Double-Crust No-Bake Cheesecake

A creamy no-bake cheesecake between two thick layers of crunchy graham cracker crust.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start by mixing your graham cracker crumbs, brown sugar, granulated sugar, and melted butter (don't forget the extra two tablespoons!) in a bowl. Stir until all the crumbs are evenly coated with the butter.

Step 2

Pour half of this mixture into the bottom of a 9” springform pan. Use the bottom of a dry measuring cup to press it down firmly—this is super important because if the crust is too loose, it’ll crumble when you try to slice it. Stick the pan in the freezer to set, and leave the rest of the crust mixture aside for later.

Step 3

Grab your hand mixer or stand mixer and whip the heavy cream for about 2 minutes on medium-high speed. Add the cornstarch to stabilize the cream, then continue whipping until you see stiff peaks form—this should take another 4-5 minutes. Set this aside.

Step 4

In another large mixing bowl, beat together the cream cheese and sugar until smooth. Make sure to scrape down the sides of the bowl so everything gets mixed evenly. Now, add in the sour cream, vanilla, lemon juice, and powdered sugar. Beat the mixture on high until it’s smooth and fluffy.

Step 5

Gently fold in half of your whipped cream into the cream cheese mixture. Be gentle here; we don’t want to knock out all the air. Once that’s mixed in, fold in the rest of the whipped cream. Take the crust out of the freezer.

Step 6

Pour the cream cheese filling into your springform pan. Use a spatula to smooth it out, pressing down slightly to avoid air pockets. You’ll want the filling to be evenly distributed because we still need room for the top crust.

Step 7

Sprinkle half of the remaining crust mixture over the top of the filling. Use the back of a spoon to gently press and smooth it out. Then, add the rest of the crumbs, pressing them down tightly. You might have a bit more than you need, but try to fit as much as you can without making a mess.

Step 8

Cover the top of the cheesecake with a piece of parchment paper and press down gently with your hands. Wrap the entire pan in plastic wrap and refrigerate for at least 8 hours, but overnight is best. This gives the cheesecake time to set and firm up.

Step 9

When you’re ready to serve, slice and enjoy! I love adding strawberry sauce on the side, but you can garnish however you like. Dassit!

↑Support creators by visiting their site 😊