Best No-Bake Bourbon Cheesecake (Recipe for Printing)

Smooth bourbon cheesecake on a buttery graham crust, topped with airy cream for a decadent finish.

# What You Need:

→ Crust

01 - 1 1/2 cups crushed graham crackers
02 - 1/4 cup packed brown sugar
03 - 1/2 cup unsalted butter, melted

→ Filling

04 - 16 ounces cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 teaspoon vanilla extract
07 - 2 tablespoons bourbon
08 - 1 cup heavy cream, whipped

# How to Make It:

01 - Combine crushed graham crackers, brown sugar, and melted butter in a mixing bowl until evenly moistened.
02 - Firmly press crumb mixture into the base of a 9-inch springform pan. Chill in the refrigerator for 15 minutes to set.
03 - Beat softened cream cheese and powdered sugar with an electric mixer until smooth and creamy.
04 - Blend in vanilla extract and bourbon. Gently fold in whipped heavy cream until completely incorporated and the mixture is light.
05 - Spoon filling onto the chilled crust and spread in an even layer. Smooth the top with a spatula.
06 - Refrigerate for at least 4 hours, or overnight, until the cheesecake is firm.
07 - Release from the springform pan, slice, and serve chilled.

# Extra Tips:

01 - A squeeze of fresh lemon juice can be added to the filling for balanced flavor and to brighten the richness of the bourbon.

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