Description
An easy and elegant no-bake cheesecake with a graham cracker crust and a creamy filling, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 180 g)
- ½ cup unsalted butter, melted (about 113 g)
- 1 cup granulated sugar (about 200 g)
- 1 teaspoon vanilla extract
- 16 ounces (1 lb / 454 g) cream cheese, softened
- 1 cup heavy whipping cream (240 ml)
- ½ cup powdered sugar (about 60 g)
- Fresh fruit or chocolate shavings for topping (optional)
Instructions
- In a bowl, combine graham cracker crumbs and melted butter until evenly moistened. Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan. Chill in the fridge for 10-15 minutes.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth (2-3 minutes). Add vanilla extract and mix for another 30 seconds.
- In a separate chilled bowl, whip the heavy cream until soft peaks form, then add the powdered sugar and whip to medium-stiff peaks. Fold the whipped cream into the cream cheese mixture.
- Spoon the filling over the chilled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 3 hours, preferably 4-6 hours, until fully set.
- Run a thin knife around the springform edge before releasing. Top with fresh fruit, chocolate shavings, or other desired toppings just before serving.
Notes
Chill the bowls and beaters for the whipped cream for better volume. Storage in the refrigerator is recommended; can freeze well for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 618
- Sugar: 36g
- Sodium: 300mg
- Fat: 44g
- Saturated Fat: 28g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5.7g
- Cholesterol: 110mg