No Bake Cheesecake
This No Bake Cheesecake is the perfect recipe to keep in your back pocket. It is a simple dessert that is a total showstopper!
Servings: 8 servings
Ingredients
Crust
- 2 cups graham cracker crumbs 15 sheets (229 grams)
- 1/2 cup unsalted butter melted (113 grams)
- 3 tablespoons sugar
Filling
- 16 ounces cream cheese room temperature (454 grams)
- 1 1/2 cups powdered sugar (169.5 grams)
- 2 teaspoons vanilla extract
- 1 1/2 cups heavy whipping cream (340.5 grams)
Topping
- 1/2 cup heavy whipping cream (113.5 grams)
- fresh strawberries optional
Instructions
To Make Crust
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir together until it has the consistency of wet sand.2 cups graham cracker crumbs, 1/2 cup unsalted butter, 3 tablespoons sugar
- Pour into the bottom of a 9-inch spring form pan, pressing it into the bottom and up the sides. Place in the refrigerator while preparing the filling.
To Make the Filling
- In a large bowl using a hand mixer or in the bowl of a stand mixer fit with the paddle attachment, beat the cream cheese, powdered sugar, and vanilla together until smooth.16 ounces cream cheese, 1 1/2 cups powdered sugar, 2 teaspoons vanilla extract
- In a separate bowl using a hand mixer or in the bowl of a stand mixer fit with the whisk attachment, beat the heavy cream until it has a thick consistency, similar to shaving cream. Fold it into the cream cheese mixture.1 1/2 cups heavy whipping cream
- Pour the filling over the crust, cover, and place in the refrigerator for 8 hours or overnight.
Topping
- When ready to serve, carefully remove the sides of the springform pan.
- Freeze a metal bowl and the beaters of your hand mixer (or the metal bowl of your stand mixer and the whisk attachment) for 15 minutes.
- Then beat the whipped cream until stiff peaks form. Pipe the whipped cream around the edges of the cheesecake. Add fresh strawberries if desired. Cut, serve, and enjoy!1/2 cup heavy whipping cream, fresh strawberries