Rich No Bake Cheesecake
Indulge in the ultimate creamy delight with this Rich No Bake Cheesecake, a luxurious dessert that's as effortless to prepare as it is to enjoy. Featuring a buttery graham cracker crust and a velvety filling made with softened cream cheese, whipped heavy cream, and a hint of vanilla, this no-bake masterpiece is the perfect blend of smooth and satisfying. Unlike traditional cheesecakes, this recipe skips the oven and relies on refrigeration for a flawless, fuss-free set. Optional additions like a splash of lemon juice bring a pop of brightness, while fresh berries or fruit toppings elevate the presentation for any occasion. Ready in just 30 minutes of prep time, this no-bake cheesecake delivers decadence without the hassle, making it an irresistible dessert for any gathering or celebration. Perfect for those searching for easy cheesecake recipes, no-bake desserts, or creamy treats, this recipe guarantees a crowd-pleasing finish every time!
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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
- 2 teaspoons vanilla extract
- 1.25 cups heavy whipping cream, cold
- 1 tablespoon lemon juice (optional, for brightness)
- 1 cup fresh berries or fruit topping (optional, for garnish)
Instructions
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated with butter.
Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Use the bottom of a glass or measuring cup to smooth it out. Chill the crust in the refrigerator while preparing the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the powdered sugar and vanilla extract to the cream cheese, and continue to beat until well incorporated.
In a separate bowl, whip the cold heavy cream with 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, being careful not to deflate the cream. Add the lemon juice if desired, and fold until combined.
Spread the cheesecake filling evenly over the prepared crust, smoothing the top with a spatula.
Cover the pan with plastic wrap and refrigerate for at least 6 hours, or overnight, to set.
Once the cheesecake is fully set, remove it from the springform pan. Slice and serve as is, or garnish with fresh berries or fruit topping if desired.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 358 mg | 16% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 28.8 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 163 mg | 3% | |
*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.
