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No-Bake Cheesecake

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A deliciously creamy and light No-Bake Cheesecake with a buttery graham cracker crust, perfect for any occasion without turning on the oven.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (180 grams)
  • ¼ cup granulated sugar (50 grams)
  • 6 tablespoons unsalted butter, melted (85 grams)
  • 16 ounces brick-style cream cheese (452 grams) softened
  • 1 cup powdered sugar (120 grams)
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups cold heavy whipping cream (360 ml)

Instructions

  1. Line the bottom of a 9-inch springform pan with parchment paper.
  2. Combine the graham cracker crumbs and granulated sugar in a medium-sized mixing bowl.
  3. Stir the crumbs and sugar until well combined.
  4. Add the melted butter to the crumb mixture.
  5. Mix until all of the crumbs are moistened.
  6. Scoop the moistened crumb mixture into the prepared 9-inch springform pan.
  7. Firmly press the mixture into the bottom of the pan.
  8. Transfer the pan with the crust to the refrigerator to chill.
  9. Beat the softened cream cheese in a stand mixer (with paddle attachment) or large bowl (with handheld mixer) for 1-2 minutes until smooth.
  10. Add the powdered sugar, fresh lemon juice, and vanilla extract to the cream cheese.
  11. Mix until fully combined, stopping to scrape down the sides of the bowl as needed.
  12. Add the cold heavy whipping cream to a separate mixing bowl.
  13. Mix on low-medium speed for 30 seconds to 1 minute using a handheld mixer or stand mixer with whisk attachment.
  14. Increase the speed to medium-high and continue mixing until stiff peaks form.
  15. Gently fold one-third of the whipped cream into the cream cheese mixture until just combined.
  16. Fold in the remaining whipped cream until fully combined.
  17. Remove the springform pan with the crust from the refrigerator.
  18. Scoop the cheesecake filling on top of the crust.
  19. Spread the filling into one even layer.
  20. Smooth out the top of the filling.
  21. Cover the pan tightly.
  22. Transfer to the refrigerator to chill for at least 6 hours or overnight.
  23. Carefully release the cheesecake from the springform pan (slice a knife around the outside if needed).
  24. Slice and enjoy!

Notes

Ensure cream cheese is at room temperature for a smooth, lump-free filling.
Use very cold heavy whipping cream for best results when whipping.
Chill the cheesecake for at least 6 hours, or preferably overnight, for a firm set.
Fold the whipped cream gently to maintain the light, airy texture.

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