Fluffy No Bake Cheesecake
Indulge in the velvety bliss of this Fluffy No Bake Cheesecake, a dessert that combines creamy decadence with effortless preparation. Featuring a buttery graham cracker crust and a cloud-like cream cheese filling, this recipe requires no oven time—perfect for busy days or warm-weather occasions. With just 20 minutes of hands-on prep, the magic happens in the refrigerator as the cheesecake sets to perfection. The secret to its signature fluffiness lies in the folded whipped cream, which adds an airy texture that melts in your mouth. Customize it with your favorite toppings, like fresh fruit, chocolate shavings, or a drizzle of caramel, to elevate this creamy masterpiece. Whether for a dinner party or a casual night in, this no-bake delight promises to impress with every luscious bite.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cups Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 16 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 2 teaspoons Vanilla extract
- 1 cup Heavy whipping cream
- as desired Optional toppings (e.g., fresh fruit, chocolate shavings, or caramel sauce)
Instructions
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan to create the crust. Set aside in the refrigerator while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the powdered sugar and vanilla extract to the cream cheese and beat until fully incorporated and fluffy, about 2 minutes.
In a separate bowl, whip the heavy whipping cream to stiff peaks using an electric mixer. This should take about 3-4 minutes on high speed.
Gently fold the whipped cream into the cream cheese mixture in three parts, being careful not to deflate the whipped cream. Continue folding until the mixture is fully combined and fluffy.
Spread the cheesecake filling evenly over the prepared crust, smoothing the top with a spatula.
Cover the springform pan with plastic wrap and refrigerate for at least 6 hours, or overnight, to allow the cheesecake to set.
Once set, remove the cheesecake from the pan and transfer it to a serving plate. Add your desired toppings, such as fresh fruit, chocolate shavings, or caramel sauce.
Slice, serve, and enjoy your fluffy no-bake cheesecake!
Nutrition Facts
Calories |
4994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 362.8 g | 465% | |
| Saturated Fat | 212.3 g | 1062% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1000 mg | 334% | |
| Sodium | 3035 mg | 132% | |
| Total Carbohydrate | 378.0 g | 137% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 233.7 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 621 mg | 48% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 910 mg | 19% | |
*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.
