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No Bake Lemon Cheesecake with Sour Cream Recipe

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4.2 from 82 reviews

This No Bake Lemon Cheesecake combines a crisp graham cracker crust with a luscious, creamy lemon-flavored filling featuring cream cheese, sour cream, and fresh lemon juice. Topped with lemon curd, fresh whipped cream, and berries, it offers a refreshing, tangy dessert perfect for warm weather or any occasion where a light, zesty treat is desired.

Ingredients

Crust

  • 150 grams (1 1/2 cups) graham cracker crumbs
  • 3 tablespoons granulated/caster sugar
  • 6 tablespoons unsalted butter, melted

Cheesecake Filling

  • 12 oz (1 1/2 cups) heavy whipping cream
  • 24 oz cream cheese, completely softened to room temperature
  • 150 grams (1 1/4 cups) confectioners/powdered sugar
  • 2 tablespoons lemon zest
  • 2 oz (1/4 cup) fresh-squeezed lemon juice
  • 2 oz (1/4 cup) sour cream
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure lemon extract

Topping

  • Lemon curd (amount as desired)
  • Fresh whipped cream (amount as desired)
  • Fresh berries (optional, amount as desired)

Instructions

  1. Prepare the Crust: In a food processor, pulse the graham crackers until you achieve fine crumbs. Transfer the crumbs to a large bowl, whisk in the granulated sugar until evenly combined, then stir in the melted butter until the mixture resembles wet sand.
  2. Form the Crust: Lightly spray a 9-inch springform pan with non-stick cooking spray. Pour the crust mixture into the pan and use the bottom of a measuring cup to press the crumbs evenly into the bottom and up the sides. Place the pan in the freezer to set while preparing the filling.
  3. Whip the Cream: Using a stand mixer fitted with the whisk attachment or a handheld electric mixer, beat the heavy cream until stiff peaks form. Transfer the whipped cream to a clean bowl and set aside.
  4. Mix the Cream Cheese: In the same mixer bowl (no need to clean), add the softened cream cheese and beat on medium speed with the paddle attachment for 1-2 minutes until smooth, scraping down the sides to incorporate all.
  5. Add Sweeteners and Flavors: Add the powdered sugar and lemon zest to the cream cheese mixture. Mix on low to incorporate, then add the fresh lemon juice, sour cream, vanilla extract, and lemon extract. Scrape down the bowl again to ensure even mixing.
  6. Combine Whipped Cream and Cream Cheese Mixture: Fold half of the whipped cream gently into the cream cheese mixture using a spatula. Once combined, fold in the remaining whipped cream carefully to maintain the airy texture without deflating it.
  7. Assemble Cheesecake: Pour the cheesecake filling into the prepared crust, spreading it evenly with an offset spatula. Cover with foil or plastic wrap and refrigerate for at least 8 hours or overnight to fully set.
  8. Add Toppings and Serve: Remove the cheesecake from the springform pan. Transfer it carefully onto a serving plate. Spread a layer of lemon curd over the top, then add fresh whipped cream and garnish with fresh berries as desired. Store any leftovers in the refrigerator for up to 5 days.

Notes

  • Ensure the cream cheese is completely softened to room temperature to avoid lumps in the filling.
  • Do not overfold the whipped cream into the cream cheese mixture to keep the cheesecake light and airy.
  • The cheesecake needs at least 8 hours to set; overnight refrigeration is best for optimal texture.
  • Use fresh lemon juice and zest for the freshest flavor and aroma.
  • Leftover cheesecake should be kept covered and refrigerated, and is best eaten within 5 days.

Find it online: https://recipethrive.com/no-bake-lemon-cheesecake-with-sour-cream-recipe/