Description
Creamy, easy, and velvety no-bake cheesecake with a simple graham-cracker crust and whipped cream-cheesecake filling.
Ingredients
Scale
- 200 g (1¾ cups) graham crumbs
- 113 g (½ cup or 1 stick) unsalted butter, melted
- 680 g (24 oz) full-fat cream cheese, room temperature
- 150 g (1¼ cups) confectioners’ (powdered) sugar, sifted
- 240 ml (1 cup) cold heavy cream
- 2 tsp (10 ml) pure vanilla extract
- 2 tbsp (30 ml) lemon juice
- Optional: fruit compote, salted caramel, or fresh berries
Instructions
- Make the crust: Pulse graham crackers into fine crumbs, mix with melted butter and sugar, press into a 9-inch springform pan, and chill for 10 minutes.
- Beat the cream cheese: Beat cream cheese and powdered sugar until smooth, scraping the bowl often.
- Add flavoring: Incorporate vanilla extract and lemon juice and mix for 30 seconds.
- Whip the cream: Whip heavy cream to soft peaks in a chilled bowl.
- Fold cream into cheese: Gently fold whipped cream into the cream cheese mixture until combined.
- Assemble and chill: Spoon the filling into the crust, smooth the top, cover, and chill for at least 4 hours.
- Unmold and garnish: Release from the springform pan, garnish as desired, and slice with a hot knife.
Notes
For best texture, chill equipment and avoid overbeating. Can prepare up to 48 hours in advance. Store covered in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 25g
- Sodium: 310mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 110mg