No-Bake Cheesecake

Steps

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1. 1
   Prepare graham cracker crumbs (2 cups). If not pre-crumbled, pulse them in a food processor or place cookies in a bag and crush with a rolling pin. Other cookies like shortbread, ginger snaps, Biscoff, or Oreos work well as substitutes.
   ▶ ≈0:06
2. 2
   Transfer the crumbs to a large bowl and mix with granulated sugar (1/4 cup).
   ▶ ≈0:47
3. 3
   Drizzle in melted butter (1/2 cup) and stir by hand until all crumbs are moistened and the mixture resembles wet sand.
   ▶ ≈0:54
4. 4
   Transfer the mixture into a 9-inch springform pan. Use the flat bottom of a glass or measuring cup to press the mixture firmly, gradually working upward from the bottom and twisting slightly to prevent sticking, creating an even crust with slight sides.
   ▶ ≈1:41
5. 5
   Place the prepared crust in the freezer to set while preparing the filling.
   ▶ ≈3:31
6. 6
   Set up a stand mixer with a paddle attachment or use a hand mixer with a large bowl. Ensure cream cheese is softened (left at room temperature for hours or microwaved at 50% power in 10-second bursts). Add softened cream cheese (4 blocks, ~98g each), sour cream (1/3 cup), and lemon juice (1 tbsp).
   ▶ ≈3:38
7. 7
   Beat at medium speed for about 30 seconds until the mixture begins to become smooth and creamy.
   ▶ ≈4:54
8. 8
   Add powdered sugar (1 cup) and vanilla extract (1 tbsp). Use powdered sugar, not granulated, as granulated won't dissolve and will make the mixture gritty. Continue beating at medium speed for 1–2 minutes, scraping down the bowl and beaters occasionally to ensure smooth, lump-free filling.
   ▶ ≈5:07
9. 9
   In a medium bowl, whisk cold heavy cream (1/2 cup) with a whisk for about 1 minute until stiff peaks form.
   ▶ ≈6:05
10. 10
    Gently fold the whipped cream into the cheesecake mixture by hand using a spatula, cutting through the center and folding from the sides to avoid deflating the cream.
    ▶ ≈6:43
11. 11
    Remove the crust from the freezer. Transfer the smooth filling into the pan, working to minimize large air bubbles. Use an offset spatula to smooth the top if desired.
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12. 12
    Cover with plastic wrap or a fitted cover and refrigerate for at least 2 hours or overnight until set.
    ▶ ≈8:08
13. 13
    Run a knife or offset spatula around the edges to loosen from the pan. Release the springform and serve.
    ▶ ≈8:28