No-Bake Cheesecake
User Reviews
5
No-Bake Cheesecake
Description
No-Bake Cheesecake consists of a graham cracker crust pressed into a pie plate or springform pan, combining melted butter, graham cracker crumbs, and sugar. The filling is made by beating softened cream cheese with powdered sugar and vanilla extract until smooth, then folding in whipped heavy cream stabilized with cornstarch to provide structure and a fluffy texture.
The cheesecake sets in the refrigerator for several hours or overnight, allowing the filling to firm up without baking. The chilled dessert offers a creamy and light texture with a subtly sweet flavor balanced by the buttery crust. It can be topped with fresh fruit or other preferred toppings for added taste and presentation.
If the crust sticks to the pan, dipping the pan bottom in hot water briefly can help release it. This cheesecake can be frozen wrapped tightly and thawed in the fridge for make-ahead convenience. Using cold heavy cream is crucial for optimal whipping performance, and substituting whipped topping may affect texture.
Ingredients
Graham Cracker Crust
- 6 tablespoons unsalted butter melted
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
Cheesecake Filling
- 16 ounces cream cheese softened, 2 boxes
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream cold
- 1 teaspoon cornstarch
Instructions
- In a medium bowl, combine melted butter, graham crumbs, and sugar with a fork.
- Press the mixture into the bottom and up the sides (about 1 ½ inches) of a 9-inch pie plate or an 8-inch springform pan. Refrigerate while preparing the filling.
- Beat softened cream cheese with an electric mixer until smooth and fluffy. Add powdered sugar and vanilla extract and continue to beat until fully incorporated.
- In a separate bowl, beat cold heavy whipping cream on low for 1 minute. Add the cornstarch, increase the mixer speed to high, and beat for an additional 3-4 minutes until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture.
- Spread the cheesecake filling evenly into the prepared crust and refrigerate for at least 4 hours, or overnight.
- Top with your favorite toppings and serve.
Notes
- Heavy whipping cream should be very cold for best whipped texture; cornstarch helps stabilize the whipped cream.
- If the crust sticks, briefly dipping the pan bottom in hot water loosens it for easier removal.
- This cheesecake can be frozen tightly wrapped and thawed overnight in the fridge without losing quality.
- Using low-fat cream cheese may affect the set and texture of the cheesecake.
- Store-bought graham cracker crumbs simplify crust preparation, but crumbs can be made by pulsing graham crackers in a food processor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 464 | 23% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 36g | 55% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 103mg | 34% |
| Sodium | 294mg | 12% |
| Potassium | 125mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 1199IU | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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