No-Bake Bourbon Cheesecake (Print-Friendly Version)
Velvety bourbon cheesecake sitting on a crumbly graham base, finished with fluffy cream for ultimate indulgence.
# Ingredients You’ll Need:
→ Crust
01 -
1 1/2 cups smashed graham crackers
02 -
1/4 cup tightly packed brown sugar
03 -
1/2 cup melted unsalted butter
→ Filling
04 -
16 ounces softened cream cheese
05 -
1 cup confectioners' sugar
06 -
1 teaspoon pure vanilla extract
07 -
2 tablespoons bourbon whiskey
08 -
1 cup whipped heavy cream
# How to Make It:
01 -
Mix together the smashed graham crackers, packed brown sugar, and melted butter in a bowl until everything looks damp and combined.
02 -
Push the crumb mix firmly into the bottom of a 9-inch springform pan. Stick it in the fridge for 15 minutes to harden up.
03 -
Using an electric mixer, whip the softened cream cheese with confectioners' sugar until it's silky and lump-free.
04 -
Add the vanilla extract and bourbon whiskey. Then carefully fold in your whipped heavy cream until everything's mixed and the texture feels light and airy.
05 -
Pour your filling over the cold crust and spread it out evenly. Use a spatula to make the top nice and smooth.
06 -
Let it sit in the fridge for at least 4 hours or leave it overnight until it feels firm to touch.
07 -
Pop it out of the springform pan, cut into slices, and enjoy while cold.
# Extra Suggestions:
01 -
Try adding a little fresh lemon juice to cut through the richness and bring out the bourbon flavor even more.