Description

This No-Bake Cheesecake Dessert is a creamy and luscious treat that requires no oven baking. Featuring a crunchy graham cracker crust and a smooth, fluffy cream cheese filling, it’s a perfect make-ahead dessert that can be adorned with fresh fruit or chocolate for an elegant finish. Ideal for warm days or quick dessert preparations, this cheesecake offers a delightful balance of sweetness and texture with minimal effort.

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

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Instructions

Make the Crust: In a bowl, combine the graham cracker crumbs, sugar, and melted butter thoroughly. Press the mixture firmly into the bottom of a 9-inch pie dish or springform pan, forming an even crust layer. Place it in the refrigerator and chill for 30 minutes to allow it to set firmly.
Prepare the Filling: In a large mixing bowl, beat the softened cream cheese together with the powdered sugar and vanilla extract until the mixture is smooth, creamy, and free of lumps.
Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form, indicating it holds shape firmly. Gently fold the whipped cream into the cream cheese mixture, combining them thoroughly but carefully to maintain the airy texture.
Assemble: Pour the prepared cheesecake filling over the chilled graham cracker crust. Use a spatula to smooth the top evenly for an attractive finish.
Chill: Refrigerate the assembled cheesecake for at least 4 hours, or preferably overnight, allowing the dessert to firm up properly and develop full flavor.
Serve: Just before serving, optionally decorate the cheesecake with fresh fruit, fruit topping, or a drizzle of chocolate as preferred to enhance flavor and presentation.

Notes

Ensure the cream cheese is softened to room temperature for a smooth filling.
Whip the heavy cream until stiff peaks form to maintain a light, airy texture.
Refrigerate the crust properly before adding the filling to prevent it from becoming soggy.
This cheesecake is best served chilled and can be stored covered in the refrigerator for up to 3 days.
Optional toppings add flavor and visual appeal but can be omitted for a classic plain cheesecake.