No-Bake Cheesecake
This no-bake cheesecake recipe is so easy! You only need 5 ingredients + a graham cracker crust to make this cool, fluffy, and silky-smooth dessert.
Prep Time15 minutes mins
Chill Time2 hours hrs
Course: Dessert
Cuisine: American
Keyword: no-bake cheesecake, no-bake cheesecake recipe, no-bake cheesecake without condensed milk, Philadelphia no-bake cheesecake
Servings: 10
Calories: 663kcal
For the Graham Cracker Crust
For the No-Bake Cheesecake Filling
- 24 ounces cream cheese (3 blocks)
- 1 cup powdered sugar
- 2 cups heavy whipping cream
- 1 tablespoon lemon juice (freshly squeezed)
- 1 1/2 teaspoons vanilla extract
For the Optional Garnishes
- 3/4 cup cream, whipped to soft peaks with 3 tablespoons powdered sugar
- fresh berries
To Make the Graham Cracker Crust
Place the graham cracker crumbs, brown sugar, cinnamon, and salt in a large mixing bowl and stir to combine.
Add the melted butter and mix until evenly combined.
Mist a 10-inch diameter springform pan with non-stick spray, then press the mixture into the bottom in an even layer.
To Make the No-Bake Cheesecake Filling
Place the cream cheese and powdered sugar in a large mixing bowl and beat together until smooth (about 1 minute on medium speed).
Whisk in the cream on medium speed, about 1/4 cup at a time, stopping frequently to scrape the bottom and sides of the bowl with a silicone spatula.
When all the cream has been added, scrape the bottom and sides of the bowl with a silicone spatula, and then whip in the lemon juice and vanilla extract, until the mixture looks fluffy and can hold stiff peaks (about 1 minute on high speed).
Transfer the filling to the prepared pan, and smooth into an even layer.
Chill for at least 2 hours.
Garnish with whipped cream and fresh berries (optional).
Calories: 663kcal | Carbohydrates: 32g | Protein: 6g | Fat: 58g | Saturated Fat: 34g | Cholesterol: 189mg | Sodium: 388mg | Potassium: 173mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2160IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 0.8mg