Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Filling:
- 16 oz (2 blocks) cream cheese, softened
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
Instructions:
1. Make the Crust
In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until the crumbs are evenly coated and the texture resembles wet sand. This will create a sturdy base for your cheesecake.
Press the crust mixture firmly into the bottom of a 7-inch springform pan. Use the back of a spoon or the bottom of a measuring cup to press it down evenly, making sure it’s compact. Place the crust in the refrigerator to chill while you prepare the filling.
Tip: Chilling the crust helps it set, making it easier to slice later.
2. Make the Filling
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. This step is important to achieve a velvety texture for your cheesecake filling.
Add the vanilla extract and mix until fully combined.
In a separate bowl, whip the heavy cream until stiff peaks form. This gives the cheesecake its light, airy texture.
Gently fold the whipped cream into the cream cheese mixture. Use a spatula to fold in the whipped cream carefully, making sure the mixture stays light and fluffy. Avoid over-mixing, as you want to keep the airy texture intact.
3. Assemble the Cheesecake
Pour the cream cheese filling over the chilled crust in the springform pan. Spread the filling evenly with a spatula, smoothing the top to ensure a beautiful finish.
4. Chill
Place the assembled cheesecake in the refrigerator and chill for at least 4 hours, or until set. For the best results, let it chill overnight.
Tip: Chilling overnight allows the flavors to fully develop and the cheesecake to set perfectly.
5. Serve
Once set, carefully remove the cheesecake from the springform pan. Slice and serve plain or with your favorite toppings, such as fresh fruit, strawberry sauce, or a drizzle of chocolate.
Tips & Variations:
- Add Fruit Swirls: Before chilling, swirl in fruit puree (like raspberry or blueberry) for a fruity twist.
- Chocolate Variation: For a chocolatey version, add 1/2 cup of melted chocolate to the cream cheese mixture before folding in the whipped cream.
- Different Crusts: Try a different crust by using crushed Oreos, digestive biscuits, or vanilla wafers instead of graham crackers.
Why You’ll Love This Recipe:
- No Oven Needed: Perfect for hot days when you want a delicious dessert without heating up the kitchen.
- Creamy & Delicious: The combination of cream cheese and whipped cream makes for a light, velvety texture that’s rich in flavor.
- Easy to Make: With simple ingredients and steps, this no-bake cheesecake is a beginner-friendly recipe that everyone can enjoy.
This No-Bake Cheesecake is the perfect dessert for birthdays, holidays, or any time you need a sweet treat with minimal effort. It’s creamy, sweet, and pairs beautifully with a variety of toppings—making it a versatile and crowd-pleasing option.
FAQs:
Q: Can I use low-fat cream cheese?
A: Yes, but keep in mind that full-fat cream cheese gives the best texture and flavor. Low-fat versions may result in a softer filling.
Q: How long can I store this cheesecake?
A: You can store it in the fridge for up to 5 days. Be sure to keep it covered to maintain freshness.
Q: Can I freeze this cheesecake?
A: Yes! You can freeze the no-bake cheesecake for up to 1 month. Wrap it tightly in plastic wrap and foil to prevent freezer burn. Thaw in the refrigerator before serving.
Enjoy this sweet, creamy, and effortless No-Bake Cheesecake anytime you crave a classic dessert without the need for baking!
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