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No-Bake Cheesecake

This no-bake cheesecake combines a crumbly graham cracker crust with a creamy, tangy filling made from softened cream cheese and whipped cream. The mixture is gently folded and chilled until firm, resulting in a smooth, luscious dessert with a firm yet tender texture and a glossy appearance. Topped with fresh fruits or drizzles, it’s an easy, satisfying treat without any oven fuss.
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Prep Time 20 minutes
Total Time 4 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs crushed finely
  • 1/4 cup unsalted butter melted
  • 16 oz full-fat cream cheese softened to room temperature
  • 1/2 cup granulated sugar
  • 1 cup heavy cream chilled
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp vanilla extract
  • optional fresh berries or fruit topping for garnish

Equipment

  • 9-inch Springform Pan
  • Mixing bowls
  • Rubber spatula
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons

Method
 

  1. Combine the graham cracker crumbs with the melted butter in a bowl and mix until evenly coated and crumbly.
  2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan, using the back of a spoon or your fingers to create an even, compact crust. Chill in the fridge for 15 minutes to set.
  3. In a large mixing bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth, creamy, and slightly fluffy, about 2-3 minutes.
  4. In a separate bowl, whip the chilled heavy cream with the vanilla extract until soft peaks form, which takes about 2-3 minutes with an electric mixer.
  5. Gently fold the whipped cream into the cream cheese mixture, using a spatula to combine without deflating the air, until fully incorporated and smooth.
  6. Add the lemon juice to the filling and fold it in, giving the cheesecake a bright, tangy flavor and helping it set with a slight firmness.
  7. Pour the creamy filling over the chilled crust, spreading it evenly with a spatula and smoothing the top for a clean, glossy finish.
  8. Cover the pan with plastic wrap or foil and refrigerate for at least 4 hours, or overnight, until the cheesecake is firm and set.
  9. Once set, remove the cheesecake from the fridge, release the sides of the springform pan, and transfer to a serving plate.
  10. Top with fresh berries or your favorite fruit topping for added color and flavor, then slice and serve chilled for a creamy, satisfying dessert.

Notes

Ensure all ingredients are at room temperature for the best texture. Chill the cheesecake thoroughly to achieve the perfect firmness. Feel free to customize toppings to suit your taste.