Maple No-Bake Cheesecake
Prep
15 mins
Cook
0 mins
Servings
8
Difficulty
Easy
A rich and creamy dessert made with maple syrup and a crumbly graham cracker crust.
Ella x
Ingredients
- 200 ggraham cracker crumbs
- 100 gunsalted butter
- 400 ggranulated sugar
- 200 gpure maple syrup
- 400 gcream cheese
- 4 egglarge eggs
- 100 gall-purpose flour
- 10 gbaking soda
- 5 gsalt
- 10 mLpure vanilla extract
Detail level
Instructions
- 1
In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
Tip: Use a food processor to speed up the process.
- 2
Press the crumb mixture into the bottom of a 20cm springform pan.
- 3
In a blender or food processor, blend the cream cheese until smooth.
Tip: Make sure to scrape down the sides of the blender.
- 4
Add the maple syrup, eggs, flour, baking soda, and salt to the blender.
Tip: Blend until well combined.
- 5
Pour the cheesecake mixture over the crust.
Tip: Make sure to cover the entire surface.
- 6
Bake for 25-30 minutes or until the edges are set.
- 7
Let the cheesecake cool completely on a wire rack.
Tip: Do not touch or handle the cheesecake until it has cooled.
- 8
Once cooled, refrigerate for at least 4 hours or overnight.
Tip: This will help the cheesecake set properly.
- 9
Just before serving, drizzle with additional maple syrup if desired.
Tip: Enjoy!
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