No-Bake Cheesecake
Indulge in the creamy decadence of a classic No-Bake Cheesecake, the perfect dessert for those seeking elegance without oven time. This recipe features a buttery graham cracker crust that provides a delightful crunch beneath a luscious cream cheese filling, delicately sweetened with powdered sugar and infused with the bright notes of vanilla and lemon juice. Whipped heavy cream adds a luxurious, airy texture that sets beautifully in the refrigerator, ready to impress your guests. With just 20 minutes of preparation, no baking required, and endless possibilities for toppings like fresh berries or fruit sauces, this easy-to-make cheesecake is the ultimate crowd-pleaser for any occasion. Whether you're whipping it up for a dinner party or a sweet treat at home, this no-bake dessert guarantees rich flavor with minimal effort.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cup Unsalted butter
- 0.25 cup Granulated sugar
- 16 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Lemon juice
- 1 cup Heavy whipping cream
Instructions
Start by preparing the crust. In a medium bowl, combine 1.5 cups of graham cracker crumbs and 0.25 cup of granulated sugar.
Melt 0.5 cup of unsalted butter in the microwave or on a stove top. Pour the melted butter over the graham crumb mixture.
Mix well until the crumbs are evenly coated with the butter and have a texture similar to wet sand.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon or the bottom of a flat measuring cup to press it down firmly.
Place the crust in the refrigerator to chill while you prepare the cheesecake filling.
In a large mixing bowl, beat 16 ounces of softened cream cheese with an electric mixer on medium speed until smooth and creamy.
Gradually add 1 cup of powdered sugar, beating until well combined and smooth.
Mix in 1 teaspoon of vanilla extract and 2 tablespoons of lemon juice until fully incorporated.
In a separate bowl, whip 1 cup of heavy whipping cream until stiff peaks form. Be careful not to over-whip to avoid turning it into butter.
Gently fold the whipped cream into the cream cheese mixture using a spatula. Mix until just combined and the texture is smooth.
Spread the cheesecake filling evenly over the prepared crust in the springform pan. Smooth the top with a spatula.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight to allow the cheesecake to set completely.
Once set, carefully remove the cheesecake from the springform pan.
Slice and serve chilled. Optionally, garnish with fresh berries or a berry sauce before serving.
Nutrition Facts
Calories |
4262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.8 g | 391% | |
| Saturated Fat | 176.1 g | 880% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 2644 mg | 115% | |
| Total Carbohydrate | 337.8 g | 123% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 228.9 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 559 mg | 43% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 778 mg | 17% | |
*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.
