Description

This Perfect No-Bake Cheesecake is a creamy and luscious dessert that requires no oven time. Featuring a buttery graham cracker crust and a light, fluffy cream cheese filling whipped with fresh cream and subtle hints of vanilla and lemon, it’s an ideal make-ahead treat. Topped with fresh berries, fruit compote, or drizzle of chocolate or caramel, this cheesecake is rich yet refreshing and perfect for any occasion.

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)

Garnishes

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

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Instructions

Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and optional granulated sugar until the mixture resembles wet sand. This will form the base texture for your cheesecake crust.
Form the Crust: Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan to create a compact crust layer that will hold the filling securely.
Chill the Crust: Place the crust in the refrigerator for 15 to 20 minutes to set and firm up before adding the filling.
Make the Cheesecake Filling: Beat the softened cream cheese in a large bowl until it becomes smooth and creamy. Add the granulated sugar and continue mixing until fully integrated and silky in texture.
Add Flavorings: Stir in the vanilla extract and lemon juice (if using) to enhance the flavor profile of the cheesecake.
Whip the Cream: In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture, ensuring the filling remains light and airy without deflating.
Assemble the Cheesecake: Spread the creamy filling evenly over the chilled crust in the springform pan. Smooth the surface with a spatula.
Refrigerate to Set: Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or preferably overnight to allow it to firm up and develop its flavor.
Serve and Garnish: Remove the cheesecake from the springform pan carefully, then decorate with fresh berries, fruit compote, chocolate shavings, or a caramel drizzle. Serve chilled for the best texture and taste.

Notes

For best results, ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
Use cold heavy cream to achieve stable whipped peaks.
The lemon juice is optional but adds a subtle brightness to the filling.
This cheesecake can be stored in the refrigerator for up to 3 days.
If you prefer a firmer crust, bake the crust at 350°F (175°C) for 8-10 minutes before chilling (optional step).

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American