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no-bake cheesecake slice on white plate with fresh strawberries and golden graham cracker crust
husseysands

No-Bake Cheesecake

This no-bake cheesecake delivers a perfectly set, velvety filling on a buttery graham cracker crust — no oven required. Simple ingredients, reliable results, and ready to slice after overnight chilling.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Crust Ingredients
  • 2 cups 200 g graham cracker crumbs
  • ¼ cup 50 g granulated sugar
  • ½ cup 113 g unsalted butter, melted
  • Filling Ingredients
  • 24 oz 680 g full-fat cream cheese, room temperature
  • 1 cup 120 g powdered sugar, sifted
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1½ cups 360 ml heavy whipping cream, cold

Method
 

  1. Combine graham cracker crumbs, sugar, and melted butter. Press firmly into a 9-inch springform pan. Refrigerate 20 minutes.
  2. Beat room-temperature cream cheese for 2 minutes until completely smooth. Add powdered sugar, vanilla, and lemon juice; beat 1 more minute.
  3. In a cold bowl, whip cold heavy cream to stiff peaks (3–4 minutes).
  4. Fold one-third of whipped cream into cream cheese to loosen. Gently fold in remaining two-thirds.
  5. Pour filling over chilled crust. Smooth the top. Cover and refrigerate at least 6 hours or overnight.
  6. Remove springform ring. Slice with a hot, wiped-clean knife. Serve with your choice of topping.

Notes

Cream cheese must be fully room temperature. Heavy cream must be cold. Do not reduce fat in either ingredient — the recipe will not set correctly.