
Description
This No-Bake Cheesecake is a quick and easy dessert that’s perfect for any occasion! With a buttery graham cracker crust, a creamy filling made from cream cheese and whipped topping, and the option to top it with fresh fruit or sauces, it’s sure to be a hit at parties or as a sweet treat after dinner. The best part? No baking required!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups heavy whipping cream
- ½ cup sour cream (optional, for extra creaminess)
For Topping (Optional):
- Fresh berries (strawberries, blueberries, raspberries)
- Fruit preserves or fruit sauce
- Chocolate ganache
- Caramel sauce
- Shaved chocolate
Instructions
Step 1: Prepare the Crust
- In a medium bowl, combine the graham cracker crumbs and granulated sugar.
- Stir in the melted butter until the mixture is evenly moistened.
- Press the crumb mixture firmly into the bottom of a 9-inch pie dish or a springform pan, creating an even crust.
- Place the crust in the fridge for at least 30 minutes to set while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the powdered sugar and vanilla extract and continue to beat until fully incorporated.
- In a separate bowl, whip the heavy cream with an electric mixer on high speed until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, adding the sour cream (if using) for an extra creamy texture.
- Once everything is mixed well, pour the cheesecake filling into the chilled graham cracker crust, spreading it evenly with a spatula.
Step 3: Chill the Cheesecake
- Cover the cheesecake with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight, to allow it to firm up.
- If you’re in a rush, a few hours of chilling should work, but the longer it sets, the better the texture.
Step 4: Add Toppings and Serve
- Once the cheesecake has set, top it with fresh berries, fruit preserves, or any toppings you prefer.
- Slice, serve, and enjoy!
Nutrition (Per Serving – Approximate)
- Calories: 350
- Protein: 4g
- Carbohydrates: 32g
- Fat: 24g
- Sugar: 20g
- Fiber: 1g
Tips & Variations
- For a Gluten-Free Crust: Substitute the graham cracker crumbs with gluten-free graham crackers or crushed gluten-free cookies.
- Flavor Variations: Add a splash of lemon juice or zest for a lemon-flavored cheesecake, or swirl in some caramel or chocolate sauce for extra richness.
- Decorating Tip: Try adding colorful sprinkles, crushed cookies, or whipped cream for a fun touch.
- Storage: Store leftover cheesecake in the fridge, covered, for up to 3 days. You can also freeze slices for up to 1 month, but keep in mind that the texture may change slightly when thawed.
Saving & Storage
- Refrigeration: This cheesecake can be kept in the refrigerator for up to 3-4 days in an airtight container.
- Freezing: For long-term storage, slice the cheesecake and wrap individual pieces tightly in plastic wrap and foil before freezing. Thaw in the fridge before serving.
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