PIES AND TACOS
Prep Time: 30 Min
graham cracker crumbs brown sugar unsalted butter cream cheese powdered sugar lemon juice vanilla extract sour cream heavy whipping cream berries
To make the crust, you will need graham cracker crumbs. Place the cookies in a food processor, until it becomes a fine crumb. Mix the brown sugar with the graham cracker crumbs.
Then add the melted butter and stir. Press the crumbs up the sides of the cheesecake pan evenly. Place the pan with the crust in the freezer for 15 minutes, while you make the cheesecake batter.
To make the No-Bake Cheesecake Filling, start by beating the cream cheese. Beat for 2 minutes. Add the powdered sugar, lemon juice, sour cream, and vanilla.
Now, make sure the heavy whipping cream is super cold from the fridge, and whip it for about 3 minutes, or until stiff peaks form.
Next step is to add the whipped cream to the cream cheese mixture in two parts. Add half of it, fold until combined. Then, add the remaining half of the whipped cream, and fold again, until the cheesecake batter is smooth.
Now that the batter is creamy and smooth, pour it on the bottom of the cheesecake crust. Use a spatula to spread it around and smooth it out. Chilling time should be at least 6 hours, in the fridge.
When you remove the cake from the fridge, you can top it with whipped cream and berries, dulce de leche, caramel sauce, cherry pie filling, strawberry sauce or any curd of your liking before serving.