No-Bake Cheesecake

• servings: 8 servings
• total time: 4 hours 20 minutes

Ingredients

1 sleeve graham crackers, crushed

5 tbsp. butter, melted

1/4 c. granulated sugar

Pinch kosher salt

1 c. heavy cream

2 (8-oz.) blocks cream cheese, softened

1/4 c. sour cream

1 c. powdered sugar

1 tsp. pure vanilla extract

1 tsp. lemon juice

Pinch of kosher salt

Directions

In a large bowl, mix together graham cracker crumbs, butter, sugar, and salt. Press into the bottom of an 8" springform pan and up the sides.

In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat heavy cream until stiff peaks form, 5 minutes.

In another large bowl beat cream cheese and sour cream until smooth then add powdered sugar, vanilla, lemon juice, and salt. Fold whipped cream into cream cheese mixture then pour mixture over crust and smooth top with an offset spatula.

Cover and refrigerate at least 4 hours.

Notes

I add cherry pie filling on top once the cheesecake has set.

Nutrition

• Calories: 466
• Total Fat: 39 g
• Saturated Fat: 23 g
• Trans Fat: 0 g
• Cholesterol: 126 mg
• Sodium: 260 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 0 g
• Total Sugars: 24 g
• Protein: 4 g