Double Crust Cheesecake

 

Double Crust Cheesecake

A rich, no-bake cheesecake with buttery graham cracker crust on the top and bottom — creamy, decadent, and incredibly satisfying!

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  Ingredients

For the Crust:

27 g graham crackers (about 6–7 full sheets)

½ cup brown sugar

2 tbsp granulated sugar

Melted salted butter (enough to moisten the crumbs, about ⅓–½ cup)

For the Cheesecake Filling:

2 cups heavy whipping cream

¼ cup sour cream

8 oz cream cheese, softened

½ cup granulated sugar

2 tbsp powdered sugar

2 tbsp cornstarch (optional, but helps with firmness)

½ tbsp vanilla extract

2 tsp lemon juice

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  Instructions

1. Prepare the Crust Mixture

Crush the graham crackers into fine crumbs using a food processor or rolling pin.

In a bowl, combine the crumbs, brown sugar, and granulated sugar.

Add melted salted butter and mix until the mixture resembles wet sand.

2. Form the Bottom Crust

Pour half of the crumb mixture into a springform pan.

Press firmly and evenly to form the bottom crust.

Place the pan in the freezer for 10–15 minutes to set.

3. Make the Whipped Cream

In a large mixing bowl, whip the heavy cream for about 2 minutes.

Add cornstarch and continue whipping until stiff peaks form (about 4–5 minutes total). Set aside.

4. Prepare the Cream Cheese Filling

In another bowl, beat together the cream cheese and granulated sugar until smooth and creamy.

Add lemon juice, vanilla extract, powdered sugar, and sour cream. Mix until light and fluffy.

Gently fold the whipped cream into the cream cheese mixture until fully combined.

5. Assemble the Cheesecake

Remove the pan from the freezer.

Pour the cheesecake filling over the chilled crust and smooth the top to remove air bubbles.

Sprinkle the remaining crumb mixture evenly over the top and press down lightly with a spoon to create a smooth top crust.

6. Chill to Set

Place a piece of parchment paper on top of the cheesecake and press gently to secure the top crust.

Cover the pan with plastic wrap and refrigerate for at least 8 hours or overnight.

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  Serving Suggestions

Top with whipped cream and fresh strawberries for a classic finish.

Add a drizzle of chocolate or caramel sauce if you want extra indulgence.

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  Notes & Tips

This recipe can also be adapted for baked cheesecake. After baking, cool the cake, add the top crumb layer, cover, and refrigerate.

If you don’t have a mixer, a whisk will work — just whip longer.

Cornstarch helps stabilize the filling, especially for slicing and storing.

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  Why You’ll Love It

This Double Crust Cheesecake is perfect for anyone who craves more crust with their cheesecake! It’s no-bake, super creamy, and has that irresistible sweet-salty graham cracker crunch on both ends