A creamy, rich cheesecake that requires no oven time and sets beautifully in the refrigerator. Perfect for hot weather or when you want an elegant dessert without the fuss of baking.
For easier removal from springform pan, run a knife around edges before releasing. Top with fresh berries, fruit compote, or chocolate shavings just before serving.
Use room temperature cream cheese for smoother, lump-free filling. Store covered in refrigerator for up to 3 days before serving.
Ingredients
Scale
Measurement units
- 2 cups Graham cracker crumbs
- 6 tbsp Butter, melted
- ¼ cup Granulated sugar
- 16 oz Cream cheese, softened
- 1 cup Powdered sugar
- 2 tsp Vanilla extract
- 2 cups Heavy whipping cream
Ingredients
Scale
Measurement units
- 2 cups Graham cracker crumbs
- 6 tbsp Butter, melted
- ¼ cup Granulated sugar
- 16 oz Cream cheese, softened
- 1 cup Powdered sugar
- 2 tsp Vanilla extract
- 2 cups Heavy whipping cream
Instructions
Make the crust
Mix graham cracker crumbs (2 cups), melted butter (6 tbsp), and granulated sugar (¼ cup) in a bowl until evenly combined.
Equipment: bowl
Form the crust base
Press crumb mixture firmly into the bottom of a 10-inch springform pan.
Equipment: 10-inch springform pan
Make the filling
Beat softened cream cheese (16 oz) until smooth and fluffy.
Add powdered sugar (1 cup) and vanilla extract (2 tsp) and beat until well combined.
Equipment: electric mixer, mixing bowl
Whip and fold in cream
Whip heavy whipping cream (2 cups) to soft peaks in a separate bowl.
Gently fold whipped cream into cream cheese mixture until just combined.
Equipment: bowl, whisk, electric mixer, spatula
Assemble the cheesecake
Pour filling over prepared crust.
Smooth the top.
Equipment: spatula
Chill until set
Refrigerate until completely set.
Equipment: refrigerator
Before you cook
Cook notes
- • Store covered in refrigerator for up to 3 days before serving
- • For easier removal from springform pan, run a knife around edges before releasing
- • Top with fresh berries, fruit compote, or chocolate shavings just before serving
- • Can be made 1-2 days ahead for flavors to develop and set properly
- • Chill for minimum 4 hours, but overnight is ideal for best texture
- • Use room temperature cream cheese for smoother, lump-free filling
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