No Bake Cheesecake
Smooth and creamy and no oven needed!
Prep Time20 mins
Chilling6 hrs
Course: Dessert
Cuisine: American
Keyword: no bake cheesecake
Servings: 8 people
Author: Amanda Rettke
Crust
- 1 ¼ cup (105g) graham cracker crumbs
- ¼ cup superfine sugar, can also use granulated
- 6 tablespoons unsalted butter melted
Filling
- 16 ounces plain full-fat cream cheese (two 8-ounce packages; 455g)
- ¾ cup (150g) granulated sugar
- 1 tablespoon (20g) fresh juice from 1 lemon
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- 1 ½ cups (357g, 12 ounces) heavy whipping cream
Crust
Combine graham cracker crumbs, sugar, and melted butter in a small bowl. Make sure to get every crumb coated with butter.
Pour into a 7-inch springform pan. Spread into an even layer, then compress firmly with a measuring cup making sure to press up the sides of the pan. Set aside.
Filling
Combine the cream cheese, sugar, lemon juice, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix at medium speed until soft and smooth. Scrape the bowl as needed.
Switch to the whisk attachment and pour in the cream. Mix at low speed to combine, then increase to high and whip until the mixture can hold stiff peaks, 3 to 5 minutes.
Pour into the prepared crust.
Refrigerate until the filling is firm and cold, about 6 hours or overnight.