Chill metal bowl for whipped cream by placing it in the fridge.
To make the graham cracker crust, pulse your graham crackers in a food processor until they become fine crumbs. Then combine graham cracker crumbs with melted butter. Once thoroughly mixed, add in sugar. Press by hand into greased springform pan.
Bake the crust for 6-7 minutes or until golden brown. Allow the crust to cool completely before use.
Or if you want to go completely no bake. You can use the crust without baking it, but it will be more crumbly.
To make the filling, beat the cream cheese in mixer (or used hand mixer) until it’s soft and smooth.
Add in the powdered sugar, vanilla extract, and lemon juice. Mix until thoroughly blended.
Last, add in sour cream and mix well.
Remove your chilled bowl from the fridge and add the heavy cream. Whip it until the whipped cream form stiff peaks.
Gently fold whipped cream into the cream cheese mixture.
Pour your finished filling into a springform pan with crust.
Place it in the fridge and allow it to set for 4-6 hours.
Serve plain, with fresh fruit, or fruit compote.
Keywords: cheesecake, no bake cheesecake, graham cracker crust, no bake desserts, pie recipe