An easy, creamy, fluffy no-bake filling in a buttery graham cracker crust. Top with anything you like including fresh fruit, caramel, chocolate, cookie crumbs, etc.
1 1/2 cups graham cracker crumbs
1/4 cup brown sugar
1/2 teaspoon cinnamon, optional
6 tablespoons melted butter
1 1/4 cups whipping cream (heavy or regular)
16 oz cream cheese at room temperature (2 standard blocks/packages)
1 tablespoon lemon juice
1 teaspoon vanilla
1/3 cup sour cream
1 cup powdered sugar
Optional, lemon zest
For crust: Combine cracker crumbs, sugar, and cinnamon if using. Pour in melted butter and stir with a fork until well blended. Press into a standard pie plate and up sides. You may refrigerate unbaked for a softer crust (this is what I usually do), or bake at 375 degrees for 5-6 minutes for a crispier crust. Cool completely before filling and set aside.
For filling: Beat whipping cream until whipped and fluffy. You’ll want to beat on the firmer side without over-beating, think stiff peaks.
In a separate bowl, beat cream cheese until light and fluffy and smooth. Add lemon juice (and a little zest if using), vanilla and sour cream and mix until smooth. Add powdered sugar a little at a time and continue beating until smooth.
Using a rubber spatula, add a big spoonful of the whipped cream into your cream cheese mixture and stir to combine. Add another spoonful but this time don’t stir, but rather gently fold in. Continue with remainder of whipped cream.
Place filling in pie crust and smooth on top. Chill in fridge for at least 4-6 hours or overnight. Feel free to top with anything you like.
TIP: to avoid plastic wrap smashing against cream when refrigerating, place toothpicks in filling first to hold it up.