Description
A rich and creamy no-bake cheesecake dessert featuring a buttery graham cracker crust and a smooth cream cheese filling. Perfectly chilled and topped with fresh fruit or chocolate, this easy-to-make dessert requires no oven time and is ideal for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
Toppings (Optional)
- Fresh fruit or fruit topping
- Chocolate shavings or drizzle
Instructions
- Make the Crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press this mixture evenly into the bottom of a 9-inch pie dish or springform pan to form the crust. Place it in the refrigerator to chill for 30 minutes so it sets firmly.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy with no lumps.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture, combining gently until fully incorporated to maintain a light and fluffy texture.
- Assemble: Pour the creamy cheesecake filling over the chilled graham cracker crust. Use a spatula to smooth the top evenly.
- Chill: Refrigerate the assembled cheesecake for at least 4 hours or overnight. This step allows the cheesecake to firm up and develop its signature texture.
- Serve: Before serving, add optional toppings such as fresh fruit, fruit sauce, or chocolate shavings/drizzle for added flavor and decoration.
Notes
- Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
- For best results, chill the cheesecake for several hours or overnight to allow it to fully set.
- You can substitute graham cracker crumbs with digestive biscuits if desired.
- If you prefer a lighter option, use reduced-fat cream cheese and light whipped cream.
- Store any leftovers covered in the refrigerator for up to 3 days.
