Description
This No Bake Cheesecake is an easy, no-fuss dessert that’s creamy, luscious, and perfect for any occasion. Featuring a buttery graham cracker crust and a smooth, tangy cream cheese filling, it’s topped with fresh berries, chocolate shavings, and whipped cream for an elegant finish. Ready in just over 4 hours with minimal effort, it’s ideal for those seeking a delicious and impressive dessert without turning on the oven.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Filling
- 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)
Toppings
- Fresh berries (strawberries, blueberries, raspberries)
- Chocolate shavings
- Whipped cream
Instructions
- Prepare the crust: 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.
- Form the crust: 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.
- Chill the crust: Place the crust in the refrigerator to chill while preparing the cheesecake filling.
- Beat the cream cheese: 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.
- Add powdered sugar: Gradually add the powdered sugar, beating until fully incorporated. Scrape down the sides of the bowl as needed.
- Mix flavorings: Add the vanilla extract and lemon juice, mixing until well combined.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold whipped cream: Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the whipped cream.
- Assemble cheesecake: Remove the crust from the refrigerator and spoon the cheesecake filling over it, spreading evenly with a spatula.
- Smooth the top: Smooth the top with the spatula or the back of a spoon, creating a swirl pattern if desired.
- Chill cheesecake: Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight.
- Remove from pan: Carefully remove the sides of the springform pan. If it sticks, run a knife around the edge to help release it.
- Transfer to serving platter: Transfer the cheesecake to a serving platter if desired, or leave it on the base of the springform pan for easier serving.
- Add toppings: Top with fresh berries, chocolate shavings, or whipped cream as desired.
- Slice and serve: Slice into wedges using a sharp knife, dipping it in hot water for cleaner cuts.
- Enjoy: Serve immediately and enjoy!
Notes
- Be sure to soften the cream cheese to room temperature for the smoothest filling.
- Press the crust firmly to avoid crumbling when slicing.
- For best results, chill the cheesecake overnight to allow it to set properly.
- Use a sharp knife dipped in hot water for clean, neat slices.
- You can customize toppings with different fruits or nuts as desired.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: No Bake Cheesecake, Easy Cheesecake Recipe, No Oven Dessert, Cream Cheese Dessert, Graham Cracker Crust Cheesecake, Quick Cheesecake
