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Perfect No-Bake Cheesecake | prettysimplesweet.com

No-Bake Cheesecake

This is my favorite recipe for no-bake cheesecake. It’s simple and quick to make and holds its shape well.
YIELD 9 -inch (23cm) cake

Ingredients

Crust:

  • 2 cups (200g) graham cracker or digestive biscuit crumbs (to make crumbs, pulse in a food processor or blender until finely ground)
  • 1/4 cup (50g) granulated sugar
  • 7 tablespoons (100g) unsalted butter , melted

Cake:

  • 24 ounces (680g) cream cheese, softened to room temperature
  • 1 1/2 cups (180g) powdered sugar
  • 2 teaspoons pure vanilla extract
  • zest from one small lemon, optional
  • 2 tablespoons lemon juice
  • 1 1/2 cups (360 ml) heavy cream
  • berry sauce or topping of choice (see post for more suggestions)

Instructions

  1. Make the crust: In a medium bowl, mix together crumbs and sugar, then add melted butter and mix until fully combined and crumbs are moistened. Press the mixture very tightly into the bottom of a 9-inch springform pan using either your fingers or the bottom of a cup to form a crust layer.

  2. Make the filling: In a bowl of a stand mixer fitted with the paddle attachment (or with a handheld electric mixer), beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Add powdered sugar and beat until combined. Add vanilla and lemon zest and juice and beat until combined and smooth. Set aside.

  3. In another bowl of a stand mixer fitted with the whisk attachment (or with a handheld electric mixer), whisk heavy cream until stiff peaks form. Using a spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half.

  4. Pour filling into the pan and smooth the top. Cover pan with plastic wrap and place in the fridge for at least 4 hours, or until completely set, before serving. Serve cold. Top with berry sauce, fresh fruit or any other topping you like (read above post for suggestions).

  5. Cheesecake can be kept in the fridge for up to 5 days. It can also be frozen, wrapped tight, for 2 month. To thaw, place overnight in the fridge.