Ingredients for Best No Bake Cheesecake
- 16 ounces (450g) softened cream cheese
- 1 cup (200g) granulated sugar
- 1 cup (240ml) sour cream
- Vanilla Extract
- 8 ounces (227g) thawed cool whip
- 9 Inch Graham Cracker Crust
- Pie cherries or desired toppings (optional)
How to Make Best No Bake Cheesecake
- In a large bowl, beat 16 ounces (450g) of softened cream cheese with 1 cup (200g) of granulated sugar until completely smooth and creamy.
- Add 1 cup (240ml) of sour cream and 1 teaspoon of vanilla extract. Beat until well combined.
- Gently fold in 8 ounces (227g) of thawed cool whip, being careful not to overmix.
- Pour the mixture into your prepared graham cracker crust (see notes for crust recipe). Cover the top of the crust with plastic wrap, pressing it gently onto the surface of the cheesecake.
- Refrigerate for at least 3-4 hours, or freeze for 15-30 minutes for a quicker chill.
- Before serving, top with your favorite pie cherries or other desired toppings.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
120g
Fat
78g
Carbs
13g
