Description
Easy No-Bake Cheesecake is a creamy, smooth dessert with a buttery crumb crust and fresh lemon flavor, perfect for any occasion. No baking required!
Ingredients
Scale
- 8 3/4 ounces graham cracker or Biscoff crumbs (about 2 cups)
- 2 1/2 ounces unsalted butter (melted, about 5 tablespoons)
- Kosher salt (to taste)
- 16 ounces plain full-fat cream cheese (2 8-ounce packages)
- 5 1/4 ounces sugar (about 3/4 cup)
- 3/4 ounce fresh lemon juice (about 4 1/2 teaspoons)
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon Diamond Crystal kosher salt (or half as much table salt)
- 12 ounces heavy cream (about 1 1/2 cups)
- 12 ounces fresh fruit (about 2 cups, for serving)
Instructions
- Combine graham cracker or Biscoff crumbs with melted butter and a pinch of kosher salt. Press mixture into the bottom of a 9-inch tart pan or pie plate. Refrigerate to firm.
- In a stand mixer, combine cream cheese, sugar, lemon juice, vanilla extract, and salt. Mix at low speed until smooth, then increase speed to medium and continue until creamy.
- Whip cold heavy cream in a separate bowl until stiff peaks form (3-5 minutes). Gently fold the whipped cream into the cream cheese mixture.
- Pour the filling into the prepared crust, spreading evenly. Cover with plastic wrap and refrigerate for 6 hours or until firm.
Notes
- Allow enough chilling time for the cheesecake to firm up properly.
- Use quality ingredients, especially cream cheese and fresh fruit, for best flavor.
- If you want to change the flavor, try adding cocoa powder for a chocolate version or pumpkin puree for a fall twist.
- If you’re looking for a lighter option, substitute Neufchâtel cheese for cream cheese and use coconut cream for a dairy-free option.
- Prep Time: 20 minutes
- Cook Time: N/A
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
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