NO BAKE SUMMER CHEESECAKE

No Bake Summer Cheesecake

Summer time means staying away from the hot oven for as long as you possibility can. This creamy and luscious summer cheesecake doesn’t require any heat whatsoever and making it is a breeze. I’ll just say, my sister who is not a dessert person had not just one but 3 slices of this cheesecake. I’ll let that speak for itself.

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NO BAKE SUMMER CHEESECAKE

Yield: 8-10

Author: Yasmine Wahab

Prep time: 20 Mininactive time: 8 H & 20 MTotal time: 8 H & 40 M

Ingredients

For the Crust

• 9 full sheet graham crackers
• 1 cup salted pretzels
• 1/3 cup packed light brown sugar
• 1/2 cup unsalted butter, melted

For the Filling

• 1 and 1/4 cups heavy whipping cream
• three 8-ounce blocks full-fat cream cheese, softened to room temperature
• 1/2 cup granulated sugar
• 2 tbsp confectioners’ sugar
• 1/4 cup sour cream, at room temperature
• 2 tsp lemon juice
• 1 tsp pure vanilla extract
• Berries and fresh mint for garnish

Instructions

For the Crust

1. Melt the butter and set aside to slightly cool.  Meanwhile, prepare the crust by placing the pretzels and graham crackers into a food processor and turn on low speed to get everything finely ground.  
2. Pour in the brown sugar and pulse a few times until combined then pour in the melted butter and pulse 4-5 times until the butter is well incorporated.  
3. Transfer the crust mixture into a 9' springform pan and press the mixture lightly to the bottom with your hand and place into the freezer while you prepare the filling.  

For the Filling

1. Using a stand mixerfitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. Transfer to a large bowl.  Wash the stand mixer bowl and place in the freezer for 5-10 minutes.  
2. Using a stand mixerfitted with a whisk attachment and cold bowl, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Transfer the whipped cream into the cream cheese mixture.
3. Using a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
4. Remove crust from the freezer and spread filling into crust. Use an flat spatula to smooth down the top.
5. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up. For garnish, add some berries and few sprigs of mint.
6. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.  Enjoy!

Recommended Products:

9 Inch Non-stick Cheesecake Pan Springform Pan with Removable Bottom

KitchenAid Artisan Stand Mixers, 5 quart, Pearl Metallic

Rubbermaid Commercial Products

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I would love to hear your feedback in the comments if you’ve tried this recipe.

xo,

Yas