Classic No-Bake Cheesecake

 

Yield: One 9-inch cheesecake (serves 8–10)
Prep Time: 30 minutes
Chill Time: 6–8 hours or overnight
Skill Level: Beginner to Intermediate

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs (approximately 10 full sheets)

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

For the filling:

• 16 ounces cream cheese, softened to room temperature

• ¾ cup powdered sugar

• 2 cups cold heavy whipping cream

• 1 teaspoon vanilla extract

• 1 tablespoon freshly squeezed lemon juice

• Small pinch of salt

Equipment

• 9-inch springform pan

• Mixing bowls

• Hand mixer or stand mixer

• Spatula

• Measuring cups and spoons

• Offset spatula or spoon for smoothing the top

Instructions

1. Prepare the crust:
   In a medium-sized bowl, mix the graham cracker crumbs with granulated sugar. Add the melted butter and stir until the mixture resembles wet sand. Pour the mixture into the bottom of a 9-inch springform pan and press it firmly into an even layer using the bottom of a flat glass or measuring cup. Press some of the crust slightly up the sides if desired. Place the pan in the refrigerator while you prepare the filling to allow the crust to firm up.

2. Whip the cream:
   In a large mixing bowl, beat the cold heavy cream on medium-high speed using a hand mixer or stand mixer fitted with the whisk attachment. Continue beating until stiff peaks form, about 3 to 5 minutes. Set aside.

3. Prepare the cream cheese base:
   In a separate bowl, beat the softened cream cheese on medium speed until smooth and creamy, with no lumps remaining. Add the powdered sugar, vanilla extract, lemon juice, and a small pinch of salt. Beat until fully combined and slightly fluffy, about 1 to 2 minutes.

4. Combine the whipped cream and cream cheese mixture:
   Using a spatula, gently fold the whipped cream into the cream cheese mixture in two to three additions. Use slow, broad strokes to preserve the volume of the whipped cream. The mixture should be smooth and airy when fully combined.

5. Assemble the cheesecake:
   Remove the crust from the refrigerator. Pour the filling into the crust and spread it evenly. Smooth the top with a spatula or the back of a spoon. Tap the pan gently on the counter to release any air bubbles.

6. Chill the cheesecake:
   Cover the pan with plastic wrap or foil and refrigerate the cheesecake for at least six hours, or overnight for best results. The filling will firm up as it chills.

7. Serve:
   Once set, run a thin knife around the edge of the pan to loosen the cheesecake. Release the springform ring and transfer the cheesecake to a serving plate. Slice using a clean knife, wiping between cuts for cleaner slices.

Optional Toppings
You may add fresh berries, fruit compote, lemon zest, or chocolate shavings before serving. For a simple presentation, a dollop of whipped cream also works well.

Storage
Store the cheesecake in the refrigerator, covered, for up to five days. It can also be frozen for up to one month. If frozen, allow it to thaw in the refrigerator overnight before serving.