Classic No-Bake Cheesecake
This classic no-bake cheesecake recipe delivers a smooth, creamy filling atop a buttery graham cracker crust, requiring no oven time for a delightful dessert.
Equipment
- medium bowl
- 9-inch pie dish
- 9-inch springform pan
- large chilled bowl
- electric mixer
- spatula
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ stick unsalted butter, melted (4 tablespoons)
Filling
- 2 full-fat cream cheese, softened to room temperature (8-ounce) packages
- 1 cup powdered sugar (confectioners' sugar)
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice (optional)
- 1 ½ cups heavy cream, very cold
Instructions
Prepare the Crust
- Combine graham cracker crumbs, granulated sugar, and melted butter in a medium bowl, then press the mixture firmly into a 9-inch pie or springform pan.
- Chill the crust in the refrigerator while preparing the filling.
Whip the Cream
- In a chilled bowl, beat very cold heavy cream with an electric mixer until stiff peaks form, then set aside.
Make the Cream Cheese Base
- In a separate bowl, beat softened cream cheese and powdered sugar until smooth, then add vanilla extract and optional lemon juice, beating until just combined.
Combine the Filling
- Gently fold one-third of the whipped cream into the cream cheese mixture until incorporated, then add the remaining whipped cream and fold until light and airy.
Assemble and Chill
- Pour the filling over the chilled crust, spread evenly, and cover lightly with plastic wrap.
- Refrigerate for at least 4-6 hours, or preferably overnight, until fully set.
Notes
For best results, ensure your cream cheese is at room temperature and your heavy cream is very cold before you begin. This will help achieve the smoothest filling and the stiffest whipped cream. The longer the cheesecake chills, the firmer and more stable it will be, making it easier to slice and serve.