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.

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Prep Time 15

chill time 6 15

Total Time 6 30

Course Dessert

Cuisine American

Servings servings

Calories 527 kcal

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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