This no-bake cheesecake recipe is a favorite of Anna Olson, who has been making it for years. It’s the perfect dessert for any occasion and can be made ahead of time to save on stress.
Anna Olson is a popular food blogger who has been writing recipes since 2009. Her blog includes a no-bake cheesecake recipe that has been getting lots of attention lately.
- Graham cracker crumbs, gluten-free cookie crumbs, or egg-free cookie crumbs, 112 cup (375 g)
- 12 cup unsalted butter (115 g), melted (see note)
- 1 cup whipping cream (250 mL)
- 24 oz (750 g) room temperature cream cheese
- 1 cup icing sugar (130 g)
- 12 cup crème fraiche (125 mL) (see note)
- fresh lemon juice, 112 tbsp (22 mL)
- 15 mL vanilla extract or vanilla bean paste 1 tbsp
- Serve with fresh berries
Sauce made with blueberries
- fresh blueberries, 2 cups (500 mL)
- 12 cup granulated sugar (100 g)
- 1 tbsp lemon juice (15 mL)
- 1 tbsp cornstarch (15 mL)
- Prepare a 9-inch (23-cm) springform pan by lightly greasing it and lining the bottom and sides with parchment paper.
- Combine the graham cracker (or gluten-free or egg-free) crumbs and melted butter in the bottom of the pan and press firmly. While making the filling, chill for one hour or freeze.
- Whip the cream using electric beaters or a stand mixer equipped with the whip attachment until it maintains a gentle peak for the cheesecake. Refrigerate until ready to use.
- Cream the cream cheese using electric beaters or a stand mixer equipped with the paddle attachment until light and fluffy, scraping down the sides of the bowl a few times. At a time, add 14 cup (32 g) of icing sugar, beating well after each addition (start on low and gradually raise to medium) and scrape well. In a separate bowl, whisk together the crème fraîche, lemon juice, and vanilla extract until smooth.
- Fold in the whipped cream by hand into the cream cheese. Pour the cheesecake filling over the cooled crust (it will be pourable but will set up once chilled) and chill for at least 6 hours, preferably overnight.
- Bring the blueberries, sugar, and lemon juice to a simmer over medium heat, stirring periodically, for approximately 10 minutes, or until the blueberries are soft and tender. Stir together the cornstarch and 2 teaspoons (30 mL) cold water, then add to the blueberries, swirling constantly until the sauce thickens and becomes glossy. Allow to come to room temperature before chilling fully.
- Serve the cheesecake with a dollop of blueberry sauce on top. The whole cheesecake may be kept in the fridge for up to 3 days if kept uncovered. Refrigerate any leftovers that are loosely wrapped.
A graham crust may be baked to help it solidify. Because this unbaked crust depends on the set of cold butter to keep it in place and slice without crumbling, it calls for more butter than a baked graham crust. If you want to cut down on the butter, use 14 cup (60 g) and bake the crust for 10 minutes at 350°F (180°C) before filling.
Crème fraîche is a rich sour cream made in France that has the same amount of fat as (or more fat than) whipped cream. You can’t use ordinary sour cream because of the fat content. The lemon juice interacts with the fat in the crème fraîche and whipped cream, thickening it and resulting in a creamy yet sliceable cheesecake.
This is a no-bake cheesecake recipe that Anna Olson posted on YouTube. Reference: youtube recipes anna olson.
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