A creamy and easy dessert, this No-Bake Cheesecake is a great year-round dessert that only takes a handful of ingredients and is perfect for any occasion!
In a medium-sized bowl, stir together the graham cracker crumbs, butter, and sugar until combined. It should look like wet sand.
Pack the crust into the bottom and slightly up the sides of a 9-inch springform pan. You can do this by hand or take the flat bottom of a cup and gently press it that way. Place crust in the freezer while you make the filling
Add the cream cheese to a large bowl. Using an electric hand mixer or a stand mixer, whip the cream cheese until smooth.
Add the granulated sugar and stir until combined.
Next, add the powdered sugar, vanilla, and lemon juice, stir to combine until smooth, scrape down the sides as needed.
In a separate bowl, whip the heavy whipping cream with an electric mixer to stiff peaks. It should be able to hold its shape without being runny.
Add the whipped cream to the cream cheese mixture and gently stir it in until there are no white streaks.
Pour the filling into the crust and smooth out the top. Cover with plastic wrap and place in the refrigerator overnight (or at least 8 hours) to set.
When ready to serve, take off the outer ring of the springform pan. Note: If you find it sticking at all you can take a butter knife and run it along the inside edge of the cheesecake in the pan.
Slice and serve with whipped cream and fresh berries for topping, optional.
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Notes
You can change the flavor of the cheesecake by adding things to the cheesecake, see suggestions above.
As with most no-bake pies, this is a soft set dessert. This means that it will not have the same texture or stiffness as a baked cheesecake.
This needs to chill for at least 8 hours if not overnight.
This is a great make ahead dessert.
Top this with various different toppings, see above for ideas.
This can be frozen, see above on how you can do that.