Double-Crust No-Bake Cheesecake

I had experimented with adding twice as much crust to the pan’s bottom and topping it with extra crust mixture. Meh. And a complete top crust? Yes, I paid attention to that.

I know I’ve stated this before, but I firmly believe that the crust is the most crucial element of any pie, including pizza, and that a tasty crust is my personal favorite component of any slice.

A creamy no-bake cheesecake between two thick layers of crunchy graham cracker crust.

This double-crust no-bake cheesecake will probably be your new favorite no-bake cheesecake if you love crust like I do, but even if you don’t, the cheesecake portion is fantastic.

INGREDIENTS

Crusts:

1 box of graham crackers (about 27 graham crackers), crushed into fine crumbs
1/2 C light brown sugar
2 tbsp granulated sugar
1 C + 2 tbsp salted butter, melted

Cake:

2 C heavy whipping cream
3 (8oz) packages cream cheese, room temperature
1/2 C sugar
1/4 C sour cream
2 tbsp powdered sugar
2 tbsp cornstarch
2 tsp lemon juice
1/2 tbsp vanilla extract

INSTRUCTIONS

Begin by making the crust mixture. Combine the ingredients together until all the crumbs are evenly saturated in butter. Pour half into the bottom of a 9″ springform pan and pack it in. Use the bottom of a dry measuring cup to make sure it’s really tight – if it’s too lose it’ll just crumble when you try to slice it. Place the springform pan in the freezer to set, and the other half of crust aside on the counter.
Using a hand mixer or stand mixer, whip your heavy cream for 2 minutes on medium-high, then add 2 tbsp of cornstarch to stabilize. Continue whipping until the cream forms stiff peaks, about 4-5 minutes more.
Also using a hand mixer or stand mixer, cream together the cream cheese and sugar. Scrape down the sides of the bowl as you go, and mix until totally combined.
Add the sour cream, vanilla, lemon, and remaining powered sugar. Beat on high until smooth and fluffy.
Fold in half of the whipped cream, gently, then fold in the other half. Remove the bottom crust from the fridge.
Pour the filling into the pan and smooth it in. You’ll need to press it down as you smooth it out to prevent pockets of air, and to make it fit. Remember that there needs to be room for the top crust.
Once the filling has been smoothed out, use a spoon to sprinkle over half of the remaining crumbs. Use the back of the spoon to smooth them out over the top of the cheesecake while pressing down gently. Add the remaining crumbs, and continue to smooth and press. You might have too many crumbs, but that’s OK. Try to press them in as tightly as you can.
Use a piece of parchment paper to cover the top of the cheesecake and now press down firmly with your hands. Wrap the springform pan entirely in plastic wrap and refrigerate for at least 8 hours, preferably overnight.
Slice and serve. I like fresh strawberries on the side.

NOTES

You can use a whisk and your arms if you’ve got more stamina than I do.
You can buy already made graham cracker crumbs in most grocery stores, but I crush mine in my food processor.
Stabilizing the whipped cream (adding the powdered sugar or cornstarch) is optional but may help the cheesecake retain its shape after slicing (and the temperature increasing) for longer.
I do not think this would work with a baked cheesecake, but I haven’t tried it. Update: I’ve tried it and it worked very well – I applied the top crust as soon as I pulled it from the oven, then wrapped it up and chilled it overnight before removing it from the springform pan.