Description
A rich and creamy Philadelphia No-Bake Cheesecake with a buttery graham cracker crust. No oven needed – perfect for holidays, parties, or everyday indulgence.
Ingredients
Crust:
2 cups Graham crackers
1 tablespoon Granulated sugar
½ cup Butter, melted, unsalted
Cheesecake filling:
15.87 oz Philadelphia cream cheese
⅓ cup Sour cream
12 oz Cool Whip
2 teaspoons Vanilla extract
1 cup Powdered sugar
1 teaspoon Lemon zest
Instructions
1. Pulse graham crackers in a food processor until fine crumbs form. Alternatively, place in a ziplock bag and crush with a cup.
2. In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until coated.
3. Press mixture evenly into a 9-inch nonstick springform pan. Freeze while making filling.
4. In a large bowl, combine softened cream cheese, powdered sugar, vanilla extract, sour cream, and lemon zest. Mix until smooth.
5. Fold in the Cool Whip gently using a rubber spatula.
6. Pour filling over crust, smooth the top, cover with plastic wrap.
7. Chill in the fridge for at least 5 hours or overnight until set.
8. Top with whipped cream or your favorite toppings before serving.
Notes
Use room-temperature cream cheese for best texture.
Keep Cool Whip cold but thawed before mixing.
Avoid overmixing to prevent a runny filling.
Use a nonstick springform pan for easy release.
Chill the cheesecake overnight for best results.
- Prep Time: 8 minutes
- Cook Time: 0 minutes
- Category: Cheesecake
- Method: No-Bake
- Cuisine: American