Why You’ll Love This Recipe
- No-Bake Simplicity : Ready in minutes with no oven required.
- Velvety Texture : The cream cheese filling is smooth, light, and melt-in-your-mouth delicious.
- Classic Flavor : A nod to the iconic Woolworth cheesecake with its perfect balance of sweetness and tang.
- Make-Ahead Friendly : Chill it ahead of time for a stress-free dessert.
- Crowd-Pleasing : Always a hit at gatherings, potlucks, or family dinners.
Ingredients You’ll Need
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10–12 graham crackers, crushed)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter , melted 🧈
For the Cheesecake Filling:
- 16 oz cream cheese , softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream , whipped to stiff peaks
For the Sour Cream Topping:
- 1 cup sour cream
- 2 tbsp granulated sugar
- ½ tsp vanilla extract
Step-by-Step Instructions
Step 1: Make the Crust
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Use the back of a spoon or the bottom of a glass to smooth it out.
- Chill the crust in the fridge while you prepare the filling.
Step 2: Prepare the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture in three parts, being careful not to deflate the mixture.
Step 3: Assemble the Cheesecake
- Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.
- Chill the cheesecake in the fridge for at least 4 hours (or overnight) to set.