No Bake Cheesecake
No Bake Cheesecake has never been so easy or delicious! A silky smooth cream cheese filling surrounded by a buttery graham cracker crust. No oven, no fuss—just a perfectly chilled dessert that delivers every time.
Ingredients
for the crust-
- 1 1/4 cup graham cracker crumbs (about 10 full sheets if buying crackers*)
- 2 tablespoons granulated sugar optional
- 6 tablespoons butter measured, then melted
for the cheesecake-
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup heavy cream cold
- 1 cup cherry pie filling canned, or topping of choice (optional)
Instructions
- In a small bowl, stir graham cracker crumbs, granulated sugar, and melted butter together to moisten. Be sure every crumb is coated in butter to have a crust that sticks together. Press into an 8 or 9-inch glass pie plate and refrigerate for at least 15 minutes.
- In a large bowl, using an electric hand mixer, beat the room temperature cream cheese together with granulated sugar and vanilla extract.
- With the mixer on, add the cold heavy cream in four increments, letting it whip into the cream cheese after each addition.
- Scrape the sides and bottom of the bowl with a rubber spatula after each addition.
- Once all the heavy cream has been added, whip the filling for 1 minute until thick and light and it holds its shape easily**.
- Scrape sides and bottom of the bowl one last time to ensure everything is fully mixed and smooth.
- Pour filling into the prepared pie shell and smooth the top. Cover with plastic wrap and refrigerate 6 hours to overnight*** to ensure a fully set cheesecake.
- To serve, cut into 8 equal pie shaped pieces and top with two tablespoons of pie filling (or topping of choice), if desired.
Notes
*1 1/4 cups of graham cracker crumbs is about 10 full graham cracker sheets (the rectangular ones that typically come perforated into 4 smaller rectangles). If you're buying them whole, use a food processor for fine crumbs.
**Be sure to not over beat! If you beat it too long, it will go from thick back to thin and won’t set.
***If you’re in a rush and have to serve it early, consider scooping it into individual cups instead of slicing. Otherwise, give it the full 6 hours (overnight is best) for that classic creamy-but-structured texture.
Nutrition
Serving: 1SliceCalories: 527kcalCarbohydrates: 38gProtein: 5gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 91mgSodium: 377mgPotassium: 164mgFiber: 1gSugar: 22gVitamin A: 1635IUVitamin C: 1mgCalcium: 92mgIron: 1mg
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