Easy No Bake Cheesecake

Ingredients

Steps

1. 1

   In a medium bowl, mix the graham cracker crumbs and granulated sugar.

2. 2

   Drizzle in the melted butter while fluffing with a spatula, and mix until the crumbs look like wet sand. A handful squeezed in your hand should hold together; if it falls apart, add a little more butter.

3. 3

   Put the crumbs in a 9-inch springform pan. Push some of the crumbs toward the sides, then use a flat-bottomed glass to press them firmly over the bottom and 1 to 2 inches up the sides.

4. 4

   Put the crust in the freezer while you make the filling.

5. 5

   In a stand mixer fitted with the whisk attachment, beat the cold heavy cream on medium-high for 2 to 3 minutes until stiff peaks form. Watch it closely so it doesn't curdle; you can stop a little early and finish by hand. Transfer the whipped cream to a separate bowl.

6. 6

   In the same mixer bowl, add the cream cheese, sour cream, 1 cup powdered sugar, vanilla, and lemon juice.

7. 7

   Using the paddle attachment, beat on medium speed for about 2 minutes, scraping the bowl down at least once, until smooth, creamy, and evenly mixed.

8. 8

   Taste, and if you want it sweeter, beat in up to 1/2 cup more powdered sugar. It will taste slightly less sweet once the unsweetened cream goes in.

9. 9

   Switch back to the whisk attachment, add the whipped cream, and mix on low for about a minute until combined. Scrape the bowl and fold by hand to catch any dense bits on the bottom.

10. 10

    Pour the filling into the chilled crust, working out any empty pockets, and smooth the top with a small offset spatula. If you like, spin it on a turntable to make a swirl.

11. 11

    Cover the top with foil and chill for at least 6 hours or overnight.

12. 12

    Run a knife or offset spatula around the bottom to loosen the cheesecake, take off the springform ring, and move it to a plate. Slice and serve plain or with whipped cream, fresh berries, or other toppings.