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 Time 25 minutesminutes
Additional Time 6 hourshours
Total Time 6 hourshours25 minutesminutes
Servings 10
Ingredients
For the crust
1 ½cups(148g)graham cracker crumbs, from about 1 and 1/2 sleeves
6tablespoons(85g)unsalted butter, melted
For the filling
24ounces(680g)cream cheese, softened
1 ½cups(180g)confectioners’ sugar, sifted
1tablespoonsvanilla extract
1teaspoonlemon juice
⅛teaspoonsalt
1cup(240ml)heavy whipping cream, cold
Instructions
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 the 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.
Notes
Make ahead tip
The assembled cheesecake will keep for up to 5 days stored covered in the refrigerator.
After the cheesecake has been refrigerated for 8 hours, you can transfer it to the freezer. Wrap the entire pan in plastic wrap followed by a layer of aluminum foil. It will keep for up to 3 months. Thaw in the refrigerator overnight before serving.