The Best No-Bake Cheesecake

For the crust, in a medium bowl, combine cracker crumbs and sugar. Stir in melted butter until well-combined. Press the mixture into the bottom and 1 or 2 inches up the sides of a 9-inch springform pan or into the bottom and sides of a 9 1/2-inch pie plate (a regular 9-inch pie plate might work but the crust and filling will be extra thick). Refrigerate until filling is ready.

In a large bowl with an electric handheld mixer (or using an electric stand mixer), mix cream cheese, vanilla and powdered sugar until smooth and light, 2–3 minutes. Add sour cream and whipping cream and mix until very thick and creamy, 4–5 minutes.

Spread filling evenly into the prepared crust. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight. Serve plain, with fresh fruit or a fruit sauce.