A simple and delicious no-bake cheesecake made by mixing cream cheese with sugar and chilling until set. The crust is made from crushed cookies and butter for a sweet, buttery base. This dessert is perfect for anyone looking for a quick and easy cheesecake without the need for baking.
Grade | Serving | Calorie | Prep Time | Cook Time | Total Time |
Easy | 8 Servings | 350 Kcal | 15 Mins | 4Hrs | 4 Hrs 15 Mins |
For the Vinaigrette:
1 ½ cups Crushed Graham Crackers or Biscuit Crumbs
½ cup Butter (melted)
2 tbsp Sugar (optional)
For the Filling:
450g Cream Cheese (softened)
1 cup Powdered Sugar
1 tsp Vanilla Extract
1 ½ cups Heavy Whipping Cream
Step 1
For the Crust:
In a bowl, combine Crushed Graham Crackers (or Biscuit Crumbs) with melted Butter and Sugar. Mix until the crumbs are fully coated and press into the base of a springform pan.
Step 2
Chill the crust in the refrigerator for at least 1 hour to set.
Step 3
For the Filling:
In a large bowl, beat softened Cream Cheese with Powdered Sugar and Vanilla Extract until smooth and creamy.
Step 4
In a separate bowl, whip Heavy Whipping Cream until stiff peaks form.
Step 5
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Step 6
Pour the filling onto the chilled crust and smooth the top.
Step 7
Refrigerate the cheesecake for at least 3–4 hours, or overnight, until firm.
Step 8
Serve chilled, optionally topped with fruit, chocolate drizzle, or whipped cream.
