Are you craving a creamy, dreamy cheesecake but don't want to spend hours in the kitchen? This No-Bake Cheesecake with Keebler Crackers recipe is your answer! It's a simple, delicious dessert that's perfect for satisfying any sweet tooth without the fuss of baking. This easy recipe delivers incredible flavor and texture, using readily available ingredients for a homemade treat that's sure to impress. Get ready for a quick and easy dessert that's both healthy-ish and utterly decadent!
Ingredients:
For the Crust:
- 1 ½ cups Keebler Elf-Sized Grahams Crackers, finely crushed (or your favorite graham crackers)
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
- ½ cup sour cream
- Optional: ¼ cup chocolate chips for swirl
Instructions:
Get started with the crust:
- Crush the crackers: In a food processor or zip-top bag using a rolling pin, crush the Keebler Elf-Sized Grahams Crackers into fine crumbs. The finer the crumbs, the better the crust will hold together.
- Combine dry ingredients: In a medium bowl, combine the crushed crackers and sugar.
- Add melted butter: Pour in the melted butter and mix well until the crumbs are evenly moistened.
- Press into pan: Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or glass to ensure an even layer. Refrigerate while you prepare the filling.
Now for the creamy filling:
- Beat cream cheese and sugar: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. An electric mixer works best for this step.
- Add flavor: Beat in the vanilla extract.
- Incorporate sour cream: Gently fold in the sour cream until well combined.
- Whip the cream: In a separate bowl, whip the cold heavy cream until stiff peaks form. Be careful not to overwhip.
- Combine filling: Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to deflate the whipped cream. If using chocolate chips, gently fold them in now.
- Pour over crust: Pour the filling over the chilled crust and spread evenly.
- Chill and set: Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
Tips for Success:
- Softened cream cheese is key: Make sure your cream cheese is completely softened to room temperature for a smooth, creamy filling.
- Don't overmix: Overmixing the filling can lead to a dense, less airy cheesecake. Gentle folding is key.
- Chill thoroughly: Allowing the cheesecake to chill for several hours ensures a firm, set cheesecake.
Variations:
- Berry Cheesecake: Top with your favorite fresh berries before serving.
- Chocolate Lovers: Add more chocolate! Use chocolate graham crackers for the crust, add chocolate shavings to the filling, or drizzle melted chocolate over the top.
- Different Crackers: Experiment with other types of crackers for the crust, such as digestive biscuits or even crushed pretzels.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 20-25g
- Saturated Fat: 12-15g
- Carbohydrates: 30-35g
- Sugar: 25-30g
- Protein: 5-7g
(Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.)
This no-bake cheesecake is a perfect quick dinner idea, a delicious dish for any occasion, one of the best recipes for easy dessert, and a fantastic way to showcase your homemade cooking skills. Enjoy!