Ingredients
Scale
- 1 1/2 cups Graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
- 16 oz cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons fresh lemon juice
- 1/4 cup sour cream
- 1 1/4 cups heavy cream, cold
- 3/4 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1 cup fresh berries
Instructions
- Make the crust: Combine the Graham cracker crumbs with the sugar and melted butter. Press the mixture evenly into a pie dish and refrigerate for at least 10 minutes.
- Prepare the filling: Beat the room temperature cream cheese with powdered sugar, vanilla extract, lemon juice, and sour cream in a large bowl until creamy.
- Whip the cream: In a separate bowl, whip the cold heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Fill and chill: Spread the filling evenly over the chilled crust. Allow the cheesecake to set in the refrigerator for at least 4 hours, preferably overnight.
- Serve: Before serving, decorate the cheesecake with fresh berries.
Notes
Keep the cheesecake in an airtight container in the fridge for up to five days. For freezing, wrap tightly in plastic wrap and store in the freezer for up to three months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg