Description
A creamy, rich, and easy no-bake cheesecake that’s perfect for hot days and customizable with your favorite toppings.
Ingredients
Scale
- 1 1/4 cups graham cracker crumbs
- 6 tablespoons butter (melted)
- 16 oz cream cheese (softened; two 8 oz packages)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup heavy cream (cold)
- 1 cup canned pie filling (cherry, blueberry, etc. or topping of choice)
Instructions
- In a small bowl, stir graham cracker crumbs and melted butter together to moisten. Press into an 8 or 9-inch glass pie plate and refrigerate.
- In a large bowl, mix cream cheese and granulated sugar together until smooth. Scrape the sides and mix again if needed. Stir in vanilla extract.
- With the mixer on, add cream in four increments, letting it whip into the cream cheese after each addition. Whip for 1 minute until thick and light. Scrape the sides to ensure even mixing.
- Pour into the prepared pie shell and smooth the top. Refrigerate for 2 hours to overnight, covered with plastic wrap.
- To serve, cut the cheesecake into pieces and top each piece with pie filling or whipped cream.
Notes
Store the cheesecake covered in the refrigerator for 3 to 5 days. Use softened cream cheese for easier mixing and consider whipping the cream separately for a lighter texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 290mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg