Description
Make a rich, creamy, and perfectly set no-bake cheesecake with a smooth, velvety texture using this simple recipe.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened to room temperature
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 1 cup heavy whipping cream, cold
Instructions
- Prepare the crust: Combine graham cracker crumbs and 1/4 cup granulated sugar in a bowl. Pour in melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
- Beat the cream cheese: In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and lump-free, about 2 minutes. Scrape down the sides of the bowl.
- Add sweeteners and flavor: Gradually beat in the sifted powdered sugar until combined. Mix in the vanilla extract and lemon juice until the mixture is smooth.
- Whip the cream: In a separate, clean, chilled bowl, whip the cold heavy whipping cream until stiff peaks form. This step incorporates air for a lighter texture.
- Fold together: Gently fold the whipped cream into the cream cheese mixture in two additions, using a spatula. Fold just until no white streaks remain; do not overmix, or the filling will deflate.
- Assemble and chill: Pour the filling over the chilled crust and smooth the top with an offset spatula. Cover the pan loosely with plastic wrap. Refrigerate for a minimum of 6 hours, or preferably overnight, to allow the cheesecake to set perfectly.
- Serve: Release the springform side before slicing. Serve cold.
Notes
- Use full-fat cream cheese that has softened completely at room temperature to prevent lumps and achieve a silky texture.
- Sifting the powdered sugar is necessary to avoid graininess in the final filling.
- For the best set without gelatin, chill the cheesecake for the full recommended time; do not rush the chilling process.
- Whip the heavy cream in a cold bowl for faster and more stable whipping.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: No Bake/Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg