Quick Unbaked Cheesecake
Indulge in the velvety goodness of this *Quick Unbaked Cheesecake*, a no-bake dessert that comes together in just 20 minutes, making it the perfect treat for busy schedules or last-minute celebrations. Featuring a buttery graham cracker crust and a rich, airy filling made with softened cream cheese, powdered sugar, and freshly whipped cream, this cheesecake delivers all the classic flavor you love without ever turning on the oven. Infused with a hint of vanilla and customizable with fresh fruit or your favorite pie filling, this easy-to-make dessert is as versatile as it is delicious. With minimal prep time and a dreamy texture that firms up in the fridge, this crowd-pleasing recipe is destined to be your go-to for effortless sweet indulgence. Perfect for family gatherings, potlucks, or cozy nights in!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 2 teaspoons Vanilla extract
- 1.5 cups Heavy whipping cream, cold
- 1 cup Optional: fresh fruit or pie filling for topping
Instructions
In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are evenly coated and the texture resembles wet sand.
Press the graham cracker mixture 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 glass to press it firmly in place. Set aside.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and fluffy using a hand or stand mixer.
Add the vanilla extract and mix until fully incorporated.
In a separate mixing bowl, whip the cold heavy whipping cream until stiff peaks form. This can take 3-4 minutes on high speed with a hand or stand mixer.
Gently fold the whipped cream into the cream cheese mixture in three additions. Be careful not to overmix to maintain the light and airy texture.
Pour the filling over the prepared crust in the springform pan. Spread it evenly with a spatula to create a smooth top.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is firm enough to slice. For best results, let it chill overnight.
Before serving, optionally top the cheesecake with fresh fruit, pie filling, or your favorite toppings.
Slice, serve, and enjoy your quick unbaked cheesecake!
Nutrition Facts
Calories |
2764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.7 g | 279% | |
| Saturated Fat | 131.1 g | 656% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 1208 mg | 52% | |
| Total Carbohydrate | 183.4 g | 67% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 78.5 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 679 mg | 14% | |
*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.
