Description
This is the BEST No-Bake Cheesecake Recipe — rich, creamy, and ultra-smooth with a buttery graham cracker crust. It’s easy to make ahead and requires no oven, making it the perfect fuss-free dessert for any occasion.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz (450g) cream cheese, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- Optional toppings: fresh berries, fruit sauce, or chocolate shavings
Instructions
- Make the crust: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator for at least 30 minutes.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract; beat until combined and fluffy.
- In a separate bowl, whip the cold heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until smooth and fully combined.
- Spoon the filling onto the chilled crust and smooth the top with a spatula.
- Cover and refrigerate for at least 6 hours, or overnight, until set.
- Remove the cheesecake from the pan and top with fresh berries, fruit sauce, or chocolate shavings if desired. Slice and serve chilled.
Notes
- For best texture, use full-fat cream cheese and whip the cream to stiff peaks.
- Make sure the crust is well chilled before adding the filling.
- This cheesecake can be made up to 2 days in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 20g
- Sodium: 220mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 90mg