Is cheesecake one of your favorite desserts? If so, you’re really going to enjoy the following cheesecake recipe. It has not only one graham cracker crust but two! Maybe you’ve never even seen a double-crusted cheesecake before. After all, it is unusual.
It’s like a cheesecake sandwich. You can serve this in slices garnished with some whipped cream and fresh fruit if you like. Strawberries are a gorgeous option and this dessert is elegant enough for dinner party fare.
You can also make it ahead and leave it in the refrigerator until you’re ready to serve it up. Although there are recipes that have some of the crust mixture sprinkled on top, this one goes the extra mile with a complete crust underneath and on top of the filling.
Graham crackers are the classic cheesecake crust option, although you could experiment with cookies in the crust instead, or some of each.
Why You’ll Love the Recipe:
If the crust is one of your favorite parts of a cheesecake, you’re going to fall in love with this no-bake double-crust cheesecake.
How to Serve It:
When you’re ready to serve the cheesecake, cut it into slices and add whipped cream and a strawberry or some other fresh fruit on top.
Ingredients:
- Crushed graham crackers
- Butter
- Heavy whipping cream
- White sugar
- Cream cheese
- Sour cream
- White sugar
- Vanilla extract
- Lemon juice
- Powdered sugar
How to make Double Crusted Cheesecake:
Mix the graham crackers with the butter and half the sugar.
Press half of this mixture into the bottom of a springform baking pan.
Put it in the freezer to set.
Beat the heavy cream for a couple of minutes, adding half the powdered sugar.
Mix the cream cheese and remaining white sugar in another bowl.
Add the rest of the powdered sugar, the lemon juice, vanilla, and sour cream.
Next fold half the whipped cream into the sour cream mixture.
Fold in the remainder.
Spoon the filling over the crust and use a spatula to smooth the top.
Press the remaining crust mixture gently over the filling.
Put parchment paper on top of the crust and press down using your hands.
Wrap the whole thing in foil or plastic wrap and chill overnight or for 8 hours.
Slice and serve garnished with cream and fruit if liked.
Double-crust cheesecake makes an incredible dessert. It’s easy to make, there’s no cooking required, and it’s a wonderful dish to make for a dinner party or other special occasion.
Double Crusted Cheesecake
Ingredients
- 1 box crushed graham crackers
- 1 cup melted salted butter
- 2 cups heavy whipping cream
- 1 cup white sugar
- 24 ounces cream cheese at room temperature
- ¼ cup sour cream
- ½ cup white sugar
- 1 tablespoon vanilla extract
- 2 teaspoons lemon juice
- 4 tablespoons powdered sugar
- ¼ cup sour cream
Instructions
- Mix the graham crackers with the butter and half the sugar.
- Press half of this mixture into the bottom of a springform baking pan.
- Put it in the freezer to set.
- Beat the heavy cream for a couple of minutes, adding half the powdered sugar.
- Mix the cream cheese and remaining white sugar in another bowl.
- Add the rest of the powdered sugar, the lemon juice, vanilla, and sour cream.
- Next fold half the whipped cream into the sour cream mixture.
- Fold in the remainder.
- Spoon the filling over the crust and use a spatula to smooth the top.
- Press the remaining crust mixture gently over the filling.
- Put parchment paper on top of the crust and press down using your hands.
- Wrap the whole thing in foil or plastic wrap and chill overnight or for 8 hours.
- Slice and serve garnished with cream and fruit if liked.
Can You Make It Ahead?
You have to make it ahead because it needs to chill for 8 hours before serving.
Storage Instructions:
Keep the cheesecake in the refrigerator and eat within 4 days. You can also freeze it for up to 3 months.
Variations and Substitutions:
If you don’t want to use fruit on top, you can add anything from a drizzle of caramel or hot fudge sauce to a mini cookie or some candies.
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