16ouncescream cheese(full fat), room temperature but not warm
1 1/3cupspowdered sugar
1/2cupsour cream(full fat)
1 1/2cupsheavy cream, cold
Place cream cheese in a large bowl and beat with electric mixers until smooth. Add powdered sugar and mix until well combined.
Add vanilla extract and sour cream and mix.
Pour heavy cream into a separate large bowl and beat well until stiff peaks.
Gently fold the whipped cream into the cream cheese mixture until combined.
Spread cheesecake mixture evenly into graham cracker crust.
Cover and refrigerate at least 4-6 hours or overnight.
*I use a baked graham cracker crust for this recipe (I think it holds it's shape better). However, you don't have to bake it. You can follow the instructions for my graham cracker crust, pack it very tightly into the pan with the back of a measuring cup and freeze it for 10-20 minutes while you make the filling.
Make Ahead Instructions:
No Bake Cheesecake can be made up 1-2 days in advance. Instructions for freezing no-bake cheesecake are above in the post.