No-Bake Maple Bourbon Cheesecake
This indulgent no-bake cheesecake combines creamy filling with a graham cracker crust, enhanced by the rich flavors of maple syrup and bourbon.
Ingredients
Crust Ingredients
- 2 cups graham cracker crumbs Alternatively, use digestive biscuits.
- 1/2 cup butter, melted
Filling Ingredients
- 1 cup cream cheese, softened Ensure it's at room temperature.
- 1 cup powdered sugar Can be reduced for less sweetness.
- 1/2 cup heavy cream Whipped to stiff peaks.
- 1/2 cup maple syrup
- 1/4 cup bourbon Can be replaced with rum or whiskey.
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a mixing bowl, combine the graham cracker crumbs with melted butter. Stir until well blended.
- Press this mixture firmly into the bottom of a 9-inch springform pan to create your crust.
- In another bowl, beat the cream cheese until smooth. Gradually add in the powdered sugar, mixing until there are no lumps.
- Stir in the maple syrup, bourbon, and vanilla extract, blending until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture.
- Pour the filling over the prepared crust, smoothing the top with a spatula.
- Cover the pan and refrigerate for at least 4 hours, or until fully set.
Notes
Serve slices with a drizzle of maple syrup or whipped cream. Fresh berries or crushed nuts can enhance presentation. Store leftovers in an airtight container for up to five days in the refrigerator.