Creamy No-Bake Cheesecake
This creamy no-bake cheesecake is rich, smooth, and incredibly easy to make. With a buttery graham cracker crust and a light, velvety cheesecake filling, it's the perfect dessert for any occasion—no oven required!
Ingredients
- 1 and 1/2 cups crushed graham crackers
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Fresh fruit or chocolate syrup for topping optional
Instructions
- Prepare the Crust: In a medium bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Refrigerate while preparing the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined, being careful not to deflate the whipped cream.
- Assemble the Cheesecake: Pour the cheesecake filling over the prepared graham cracker crust and spread it into an even layer. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- Serve: Once set, remove the cheesecake from the springform pan and serve chilled. Top with fresh fruit or chocolate syrup if desired.
Notes
- For a smoother texture, let the cream cheese soften at room temperature before mixing.
- If you prefer a firmer crust, bake it at 350°F for 5 minutes, then cool before adding the filling.
- This cheesecake can be made up to 2 days in advance—just keep it refrigerated!
- Swap graham crackers for Oreo crumbs for a chocolate twist.