No-Bake Cheesecake
Indulge in the creamy delight of this effortless no-bake cheesecake, featuring a buttery graham cracker crust that perfectly complements the rich filling. With just a handful of ingredients like velvety cream cheese and whipped cream, you’ll whip up a dessert that’s sure to impress without ever turning on the oven. Perfect for any occasion, this cheesecake is a sweet slice of heaven that everyone will love!
Prep
30
min
Cook
0
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥛Dairy & Eggs(3)
- ¾ cup melted butter (170 g)
- 18 oz (3 blocks) cream cheese, softened (510 g)
- 2 cups heavy whipping cream (480 ml)
🫙Pantry Staples(3)
- 2 packages graham crackers
- ¾–1 cup powdered sugar (150 g)
- 1 teaspoon vanilla extract (5 ml)
👨🍳 Instructions
- 1
Crush the graham crackers in a food processor until they become fine crumbs. If you don't have a food processor, place the crackers in a zip-top bag and crush them with a rolling pin or the bottom of a cup.
- 2
Pour in the melted butter and mix with a fork until all the crumbs are evenly coated.
- 3
Spray a 9-inch pie dish or springform pan with nonstick cooking spray, then firmly press the crumb mixture into the bottom. Use the bottom of a measuring cup or glass to pack the crust tightly. If using a pie dish, gently press some of the crust up the sides.
- 4
Refrigerate while you prepare the filling.
- 5
In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla until thick, almost reaching stiff peaks.
- 6
Add the softened cream cheese and mix on low speed until smooth, creamy, and free of lumps.
- 7
Spread the cheesecake filling evenly over the chilled crust and smooth the top with a spatula.
- 8
Cover and refrigerate for 4–6 hours, or overnight for the best texture.
- 9
Top with fresh strawberries, blueberries, raspberries, or any of your favorite berries before serving.
Share this recipe
Prep
30
min
Cook
0
min
Serves
8
people
Level
beginner
Share this recipe
No-Bake Cheesecake
Indulge in the creamy delight of this effortless no-bake cheesecake, featuring a buttery graham cracker crust that perfectly complements the rich filling. With just a handful of ingredients like velvety cream cheese and whipped cream, you’ll whip up a dessert that’s sure to impress without ever turning on the oven. Perfect for any occasion, this cheesecake is a sweet slice of heaven that everyone will love!
📝 Ingredients
Serves 8🥛Dairy & Eggs(3)
- ¾ cup melted butter (170 g)
- 18 oz (3 blocks) cream cheese, softened (510 g)
- 2 cups heavy whipping cream (480 ml)
🫙Pantry Staples(3)
- 2 packages graham crackers
- ¾–1 cup powdered sugar (150 g)
- 1 teaspoon vanilla extract (5 ml)
👨🍳 Instructions
- 1
Crush the graham crackers in a food processor until they become fine crumbs. If you don't have a food processor, place the crackers in a zip-top bag and crush them with a rolling pin or the bottom of a cup.
- 2
Pour in the melted butter and mix with a fork until all the crumbs are evenly coated.
- 3
Spray a 9-inch pie dish or springform pan with nonstick cooking spray, then firmly press the crumb mixture into the bottom. Use the bottom of a measuring cup or glass to pack the crust tightly. If using a pie dish, gently press some of the crust up the sides.
- 4
Refrigerate while you prepare the filling.
- 5
In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla until thick, almost reaching stiff peaks.
- 6
Add the softened cream cheese and mix on low speed until smooth, creamy, and free of lumps.
- 7
Spread the cheesecake filling evenly over the chilled crust and smooth the top with a spatula.
- 8
Cover and refrigerate for 4–6 hours, or overnight for the best texture.
- 9
Top with fresh strawberries, blueberries, raspberries, or any of your favorite berries before serving.