Description
No-Bake Cheesecake is a smooth, creamy, and incredibly easy dessert made without the need for an oven. Featuring a buttery graham cracker crust and a rich cream cheese filling, this classic treat is perfect for warm days or when you want a fuss-free dessert that still impresses.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 16 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
Instructions
- Prepare the crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly moistened, then firmly press the mixture into the bottom of a 9-inch springform pan or pie dish. Chill in the refrigerator for at least 15 minutes to set the crust.
- Make the filling base: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until fully combined and creamy without lumps.
- Whip the cream: In another cold bowl, whip the heavy whipping cream until stiff peaks form. This ensures a light, airy texture for the cheesecake filling.
- Combine mixtures: Gently fold the whipped cream into the cream cheese mixture until fully incorporated, taking care not to deflate the whipped cream to maintain the lightness of the filling.
- Assemble the cheesecake: Spread the filling evenly over the chilled crust and smooth the top with a spatula.
- Chill to set: Refrigerate the cheesecake for at least 6 hours or overnight until fully set and firm.
- Serve: Once set, serve the cheesecake chilled. Optionally, top with fresh fruit, fruit compote, or chocolate shavings for added flavor and presentation.
Notes
- Use full-fat cream cheese for the best creamy texture and flavor.
- This recipe can be made in individual jars or cups for a convenient, portable dessert.
- Store leftovers in the refrigerator and consume within 5 days for optimal freshness.
