Double Crust Cheesecake Recipe: A Decadent No-Bake Delight

Description

This Double Crust Cheesecake is a creamy, no-bake dessert layered with a buttery graham cracker crust on both the top and bottom. With a smooth and tangy filling made from cream cheese, whipped cream, and a touch of lemon, this cheesecake is a guaranteed crowd-pleaser. Serve with fresh strawberries or your favorite fruit for an extra-special touch.

Who is This Recipe For?

This recipe is perfect for cheesecake lovers who want a simple, no-bake option that’s as impressive as it is delicious. If you love rich, creamy desserts but prefer something easy to prepare, this double crust cheesecake is ideal for birthdays, gatherings, or any time you want to treat yourself!

Why It’s Great

This no-bake cheesecake is easy to prepare yet incredibly rich and satisfying. The double layer of graham cracker crust adds a unique twist, giving each bite a perfect balance of creaminess and crunch. Plus, the stabilized whipped cream helps the cheesecake hold its shape, making it perfect for any occasion where presentation counts.

Ingredients

For the Crust:

• 1 box of graham crackers (about 27 crackers), crushed into fine crumbs
• 1/2 cup light brown sugar
• 1 cup salted butter, melted

For the Cheesecake Filling:

• 2 cups heavy whipping cream
• 3 (8-ounce) packages cream cheese, at room temperature
• 1/2 cup sugar
• 1/4 cup sour cream
• 2 tablespoons powdered sugar (or cornstarch)
• 2 tablespoons cornstarch (optional, or additional powdered sugar)
• 2 teaspoons lemon juice
• 1/2 tablespoon vanilla extract

How to Make Double Crust Cheesecake

1. Prepare the Crust:
   • In a large bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until the crumbs are evenly coated.
   • Pour half of the crust mixture into a 9-inch springform pan, pressing it down firmly using the bottom of a measuring cup to ensure it’s tightly packed. Place the pan in the freezer to set while preparing the filling. Set aside the remaining crust mixture.
2. Make the Whipped Cream:
   • Using a hand or stand mixer, whip the heavy cream on medium-high speed for 2 minutes, then add 2 tablespoons of powdered sugar or cornstarch to stabilize.
   • Continue whipping until stiff peaks form, about 4-5 minutes. Set aside.
3. Make the Cheesecake Filling:
   • In a separate bowl, beat the cream cheese and sugar together until smooth, scraping down the sides of the bowl as needed.
   • Add the sour cream, vanilla, lemon juice, and remaining powdered sugar. Beat on high until the mixture is fluffy and smooth.
   • Gently fold in half of the whipped cream, followed by the remaining half, taking care not to deflate the mixture.
4. Assemble the Cheesecake:
   • Remove the springform pan from the freezer and pour the cheesecake filling over the bottom crust. Smooth the filling, pressing it down to remove any air pockets.
   • Sprinkle half of the reserved crust mixture over the top of the filling, smoothing it out with the back of a spoon. Press down gently.
   • Add the remaining crumbs, smoothing and pressing until you have a firm, even top crust.
5. Chill and Serve:
   • Cover the top of the cheesecake with parchment paper and press down firmly. Wrap the springform pan in plastic wrap and refrigerate for at least 8 hours or overnight.
   • When ready to serve, remove from the refrigerator, slice, and enjoy with fresh strawberries or other fruit.

Kitchen Equipment Needed

• 9-inch springform pan
• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Food processor (optional, for crushing graham crackers)

Storage

Store leftover cheesecake in the refrigerator, covered, for up to 5 days. The flavors will continue to meld, making each bite even more delicious. This cheesecake also freezes well—wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.

FAQ

Can I use store-bought graham cracker crumbs?
Yes, using pre-crushed graham cracker crumbs can save time. If you prefer a finer texture, you can pulse them in a food processor.

Is stabilizing the whipped cream necessary?
While optional, stabilizing the whipped cream helps the cheesecake retain its shape at room temperature and prevents it from becoming too soft when slicing.

Can I make this with a baked cheesecake filling?
This recipe is designed for a no-bake filling, so results may vary if baked. For a baked version, try a traditional cheesecake filling and follow baking instructions.

Conclusion

This Double Crust Cheesecake is a no-bake dessert that’s both impressive and easy to make. With its creamy filling and unique double crust, it’s a refreshing twist on the classic cheesecake. Whether for a special occasion or a family dessert, this cheesecake is sure to be a hit.