Description
A silky smooth no-bake cheesecake with a buttery graham cracker crust, perfect for warm weather gatherings.
Ingredients
Scale
- 8 ounces (227 g) cream cheese, softened
- 1 cup (120 g) powdered sugar (confectioners’ sugar)
- 1 teaspoon vanilla extract
- 1 cup (240 ml) heavy whipping cream, cold
- 1 teaspoon lemon juice
- 1 pre-made graham cracker crust (9-inch)
- Fresh fruit or chocolate sauce for topping (optional)
Instructions
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (about 1–2 minutes).
- Gradually add the powdered sugar and vanilla extract, mixing until well combined and smooth.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture in two additions until fully incorporated.
- Add the lemon juice and fold gently to combine.
- Pour the cheesecake filling into the pre-made graham cracker crust, spreading it evenly and smoothing the top.
- Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight, until fully set.
- Before serving, add fresh fruit or chocolate sauce as desired.
Notes
Avoid overmixing the whipped cream into the cream cheese to maintain fluffiness. For added firmness, consider using gelatin.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 20g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 60mg