No-Bake Cheesecake
This easy no-bake cheesecake is creamy, lightly sweet, and so simple to make. The graham cracker crust adds just the right amount of crunch, making it a lovely dessert for warm days, holidays, or any time you want something special without turning on the oven.
Equipment
- 1 Springform pan or pie dish
- 1 Mixing Bowls
- 1 Electric Mixer
- 1 Spatula
Ingredients
- 1.5 cups graham cracker crumbs for the crust
- 0.5 cup unsalted butter melted
- 24 oz cream cheese softened
- 0.75 cup powdered sugar or to taste
- 1 tsp alcohol-free vanilla
- 2 tbsp lemon juice optional
- 1.5 cups heavy whipping cream whipped until fluffy
- fresh berries or fruit topping optional for serving
Instructions
- Mix the graham cracker crumbs with melted butter until the texture looks like damp sand. Press the mixture firmly into the bottom of a springform pan or pie dish, then chill while you make the filling.
- In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar, alcohol-free vanilla, and lemon juice if using, then mix until creamy and lump-free.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture, keeping as much air in the filling as possible.
- Spoon the filling over the chilled crust and smooth the top with a spatula. Tap the pan lightly on the counter to remove any air pockets.
- Cover and refrigerate the cheesecake for at least 6 hours, or overnight for the best sliceable texture. Add toppings just before serving.
Notes
Store leftover cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze individual slices wrapped well, then thaw in the fridge before serving. Since this is a chilled dessert, no reheating is needed.