Description
This No-Bake Maple Bourbon Cheesecake is a luscious, creamy dessert that combines the rich flavors of pure maple syrup and bourbon with a buttery graham cracker crust. Easy to prepare in just five simple steps, this cheesecake requires no oven time and is perfect for holiday celebrations or cozy fall evenings. Topped optionally with chopped pecans or a maple drizzle, it delivers decadent sweetness balanced with a hint of warmth from bourbon, making it an irresistible treat to enjoy chilled.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1/2 cup pure maple syrup
- 1/4 cup bourbon
- 1 tsp vanilla extract
- pinch of salt
Whipped Topping
- 1 cup heavy whipping cream, cold
- 1/4 cup powdered sugar
Topping (Optional)
- Chopped pecans
- Maple syrup drizzle
Instructions
- Prepare the Crust: In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Place the crust in the refrigerator to chill while you prepare the filling.
- Mix the Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps. Gradually add the pure maple syrup, bourbon, vanilla extract, and a pinch of salt. Continue beating the mixture until all ingredients are fully combined and the texture is creamy.
- Whip the Cream: In a separate chilled bowl, whip the cold heavy whipping cream together with the powdered sugar until stiff peaks form. This creates a light and fluffy texture that will be folded into the filling.
- Combine Filling and Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a spatula. Do this carefully to maintain the fluffy texture, ensuring a smooth and airy filling without deflating the whipped cream.
- Assemble and Chill: Pour the combined filling over the chilled crust, spreading it evenly and smoothing the top with a spatula. Cover the cheesecake and refrigerate for at least 6 hours or overnight to allow the cheesecake to set properly. Before serving, optionally top with chopped pecans or a drizzle of maple syrup for added texture and sweetness.
Notes
- For a stronger bourbon flavor, increase bourbon to 1/3 cup and reduce maple syrup slightly.
- Best to make a day ahead to ensure the cheesecake sets fully and flavors meld.
- Use cold heavy cream to ensure it whips up properly and holds stiff peaks.
- Chilling the crust before adding the filling helps prevent the crust from becoming soggy.
