No-Bake Cheesecake Recipe
A wonderfully creamy and easy no-bake cheesecake with a buttery graham cracker crust, perfect for any occasion.
- Prep Time: 20
- Total Time: 140
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/4 cups graham cracker crumbs
- 6 tablespoons butter melted
- 16 oz cream cheese softened (two 8 oz packages)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup heavy cream cold
- 1 cup canned pie filling cherry, blueberry, etc. (or topping of choice)
Instructions
- Stir graham cracker crumbs and melted butter together in a small bowl until moistened.
- Press the crumb mixture firmly into an 8 or 9-inch glass pie plate.
- Refrigerate the crust while preparing the filling.
- In a large bowl, mix softened cream cheese and granulated sugar together until smooth and well combined.
- Scrape the sides of the bowl and mix again to ensure there are no lumps.
- Stir in the vanilla extract.
- With the mixer on, add the cold heavy cream in four increments.
- Allow the cream to whip into the cream cheese mixture after each addition.
- Whip for 1 minute until the mixture is thick and light.
- Scrape the sides again to ensure even mixing and whip once more if needed.
- Pour the cheesecake filling into the prepared pie shell.
- Smooth the top of the filling.
- Cover the pie plate with plastic wrap.
- Refrigerate for 2 hours to overnight, until set.
- To serve, cut into pieces.
- Top each piece with two tablespoons of pie filling (or whipped cream) if desired.
Notes
Ensure cream cheese is at room temperature for a lump-free filling.
Use very cold heavy cream for best whipping results.
Chill for at least 2 hours, but overnight is ideal for firm setting.
Press the crust firmly into the pie plate for a sturdy base.
Find it online: https://theopenoven.com/no-bake-cheesecake-recipe/