The Best No-Bake Cheesecake

• Vegetarian

• Baking & Spices

  • 2 tbsp Granulated sugar
  • 1 cup Powdered sugar
  • 1 tsp Vanilla extract, pure

• Snacks

  • 7 1/4 oz 1 1/2 cups graham cracker crumbs

• Dairy

  • 6 tbsp Butter
  • 16 oz Cream cheese
  • 3/4 cup Heavy whipping cream
  • 1/2 cup Sour cream

Found on melskitchencafe.com

Description

Ingredients

• 1 1/2 cups graham cracker crumbs (7.25 ounces, about 13 rectangle graham crackers)
• 2 tablespoons granulated sugar
• 6 tablespoons butter, melted
• 16 ounces cream cheese, softened to room temperature (but not warm)
• 1 teaspoon pure vanilla extract
• 1 cup (4 ounces) powdered sugar
• 1/2 cup sour cream
• 3/4 cup cold heavy whipping cream

Directions

• For the crust, in a medium bowl, combine the cracker crumbs and sugar. Stir in the melted butter until well-combined. Press the mixture into the bottom and 1- or 2-inches up the sides of a 9-inch springform pan or into the bottom and sides of a 9.5-inch pie plate (a regular 9-inch pie plate might work but the crust and filling will be extra thick). Refrigerate until the filling is ready.
• In a large bowl with an electric handheld mixer (or using an electric stand mixer), mix the cream cheese, vanilla and powdered sugar until smooth and light, 2-3 minutes. Add the sour cream and whipping cream and mix until very thick and creamy, 4-5 minutes.
• Spread the filling evenly into the prepared crust. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight. Serve plain, with fresh fruit or a fruit sauce (see note above).