Homemade No Bake Cheesecake Recipe
User Reviews
5
Homemade No Bake Cheesecake Recipe
Description
The Homemade No Bake Cheesecake Recipe uses a crumbly graham cracker crust made from crushed crackers, melted butter, and sugar pressed into a 9-inch spring-form pan. The filling blends softened cream cheese with granulated and powdered sugars, vanilla extract, and a touch of fresh lemon juice, which adds a gentle acidity and helps maintain the filling's firmness. Whipped heavy cream is folded in last for a light, fluffy texture. Once assembled, chilling overnight allows the filling to set properly without baking.
This cheesecake offers a delicate balance of creamy tang and sweet flavors with a buttery base, producing a rich but airy dessert. The lemon juice's subtle presence can be increased for a sharper citrus note by adding more lemon juice and zest. The texture is smooth and slightly firm, ideal for slicing cleanly.
Serve this chilled cheesecake as a dessert accompanied by fresh fruit, fruit sauces, or chocolate garnishes. It holds well in the refrigerator for several days and can be frozen for up to three months. By changing flavor extracts or folding in mix-ins like chocolate chips or toffee bits, this base recipe can be adapted for variety.
Wrap the pan tightly if storing near strong-smelling foods to avoid flavor transfer. Allow frozen cheesecake to thaw briefly before serving for an enjoyable cold treat.
Ingredients
For the crust:
- 1-1/2 cups graham cracker crumbs
- 7 tablespoons butter melted, unsalted
- 2 tablespoons granulated sugar
For the filling:
- 24 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice fresh squeezed
- 1-1/4 cups heavy whipping cream
Instructions
Make The Crust
- In a medium-sized bowl, stir together the graham cracker crumbs, butter, and sugar until combined.
- Press the crust into the bottom and slightly up the sides of a 9-inch spring-form pan. Place in the freezer while you make the filling.
Make The Cheesecake Filling
- Add the cream cheese to a large bowl with an electric hand mixer or to the body of a stand mixer with the paddle attachment. Whip the cream cheese until smooth.
- Add the granulated sugar and stir until combined.
- Add the powdered sugar, vanilla, and lemon juice, stir to combine until smooth, scrape down the sides as needed.
- In a separate bowl, whip the heavy whipping cream to stiff peaks.
- Add the whipped cream to the cream cheese mixture and fold it in until there are no streaks.
- Add the cream cheese filling to the crust and smooth out the top. Cover with plastic wrap and place in the fridge overnight to set.
- Take a butter knife and run it along the edge of the cheesecake in the pan. Take off the outer ring.
- Slice and serve with whipped cream and fresh berries for topping, optional.
Notes
- Refrigerate the cheesecake overnight to ensure the filling sets properly.
- Tightly wrap the cheesecake when refrigerating to prevent it from absorbing odors from other foods.
- For a stronger lemon flavor, double the lemon juice and add lemon zest.
- The cheesecake can be stored covered in the fridge for 4-5 days or frozen for up to three months.
- Try adding different extracts or mix-ins like mini chocolate chips or chopped candies to vary the flavor.
- Allow frozen cheesecake to thaw 10-15 minutes before serving for optimal texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 36g | 55% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 255mg | 11% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 1330IU | 27% |
| Vitamin C | 1mg | 1% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
