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Export 6 ingredients for grocery delivery
Step 1
Remove cream cheese from the fridge at least two hours before you plan to make your cheesecake.
Step 2
Prepare your graham cracker crust if you’re not using a store-bought one.
Step 3
Once your cream cheese is at room temperature, use a hand mixer to beat together the sour cream, cream cheese, vanilla extract, and sugar in a mixing bowl. Beat to a smooth consistency. If you are adding lemon juice to your cheesecake, add the lemon juice to the cream cheese mixture during this step.
Step 4
Fold the Cool Whip into your cheesecake mixture gently.
Step 5
Pour your prepared cheesecake filling into your graham cracker crust. Spoon cheesecake filling gently into your crust.
Step 6
Smooth out the top of the filling with a spatula or the back of a spoon.
Step 7
Cover your no-bake cheesecake with plastic wrap.
Step 8
Refrigerate your cheesecake for at least four hours before serving.
Step 9
Right before you serve your cheesecake, add your favorite toppings
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