A handmade graham cracker crust holds a creamy, fluffy cheesecake filling in this No-Bake Cheesecake. This fast dessert dish is great!
INGREDIENTS
SERVINGS: 10 SLICESFOR THE CRUST:– 1 and ½ cups (180 grams) graham cracker crumb– ¼ cup (50 grams) granulated sugar– 6 tablespoons (85 grams) unsalted butter, meltedFOR THE CHEESECAKE FILLING:– 16 ounces (452 grams) brick-style cream cheese softened– 1 cup (120 grams) powdered sugar– 2 teaspoons fresh lemon juice– 1 teaspoon pure vanilla extract– 1 and ½ cups (360 ml) cold heavy whipping cream
INSTRUCTIONS
Step 1
MAKE CRUST:
Line a 9-inch springform pan with parchment. Set aside.
Step 2
Stir the graham cracker crumbs and granulated sugar in a medium basin until mixed. Mix in melted butter until all crumbs are saturated.
Step 3
Scoop the mixture into the 9-inch springform pan and push it down. While making the filling, chill in the fridge.
Step 4
TO MAKE THE CHEESECAKE FILLING:
Beat cream cheese for 1-2 minutes in a stand mixer with the paddle attachment or a large bowl with a handheld mixer until smooth.
Step 5
Add powdered sugar, fresh lemon juice, and vanilla essence and beat until mixed, scraping bowl sides as needed. Set aside.
Step 6
Add the heavy whipping cream to a separate bowl and use a handheld mixer or stand mixer with the whisk attachment to mix on low-medium speed for 30 seconds to 1 minute.
Step 7
Then increase to medium-high speed until stiff peaks form. Gently fold one-third of the whipped cream into the cream cheese mixture until barely mixed, then the rest until well blended.
Step 8
Remove the crusted springform pan from the fridge and pour the filling on top. Layer the filling evenly and smooth the top.
Step 9
Close securely and refrigerate for 6 hours or overnight. Cut and enjoy after carefully removing the springform pan (cutting around the outside if needed).