Fleur No-Bake Cheesecake
Indulge and don't pay too close attention to the decadent ingredients — this cheesecake’s flavor relies on the them (full-fat) and the contrasting topping of plenty of fresh fruit and spice. It’s best made in a 9-inch spring form pan, but it will also work in a pie plate.
For the crust:
1½ cups graham cracker crumbs (about 13 rectangle graham crackers)
2 tablespoons granulated sugar
6 tablespoons butter, melted
For the filling:
16 ounces cream cheese (not neufchâtel), softened to room temperature
1 teaspoon pure vanilla extract
1 cup (4 ounces) powdered sugar
½ cup full-fat sour cream
¾ cup cold heavy whipping cream
2½ teaspoons Fleur Spice
For the top:
Fresh fruit—a mix of fresh slice peaches and strawberries,
blueberries, and raspberries
Fleur Spice, for sprinkling
Make the crust Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl until the crumbs are sticky.
Transfer to the pan and press the crumbs firmly, into an even layer, making sure to push some up the sides. Chill the crust while you make the filling.
Make the filling Put the cream cheese, vanilla, and powdered sugar into a separate bowl (either the bowl of a stand mixer, or a bowl large enough to accommodate a hand mixer). Beat, starting out on low speed and ramping up to medium high, until the filling is very smooth and light, about 2-3 minutes. Add the sour cream, whipping cream, and Fleur Spice and continue to mix until the filling is very thick and creamy, 4-5 minutes.
Assemble the cheesecake Transfer the filling into the crust and spread it out evenly. Cover and refrigerate for at least four hours or overnight. Just before serving, remove the cover and decorate the top of the cheesecake generously with fresh fruit and a dash of Fleur Spice.