Description
A rich and creamy cheesecake made without an oven. With its buttery graham cracker crust and smooth cream cheese filling, this no-bake dessert is refreshing, easy, and perfect for warm days or special occasions.
Ingredients
For the Base:
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2⅓ cups (250 g) graham crackers or digestive biscuits
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½ cup (115 g) unsalted butter, melted
For the Filling:
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16 oz (450 g) full-fat cream cheese, room temperature
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½ cup (110 g) granulated sugar
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1½ teaspoons vanilla essence
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1 tablespoon (15 ml) lemon juice
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1 cup (250 ml) thickened cream, whipped to firm peaks
Optional for Decoration:
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Fresh berries (e.g., strawberries, raspberries, blueberries)
Instructions
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Prepare the pan: Line a 7-inch (or 8–9 inch) springform pan with parchment paper or food-safe acetate.
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Make the crust: Crush the graham crackers into fine crumbs using a food processor. Mix with melted butter until evenly coated. Press the mixture firmly into the bottom of the pan. Refrigerate for at least 1 hour or overnight.
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Prepare the filling: Whip the thickened cream until stiff peaks form. In a separate bowl, beat cream cheese, sugar, vanilla essence, and lemon juice until smooth. Fold the whipped cream into the cream cheese mixture until fully incorporated.
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Assemble: Spread the filling over the chilled crust and smooth the surface. Chill in the refrigerator for at least 4 hours or preferably overnight until set.
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Serve: Carefully remove from the pan and garnish with fresh berries if desired. Serve chilled.
Notes
Use room temperature cream cheese for a lump-free filling.
Chill overnight for best texture and clean slices.
Can be customized with various toppings like fruit, chocolate, or caramel.
For a firmer set, a small amount of gelatin can be added if desired.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American