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Perfect No-Bake Cheesecake with Graham Crust

A delicious slice of no bake cheesecake with a graham cracker crust and topped with whipped cream.
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A simple, creamy no-bake cheesecake recipe with a buttery graham cracker crust. This recipe is easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

Instructions

  1. Combine graham cracker crumbs and granulated sugar in a medium bowl. Pour in melted butter and stir until crumbs are evenly moistened.
  2. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate or springform pan.
  3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the powdered sugar and vanilla extract until well combined.
  4. In a separate bowl, whip the heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
  6. Spoon the cheesecake filling into the prepared crust and spread evenly.
  7. Cover the cheesecake and refrigerate for at least 4 hours, or until firm.

Notes

  • For a firmer crust, you can bake it at 350°F (175°C) for 8-10 minutes and let it cool completely before filling.
  • You can add a tablespoon of lemon juice to the cream cheese mixture for a slight tang.
  • Top with fresh fruit, chocolate sauce, or caramel before serving.
  • If your cheesecake is runny, ensure you used full-fat cream cheese and that it was properly softened. Over-mixing the whipped cream can also cause it to break down.
  • This recipe does not require gelatin to set.

Nutrition

Find it online: https://carlacooking.com/no-bake-cheesecake-graham-crust/