Description
This No-Bake Cheesecake is a creamy, dreamy dessert that’s simple to make with no oven required. The rich cream cheese filling combined with a buttery graham cracker crust creates a perfect balance of textures and flavors. Topped with fresh fruit and optional preserves or sauces, this cheesecake is a light yet indulgent treat perfect for any occasion.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- â…“ cup granulated sugar
- â…“ cup unsalted butter, melted
Filling
- 16 oz (2 blocks) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 teaspoons lemon juice (optional, for extra tang)
Toppings
- Fresh fruit (strawberries, blueberries, raspberries, etc.)
- Fruit preserves or jam (strawberry or blueberry)
- Whipped cream or chocolate sauce
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the crust: Transfer the crumb mixture into a 9-inch springform pan or pie dish. Use the back of a spoon or a flat-bottomed glass to press the crumbs firmly and evenly into the bottom to form the crust. Place in the refrigerator to chill and set while preparing the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating well after each addition. If using, add lemon juice for a slight tang and mix until combined.
- Whip the cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form, meaning the cream holds its shape when you lift the beaters.
- Fold whipped cream into cream cheese mixture: Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the air whipped into the cream. This creates a light, fluffy texture for the cheesecake filling.
- Assemble and chill: Pour the filling over the prepared crust and spread evenly. Cover with plastic wrap and refrigerate for at least 4 hours, or until firm and set.
- Add toppings and serve: Once the cheesecake has set, remove from the refrigerator. Top with fresh fruit, fruit preserves, whipped cream, or chocolate sauce as desired. Slice and serve chilled.
Notes
- For best results, ensure the cream cheese is fully softened before mixing to avoid lumps.
- Chilling time is essential; do not rush the setting process to maintain the cheesecake’s texture.
- Lemon juice is optional but adds a nice tanginess that balances the sweetness.
- This recipe can be made a day ahead and refrigerated for convenience.
- For a gluten-free version, substitute graham cracker crumbs with gluten-free graham crackers.
