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No Bake Classic Cheesecake

This no bake cheesecake is a rich, velvety dessert made with simple ingredients like cream cheese, heavy cream, and a buttery graham cracker crust. Its unpolished charm shines through its slightly textured filling and creamy appearance, perfect for effortless, stress-free indulgence. No oven required, just patience for chilling to achieve the perfect set and luscious final texture.
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Prep Time 20 minutes
Total Time 4 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g graham crackers or digestive biscuits
  • 100 g unsalted butter melted
  • 400 g cream cheese softened to room temperature
  • 150 g granulated sugar
  • 1 tsp vanilla extract pure vanilla
  • 240 ml heavy cream chilled
  • 2 tbsp lemon juice freshly squeezed
  • optional fresh berries or fruit toppings

Equipment

  • Springform pan
  • Mixing bowl
  • Spatula
  • Hand mixer or whisk
  • parchment paper

Method
 

  1. Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and pounding with a rolling pin. Mix the crumbs with the melted butter until evenly coated, then press firmly into the bottom of a lined springform pan. Chill in the fridge for 15 minutes to set the crust.
  2. In a large mixing bowl, soften the cream cheese slightly in the microwave if needed, then beat with a spatula or hand mixer until smooth and creamy. Add the sugar and vanilla extract, mixing until well combined and fluffy.
  3. Pour in the chilled heavy cream and whip with a hand mixer or whisk until soft peaks form—this means the cream is glossy and holds a gentle peak when you lift the beaters. Be careful not to over-whip to avoid turning it into butter.
  4. Gently fold the whipped cream into the cream cheese mixture using a spatula, folding from the bottom and over the top to keep the mixture light and airy. Once combined, stir in the lemon juice for a bright, tangy flavor.
  5. Pour the filling over the chilled crust and smooth the top with a spatula. Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the filling is firm and set with a slightly textured surface.
  6. Before serving, run a thin knife around the edge of the springform pan to loosen the cheesecake. Carefully remove the sides of the pan, then decorate with fresh berries or fruit toppings if desired. Slice and enjoy this creamy, imperfectly perfect dessert.

Notes

For an extra touch, add a sprinkle of lemon zest or a drizzle of chocolate on top before serving. This cheesecake pairs beautifully with fresh fruit or a dollop of whipped cream.