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No-Bake Cheesecake Recipe

No-Bake Cheesecake Recipe
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★★★★★

4.7 from 30 reviews

This No-Bake Cheesecake is a creamy, luscious dessert that’s quick to prepare and perfect for any occasion. Featuring a crunchy graham cracker crust and a smooth, fluffy cream cheese filling, it’s topped with fresh berries or your favorite garnish for a delightful finish. No oven needed, making it an effortless treat to impress your guests or enjoy anytime.

Ingredients

Scale

For the Crust:

  • 1 ½ cups (150 g) graham cracker crumbs
  • ⅓ cup (75 g) unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Cheesecake Filling:

  • 16 ounces (450 g) cream cheese, softened
  • 1 cup (240 ml) heavy whipping cream, cold
  • ¾ cup (90 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice (optional, for a slight tang)

For the Topping (optional):

  • Fresh berries (strawberries, blueberries, or raspberries)
  • Fruit sauce or jam of your choice
  • Shaved chocolate or crushed cookies for garnish

Instructions

  1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix thoroughly until the crumbs are evenly coated and the mixture resembles wet sand.
  2. Form the Base: Press the crumb mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Use the back of a spoon or a flat-bottomed glass to pack the crust tightly and evenly. Place it in the refrigerator and chill for at least 30 minutes while you prepare the filling.
  3. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add the powdered sugar, vanilla extract, and optional lemon juice. Beat again until all ingredients are well combined and the mixture is silky.
  4. Whip the Cream: In a separate chilled bowl, whip the cold heavy cream using an electric mixer until stiff peaks form, which means the cream holds its shape firmly.
  5. Combine: Carefully fold the whipped cream into the cream cheese mixture using a spatula. Fold gently until no streaks remain and the filling is light, airy, and fluffy, maintaining the volume of the whipped cream.
  6. Assemble: Spoon the cheesecake filling over the chilled crust in the springform pan. Spread it evenly with a spatula and smooth the top for a polished look.
  7. Chill: Cover the pan with plastic wrap and refrigerate the cheesecake for at least 6 hours, preferably overnight. This chilling period allows the cheesecake to set properly and enhances its flavor.
  8. Serve: Remove the cheesecake from the springform pan carefully. Top with fresh berries, fruit sauce, or your favorite garnishes such as shaved chocolate or crushed cookies. Slice and serve chilled for the best experience.

Notes

  • You can substitute the graham cracker crumbs with digestive biscuits or any other cookie crumbs you prefer.
  • For a tangier flavor, increase the lemon juice slightly, but add gradually to avoid curdling.
  • If you don’t have a springform pan, line a regular cake pan with parchment paper for easier removal.
  • Make sure the cream cheese is fully softened to avoid lumps in the filling.
  • Chilling the pan for the crust helps the crust firm up and hold its shape.
  • This cheesecake can be stored in the refrigerator for up to 3 days, tightly covered.

Nutrition

Keywords: No-Bake Cheesecake, Easy Desserts, Cream Cheese, Graham Cracker Crust, Creamy Desserts, Sweet Treats, Summer Desserts

Find it online: https://maicook.com/no-bake-cheesecake-recipe/