No-Bake Maple Swirl Cheesecake
This no-bake maple swirl cheesecake is creamy, cozy, and bursting with maple flavor. A buttery graham cracker crust holds a silky maple cream cheese filling topped with a glossy maple swirl. It is the perfect easy fall dessert for Thanksgiving, Friendsgiving, or any fall gathering.
Equipment
- 9-inch springform pan
Ingredients
Crust
- 2 cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- 2 tbsp brown sugar
Filling
- 16 oz cream cheese softened
- 1 cup heavy cream cold
- 3/4 cup powdered sugar
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- pinch of salt
Maple Swirl
- 1/4 cup pure maple syrup
- 1 tbsp cornstarch
- 2 tbsp water
Whipped Cream Boarder
- 1/2 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Mix graham cracker crumbs, melted butter, and brown sugar until combined. Press firmly into a 9-inch springform pan and chill.
- In a small saucepan, whisk maple syrup, cornstarch, and water. Cook over medium heat until thickened, about 2 to 3 minutes. Let cool completely.
- In a large bowl, beat cream cheese, powdered sugar, maple syrup, vanilla, and salt until smooth.
- In a separate bowl, whip heavy cream to stiff peaks and fold into cream cheese mixture.
- Spread filling over crust. Dollop cooled maple sauce on top and swirl with a knife.
- Cover and refrigerate at least 6 hours or overnight.
- Whip heavy cream with powdered sugar to stiff peaks. Pipe a decorative border around the top rim.
- Slice with a sharp knife and serve with extra maple syrup or pecans.
Nutrition
Serving: 1gCalories: 391.82kcalCarbohydrates: 33.97gProtein: 3.93gFat: 27.24gSaturated Fat: 16.01gPolyunsaturated Fat: 1.15gMonounsaturated Fat: 7.15gTrans Fat: 0.23gCholesterol: 75.64mgSodium: 219.41mgPotassium: 133.74mgFiber: 0.48gSugar: 23.92gVitamin A: 974.13IUVitamin C: 0.12mgCalcium: 81.42mgIron: 0.68mg
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