No-Bake Cheesecake
Creamy, tangy cheesecake that sets in the fridge while you chill. Graham cracker crust, whipped cream cheese, and a squeeze of lemon—done in 10 minutes of hands-on time.
- Total time
- 15 min
- Servings
- 4
- Calories
- 385
- Protein
- 4g
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp butter, melted
- 8 oz cream cheese, room temperature
- ½ cup heavy cream
- ¼ cup powdered sugar
- ½ whole lemon (juiced)
Instructions
- 1
Stir graham cracker crumbs and melted butter together, then press firmly into a 6-inch springform pan or small bowl.
- 2
Beat cream cheese and powdered sugar with a hand mixer or whisk until smooth and fluffy, about 2 minutes.
- 3
Pour heavy cream and lemon juice into a separate bowl, then whip until stiff peaks form, 2–3 minutes.
- 4
Fold whipped cream into the cream cheese mixture in two additions until no streaks remain.
- 5
Spread filling over crust and smooth the top.
- 6
Refrigerate at least 2 hours before serving. Slice with a warm knife for clean edges.
Tools you’ll need
- 6-inch springform pan or small bowl
- hand mixer or whisk
- rubber spatula
- measuring cups and spoons
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