American · Dessert
No-Bake Cheesecake
A classic American no-bake cheesecake set with whipped cream and sour cream for lightness, built on a buttery pressed base and finished with a quick strawberry macerate — no oven, just patience in the fridge.
$1
20 minsPrep
0 minsCook
270 minsTotal
EasyLevel
Nutrition per serving
445Calories
4.5gProtein
38.7gFat
20.7gCarbs
19.4gSugar
0.4gFiber
256mgSodium
117mgChol
22.8gSat Fat
125mgPotassium
85mgCalcium
0.2mgIron
0.2mcgVitamin B12
11.6mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Moscato d'Asti
local
Sweet Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Crush a simple biscuit-style base by hand (no graham cracker id exists on the palette, so use a lightly sweetened flour-butter press): melt the 15g butter and press it into the base of a 10cm springform tin lined with parchment, chilling for 10 minutes to firm up.
2
In a bowl, beat the softened cream cheese and 25g sugar with a hand mixer on medium until completely smooth with no lumps, about 2 minutes.
3
Add the sour cream, lemon juice and vanilla extract, and beat again until fully combined.
4
In a separate bowl, whip the heavy cream to soft peaks, then gently fold it into the cream cheese mixture in two additions until light and no streaks remain.
5
Spoon the filling over the chilled base, smoothing the top with a spatula.
6
Cover and refrigerate for at least 4 hours, ideally overnight, until fully set.
7
Just before serving, toss the sliced strawberries with the 6g sugar and let sit for 5 minutes to macerate, then spoon over the top of the cheesecake.
8
Run a thin knife around the edge of the tin, release the springform, and slice into wedges to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 120g120g Cream Cheese, softened
- 25g25g Sugar White
- 45g45g Heavy Cream, whipped to soft peaks
- 15g15g Sour Cream
- 6g6g Lemon Juice
- 3g3g Vanilla Extract
- 0g0g All Purpose Flour
- 15g15g Butter, melted
- 35g35g Strawberry, sliced, 1
- 6g6g Sugar White, 1
