So... Why Maple Bourbon Cheesecake?

You know those days when you crave something sweet, but the idea of turning on your oven makes you want to pack it all in and order takeout? That's pretty much how this No Bake Maple Bourbon Cheesecake was born. One summer, I accidentally bought maple-flavored bourbon for a BBQ (don't ask—a long story involving an overzealous coupon), and, not wanting it to go to waste, I thought: "What if I put this in cheesecake?" Not to brag, but honestly, my neighbor Pam still asks about it every time we run into each other at the mailbox. Also, let me warn you, this is dangerously delicious—a little like sneaking dessert when no one's looking, except it's too good not to share (or is it?).

Why This Will Be a Hit (At Least In My House!)

I make this whenever my family starts hinting that I've gone too long without baking (even though this doesn't technically count as baking, but let’s not split hairs.) They go positively bonkers for it because it's creamy, just boozy enough, and gets better the longer it sits. Actually, that's a lie—we always eat it the first night, so maybe it gets better in theory. And okay, I’ll admit: I used to struggle with graham cracker crusts crumbling everywhere, but this recipe makes that a non-issue—plus, no scary water bath situation. If you've ever baked a cheesecake and watched it crack like the San Andreas Fault, this is the one for you. (No cracks. Promise.)

What You'll Need (And What I Swap In)

200g (about 2 cups) graham cracker crumbs (I sometimes use digestive biscuits left form tea when I run out—works a treat!)
80g (about 6 tbsp) unsalted butter, melted—Honestly, any butter is fine; my grandmother swore by Land O’Lakes, but who has loyalty these days?
400g (two 8oz bricks) cream cheese, room temperature (You can use the light stuff in a pinch—nobody’s ever noticed at my table.)
100ml (about ⅓ cup plus 1 tbsp) pure maple syrup—real maple, not the corn syrup stuff, but... desperate times, you know?
75ml (about ⅓ cup) maple-flavored bourbon (if you don't have maple bourbon, add a little extra maple syrup and regular bourbon)
100g (½ cup) granulated sugar
300ml (about 1 ¼ cups) heavy cream, cold
1 teaspoon vanilla extract (my friend once used almond by accident; not bad, just, well, not the same)
Pinch of salt

Optional for topping: extra maple syrup, toasted pecans (I use walnuts sometimes because, well, I forget to buy pecans). Maybe a dollop of whipped cream, if you're feeling fancy.

How I Like to Make It (Wobbly Bits & All)

Crusts First: Toss your graham crumbs and melted butter together in a bowl—just use your hands; it’s less messy than you’d think. Press that mixture into the bottom of a springform pan (a pie dish works fine if you don't mind a bit of a wrestle getting slices out). Get it as even as you can, but no need for a ruler. Pop it in the fridge for at least 20 minutes, or longer if you forget about it like I often do.
Cheesecake Base: Beat the cream cheese until smooth. I use a stand mixer, but elbow grease and a sturdy wooden spoon totally suffice. Add in sugar, maple syrup, bourbon, vanilla, and salt. Beat again. If it looks lumpy at this stage, don't panic—it smooths out when the cream goes in. (This is about where I start taste-testing. Quality control, right?)
Whip The Cream: In another bowl, whip the cream until you get soft peaks. If you're like me and don't own a fancy stand mixer, just use a whisk and call it an arm workout (although, I have also used a milk frother in a pinch—surprisingly effective but a bit wild).
Fold Together: Gently fold the whipped cream into the cheesecake mixture. Don’t stir like you’re making cement; light hands are key. Once it's mostly blended, pour it onto your chilled crust and smooth the top (or swirl it for some kitchen drama). Lick the spatula. You earned it.
Chill: Cover and chill for at least 4 hours—overnight is ideal, but I’ve definitely snuck slices after just two hours. It’s a bit softer but still glorious.
Decorate: Just before serving, drizzle maple syrup on top, maybe a tumble of toasted pecans (or walnuts, if you’re forgetful like me). Sometimes I'll even add crushed pretzels for a salty hit.

Stuff I Figured Out The Hard Way (Notes)

If you use low-fat cream cheese, it sets softer. I once used a "lite" brand (you know the ones) and ended up with cheesecake soup. Tasted good, looked... questionable.
Room temp cream cheese is so much easier to work with. Trust me, wrestling it out of the foil cold is no fun.
Maple bourbon can sneak up on you. Taste before you add more—I once went too heavy-handed, and, well, it was more an adult trifle than cheesecake.

Cheesecake Experiments & Oddities (Variations)

Switch up the base: Chocolate wafer cookies, Biscoff, or crushed Oreos all work in place of grahams; they change the character but none are wrong.
Other booze: Swapped in Irish cream once. Delightful but a little too sweet unless you cut the sugar.
Failed try: Greek yogurt instead of cream cheese—don't do it! Tasted fine, but texture was all sorts of strange. Maybe better as parfaits?

What You (Kinda) Need... But There's Wiggle Room (Equipment)

Springform pan or any pie plate. If you use a loaf pan and line it with parchment, you can just lift the cheesecake out (kind of like a makeshift cake mold, which I've done when everything else was in the dishwasher).
Mixing bowls (one big, one medium, or—you know—whatever you can fit in your sink).
Hand mixer or stand mixer. Or just use a whisk and call it cardio. Basically, if you can whip cream, you're golden.

Keeping It Fresh (Storage Info)

This cheesecake will, theoretically, keep in the fridge for up to four days, covered tightly. But, honestly, I've yet to see it last past the first 24 hours in my fridge. (Once, I hid a slice in the vegetable drawer—don’t judge me.) It doesn’t freeze super well, so just enjoy it while it’s at its best. For tips on keeping cream cheese desserts fresh, this guide is a handy read.

How To Serve It (The Fun Part!)

Cut generous slices and serve with extra maple syrup drizzled right on top. At family gatherings, we set out little bowls of chopped pecans, fresh berries, and sometimes a pile of crispy bacon—don't knock it until you try it! If you're feeling particularly Canadian, go for maple candy as garnish. And if you want to impress guests? Serve with a shot of the same bourbon you've used in the cheesecake. Makes you look a bit like a culinary mastermind, I promise.

Stuff I Messed Up (Pro Tips Learned The Awkward Way)

Don't skip chilling. I once tried to rush it by putting it in the freezer, figuring I'd just speed things up. Ended up with weird icy bits and a middle that was still, well, gooey.
Actually, I find it works better if you blend everything smoothly before adding the whipped cream—and don't overmix when folding in the cream, or you'll knock out all the air.
Let the crust chill longer if your kitchen's warm. Had a "crust slide" incident last July when impatience got the best of me.

Your (Frequently) Asked Questions

"Can I make it without bourbon?" Oh, totally. Just bump up the maple syrup (maybe add a splash of vanilla). I promise, kids will love it too then—and you'll have fewer giggles at the dinner table!
"How do you keep it from sticking?" Butter the pan or line with parchment if you’re using a pie dish. Although, sometimes I just loosen the edges with a butter knife and muscle it out.
"Is it gluten-free?" Not out of the box, but swap in gf graham crackers or something like Nairn's oatmeal bakes and you’re good.
"Can I double it for a party?" I mean, yes—use a bigger pan, or just make two. Actually, two is nice because you can do different toppings. Who doesn't like some variety?
"Do I have to use full-fat cream cheese?" Short answer: it tastes best that way, but "neufchatel" cheese or light cream cheese works in a pinch. Texture gets a wee bit softer, though, fair warning.

Honestly, recipes are just jumping-off points—kind of like life, if you squint. And if you want more cheesecake ideas, check Sally’s Baking Addiction for more inspiration. Now go forth and make something rich, a little boozy, and totally shareable (or not, I won’t tell). Cheers!

No Bake Maple Bourbon Cheesecake Recipe