Description
A smooth and creamy no-bake cheesecake with a buttery graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- Prepare the crust: In a bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of your springform pan to create an even crust.
- Make the filling: In a large bowl, beat the softened cream cheese until fluffy and smooth. Gradually add the powdered sugar and vanilla extract, blending until the mixture is well combined and creamy.
- Whip the cream: In another mixing bowl, whip the heavy cream using an electric mixer until stiff peaks form. This step is crucial for that light, airy texture.
- Combine ingredients: Gently fold the whipped cream into the cream cheese mixture, being careful to keep all that airiness intact for the best texture.
- Assemble and chill: Pour the cream cheese filling over your prepared crust, smoothing the top with your spatula. Cover and refrigerate for at least 240 minutes, but overnight is best for that perfect, luscious consistency.
- Serve and enjoy: Slice the cheesecake, and serve chilled. Consider adding fresh fruits or a drizzle of chocolate for added indulgence.
Notes
Make sure your cream cheese is at room temperature for easy mixing. Avoid rushing the chilling process; letting it set overnight creates a firmer, more delectable slice.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg