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No Bake Cheesecake

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A light and creamy no bake cheesecake perfect for summer, featuring a buttery graham cracker crust and topped with fresh fruits or sauces.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1 cup powdered sugar
  • 2 (8 oz) packages cream cheese, softened
  • 2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • Optional toppings: fresh fruit, chocolate sauce, or caramel sauce

Instructions

  1. Create the Crust: In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan and set aside.
  2. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar while continuing to beat until well incorporated.
  3. Whip the Cream: In another bowl, whip the heavy cream and vanilla extract together until stiff peaks form.
  4. Combine Creamy Mixtures: Gently fold the whipped cream into the cream cheese mixture until combined, ensuring you keep the mixture light and airy.
  5. Fill the Crust: Pour the cheesecake filling over the crust in the springform pan, spreading it evenly to create a smooth top.
  6. Chill to Perfection: Cover and refrigerate for at least 4 hours, or until set.
  7. Serve & Enjoy: Serve chilled, topped with your choice of fresh fruit, chocolate sauce, or caramel sauce.

Notes

Ensure the cream cheese is softened for a smooth texture. Store leftovers in the refrigerator for up to 5 days.

Nutrition

Find it online: https://www.thestationrecipes.com/no-bake-cheesecake-recipe-2/

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