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Champagne Cheesecake

Champagne Cheesecake (No-Bake!)

5 from 1 vote
This no-bake cheesecake is smooth and light with a delicious notes of orange zest and wild raspberry thanks to the Prestige Rosé champagne. You don't need a special occasion to enjoy this easy dessert and it can be prepared in about 10-15 minutes! 
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Prep Time:15 minutes
Set Time:12 hours
Course: Dessert
Keyword: champagne, champagne cheesecake, cheesecake, new years, no bake cheesecake, no bake dessert
Servings: 6 servings
Author: Knead the Recipe

Ingredients

Cheesecake Crust

  • 1 1/2 cups graham crackers crumbs (or 2 sleeves of crackers)
  • 8 tsp butter melted

Cheesecake Batter

  • 24 oz cream cheese softened (3 packs)
  • 3 tbsp Champagne
  • 1 tbsp orange zest
  • 1 cup powdered sugar
  • 1 cup heavy cream
  • 1 tbsp vanilla extract
  • 2 tbsp sour cream

Whipped Cream Topping

  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 tbsp instant pudding mix vanilla

Instructions

  • Leave ingredients out to get to room temperature:
    I left my cream cheese and sour cream out about 4 hours before making the cheesecake to ensure it was completely at room temperature. This is important for a smooth filling! 
  • Prepare the delicious graham cracker crust:
    Crush your graham crackers or pulse in a blender or food processor until fine crumbs form. Use a spatula to combine cracker crumbs with melted butter. Transfer the graham cracker crumbs to your 6 inch springform pan and use a glass to press down the crumbs. You will also want to do it on the sides of the springform pan as well for a beautifully tall crust.
  • Make the cheesecake batter:
    First, whip the heavy whipping cream and powdered sugar in a large bowl until soft peaks form. Set aside. In a large mixing bowl, beat the cream cheese and sour cream until smooth. Then on low speed, add your powdered sugar, orange zest and vanilla. Continue to beat until well combined then add your champagne. Gently fold in the whipped cream until smooth but be sure not to over-mix! 
  • Let the cheesecake set:
    Pour mixture into your prepared crust and then cover with plastic wrap. Refrigerate for at least 12 hours, or overnight for the best texture. This is a great make ahead dessert. 
  • Make the stabilized whipped cream:
    Beat the heavy cream on high speed then add in the sugar and instant pudding mix. Mix until stiff peaks form and store in the fridge until ready to use.
  • Decorate and enjoy:
    Use a piping bag to decorate the top of the cheesecake with the stabilized whipped cream recipe in the recipe card. Then, top with orange zest and raspberries and enjoy with a refreshing glass of Prestige Rosé.