No-Bake Cheesecake
Graham Cracker Crust
- 6 tbsp unsalted butter, melted
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
Cheesecake Filling
- 16 oz cream cheese, softened (2 blocks)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
- 1 tsp cornstarch
Instructions
- Prepare the Crust:
- In a medium bowl, mix together the melted butter, graham cracker crumbs, and sugar using a fork until evenly combined.
- Press the crumb mixture firmly into the bottom and about 1½ inches up the sides of a 9-inch pie plate or an 8-inch springform pan. Refrigerate while you prepare the filling.
- Make the Cheesecake Filling:
- Using an electric mixer, beat the softened cream cheese until smooth and fluffy. Add powdered sugar and vanilla extract, and continue beating until well incorporated.
- In a separate bowl, beat the cold heavy whipping cream on low for 1 minute. Add cornstarch, increase the mixer speed to high, and beat for 3-4 minutes until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Assemble and Chill:
- Spread the cheesecake filling evenly into the prepared crust. Refrigerate for at least 4 hours, or preferably overnight, to allow it to set.
- Serve:
- Top with your favorite toppings before serving.
Notes
- Whipping Cream: Use cold heavy whipping cream for best results. Cornstarch is not needed if using whipped topping instead.
- Cream Cheese: Full-fat cream cheese provides the best texture; reduced-fat options may not set as well.
- Graham Crust: Store-bought graham cracker crumbs work well, or pulse 21 graham crackers in a food processor to make your own.
- To Release the Crust: If the crust sticks, dip the bottom of the pan briefly in hot water to loosen it.
- Freezing: This cheesecake freezes well. Once set, wrap the cheesecake tightly in plastic wrap and freeze. Thaw in the refrigerator overnight before serving.
Enjoy this simple, creamy no-bake cheesecake!