Description
Enjoy a creamy and rich No-Bake Cheesecake with a buttery graham cracker crust, perfect for any occasion. This easy-to-make dessert can be topped with fresh berries or chocolate shavings for added sweetness.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons lemon juice (freshly squeezed is best)
- Fresh berries (strawberries, blueberries, raspberries)
- Chocolate shavings
- Whipped cream
Instructions
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are evenly coated and resemble wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan, ensuring it is tightly packed and even. Use the bottom of a measuring cup to help press it down.
- Place the crust in the refrigerator to chill while preparing the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add the powdered sugar, beating until fully incorporated. Scrape down the sides of the bowl as needed.
- Add the vanilla extract and lemon juice, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the whipped cream.
- Remove the crust from the refrigerator and spoon the cheesecake filling over it, spreading evenly with a spatula.
- Smooth the top with the spatula or the back of a spoon, creating a swirl pattern if desired.
- Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight.
- Carefully remove the sides of the springform pan. If it sticks, run a knife around the edge to help release it.
- Transfer the cheesecake to a serving platter if desired, or leave it on the base of the springform pan for easier serving.
- Top with fresh berries, chocolate shavings, or whipped cream as desired.
- Slice into wedges using a sharp knife, dipping it in hot water for cleaner cuts.
- Serve immediately and enjoy!
Notes
- For best results, use room temperature cream cheese to avoid lumps in the filling.
- Feel free to customize the toppings based on your preferences or seasonal fruits.
- Prep Time: 20 minutes
- Cook Time: 240 minutes