Description
This classic no-bake cheesecake is a rich, creamy dessert with a buttery graham cracker crust and a silky smooth filling. Perfect for warm days or special occasions, it’s easy to make and requires no baking.
Ingredients
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup (115g) unsalted butter, melted
1 cup (240ml) heavy whipping cream, chilled
16 oz (450g) cream cheese, softened
3/4 cup (90g) powdered sugar
2 teaspoons vanilla extract
1 tablespoon fresh lemon juice (optional)
Fresh berries or berry compote (optional)
Whipped cream (optional)
Instructions
- In a medium bowl, mix graham cracker crumbs and granulated sugar.
- Stir in melted butter until evenly moistened.
- Press mixture firmly into the bottom of a 9-inch springform pan and chill in the fridge.
- In a large bowl, whip chilled heavy cream until stiff peaks form. Set aside.
- In another bowl, beat softened cream cheese until smooth and creamy.
- Add powdered sugar, vanilla extract, and lemon juice (if using) to cream cheese and mix until combined.
- Gently fold whipped cream into the cream cheese mixture using a spatula.
- Pour filling over chilled crust and smooth the top.
- Refrigerate for at least 6 hours or overnight until firm and set.
- Before serving, top with fresh berries, compote, or whipped cream if desired.
Notes
Chill the whipped cream and whip to stiff peaks for best texture.
Customize with different crusts like chocolate cookies or pretzels.
Store in the fridge for up to 5 days or freeze individual slices for longer storage.
For a citrusy twist, add more lemon juice and zest.
Ensure cream cheese is soft before mixing for a smoother filling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 70mg
