Description
This no-bake cheesecake is rich, creamy, and incredibly easy to make. With a buttery graham cracker crust and a silky-smooth cream cheese filling, it’s the perfect dessert for any occasion — no oven required.
Ingredients
For the crust:
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1 1/2 cups graham cracker crumbs
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1/3 cup granulated sugar
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1/2 cup unsalted butter, melted
For the filling:
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16 oz (2 packages) cream cheese, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
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1 tablespoon lemon juice
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1 cup heavy whipping cream, cold
Instructions
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Make the crust:
In a medium bowl, stir together the graham cracker crumbs and sugar. Pour in melted butter and mix until everything is evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the refrigerator to chill while you make the filling. -
Prepare the filling:
In a large mixing bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla, and lemon juice. Mix until well combined 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 until smooth and fluffy. -
Assemble and chill:
Spread the filling evenly over the prepared crust. Smooth the top with a spatula. Cover and refrigerate for at least 4 hours, or until set. For best results, chill overnight.
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Serve:
Once chilled and firm, release the cheesecake from the springform pan. Slice and serve plain or with your favorite toppings like fresh fruit, berry compote, or whipped cream.
Notes
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You can use store-bought graham cracker crust for convenience.
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For extra flavor, try mixing a bit of lemon zest into the filling.
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The cheesecake keeps well in the fridge for up to 5 days.