Description

This Perfect No-Bake Cheesecake is a creamy, luscious dessert that requires no oven time. With a buttery graham cracker crust and a smooth, rich cream cheese filling whipped with heavy cream, it’s a simple yet elegant treat. The cheesecake is chilled to set, making it ideal for warm days or when you want a fuss-free dessert. Top it with fresh berries, fruit compote, or a drizzle of chocolate or caramel for a delightful finish.

Ingredients

Scale

Crust

2 cups (200g) graham cracker crumbs or digestive biscuit crumbs
1/2 cup (115g) unsalted butter, melted
2 tablespoons granulated sugar (optional)

Cheesecake Filling

16 oz (450g) cream cheese, softened
1 cup (240ml) heavy whipping cream, cold
1/2 cup (100g) granulated sugar
2 teaspoons vanilla extract
1 tablespoon fresh lemon juice (optional)

Toppings (Optional)

Fresh berries (strawberries, raspberries, blueberries)
Fruit compote or jam
Chocolate shavings or caramel drizzle

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar (if using) until the mixture resembles wet sand and holds together when pressed.
Form the Crust: Firmly press the crumb mixture into the base of a 9-inch springform pan, creating an even layer to serve as the crust for the cheesecake.
Chill the Crust: Place the crust in the refrigerator for 15 to 20 minutes to set and harden slightly before adding the filling.
Make the Cheesecake Filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Add granulated sugar and mix until fully incorporated. Stir in vanilla extract and, if desired, fresh lemon juice for brightness.
Whip the Cream: In a separate chilled bowl, whip the cold heavy whipping cream until stiff peaks form, ensuring a light and airy texture.
Combine Filling Components: Gently fold the whipped cream into the cream cheese mixture, mixing carefully to maintain fluffiness and create a smooth filling.
Assemble the Cheesecake: Spread the cheesecake filling evenly over the chilled crust base. Smooth the top with a spatula, cover the pan with plastic wrap, and refrigerate for at least 6 hours or overnight to allow the cheesecake to set properly.
Serve and Garnish: Remove the cheesecake from the springform pan. Add optional toppings such as fresh berries, fruit compote, chocolate shavings, or caramel drizzle. Serve chilled for a refreshing dessert.

Notes

The lemon juice adds a subtle tanginess but is optional based on your taste preference.
Use cold heavy cream to achieve stiff peaks when whipping.
For best results, chill the cheesecake overnight to allow full setting.
To remove the cheesecake from the springform pan cleanly, run a knife around the edges before releasing the latch.
You can substitute graham cracker crumbs with digestive biscuits if unavailable.
If you prefer a sweeter crust, increase the sugar in the crust to 3 tablespoons.