No Bake Cheesecake
Indulge in the creamy convenience of a delicious No Bake Cheesecake—a perfect dessert for any occasion with zero need for an oven! This no-fuss recipe combines a buttery graham cracker crust with an ultra-smooth cream cheese filling, whipped to luscious perfection with powdered sugar, heavy cream, and a hint of vanilla. Optional additions of lemon juice provide a delightful tang, while fresh fruit or pie filling make ideal toppings to elevate its presentation and flavor. Ready in just 25 minutes of prep and chilled to perfection, this crowd-pleasing dessert is perfect for summer gatherings or when you're craving something sweet without breaking a sweat. Whether served plain or with a decorative topping, this no bake cheesecake is simplicity at its finest!
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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
- 0.75 cups Powdered sugar
- 1 cup Heavy whipping cream
- 2 teaspoons Vanilla extract
- 1 tablespoon Lemon juice (optional for a tangy flavor)
- 1 cup Fresh fruit or pie filling (optional for topping)
Instructions
Prepare the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined.
Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Use the back of a spoon or the bottom of a glass to pack it down tightly.
Place the crust in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together with a hand or stand mixer until smooth and fluffy, about 2-3 minutes.
Add the heavy whipping cream and vanilla extract to the cream cheese mixture. Beat on medium-high speed until the mixture thickens and holds soft peaks, about 3-4 minutes.
If using, gently fold in the lemon juice to enhance the flavor.
Spread the cheesecake filling evenly over the chilled crust, smoothing out the top with a spatula.
Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours or until the cheesecake is set.
Once set, remove the cheesecake from the springform pan and transfer it to a serving plate.
Optional: Top the cheesecake with fresh fruit, pie filling, or your favorite toppings before serving.
Nutrition Facts
Calories |
4884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 359.3 g | 461% | |
| Saturated Fat | 210.3 g | 1052% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1000 mg | 334% | |
| Sodium | 3007 mg | 131% | |
| Total Carbohydrate | 362.5 g | 132% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 213.5 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 616 mg | 47% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1129 mg | 24% | |
*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.
