A no-bake cheesecake is the perfect dessert for any occasion. It’s creamy, rich, and requires no oven time, making it a stress-free treat. Whether you’re hosting a party or craving a sweet indulgence, this recipe is sure to impress.
How to Make No-Bake Cheesecake
Crafting a no-bake cheesecake is straightforward and satisfying. With a buttery graham cracker crust and a luscious cream cheese filling, this dessert comes together in no time. Let’s dive into the steps!
Step-by-Step Instructions
- Prepare the Crust: Crush graham crackers into fine crumbs, mix with melted butter and sugar, and press the mixture into a springform pan. Chill in the refrigerator.
- Make the Filling: Beat cream cheese, powdered sugar, and vanilla extract until smooth. Gradually fold in whipped cream.
- Assemble: Spread the cream cheese mixture evenly over the chilled crust.
- Chill: Let the cheesecake set in the refrigerator for at least 6 hours or overnight.
- Decorate: Top with your favorite fruits, chocolate drizzle, or whipped cream before serving.
No Bake Cheesecake
8
servings15
minutesIngredients
- For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar- For the Filling:
16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream, whipped- For Decoration:
Fresh berries
Whipped cream
Directions
- Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a springform pan. Chill for 10 minutes.
- Beat cream cheese, powdered sugar, and vanilla extract until creamy. Fold in whipped cream gently.
- Spread the filling over the crust evenly. Smooth the top with a spatula.
- Refrigerate the cheesecake for 6 hours or overnight to set.
- Decorate with berries, chocolate, or whipped cream before slicing and serving.
FAQ
Q: How long can I store no-bake cheesecake?
A: You can store it in the refrigerator for up to 3 days in an airtight container.
Q: Can I freeze no-bake cheesecake?
A: Yes, wrap it tightly and freeze for up to 1 month. Thaw in the fridge before serving.
Q: What’s the best pan to use for this recipe?
A: A 9-inch springform pan works best for easy removal and serving.
