Double Crust Cheesecake Recipe: A Rich and Creamy Delight

Name: Double Crust Cheesecake
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 1 box graham crackers (about 27 graham crackers), crushed into fine crumbs; 1/2 cup light brown sugar; 1 cup salted butter, melted; 2 cups heavy whipping cream; 3 (8 oz) packages cream cheese, room temperature; 1/2 cup granulated sugar; 1/4 cup sour cream; 2 tablespoons powdered sugar; 2 tablespoons cornstarch (or more powdered sugar); 2 teaspoons lemon juice; 1/2 tablespoon vanilla extract

If you’re a cheesecake lover and adore the rich, buttery flavor of graham cracker crusts, this Double Crust Cheesecake is about to become your new favorite dessert. With not just one, but two layers of perfectly buttery graham cracker crust, sandwiching a smooth and fluffy cream cheese filling, this no-bake cheesecake is a guaranteed hit. Whether you’re preparing it for a family gathering or a special occasion, this cheesecake is a delicious, indulgent treat that will leave everyone asking for seconds.

Why You’ll Love This Double Crust Cheesecake

This cheesecake offers a unique twist on the classic dessert by featuring a crunchy graham cracker crust on both the top and bottom. Here’s why this recipe stands out:

Double Crust Goodness: Most cheesecakes only feature a crust on the bottom, but this recipe adds an extra layer on top, giving you double the buttery crunch in every bite.

No-Bake Convenience: No need to turn on the oven! This cheesecake sets in the fridge, making it the perfect recipe for hot days or when you’re short on time.
Light and Creamy Filling: The filling is made from a combination of cream cheese, whipped cream, and a hint of lemon, creating a luscious and fluffy texture that melts in your mouth.
Easy to Customize: You can add fresh fruit, chocolate drizzle, or even caramel to make this dessert your own.

Ingredients for Double Crust Cheesecake

Let’s take a look at the ingredients you’ll need to make this indulgent cheesecake:

For the Crust:

1 box graham crackers (about 27 graham crackers), crushed into fine crumbs
1/2 cup light brown sugar

1 cup salted butter, melted

For the Cheesecake:

2 cups heavy whipping cream
3 (8 oz) packages cream cheese, room temperature

1/2 cup granulated sugar
1/4 cup sour cream
2 tablespoons powdered sugar

2 tablespoons cornstarch (or more powdered sugar)
2 teaspoons lemon juice
1/2 tablespoon vanilla extract

Step-by-Step Instructions for Making Double Crust Cheesecake

Follow these easy steps to create your double crust cheesecake. It’s simple, but the results are impressive!

Step 1: Prepare the Crust

Begin by preparing the graham cracker crust. In a large mixing bowl, combine the crushed graham crackers, light brown sugar, and melted butter. Mix until all the crumbs are evenly coated in butter.

Next, pour half of the crust mixture into the bottom of a 9-inch springform pan. Use the bottom of a dry measuring cup to press the crumbs firmly into place, ensuring the crust is tightly packed. This will help the crust hold together when sliced. Set the springform pan in the freezer to allow the crust to firm up. Keep the remaining crust mixture aside.

Step 2: Whip the Cream

While the crust is chilling, prepare the whipped cream. Using a hand mixer or stand mixer, whip the heavy cream on medium-high speed for about 2 minutes. Once it starts to thicken, add 2 tablespoons of powdered sugar or cornstarch. Continue whipping until stiff peaks form, about 4-5 minutes. The whipped cream will add lightness to the cheesecake filling and help stabilize the structure.

Step 3: Make the Cheesecake Filling

In a separate large bowl, beat the room-temperature cream cheese and granulated sugar together until smooth and creamy. Be sure to scrape down the sides of the bowl to ensure everything is well combined.

Add the sour cream, vanilla extract, lemon juice, and the remaining 2 tablespoons of powdered sugar. Beat the mixture on high until it’s light and fluffy. The lemon juice adds a slight tang that balances the sweetness of the cheesecake.

Step 4: Fold in the Whipped Cream

Now it’s time to combine the whipped cream with the cheesecake filling. Gently fold half of the whipped cream into the cream cheese mixture until no streaks remain. Then, fold in the remaining half, being careful not to deflate the whipped cream. This folding process keeps the filling light and airy.

Step 5: Assemble the Cheesecake

Take the springform pan with the chilled bottom crust out of the freezer. Pour the cheesecake filling into the pan, using a spatula to smooth the top. Make sure to press the filling down as you spread it out, preventing air pockets and ensuring a smooth surface.

Step 6: Add the Top Crust

Once the filling is evenly spread, sprinkle half of the reserved graham cracker mixture over the top of the cheesecake. Use the back of a spoon to press the crumbs down gently but firmly into the cheesecake. Add the remaining crumbs, continuing to press and smooth them over the top. You may have some leftover crumbs, depending on how thick you like the crust.

Step 7: Chill the Cheesecake

Cover the springform pan with parchment paper and press down gently to ensure the top crust is secure. Wrap the entire pan in plastic wrap and refrigerate for at least 8 hours or, for best results, overnight. This will allow the cheesecake to fully set and the flavors to meld together.

Step 8: Slice and Serve

After chilling, remove the cheesecake from the fridge and carefully release it from the springform pan. Slice and serve as is, or pair it with fresh strawberries, whipped cream, or your favorite fruit topping.

Tips for the Perfect Double Crust Cheesecake

Use Room Temperature Ingredients:

Make sure your cream cheese is at room temperature before starting. This helps it blend smoothly with the other ingredients, preventing lumps in the cheesecake filling.

Stabilize the Whipped Cream:

Adding powdered sugar or cornstarch to the whipped cream helps stabilize it, ensuring your cheesecake holds its shape even after slicing.

Press the Crust Firmly:

For a sturdy, sliceable crust, make sure to press the graham cracker mixture tightly into the bottom of the pan. If the crust is too loose, it may crumble when sliced.

Chill for Best Results:

Refrigerating the cheesecake for at least 8 hours is essential for allowing the flavors to develop and the filling to set. For the best texture, it’s ideal to chill overnight.

Serving Suggestions

This double crust cheesecake is rich and creamy, so it pairs well with light and fresh sides. Here are a few serving ideas:

Fresh Fruit: Serve with a side of fresh strawberries, blueberries, or raspberries for a refreshing contrast to the creamy filling.
Fruit Compote or Sauce: A drizzle of berry compote or caramel sauce adds an extra layer of flavor.

Whipped Cream: For an extra indulgent touch, top your cheesecake slices with homemade whipped cream.

Storage Tips

To keep your cheesecake fresh:

Refrigeration: Store the cheesecake in an airtight container or wrapped in plastic wrap in the refrigerator for up to 5 days.

Freezing: This cheesecake freezes well! To freeze, wrap slices individually in plastic wrap and then place them in a freezer-safe container. The cheesecake will keep for up to 2 months. Thaw overnight in the fridge before serving.

Nutritional Information (Per Serving, based on 12 servings)

Calories: 490
Fat: 40g

Saturated Fat: 24g
Carbohydrates: 29g
Sugar: 22g

Protein: 5g
Sodium: 280mg
Fiber: 0g

Frequently Asked Questions (FAQ)

Q1: Can I use pre-made graham cracker crumbs instead of crushing my own?
Yes! You can find pre-crushed graham cracker crumbs in most grocery stores. This will save you some time and effort.

Q2: Do I have to stabilize the whipped cream?
Stabilizing the whipped cream with powdered sugar or cornstarch is optional but recommended. It helps the cheesecake maintain its shape, especially if it’s sitting out at room temperature for a while.

Q3: Can I freeze this cheesecake?
Absolutely! This cheesecake freezes beautifully. Just wrap individual slices or the entire cheesecake tightly in plastic wrap and freeze for up to 2 months.

Q4: Is this recipe suitable for a baked cheesecake?
This specific recipe is designed for a no-bake cheesecake. A baked cheesecake requires a different approach with eggs and baking, which would change the structure of the cheesecake.

Q5: What toppings go well with this cheesecake?
Fresh fruit, whipped cream, chocolate drizzle, or caramel sauce all pair wonderfully with this cheesecake.