The Best No-Bake Cheesecake

I made this for dessert a few weeks ago when we had guests over and it was a total hit.  Brian even requested it for his birthday cake- he said it was the yummiest thing he'd ever eaten.  I made the fruit topping with the suggested blueberries and that really put it over the top.  It is seriously creamy, delicious, amazingness.

courtesy

The Best No-Bake Cheesecake

From Mel's Kitchen Cafe

The cheesecake is delicious plain but you can add fruit for serving which makes it extra delicious. Fresh, juicy fruit works great (sliced strawberries, blueberries, etc); if you want a simple fruit sauce recipe combine 2 cups fresh or frozen fruit, 1/4 cup sugar, 1 tablespoon cornstarch, and 1-2 teaspoons lemon juice in a saucepan. Simmer, stirring often, until thick and syrupy (you may need to increase or decrease the sugar as needed depending on the fruit as well as adding a little water, a couple tablespoons at a time, if it is overly thick).

INGREDIENTS

Crust:
• 1 1/2 cups graham cracker crumbs (7.25 ounces, about 13 rectangle graham crackers)
• 2 tablespoons granulated sugar
• 6 tablespoons butter, melted
Filling:
• 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
  1. 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.
  2. 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.
  3. 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)