Double Crust Cheesecake Recipe No-Bake & Creamy
This Double Crust Cheesecake is a no-bake, ultra-creamy cheesecake with a buttery graham cracker crust on both the bottom and top. Perfect for special occasions, family gatherings, or a sweet indulgence!
Why You’ll Love This Recipe
- No-Bake – No need to turn on the oven.
- Double the Crust – A delicious twist on classic cheesecake.
- Rich & Creamy – Made with whipped cream, cream cheese, and sour cream.
- Make-Ahead Friendly – Needs at least 8 hours in the fridge.
Ingredients
For the Crust:
- 1 box graham crackers (about 27 crackers), crushed
- 1/2 cup light brown sugar
- 1 cup salted butter, melted
For the Cheesecake:
- 2 cups heavy whipping cream
- 3 (8oz) packages cream cheese, room temperature
- 1/2 cup sugar
- 1/4 cup sour cream
- 2 tbsp powdered sugar
- 2 tbsp cornstarch (or more powdered sugar)
- 2 tsp lemon juice
- 1/2 tbsp vanilla extract
Step-by-Step Instructions
Step 1: Prepare the Crust
1. In a bowl, mix crushed graham crackers, brown sugar, and melted butter.
2. Pour half of the mixture into the bottom of a 9″ springform pan and pack it tightly.
3. Place the pan in the freezer to set while preparing the filling.
4. Set the remaining crust mixture aside.
Step 2: Make the Cheesecake Filling
5. Using a mixer, whip heavy cream for 2 minutes on medium-high speed.
6. Add powdered sugar or cornstarch and continue whipping until stiff peaks form (about 4-5 minutes).
7. In a separate bowl, beat cream cheese and sugar until smooth.
8. Add sour cream, vanilla, lemon juice, and remaining powdered sugar. Mix until fluffy.
9. Gently fold in the whipped cream, in two parts, until fully combined.
Step 3: Assemble the Cheesecake
10. Remove the crust from the freezer.
11. Pour the cheesecake filling into the pan and smooth it down, pressing to remove air pockets.
12. Sprinkle half of the remaining crust mixture over the top and gently smooth.
13. Add the rest of the crust and press down firmly.
Step 4: Chill & Serve
14. Cover with parchment paper and press down again to secure the crust.
15. Wrap the pan tightly in plastic wrap and refrigerate for at least 8 hours (preferably overnight).
16. Slice and serve chilled. Garnish with fresh strawberries if desired!
Pro Tips for the Best Double Crust Cheesecake
- Use a Springform Pan – Makes it easy to remove and slice cleanly.
- Chill for 8+ Hours – The cheesecake sets best when fully chilled.
- Stabilize the Whipped Cream – Using cornstarch or powdered sugar helps the cheesecake hold its shape.
- Crush Graham Crackers Finely – A food processor works best for even crumbs.
Serving Suggestions
- With Fresh Berries – Strawberries, raspberries, or blueberries pair beautifully.
- Drizzle with Caramel or Chocolate – For extra decadence.
- Enjoy with Coffee – The richness of the cheesecake pairs perfectly with black coffee.
Final Thoughts – A Creamy & Delicious Cheesecake
Double Crust Cheesecake is a creamy, no-bake dessert with an extra buttery graham cracker crust on top. Perfect for any special occasion or just because you deserve a treat!
Did you make this? Leave a comment and let us know how it turned out!
