Why You’ll Love This Recipe

This No-Bake Maple Bourbon Cheesecake is a perfect balance of creamy, sweet, and slightly tangy flavors. The maple syrup brings a natural sweetness, while the bourbon adds a touch of warmth and depth. The no-bake nature of the cheesecake makes it incredibly simple to prepare, and it can be made ahead of time, so you don’t have to worry about last-minute preparation. It’s a guaranteed crowd-pleaser for special occasions, holidays, or a cozy night at home.

Ingredients

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup granulated sugar
16 oz cream cheese, softened
1 cup powdered sugar
1/2 cup pure maple syrup
1/4 cup bourbon
1 teaspoon vanilla extract
1 cup heavy whipping cream, chilled
Maple syrup and bourbon for drizzling, optional

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Creamy No-Bake Maple Bourbon Cheesecake

Directions

Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, maple syrup, bourbon, and vanilla extract, mixing until well combined.
Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Assemble the Cheesecake: Pour the cheesecake filling over the prepared crust, spreading it evenly. Smooth the top with a spatula.
Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, chill overnight.
Serve: Once set, remove the cheesecake from the springform pan. Drizzle with additional maple syrup and bourbon if desired before slicing and serving.

Servings and Timing

Servings: 10 slices
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes

Variations

Add chocolate: For a chocolatey twist, sprinkle some grated chocolate or cocoa powder over the top of the cheesecake.
Nutty crust: Add finely chopped pecans or walnuts to the graham cracker crust for an added texture and flavor.
Fruit topping: Top your cheesecake with fresh berries or caramelized fruit for an extra burst of flavor and color.

Storage/Reheating

Storage: Store the cheesecake in the refrigerator, covered, for up to 5 days. Be sure it is kept well-covered to prevent it from absorbing other odors.
Freezing: If you want to make the cheesecake ahead of time, you can freeze it for up to 1 month. Let it thaw in the fridge overnight before serving.
Reheating: Since this is a no-bake dessert, it does not need reheating. Serve chilled for the best texture and flavor.

FAQs

Can I make this cheesecake without bourbon?

Yes, you can omit the bourbon if you prefer, or substitute it with vanilla extract for a similar depth of flavor.

How long does this cheesecake need to chill?

For the best results, refrigerate the cheesecake for at least 4 hours. However, it’s ideal to chill it overnight for the flavors to fully develop.

Can I use a different crust for this cheesecake?

Yes, you can use other types of crust, such as an Oreo crust or a pecan crust, if you prefer. Just make sure it is firm enough to hold the cheesecake filling.

Can I make this cheesecake dairy-free?

To make this cheesecake dairy-free, you would need to substitute the cream cheese with a dairy-free alternative and use coconut cream instead of heavy whipping cream.

How do I know when the cheesecake is set?

The cheesecake is set when it is firm to the touch and no longer jiggles. You can test it by gently pressing on the top – it should feel firm and not soft or runny.

Can I use a different type of sweetener?

Yes, you can substitute the powdered sugar with a low-carb sweetener like stevia or erythritol, though the texture may vary slightly.

How should I serve this cheesecake?

You can serve this cheesecake chilled, topped with extra maple syrup or bourbon, or with fresh fruit or whipped cream for added flair.

Can I make this cheesecake without a springform pan?

While a springform pan works best for easy removal, you can use any round pan, just be sure to line it with parchment paper for easier removal.

Can I add other flavors to this cheesecake?

Absolutely! Feel free to experiment with different extracts, like almond or cinnamon, to customize the flavor to your liking.

How many servings does this cheesecake make?

This recipe makes about 10 slices, depending on how large or small you cut each slice.

Conclusion

The Creamy No-Bake Maple Bourbon Cheesecake is an easy, yet impressive dessert that combines sweet and warming flavors with a silky, smooth texture. Whether you’re planning a special occasion or just want a delicious treat, this cheesecake is sure to be a hit. Plus, the no-bake method makes it simple to prepare, and the maple-bourbon flavor is one everyone will love.

Creamy No-Bake Maple Bourbon Cheesecake

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Indulge in the rich flavors of this No-Bake Maple Bourbon Cheesecake with a buttery graham cracker crust and a creamy, bourbon-infused filling. Easy to prepare and perfect for any occasion, this no-bake dessert is a crowd-pleaser with its balance of sweet maple syrup and warming bourbon. It’s the ultimate treat without the hassle of baking!

Author: Amy
Prep Time: 20 minutes
Total Time: 4 hours 20 minutes
Yield: 10 slices
Category: Dessert, No-Bake, Cheesecake
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, maple syrup, bourbon, and vanilla extract, mixing until well combined.
Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Assemble the Cheesecake: Pour the cheesecake filling over the prepared crust, spreading it evenly. Smooth the top with a spatula.
Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, chill overnight.
Serve: Once set, remove the cheesecake from the springform pan. Drizzle with additional maple syrup and bourbon if desired before slicing and serving.