No Bake Cheesecake
Creamy, smooth, and effortlessly elegant, this No Bake Cheesecake is a rich dessert with a buttery graham cracker crust and a light, velvety filling. Perfect for warm days when you don’t want to turn on the oven, this easy dessert sets beautifully in the fridge and can be topped with fresh fruit, chocolate, or your favorite sauces.
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ⅓ cup 75 g melted butter
- 2 tablespoons sugar
For the Filling:
- 16 oz 450 g cream cheese, softened
- 1 cup heavy whipping cream
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice optional, for brightness
Optional Toppings:
- Fresh berries
- Fruit compote or jam
- Chocolate sauce or caramel
- Whipped cream
Instructions
Prepare the crust:
- In a bowl, mix graham cracker crumbs, melted butter, and sugar.
- Press the mixture firmly into the bottom of a springform pan.
- Chill in the refrigerator for 20–30 minutes to set.
Make the filling:
- In a large bowl, beat the cream cheese until smooth.
- Add powdered sugar, vanilla extract, and lemon juice. Mix until creamy.
Whip the cream:
- In a separate bowl, whip the heavy cream until stiff peaks form.
Combine:
- Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Assemble:
- Spread the filling evenly over the chilled crust.
Chill:
- Refrigerate for at least 4 hours (or overnight) until fully set.
Serve:
- Add your favorite toppings before serving and slice.
Notes
- Firm texture: Chill overnight for best results.
- Flavor variations: Add melted chocolate, fruit puree, or peanut butter to the filling.
- No graham crackers?: Use digestive biscuits or cookies as a substitute.
- Storage: Refrigerate for up to 4 days or freeze for up to 1 month.