Description
A velvety, no-bake cheesecake with a buttery graham cracker crust, ideal for quick preparation. Requires no oven—simply chill to set and enjoy a creamy, indulgent dessert in minutes.
Ingredients
2 cups crushed graham crackers
1/2 cup melted butter
4 cups (16 oz) cream cheese, softened
1 cup powdered sugar
2 tsp vanilla extract
1 tbsp lemon juice or zest
2 cups heavy cream (whipped) or non-dairy whipped alternative
Instructions
Mix crushed graham crackers with melted butter until crumbly
Press mixture into the bottom of a 9-inch springform pan
Chill for 30 minutes to firm the crust
In a bowl, beat cream cheese at medium speed until smooth
Add powdered sugar, vanilla, and lemon juice/zest
Fold in whipped cream gently until fully incorporated
Pour mixture into the chilled crust and smooth the top
Chill for 4–6 hours until firm
Release cheesecake from the pan and slice to serve
Notes
The crust can also use unsweetened gluten-free cookie crumbs for a variation. For a vegan version, use plant-based cream cheese and whip heavy coconut milk instead of heavy cream. Store in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 25g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 70mg