No-Bake Sour Cream Lemon Cheesecake

Who knew cheesecake could be this creamy! Rich, velvety FAGE Sour Cream adds an extra creaminess to this tart, subtly sweet dessert.

4 hours 30 minutes

Graham Cracker Crust:

  • 1 ½ cups graham cracker, crushed into crumbs
  • 1/3 cup sugar
  • 7 tablespoons butter, melted
  • ¼ teaspoon salt

Sour Cream Filling:

  • 8 oz. cream cheese, at room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 lemon zest
  • ½ teaspoon salt
  • ½ cup FAGE Sour Cream
  • 3/4 cup heavy cream
  • Lemon rind, curled
  • Raspberries
  • Mint
  • Edible flowers
  • Pomegranate seeds
  1. In a large bowl, mix graham cracker, sugar, butter, and salt. Press down onto a 9-inch pie tart pan. Refrigerate for 45 minutes.
  2. Place cream cheese in a large bowl and beat with electric mixture until smooth.
  3. Add sugar, vanilla extract, lemon juice, lemon zest, and salt and mix until well combined.
  4. Fold in sour cream and set aside.
  5. In a stand mixer, whisk heavy cream until stiff peaks form.
  6. Fold in whipped cream to the cream cheese mixture and combine well.
  7. Pour mixture into graham cracker crust and spread evenly.
  8. Refrigerate for 4 hours. Top with lemon rind curls, raspberries, mint, edible flowers, and pomegranate seeds.
Back to top