Easiest No Bake Cheesecake
An Irresistible No Bake Cheesecake
Who doesn’t love a dessert that comes together effortlessly yet still impresses? This creamy No Bake Cheesecake is a perfect blend of smooth, fluffy filling and a rich, buttery graham cracker crust. The best part? You can top it with fresh fruit, caramel sauce, or whipped cream for an extra touch of indulgence!
Why You’ll Love This Recipe
This recipe is perfect for anyone who wants to enjoy a delicious cheesecake without the fuss of a water bath or oven time. It’s simple, quick, and results in a dessert that feels like a special treat. Plus, it’s versatile enough to adapt with your favorite toppings!
Kitchen Equipment You’ll Need
- 9-inch springform pan
- Large mixing bowl
- Stand mixer with whisk and paddle attachments
- Rubber spatula
- Off-set spatula
Ingredients
Crust
- 1/2 cup butter, melted
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
Cheesecake
- 2 cups cold heavy whipping cream
- 3 (8-ounce) packages cream cheese, room temperature
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
Instructions
For the Crust
Prepare crust ingredients: Lightly coat a 9-inch springform pan with nonstick spray. Set aside. In a large bowl, evenly combine the butter, graham cracker crumbs, sugar, and salt.
Press into pan and freeze: Press the mixture firmly into the bottom and up the sides of the prepared pan. Place in the freezer while you prepare the filling.
For the Cheesecake
Whip heavy cream: In the bowl of your stand mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form. Remove the whipped cream from the mixing bowl and set aside.
Mix cream cheese filling ingredients: In the same mixing bowl, replace the whisk attachment with the paddle attachment. Mix the cream cheese, powdered sugar, and vanilla extract together on medium speed for 2 minutes, or until smooth and creamy, scraping the sides of the bowl as needed.
Fold in whipped cream: Remove the bowl from the mixer and using a rubber spatula, fold in the whipped cream evenly, making sure to scrape the sides and bottom of the bowl completely.
Spread cheesecake filling over crust: Spread the cheesecake filling into the chilled crust and smooth with an off-set spatula. Cover and chill for 4 hours or overnight.
Tips for Success
- Ensure your cream cheese is at room temperature to achieve a smooth filling.
- Be gentle when folding in the whipped cream to maintain the airy texture.
Additional Tips or Variations
- For a lemon twist, add a tablespoon of fresh lemon juice and zest to the filling.
- Try a chocolate crust by using crushed chocolate cookies instead of graham crackers.
Nutritional Highlights (Per Serving)
Calories: 450, Fat: 35g, Carbs: 28g, Protein: 6g
Frequently Asked Questions (FAQ)
Can I make this cheesecake ahead of time? Yes! This cheesecake needs to chill for at least 4 hours, making it a perfect make-ahead dessert.
How long will this cheesecake last? Stored in the fridge, it will keep well for up to 5 days.
Conclusion
This No Bake Cheesecake is a delightful dessert that’s sure to become a favorite. Whether you’re serving it at a party or enjoying a slice with your family, its creamy texture and delicious flavor will win everyone over. Give it a try and let us know your thoughts in the comments below!
