No Bake Cheesecake

How to Make No Bake Cheesecake

1. 1

   Step 1: Make the crust

   Combine the graham cracker crumbs and granulated sugar in a medium bowl, then stir in the melted butter until the mixture resembles wet sand. Press the crumbs evenly into the bottom (and slightly up the sides if desired) of a 9-inch springform pan lined with parchment; pack firmly. Chill the crust in the refrigerator while you prepare the filling to help it set, about 10 minutes.

   For this step

   • 1 1/2 cupsGraham cracker crumbs
   • 2 tbspGranulated sugar (for crust)
   • 6 tbspUnsalted butter, melted
   
2. 2

   Step 2: Prepare the cream cheese base

   In a large bowl, beat the softened cream cheese on medium speed until smooth and free of lumps. Add the powdered sugar, lemon juice, and vanilla extract and continue to beat until fully combined and creamy, scraping the bowl as needed. Taste and adjust lemon or vanilla if you prefer a brighter or more aromatic flavor.

   For this step

   • 16 ozFull-fat cream cheese, softened
   • 2/3 cupPowdered (confectioners') sugar
   • 1 tbspFresh lemon juice
   • 1 tspVanilla extract
   
3. 3

   Step 3: Whip the cream

   In a chilled bowl, whip the cold heavy cream on medium-high speed until soft to medium-stiff peaks form — the cream should hold shape but remain soft enough to fold. Be careful not to overwhip; you want a light texture to lighten the filling. This ensures a fluffy, mousse-like cheesecake when folded into the cream cheese mixture.
   
4. 4

   Step 4: Assemble, chill, and slice

   Gently fold about one-third of the whipped cream into the cream cheese mixture to loosen it, then fold in the remaining whipped cream until uniform and airy. Spread the filling evenly over the chilled crust, smooth the top, then cover and refrigerate at least 4 hours or overnight until firm. To serve, release the springform and use a sharp knife dipped in hot water (wiped between cuts) to slice into 8 even slices; servings = 8.
   

1. Combine the graham cracker crumbs and granulated sugar in a medium bowl, then stir in the melted butter until the mixture resembles wet sand. Press the crumbs evenly into the bottom (and slightly up the sides if desired) of a 9-inch springform pan lined with parchment; pack firmly. Chill the crust in the refrigerator while you prepare the filling to help it set, about 10 minutes.
2. In a large bowl, beat the softened cream cheese on medium speed until smooth and free of lumps. Add the powdered sugar, lemon juice, and vanilla extract and continue to beat until fully combined and creamy, scraping the bowl as needed. Taste and adjust lemon or vanilla if you prefer a brighter or more aromatic flavor.
3. In a chilled bowl, whip the cold heavy cream on medium-high speed until soft to medium-stiff peaks form — the cream should hold shape but remain soft enough to fold. Be careful not to overwhip; you want a light texture to lighten the filling. This ensures a fluffy, mousse-like cheesecake when folded into the cream cheese mixture.
4. Gently fold about one-third of the whipped cream into the cream cheese mixture to loosen it, then fold in the remaining whipped cream until uniform and airy. Spread the filling evenly over the chilled crust, smooth the top, then cover and refrigerate at least 4 hours or overnight until firm. To serve, release the springform and use a sharp knife dipped in hot water (wiped between cuts) to slice into 8 even slices; servings = 8.