No-Bake Cheesecake Recipe
A deliciously creamy, easy-to-make cheesecake with a crisp graham cracker crust, perfect for any occasion without turning on the oven.
- Prep Time: 20
- Total Time: 140
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/4 cups graham cracker crumbs
- 6 tablespoons butter melted
- 16 oz cream cheese softened (two 8 oz packages)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup heavy cream cold
- 1 cup canned pie filling cherry, blueberry, etc. (or topping of choice)
Instructions
- In a small bowl, stir graham cracker crumbs and melted butter together to moisten.
- Press the mixture firmly into an 8 or 9-inch glass pie plate.
- Refrigerate the pie plate with the crust.
- In a large bowl, mix softened cream cheese and granulated sugar together until smooth and well combined.
- Scrape the sides of the bowl and mix again to ensure there are no lumps.
- Stir in vanilla extract until just combined.
- With the mixer on, add cold heavy cream in four increments.
- Let the cream whip into the cream cheese after each addition.
- Whip the mixture for 1 minute until it is thick and light.
- Scrape the sides of the bowl to ensure even mixing and whip again if needed.
- Pour the filling into the prepared pie shell.
- Smooth the top of the filling.
- Cover the pie plate with plastic wrap.
- Refrigerate for 2 hours to overnight.
- To serve, cut into pieces.
- Top each piece with two tablespoons of pie filling (or whipped cream) if desired.
Notes
Ensure cream cheese is at room temperature for a smooth filling.
Press the crust firmly into the pie plate for best results.
Chill cheesecake for at least 2 hours, or preferably overnight, for a firm set.
Use very cold heavy cream for optimal whipping.
Find it online: https://timelesscrumb.com/no-bake-cheesecake-recipe/