If you’re looking for a delicious dessert that’s easy to make and requires no baking, a no-bake double crusted cheesecake is the perfect choice. This dessert features a creamy, tangy cheesecake filling sandwiched between two layers of buttery, crumbly graham cracker base. It’s the perfect way to indulge your sweet tooth without turning on the oven.
INGREDIENTS
CRUST:
2 cups graham cracker crumbs
1/4 cup granulated sugar
pinch of salt
2/3 cup butter – melted
FILLING:
2-8oz blocks of cream cheese
3/4 cup heavy whipping cream
1/3 cup granulated sugar
2 tbsp powdered sugar
1 tsp lemon juice
1 tsp vanilla extract
2 tbsp sour cream
pinch of salt
INSTRUCTIONS
To make a no-bake double crusted cheesecake, you’ll need to start by preparing your pan. This will be significantly easier if you have a springform pan. I however did not have mine with me, so I used a round baking pan, traced the pan onto parchment paper and cut the parchment paper to fit the dish perfectly. Once your pan is prepped, you can begin preparing the graham cracker base. You can spice it up and use any type of crumbly base you like for the crust – Oreos, ginger snaps, digestive biscuits, whatever you’d like. Whatever you’re using, just make sure it’s ground into fine crumbs by using a food processor, blender, etc. Once you have your crumbs, add in your sugar, a sprinkle of salt, and melted butter and mix until the crumbs are fully coated and stick together when pressed. If your topping isn’t clumping when pressed together, just add a little more melted butter!
Press HALF of the crumbly mixture into the bottom of your pan, making sure it’s evenly distributed. Chill the base in the fridge while you prepare the cheesecake filling.
To make the cheesecake filling, you’ll need cream cheese, powdered sugar, heavy whipping cream, vanilla extract, lemon juice, sour cream, and a pinch of salt. Start by whipping your heavy cream until stiff peaks form. Set aside while you beat the cream cheese until it’s smooth, then add the powdered sugar, vanilla extract, lemon juice, sour cream and a sprinkle of salt. Once this mixture is combined and smooth, you’re going to fold in the whipped cream you set aside earlier until fully incorporated.
Pour the cheesecake filling onto the graham cracker base in the pan and spread it out evenly. Once smoothed out, press the remaining half of the crust mixture onto your layer of cheesecake filling. Smooth out the top crust layer, cover with plastic cling wrap, and press down FIRMLY to make sure the top crust layer maintains its shape and adheres to the cheesecake filling.
Chill the cheesecake in the fridge for at least 4 hours, or until it’s set.
Once the cheesecake is set, remove it from the tin and place it on a serving plate. In my case, since I didn’t have a springform pan available, I used a butter knife to slide around the edges of the pan and flipped my cheesecake onto a plate. But if you’re using a springform pan, this part will be much more simple. You can decorate the top with fresh fruit, chocolate shavings, or a drizzle of caramel sauce. My personal favorite is raspberry pie filling which is what is pictured above.
A no-bake double crusted cheesecake is the perfect dessert for when you’re short on time or don’t want to turn on the oven. It’s easy to make and requires only a few ingredients, but the end result is a deliciously indulgent dessert that’s sure to impress your guests.
