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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Total Time: 4 hours 15 minutes
Author: Aleksa


  • CRUST:
  • 1 1/2 cups graham cracker crumbs (7.25 ounces, about 13 rectangle graham crackers)
  • 2 tablespoons granulated sugar
  • 6 tablespoons butter, melted
  • 16 ounces cream cheese, softened to room temperature (but not warm)
  • 1 teaspoon pure vanilla extract
  • 1 cup (4 ounces) powdered sugar
  • 1/2 cup sour cream
  • 3/4 cup cold heavy cream


  • Crust:
  • Combine the graham cracker and granulated sugar in a blender. Grind to a state of sand.
  • Pour the crumbs into a deep bowl, add the melted butter and knead by hand. You may have to add some more butter. The mass should clump in the hand during compression.
  • Pour everything into a round shape (9–9.5 inches in diameter), tamp with a cup with a straight bottom, forming high sides. Leave to freeze in the refrigerator while preparing the filling.
  • Filling:
  • Mix cream cheese, vanilla, and powdered sugar. Beat with a mixer until fluffy (about 2-3 minutes).
  • Add sour cream and cold heavy cream, whisk for another 5 minutes.
  • Pour into a crust and leave in the refrigerator for at least a few hours, and preferably all night. Cover the form with a cling film.
  • Serve with berry sauce or fresh fruit.


  • If you do not have a blender, the cracker can be folded into a durable plastic bag for freezing, tie and crush cookies with a rolling pin.
  • Be careful when choosing a cold heavy cream. Its fat content should be at least 35%.
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