No-Bake Cheesecake
A creamy, tangy cheesecake with a buttery graham cracker crust—ready to eat in 15 minutes, no oven required. Chill for 2 hours for the best texture.
- Total time
- 135 min
- Servings
- 8
- Calories
- 412
- Protein
- 5g
Ingredients
- 1.5 cups graham cracker crumbs
- 4 tablespoons butter, melted
- 16 ounces cream cheese, softened
- ¾ cup powdered sugar
- 1 cup heavy cream, cold
- 1 teaspoon vanilla extract
Instructions
- 1
Stir graham cracker crumbs and melted butter until the mixture looks like wet sand.
- 2
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup.
- 3
Whip cold cream with an electric mixer until stiff peaks form, about 2 minutes. Transfer to a bowl.
- 4
Beat cream cheese and powdered sugar until smooth and light, 2–3 minutes. Scrape down the bowl.
- 5
Add vanilla extract and beat for 30 seconds until combined.
- 6
Fold the whipped cream into the cream cheese mixture in two batches using a rubber spatula.
- 7
Pour the filling over the crust. Smooth the top with a spatula.
- 8
Refrigerate for at least 2 hours, until the cheesecake is firm and chilled through.
- 9
Run a thin knife around the edges and release the springform pan. Slice and serve cold.
Tools you’ll need
- 9-inch springform pan
- measuring cups and spoons
- mixing bowls (2)
- electric mixer
- rubber spatula
- measuring cup (for pressing crust)
- thin knife
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