No Bake Cheesecake

Rating: 5.00
August 16, 2020

No Bake Cheesecake

5 from 1 vote
Perfect for those hot summer months! This is the basic vanilla flavor, but please...switch it up and make it your own.


For the crust...

  • 2 1/2 cups crushed graham crackers
  • 1/2 cup sugar
  • 10 tbsp melted butter

For the filling...

  • 1 1/2 cups heavy whipping cream
  • 3 8 oz. blocks cream cheese, softened
  • 1/2 cup sugar
  • 1 tbsp lemon juice
  • 1 tbsp vanilla


For the crust...

  • Combine the crushed graham crackers, sugar and melted butter. Be sure graham cracker crumbs have absorbed the butter.
  • Press the graham cracker crust mixture into the bottom a 9” spring form baking dish.
  • Place in freezer while you mix up the other ingredients (about 7-10 mins).

For the cheesecake filling...

  • In a stand mixer or in a mixing bowl beat the heavy whipping cream until stiff peaks form. Be careful not to beat  it too long, or you’ll end up making butter!! Set aside.
  • Whip the softened cream cheese and sugar together until smooth.
  • Add lemon juice and vanilla, continue mixing until smooth.
  • Gently fold in the whipped cream, being careful not to deflate the whipped cream.
  • Pour the mixture in the prepared pie crust. Smooth the top with an offset spatula (or whatever you have!).
  • Cover and place in refrigerator over night for best results.(In a pinch, 6-8 hrs should be sufficient... but you’ll get cleaner cut linesif you wait 12 hours).


Course: Dessert

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