Description
This easy No-Bake Cheesecake Dessert features a creamy, luscious filling on a crunchy graham cracker crust. With no oven required, it’s a perfect make-ahead treat for any occasion. Top with fresh fruit or chocolate for an extra special touch.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
Optional Toppings
- Fresh fruit or fruit topping
- Chocolate shavings or drizzle
Instructions
- Make the Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch pie dish or springform pan to form an even crust. Chill in the refrigerator for 30 minutes to let it set properly.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese together with powdered sugar and vanilla extract until the mixture is smooth and creamy, ensuring there are no lumps.
- Whip the Cream: In a separate bowl, whip the heavy cream using a mixer until stiff peaks form. Be careful not to overbeat. Gently fold the whipped cream into the cream cheese mixture until well combined and light.
- Assemble: Pour the cheesecake filling onto the chilled graham cracker crust. Use a spatula to smooth the top evenly.
- Chill: Refrigerate the assembled cheesecake for at least 4 hours or overnight, allowing it to firm up and develop flavors.
- Serve: Just before serving, decorate the cheesecake with fresh fruit, fruit toppings, or a drizzle of chocolate as desired for added flavor and presentation.
Notes
- Ensure the cream cheese is very soft for a smooth filling.
- Do not overwhip the cream to prevent it from turning into butter.
- Chilling time is essential for the cheesecake to set properly.
- Use a springform pan for easier removal of the cheesecake.
- Optional toppings add flavor and visual appeal but can be omitted.
