No-Bake Cheesecake

This no-bake cheesecake recipe is so easy to make and tastes just like a classic should with a silky smooth filling and decadent taste. No oven required, just chill, slice and serve.

Prep Time: 10

Chill time: 4

Total Time: 4 10

Servings:

Ingredients

1 (8-ounce) package cream cheese , at room temperature
⅓ cup granulated sugar
¾ cup heavy cream , at room temperature
1 teaspoon vanilla extract
2 teaspoons fresh lemon juice , optional
1 9-inch prepared graham cracker crust

Optional toppings: Cherry pie filling, Fresh strawberries or raspberries, Crushed cookies or candy bars, Caramel or chocolate sauce

Instructions

Make no-bake cheesecake filling. In the bowl of a stand mixer, beat 8 ounces cream cheese, 1/3 cup sugar, 1 teaspoon vanilla, and 2 teaspoons lemon juice, if using, for 2 to 3 minutes, or until light and fluffy. Slowly pour in 3/4 cup heavy cream and beat on medium-high speed for 3 minutes or until thick and creamy.
Spread into crust. Spread the cheesecake mixture into the graham cracker crust. Refrigerate for at least 4 hours, or until firm.
Serve. Top with your favorite toppings. Slice and enjoy!

Notes

Storage: Make sure to store the cheesecake in the fridge because of the softened cheese and cream. Cover the pan tightly in plastic wrap and place in the refrigerator until ready to enjoy again. It will stay fresh in the fridge for about 3 to 5 days.

Freeze: Wrap in several layers of plastic wrap or foil and place in a zip top freezer bag. Place upright in freezer and store for about 1 month. When ready to serve, thaw overnight in fridge and enjoy the next day!

Nutrition