No-Bake Sour Cream Cheesecake with Sourdough Pie Crust
A tangy sour cream cheesecake set in a flaky sourdough pie crust for a unique twist on a classic dessert. This recipe, ready in about 15 minutes, layers sourdough pie crust, cream cheese, softened, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 (9-inch) prepared crust sourdough pie crust
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tbsp gelatin powder
- 3 tbsp cold water
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a small bowl, sprinkle 1 tbsp gelatin powder over 3 tbsp cold water and let it bloom for 5 minutes.
- Step 2: In a large mixing bowl, beat 16 oz softened cream cheese with 3/4 cup granulated sugar until smooth and creamy, about 3 minutes. Mix in 1 cup sour cream, 1 tsp vanilla extract, and 1 tbsp fresh lemon juice until fully incorporated.
- Step 3: Warm the bloomed gelatin mixture gently in the microwave for 15 seconds until melted but not boiling, then quickly whisk it into the cream cheese mixture.
- Step 4: Pour the filling into the 9-inch sourdough pie crust, smoothing the top with a spatula. Refrigerate for at least 4 hours or until firm before serving.
