Ultra creamy and smooth No-Bake Cheesecake is exactly what hot summer days call for. The luscious cheesecake filling rests on a graham cracker crust and it all comes together in a snap.
Prep Time25 mins
Chill Time6 hrs
Total Time6 hrs 25 mins
Yields: 15 servings
For the crust
- 1 and 1/2 cups (148 g) graham cracker crumbs from about 1 and 1/2 sleeves
- 6 tablespoons unsalted butter melted
For the filling
- 24 ounces (680 g) cream cheese softened
- 1 and 1/2 cups (180 g) confectioners' sugar sifted
- 1 tablespoons vanilla extract
- 1 teaspoon lemon juice
- 1/8 teaspoon salt
- 1 cup (240 ml) cold heavy whipping cream
Make the crust
Line the bottom of a 9-inch springform pan with foil or parchment paper: set aside.
In a medium bowl, combine the cookie crumbs and melted butter. Mix until crumbs are well coated with butter.
Press the mixture firmly into the bottom and an inch up the sides of the prepared pan. Set in the freezer while you make the filling.
Make the filling
In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 3 minutes.
Add the confectioners' sugar and mix on low speed until the sugar is moistened. Then turn the speed up to medium and continue mixing until well combined, about 2 minutes.
Add the vanilla, lemon juice, and salt. Mix on medium speed until well incorporated, about 1 minute.
If using a stand mixer with paddle attachment, switch to the whisk attachment and add the heavy cream. Beat on low speed until the cream is well mixed in. Turn the speed up to high and beat until the batter becomes thick and stiff.
Pour the filling over the prepared crust and spread to the edges of the pan. Refrigerate for at least 8 hours.