The graham cracker crust for this no-bake cheesecake is homemade, and the cheesecake filling is light and creamy. This recipe is easy to follow and great for a quick dessert!
INGREDIENTS
SERVINGS: 10 SLICESFOR THE CRUST:– 1 and ½ cups (180 grams) graham cracker crumb– ¼ cup (50 grams) granulated sugar– 6 tablespoons (85 grams) unsalted butter, meltedFOR THE CHEESECAKE FILLING:– 16 ounces (452 grams) brick-style cream cheese softened– 1 cup (120 grams) powdered sugar– 2 teaspoons fresh lemon juice– 1 teaspoon pure vanilla extract– 1 and ½ cups (360 ml) cold heavy whipping cream
INSTRUCTIONS
Line a 9-inch springform pan with parchment. Set aside. Stir the graham cracker crumbs and granulated sugar in a medium bowl until combined. Mix in melted butter until all crumbs are moistened.
1
Place the dough into the 9-inch springform pan that has been prepared and press it down firmly into the pan's bottom. Put it in the fridge to cool down while you make the filling.
2
Cream cheese should be smooth after 1-2 minutes in a stand mixer with the paddle attachment or a large bowl with a handheld mixer. Mix powdered sugar, fresh lemon juice, and vanilla extract, scraping bowl sides, until combined. Set aside.
3
Mix the heavy whipping cream in a separate bowl with a handheld mixer or stand mixer with the whisk attachment on low-medium speed for 30 seconds to 1 minute, then increase to medium-high speed until stiff peaks form.
4
Fold one-third of the whipped cream into the cream cheese mixture until just combined, then the rest until fully combined. Remove the crusted springform pan from the fridge and fill it. Fill evenly and smooth top.
5
Close tightly and refrigerate for 6 hours or overnight. Cut and enjoy after carefully removing the springform pan (slice around the outside if needed).