Favorite No Bake Cheesecake
Indulge in the creamy decadence of our *Favorite No Bake Cheesecake*, a fuss-free dessert that’s perfect for any occasion. Featuring a buttery graham cracker crust and a luscious, airy cream cheese filling, this easy-to-make recipe skips the oven while delivering rich, velvety perfection. With just 20 minutes of prep time and no baking required, you’ll have a show-stopping treat ready to chill and serve in no time. The whipped cream folded into the filling adds a light, cloud-like texture, while the optional fresh fruit topping provides a burst of color and flavor. Ideal for parties, holidays, or weeknight cravings, this no bake cheesecake is a crowd-pleaser destined to become your dessert go-to.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cups Melted unsalted butter
- 0.25 cups Granulated sugar (for crust)
- 16 oz Cream cheese, softened
- 1 cups Powdered sugar
- 2 teaspoons Vanilla extract
- 1 cups Heavy whipping cream, cold
- 1 cup Fresh fruit, for topping (optional)
Instructions
In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Use the back of a spoon or a flat-bottom glass to press it firmly. Refrigerate for at least 10 minutes.
In a large mixing bowl, beat the softened cream cheese using an electric hand mixer until smooth and creamy, about 2-3 minutes.
Add the powdered sugar and vanilla extract to the cream cheese. Continue mixing until fully combined.
In a separate bowl, whip the cold heavy whipping cream using an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
Gently fold the whipped cream into the cream cheese mixture using a spatula. Mix until well incorporated but avoid overmixing to retain the airiness.
Spread the cream cheese filling evenly over the prepared crust in the springform pan. Smooth the top with a spatula or the back of a spoon.
Cover the pan with plastic wrap or foil and refrigerate the cheesecake for at least 6 hours or preferably overnight to set.
Before serving, optionally top the cheesecake with fresh fruit or your favorite toppings.
Carefully release the cheesecake from the springform pan and slice into servings. Serve chilled and enjoy!
Nutrition Facts
Calories |
5114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 366.0 g | 469% | |
| Saturated Fat | 217.6 g | 1088% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1029 mg | 343% | |
| Sodium | 3007 mg | 131% | |
| Total Carbohydrate | 422.4 g | 154% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 273.6 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 774 mg | 60% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1194 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
