No-Bake Cheesecake

In a medium bowl, mix together the graham cracker crumbs, brown sugar, and melted butter. Pour the mixture into a 9-inch springform pan or 10-inch springform pan. Pack it down tightly to the bottom and up the sides of the pan using a glass jar or measuring cup. You’ll want to pack it as tightly as possible to prevent it from crumbling apart when you cut the cheesecake. Freeze the graham cracker crust in the pan for 10-20 minutes while you prepare the cheesecake filling.

Using a hand mixer with a medium bowl or a stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 4–5 minutes. Set aside.

In another large bowl (either with a hand mixer or stand mixer), beat the cream cheese and granulated sugar together on medium until creamy. Scrape down the bowl and paddle as needed. Add the powdered sugar, sour cream, lemon juice, and vanilla extract. Beat on medium-high speed until smooth and combined (no lumps), about 2–3 minutes.

Use a rubber spatula to gently fold the whipped cream into the cheesecake filling until combined.

Remove the graham cracker crust from the freezer and add the cheesecake filling into it. Spread the filling to the edges of the crust and smooth the top using an angled spatula, then cover it tightly with plastic wrap or aluminum foil. Refrigerate for at least 8 hours and up to 2 days. For best results, chill the cheesecake overnight. This will yield the most set filling.

When you’re ready to decorate the no-bake cheesecake, remove the rim from the springform pan. To create the look pictured, top with the fresh Summer berries in a wreath arrangement around the edges of the cheesecake. I used halved strawberries, blueberries, raspberries, and blackberries and placed them all by hand. The filling is slightly sticky, so this worked quite well.