Description
Indulge in this creamy, luscious no-bake cheesecake, an effortless dessert that’s perfect for any occasion. Quick to prepare with a velvety smooth finish, it’s sure to delight.
Ingredients
Scale
- 1 1/2 cups crushed graham crackers
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1/4 cup lemon juice
- 1 tablespoon gelatin, dissolved in 1/4 cup warm water
Instructions
- Mix the crushed graham crackers with melted butter and press the mixture into the bottom of a 9-inch springform pan to form a crust. Chill in the refrigerator for 20 minutes.
- In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and continue to beat until well combined.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Stir in the lemon juice and dissolved gelatin until everything is well combined.
- Pour the filling over the crust in the springform pan. Smooth the top with a spatula.
- Refrigerate the cheesecake for at least 6 hours, or overnight, until it is firm.
- Once set, release the cheesecake from the pan and serve.
Notes
- Ensure the cream cheese and heavy cream are at room temperature before mixing to avoid lumps.
- The cheesecake can be topped with fresh fruit, berry compote, or a drizzle of chocolate for extra flair.
- For a firmer cheesecake, increase the gelatin to 1 1/2 tablespoons.
- Prep Time: 30 minutes
- chill time: 6 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 498
- Sugar: 22g
- Carbohydrates: 33g