Description
This no-bake maple bourbon cheesecake features a creamy, cloud-like filling with a hint of bourbon and pure maple syrup, all on a buttery graham cracker crust. It’s decadent yet light, easy to make, and perfect for any occasion—no oven required.
Ingredients
- 1 1/2 cups graham cracker crumbs (about 12 sheets, 150g)
- 1/3 cup unsalted butter, melted (75g)
- 2 tablespoons pure maple syrup (30ml)
- Pinch of salt
- 16 oz full-fat cream cheese, room temperature (450g)
- 3/4 cup powdered sugar (90g)
- 1/3 cup pure maple syrup (80ml)
- 2 tablespoons bourbon (30ml, optional)
- 2 teaspoons vanilla extract (10ml)
- 1 cup heavy whipping cream (240ml)
- Pinch of salt
- Optional toppings: maple-glazed pecans or walnuts, extra maple syrup, whipped cream
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, maple syrup, and a pinch of salt. Mix until evenly moistened and the mixture clumps together when pressed.
- Press the crust into a 9-inch springform pan. Use the bottom of a glass or measuring cup to press the mixture firmly into an even layer across the bottom (and slightly up the sides, if desired). Freeze for 10-15 minutes to set.
- Whip the cream: In a chilled large bowl, whip the heavy whipping cream to stiff peaks using an electric mixer (about 3-4 minutes). Set aside in the fridge.
- Make the cheesecake filling: In another large bowl, beat the cream cheese until smooth and fluffy (about 2 minutes). Add powdered sugar, maple syrup, bourbon, vanilla extract, and a pinch of salt. Beat until creamy and well combined.
- Fold in the whipped cream: Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the mixture.
- Assemble the cheesecake: Remove the crust from the freezer. Spoon the cheesecake filling onto the crust and smooth the top with an offset spatula or the back of a spoon. Tap the pan gently to remove air bubbles.
- Chill to set: Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until set.
- Unmold and garnish: Run a thin knife around the edge before unclipping the springform pan. Transfer to a serving plate and top with maple-glazed pecans, extra maple syrup, and/or whipped cream as desired. Slice and serve.
Notes
For best results, use full-fat cream cheese and real maple syrup. Let cream cheese come to room temperature for a smooth filling. Chill the cheesecake overnight for the best texture and flavor. For a gluten-free version, use gluten-free graham crackers. To make it alcohol-free, omit bourbon and add extra vanilla or maple extract. The cheesecake can be made ahead and freezes well.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 360
- Sugar: 20
- Sodium: 210
- Fat: 27
- Saturated Fat: 16
- Carbohydrates: 28
- Protein: 5
Keywords: no-bake cheesecake, maple bourbon cheesecake, easy dessert, Thanksgiving dessert, autumn dessert, maple syrup, bourbon, cream cheese, holiday dessert, no oven cheesecake