soften.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

Blend graham crackers in a food processor until they are a fine, sandlike consistency. Add in melted butter and sugar and blend until the crumbs start to clump together.

Spray a 9" springform pan with cooking spray and pour in the crumbs. Use a small measuring cup sprayed with cooking spray to carefully press the crumbs down until they cover the bottom of the pan and are compact. Place the pan in the freezer to chill.

Use a stand mixer or handheld mixer with a large bowl to beat together the cream cheese and sugar on high speed for 2 minutes. Scrape down the sides of the bowl.
Add sour cream and vanilla and continue to mix on high for 1 minute. Scrape down the sides of the bowl. Set aside.

In a separate bowl, whip the heavy cream on medium-high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until it is fully combined. Be careful not to overmix.

Carefully pour the batter on top of the graham cracker crust and use an offset spatula to spread it out so it is level. Tap the pan on the counter a few times to remove air bubbles.

Place the cheesecake in the fridge to chill for 8 hours, if not overnight. I like to let it set slightly before I very carefully cover the pan in plastic wrap, being careful not to touch the top of the cheesecake.

Measure the cold water and gelatin into a small bowl. Mix with a spoon and let sit for about 3 minutes. Place in the microwave for about 4-5 seconds to melt it again. Set aside.

Mix the cream on high with a handheld mixer until somewhat stiff peaks have formed. Add in the powdered sugar, vanilla, and gelatin and continue to mix on high until stiff peaks have formed.

Transfer the whipped cream to a piping bag fitted with an Ateco 867 or similar piping tip. Pipe 8 swirls around the edges of the cheesecake for 8 slices. You'll want to start in the center and then do a tight swirl over that until you reach the top of where you started. Cut the cheesecake into slices and serve. Enjoy!

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