Description

A foolproof, no-bake cheesecake with a graham cracker crust that requires no oven. It is creamy, dense, and ready in just two hours in the freezer, making it perfect for humid weather or last-minute gatherings.

Ingredients

Scale

2 cups (200g) honey graham crackers, finely crushed
1/2 cup (115g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
1/4 teaspoon salt
24 ounces (680g) full-fat block cream cheese, softened
2 cups (480ml) heavy whipping cream, cold
1 cup (120g) confectioners’ sugar
2 teaspoons vanilla extract
1 tablespoon lemon juice
2 cups fresh berries (optional, for topping)
Chocolate sauce (optional, for topping)

Instructions

Grease a 9-inch springform pan lightly with butter or cooking spray. Optionally wrap the bottom in aluminum foil to prevent leaks.
In a food processor, pulse graham crackers until fine. Add melted butter, sugar, and salt; pulse until mixture resembles wet sand.
Press the crust mixture firmly and evenly into the bottom of the springform pan. Place in the freezer while making the filling.
In a large, cold bowl, beat heavy whipping cream on high speed until stiff peaks form. Set aside.
In another large bowl, beat softened cream cheese on medium-high speed until smooth and creamy (2-3 minutes). Scrape down sides.
Add confectioners’ sugar, vanilla extract, and lemon juice to the cream cheese; beat until combined and glossy.
Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it. Then, fold in the remaining whipped cream until just combined. Do not overmix.
Pour the filling into the chilled crust and smooth the top. Tap the pan gently to release air bubbles.
Cover loosely with plastic wrap or foil. Freeze for at least 2 hours, or refrigerate for 4-6 hours, until set.
To serve, run a warm knife around the edge to loosen, remove the springform ring, and slice. Top with fresh berries or chocolate sauce if desired.

Notes

Ensure cream cheese is fully softened to avoid lumps. Chill mixing bowls and beaters if the kitchen is warm to help the cream whip better. For clean slices, dip a sharp knife in hot water and wipe dry between cuts. This dessert can be made gluten-free by using gluten-free crackers or dairy-free by using coconut cream and dairy-free cream cheese.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 28
Sodium: 250
Fat: 24
Saturated Fat: 14
Carbohydrates: 35
Fiber: 1
Protein: 5

Keywords: no-bake cheesecake, graham cracker crust, easy dessert, summer dessert, creamy cheesecake, gluten-free option, dairy-free option