Description
This Easy No-Bake Cheesecake is a creamy, luscious dessert that requires no oven time and is perfect for summer or any occasion. Featuring a buttery graham cracker crust and a smooth cream cheese filling, it’s simple to make and can be prepared ahead of time, making it a convenient and crowd-pleasing treat.
Ingredients
Scale
Crust
- 200g graham cracker crumbs (or digestive biscuits), crushed
- 100g unsalted butter, melted
Filling
- 500g full-fat cream cheese, softened
- 100g powdered sugar
- 1 tsp vanilla extract
- 300ml heavy whipping cream, cold
Optional Topping
- Fresh berries or fruit topping, for garnish
Instructions
- Prepare the crust: In a mixing bowl, combine the crushed graham crackers with the melted butter. Mix thoroughly until the crumbs are evenly coated with butter. Press this mixture firmly into the bottom of a 9-inch springform pan, forming an even layer. Place the pan in the refrigerator to chill while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture with a spatula, ensuring it is fully combined without deflating the cream.
- Assemble the cheesecake: Spoon the cream cheese filling over the chilled crust, using a spatula to smooth the top evenly. Cover the pan tightly with plastic wrap or a lid.
- Chill to set: Refrigerate the assembled cheesecake for at least 6 hours or preferably overnight to allow it to set firmly.
- Serve: Before serving, optionally garnish the cheesecake with fresh berries or your favorite fruit topping for added flavor and color.
Notes
- For extra flavor, add lemon zest or a tablespoon of lemon juice to the cream cheese filling.
- You can substitute the graham crackers with chocolate cookies or ginger snaps for a different twist on the crust.
