The only downside to a cheesecake is how long it takes to bake and how fussy it can be (water bath? no thank you!). A no-bake cheesecake takes all the stress away. Plus, it takes about half the time to make. Test your cooking skills and surprise yourself!
FOR THE CRUST
1 sleeve graham crackers, crushed
5 tbsp. butter, melted
1/4 c. granulated sugar
Pinch kosher salt
FOR THE FILLING
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
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.