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No-Bake Cheesecake

A rich and creamy no-bake cheesecake that comes together quickly and easily without the risks of baking. Perfect for any occasion, topped with your favorite fruits or sauces.
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Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 2 packages cream cheese, at room temperature Make sure they are softened
  • 1 cup granulated sugar
  • 1 cup heavy cream, at room temperature Make sure it is softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice (optional) Use if desired for extra flavor
Crust
  • 1 prepared crust graham cracker crust Store-bought or homemade

Method
 

Preparation
  1. Beat the softened cream cheese, granulated sugar, vanilla extract, and lemon juice (if using) in a stand mixer on medium speed for 2 to 3 minutes until light and fluffy.
  2. Gradually pour in the heavy cream while mixing on medium-high speed. Beat for about 3 minutes until the mixture thickens and resembles soft whipped cream.
  3. Check the texture; it should hold soft peaks. If it's still thin, beat a little longer without overdoing it.
  4. Spoon the cheesecake filling into the prepared graham cracker crust, smoothing the top with a spatula.
Chilling
  1. Refrigerate the cheesecake for at least 4 hours or overnight for a firmer texture.
Serving
  1. Add your favorite toppings just before serving, such as fresh berries or chocolate drizzle.
  2. Slice with a warm, sharp knife, wiping the blade between cuts for clean slices.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days or freeze individual slices for up to a month. Thaw before serving for the best texture. Experiment with flavors and toppings to find your favorite variation.