Let Me Tell You About This Maple Bourbon Cheesecake
If you ever came over to my house in November, chances are I’d make you try this no bake maple bourbon cheesecake before your coat was off. I still remember the first time I made it—my brother joked I was trying to sneak breakfast into dessert (everyone rolled their eyes until they tasted it). There’s something about the combo of maple, bourbon, and creamy cheesecake that just feels like a flannel blanket wrapped around your tastebuds. And honestly? No bake means no stress, so it works even when I forget I promised to bring dessert... which, I admit, actually happened last Thanksgiving. Sorry again, Mom!
Why You’ll Probably Love This (My Family Does)
I make this when I want to impress but forget to turn on the oven. Seriously, it’s so much easier than classic cheesecake (no water baths or praying to the baking gods). My family goes wild because the maple and bourbon together are so lush, but the chill factor is what saves my tail when I get distracted. It’s especially good for parties because, well, it looks like it came from one of those fancy bakeries, even though I threw it together between laundry and walking the dog. And if you’re someone who hates cleaning up tons of bowls—this is your jam (except, you know, it’s cheesecake).
What You’ll Need—But Feel Free to Mix Things Up
- 1 ½ cups graham cracker crumbs (sometimes I use gingersnaps for a bit of a kick, or Digestive biscuits if I’m feeling posh)
- ⅓ cup unsalted butter, melted (I swear by Irish butter, but really any will do—my gran used margarine once, it was...fine!)
- 2 8-oz packages cream cheese, room temp (sometimes I’ve mixed in a bit of mascarpone if I had leftovers, makes it extra lush)
- ⅓ cup pure maple syrup (okay, real maple is best, but pancake syrup does work if you’re in a pinch—don’t tell the Canadians)
- ¼ cup bourbon (any kind; I’m not picky and neither is the cheesecake—skip it for a kid-friendly version)
- 1 teaspoon vanilla extract (I like to just pour a glug straight from the bottle, but 1 teaspoon is standard)
- ½ cup powdered sugar (regular granulated is okay if you sift it, but it’s a bit grittier)
- 1 cup heavy cream (honestly, whipped topping can work if you're in a hurry or the shops are closed—late night cravings, you know?)
- Pinch of salt (sometimes I forget this step and live to regret it; don’t skip unless you like bland cheesecake)
How To Make It—More Fun Than You’d Think
- Mix up the crust: Grab a bowl and muddle the graham crumbs with the melted butter and that little pinch of salt. Stir it up—hands work fine, or a fork if you’re feeling dainty. Press firmly into the bottom of a 9-inch springform pan (or, honestly, whatever dish you’ve got—pie pan, casserole, just not too shallow). This is where I usually sneak a taste, because why not?
- Make the filling: Beat the cream cheese with a hand mixer (or a sturdy wooden spoon if you need to work out your arms) until it looks smooth and pillowy. Add the maple syrup, bourbon, vanilla, and powdered sugar. Give it a good whip. Don’t worry if it looks a bit odd at first—it always smooths out.
- Whip the cream: Grab, well, another bowl (I know, I said minimal bowls... ironic). Whip the cream until you see soft peaks—like little mountains that droop over. If you overwhip, it goes grainy, but it’ll probably still taste good (not that I’m speaking form experience...)
- Fold the cream in: Gently, with patience (and a spatula or big metal spoon), fold the whipped cream into the maple-bourbon-y cream cheese mix. Don’t stir aggressively—think slow and lazy.
- Spoon and chill: Plop the whole glorious mound onto your crust and smooth it out. Cover and chill at least 6 hours, but overnight is even better. Actually, I think it tastes best the next day, but who has that kind of restraint?
My Actual Notes (Things I’ve Learned the Hard Way)
- Once, I used too much bourbon and it basically turned into, well, more of a cocktail than a dessert. Go light if you’re worried.
- Cheap maple syrup will make it taste, well, a bit flat. Try to spring for the real deal at least once (I get mine from a little farm stand, but King Arthur Baking has a good maple syrup too).
- If you forget to soften your cream cheese, zapping it in the microwave (10 seconds at a time) saves the day—it’s fine if it’s a bit melty.
Variations That Worked (And One That Didn’t)
The best twist I tried was swapping in brown butter for regular—extra nutty and so good. I’ve also crumbled toasted pecans into the crust for crunch. Once, I threw in a bit of cinnamon into the filling: yum. But I tried a chocolate version (adding cocoa to the cheese mix) and, honestly? Not my cup of tea; it fought the maple and the bourbon too much.
Equipment (But Don’t Sweat It If You’re Missing Something)
- Springform pan is awesome but I’ve used a deep dish pie plate—just line it with plastic wrap so it comes out easy-ish.
- Electric mixer helps, but honestly a whisk and some elbow grease works fine, just takes a while (I watched half a footy match once doing it by hand—wouldn't recommend unless you're desperate!)
How to Store It (But Mine Disappears Fast)
Cover any leftovers and stow in the fridge—it’ll keep 3 days, maybe four. But honestly, in my house, it never lasts more than a day!
My Favorite Way to Serve It
I like to top it with a drizzle of extra maple or a little dollop of whipped cream. For birthdays, I scatter toasted pecans on top (the kids like chocolate chips instead). And when it’s just me, I slice a piece straight from the pan with the fridge door open—not sorry!
Pro Tips (I Messed Up So You Don’t Have To)
- I once rushed the chilling step and tried to serve it after just 2 hours—big mistake. It just sort of puddled on the plate. Patience, grasshopper.
- Don’t skip tasting the filling before piling it in—sometimes that extra pinch of salt or squirt of maple makes all the difference.
FAQ (People Really Asked Me These!)
- Can I make this ahead?
Absolutely! Actually, it’s even better the next day, and holds up fine made a day in advance. - Is there a non-alcoholic version?
Yep—just swap the bourbon for milk or cream, or more maple if you want. My aunt prefers it this way. - Do I need real maple syrup?
Well, "need" is a strong word, but I do think it tastes better. Pancake syrup’ll do in an emergency (been there, done that). - Can I freeze it?
You can, but the texture goes a bit weird in my opinion. It’s fine if you do—just eat it before it gets frosty! - Help, my crust sticks!
Try running a knife under hot water and sliding it round the edge first (or line with some parchment before you start—my mate Sarah swears by it; I always forget though). - Any other flavors you recommend?
I think this would be lovely with a splash of orange zest or even swapping out bourbon for spiced rum, but I haven’t tried that one yet. If you do, let me know?
And just in case you’re after more maple magic, I often drool over Sally’s Baking Addiction’s maple pecan pie—not quite no bake, but totally worth a peek next time you’re feeling adventurous.
Hope you love this as much as my lot does. And if you accidentally eat it for breakfast, you’re in good company. Cheers!
Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- ¾ cup pure maple syrup
- ¼ cup bourbon
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
Instructions
-
1In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Press firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
-
2In a large mixing bowl, beat cream cheese until smooth. Add maple syrup, bourbon, powdered sugar, and vanilla extract; beat until creamy and well blended.
-
3In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
-
4Pour the filling over the chilled crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours or until set.
-
5To serve, run a warm knife around the edge of the pan before releasing the springform. Slice and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!