No Bake Cheesecake
Perfect for those hot summer months! This is the basic vanilla flavor, but please...switch it up and make it your own.
Ingredients
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
Instructions
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).