Classic No-Bake Cheesecake

🕒 Prep: 20 min
🔥 Cook:
🍽 Serves: 8
★★★★★
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Looking for a dessert that's as easy to make as it is delicious? This Classic No-Bake Cheesecake is perfect for any occasion. It's creamy, refreshing, and doesn't require an oven—ideal for those warmer days or when you just want to keep things simple.

Ingredients for Classic No-Bake Cheesecake

Graham cracker crumbs form the base of our crust, offering a slightly sweet, crunchy foundation. Unsalted butter binds the crumbs together, providing richness and flavor. Granulated sugar adds a touch of sweetness to the crust, balancing the tangy filling.

Cream cheese is the star, giving the cake its creamy texture and tangy flavor. Powdered sugar sweetens the filling smoothly without graininess. A dash of vanilla extract enhances all the flavors. Heavy cream lightens the filling, adding a fluffy texture. Finally, lemon juice and zest introduce a refreshing zing, perfect for brightening up the dessert.

Tips & Tricks

  • Use room temperature cream cheese for a smoother filling.
  • To prevent lumps, sift the powdered sugar before adding.
  • Chill the mixing bowl and beaters before whipping the cream for better results.
  • For easy removal, line the bottom of the pan with parchment paper.

Serving Suggestions

Pair this cheesecake with fresh berries for a colorful, tangy contrast. A drizzle of raspberry or strawberry sauce also complements the lemony filling beautifully. If you want to take it up a notch, serve with a chilled glass of sparkling wine or lemonade for a refreshing summertime treat.

Frequently Asked Questions

Can I use a different type of crust?
Absolutely! A chocolate cookie crust or even a nut-based crust would work well.
How long does the cheesecake last in the fridge?
It can last up to 5 days when covered and stored properly in the refrigerator.
Can I freeze this cheesecake?
Yes, you can freeze it. Just make sure to wrap it well in plastic wrap and foil. Thaw in the fridge before serving.

Classic No-Bake Cheesecake Recipe Walkthrough

Start by mixing your graham cracker crumbs, melted butter, and granulated sugar in a bowl until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan, making sure it's even. Pop this into the fridge for at least 15 minutes to set the crust.

In a large mixing bowl, beat the softened cream cheese until it's smooth and creamy. Gradually incorporate the powdered sugar and vanilla extract, beating the mixture until it becomes fluffy. In another bowl, whip the heavy cream until it forms stiff peaks, and then gently fold it into your cream cheese mixture.

Add the lemon juice and zest, folding gently until everything is well combined. Pour this creamy filling over your chilled crust, smoothing out the top with a spatula. Cover the pan and refrigerate for at least 4 hours or until the cake is fully set.

Once set, carefully remove the sides of the springform pan before serving. Enjoy your delicious, no-bake creation!

Why You'll Love This Recipe

  • No oven needed—perfect for hot days or limited kitchen access.
  • Quick and straightforward, even for beginners.
  • Lemon zest adds a lovely, fresh twist.
  • Makes a great make-ahead dessert for gatherings.

Ingredients

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
2 cups cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream
1/4 cup lemon juice
1 tbsp zest of lemon

Step-by-step Instructions

1. Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl, mixing well. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Chill in the refrigerator for at least 15 minutes.
2. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in powdered sugar and vanilla extract, continuing to beat until fluffy.
3. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
4. Add lemon juice and zest to the mixture and fold gently until fully incorporated.
5. Pour the cream cheese filling over the chilled crust, smoothing the top with a spatula.
6. Cover and refrigerate the cheesecake for at least 4 hours or until fully set.
7. Before serving, carefully remove the sides of the springform pan and serve chilled.

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