No-bake

Made with gluten-free graham crackers, cream cheese and sour cream. 4h 20m, makes 12, 8 ingredients.

Recipe by meaningfuleats.com

Prep

20 min

Cook

4h

Total

4h 20m

Makes

12

Ingredients

• 5-6 oz gluten-free graham crackers (I like Schar Honeygrams)
• 1/4 cup brown sugar
• 4 tablespoons salted butter (melted)
• 16 ounces cream cheese (softened to room temperature, 454 grams)
• 1 teaspoon pure vanilla extract
• 1 cup powdered sugar (114 grams)
• ½ cup sour cream (113 grams)
• ¾ cup cold heavy cream (see note)

Instructions

Method by meaningfuleats.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Place the graham crackers in a large resealable bag. Use a rolling pin or the back of a glass to crush the graham crackers into fine crumbs.
2. Pour the crumbs into a medium bowl. Stir in the sugar and melted butter until well-combined.
3. Press the mixture into the bottom and 1- or 2-inches up the sides of a 9-inch springform pan or into the bottom and sides of a 9.5-inch pie plate. Refrigerate until the filling is ready.
4. In a large bowl of a stand mixer, (or use a large bowl with an electric hand mixer), add the cream cheese, vanilla and powdered sugar. Mix on medium-speed until smooth and light, 2-3 minutes.
5. Add the sour cream and mix to combine, scraping down the sides of the bowl. With the mixer running on low, slowly drizzle in the whipping cream. Increase the speed to medium-high and mix until very thick and creamy, 4-5 minutes.
6. Spread the filling evenly into the prepared crust. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight. Serve plain, with fresh fruit or a fruit sauce.