Description
A rich and creamy no-bake cheesecake with a buttery graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 2 cups cream cheese (preferably full-fat, room temperature)
- 1 cup powdered sugar (sifted)
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (cold)
- 1 pre-made graham cracker crust (9-inch)
- Optional: 2 tablespoons lemon juice or zest
- Optional: 1/2 cup sour cream
- Optional: 1/2 cup mascarpone
Instructions
- Prepare your ingredients by bringing cream cheese to room temperature and keeping the heavy cream cold.
- Beat the cream cheese until smooth and lump-free using a mixer.
- Gradually add the powdered sugar and vanilla extract, mixing until fully silky. Add lemon juice or sour cream if using, then mix until smooth.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Fold one-third of the whipped cream into the cream cheese mixture and then gently fold in the remaining whipped cream until no streaks remain.
- Pour the filling into the graham cracker crust and smooth the top.
- Refrigerate for at least 4 hours or overnight until set.
- Serve chilled, optionally topped with fresh berries or drizzles.
Notes
Avoid overwhipping the cream; ensure cream cheese is fully softened to prevent lumps.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 24g
- Sodium: 220mg
- Fat: 35g
- Saturated Fat: 21g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg