Easy Elfin Cheesecake

Five ingredients, ten minutes of work, and your oven stays off the entire time. This light, fluffy no-bake cheesecake is the kind of recipe you memorize after making it once because it’s almost too simple to need writing down.

Cream cheese and sour cream get beaten smooth, folded with whipped topping, and spooned into a store-bought graham cracker crust. Four hours in the fridge and it sets up firm enough to slice cleanly.

Fresh strawberries on top add a bright pop of color and a juicy contrast to all that creamy richness.

Pro Tips

• Soften the cream cheese fully before beating. Leave it on the counter for at least an hour. Cold cream cheese leaves lumps that won’t smooth out no matter how long you beat.
• Fold the whipped topping gently. Use a rubber spatula and wide, sweeping motions. Over-stirring deflates the air that gives this cheesecake its light texture.
• Chill the full four hours. Cutting corners here means a filling that won’t hold its shape when sliced.

Variations

• Berry medley: Replace the strawberries with a mix of blueberries, raspberries, and blackberries.
• Lemon cheesecake: Add 2 tablespoons of fresh lemon juice and a teaspoon of zest to the filling for a tangy twist.