I have tried a few "no bake cheesecake" recipes and this by far was my family's favorite one. I am so glad I stumbled upon it. Thanks Google and Baked By An Introvert! I liked that it set up well due to the whipping cream, whereas other versions are more runny in my experience. In fact, the filling would make an excellent fruit dip! Just sayin. I also used a store-bought graham cracker crust to make it super easy and fast. You do need to plan ahead though because it needs time to set up in the refrigerator. I added fresh berries to put on top and my family loved it!
No-Bake Cheesecake
Ultra creamy and smooth No-Bake Cheesecake is exactly what hot summer days call for. The luscious cheesecake filling rests on a graham cracker crust and it all comes together in a snap.
Chill Time 6 hours
Total Time 6 hours 25 minutes
Yields 15 servings
Calories 280 kcal
Ingredients
For the crust
- 1 and 1/2 cups graham cracker crumbs from about 1 and 1/2 sleeves
- 6 tablespoons unsalted butter melted
For the filling
- 24 ounces cream cheesesoftened
- 1 and 1/2 cups confectioners' sugar sifted
- 1 tablespoons vanilla extract
- 1 teaspoon lemon juice
- 1/8 teaspoon salt
- 1 cup cold heavy whipping cream
Instructions
Make the crust
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Line the bottom of a 9-inch springform pan with foil or parchment paper: set aside.
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In a medium bowl, combine the cookie crumbs and melted butter. Mix until crumbs are well coated with butter.
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Press the mixture firmly into the bottom and an inch up the sides of the prepared pan. Set in the freezer while you make the filling.
- Line the bottom of a 9-inch springform pan with foil or parchment paper: set aside.
- In a medium bowl, combine the cookie crumbs and melted butter. Mix until crumbs are well coated with butter.
- Press the mixture firmly into the bottom and an inch up the sides of the prepared pan. Set in the freezer while you make the filling.
Make the filling
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In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 3 minutes.
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Add the confectioners' sugar and mix on low speed until the sugar is moistened. Then turn the speed up to medium and continue mixing until well combined, about 2 minutes.
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Add the vanilla, lemon juice, and salt. Mix on medium speed until well incorporated, about 1 minute.
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If using a stand mixer with paddle attachment, switch to the whisk attachment and add the heavy cream. Beat on low speed until the cream is well mixed in. Turn the speed up to high and beat until the batter becomes thick and stiff.
5. Pour the filling over the prepared crust and spread to the edges of the pan. Refrigerate at least 8 hours.
- In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 3 minutes.
- Add the confectioners' sugar and mix on low speed until the sugar is moistened. Then turn the speed up to medium and continue mixing until well combined, about 2 minutes.
- Add the vanilla, lemon juice, and salt. Mix on medium speed until well incorporated, about 1 minute.
- If using a stand mixer with paddle attachment, switch to the whisk attachment and add the heavy cream. Beat on low speed until the cream is well mixed in. Turn the speed up to high and beat until the batter becomes thick and stiff.5. Pour the filling over the prepared crust and spread to the edges of the pan. Refrigerate at least 8 hours.
Tips for no bake cheesecake
- Plan ahead. The cheesecake doesn’t require baking but it does need to refrigerate for at least 8 hours.
- Get those graham cracker crumbs well coated with butter! The butter will harden once cooled, acting as the “glue” that holds the crust together.
- Use full-fat cream cheese for best results.
- Make sure the cream you are using is indeed “heavy whipping cream”. The higher fat content will allow the cream to whip up thicker which is needed to hold the filling together.
Recipe and Photo Source: Baked By An Introvert
