No-Bake Cheesecake
This velvety no-bake cheesecake features a buttery graham cracker crust and a luscious, tangy filling. It is a stress-free dessert that sets perfectly in the refrigerator for a smooth finish.
- Prep time: 19 minutes
- Cook time: 0 minutes
- Total time: 19 minutes
- Servings: 6
- Difficulty: Easy
- Cuisine: International
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons melted butter
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
- 1 tablespoon lemon juice
- Fresh berries for topping
Instructions
- Mix graham cracker crumbs and melted butter, then press into a 9-inch springform pan.
- Chill the crust in the freezer while preparing the filling.
- Beat cream cheese, sugar, and lemon juice until smooth and creamy.
- Fold the whipped heavy cream into the cream cheese mixture until combined.
- Spread the filling evenly over the chilled crust.
- Refrigerate for at least 6 hours or overnight until completely set.
- Remove from the pan and top with fresh berries before serving.
Tips
- Use full-fat cream cheese for the most stable and rich filling.
- Make sure the cream cheese is at room temperature to avoid lumps in the batter.
- Use a hot knife dipped in warm water to get clean slices when serving.
Frequently Asked Questions
Can I use store-bought whipped topping?
Yes, you can substitute the whipped heavy cream with 2 cups of thawed whipped topping.
Why didn't my cheesecake set?
The cream cheese may not have been whipped enough, or it needs more time in the refrigerator.
Can I freeze it?
Yes, it freezes beautifully; let it thaw in the refrigerator for 2 hours before serving.