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Mini Cheesecake Recipe topped with berry compote and a fresh strawberry...

No Bake Cheesecake Recipe

A creamy no bake cheesecake with a buttery graham cracker crust that sets perfectly in the refrigerator without any oven time.
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Prep Time 20 minutes
Total Time 6 hours 20 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • For the Crust
  • 1 ½ cups 150g graham cracker crumbs
  • 6 tablespoons 85g unsalted butter, melted
  • 2 tablespoons 25g granulated sugar
  • For the Filling
  • 24 oz 680g full fat cream cheese, softened to room temperature
  • 1 cup 120g powdered sugar
  • 1 teaspoon 5ml vanilla extract
  • 1 cup 240ml heavy whipping cream, cold
  • 2 tablespoons 30ml fresh lemon juice

Method
 

  1. Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Mix until the texture resembles wet sand.
  2. Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of a 9 inch springform pan. Use the bottom of a measuring cup for even pressure. Refrigerate the crust while preparing the filling.
  3. In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth, about 2 to 3 minutes. Scrape down the sides as needed.
  4. Add the powdered sugar and vanilla extract. Beat until fully incorporated and fluffy, another 1 to 2 minutes.
  5. In a separate chilled bowl, whip the cold heavy cream on medium high speed until stiff peaks form, about 3 to 5 minutes. The cream should hold its shape when the whisk is lifted.
  6. Gently fold the whipped cream into the cream cheese mixture using a spatula. Add the lemon juice and fold until just combined. Avoid overmixing to preserve the airy texture.
  7. Pour the filling over the chilled crust. Smooth the top with an offset spatula.
  8. Cover and refrigerate for at least 6 hours, preferably overnight (8 to 12 hours) for the cleanest slices.

Notes

  • Use full fat brick style cream cheese for best texture, avoid whipped or flavored varieties.
  • Store covered in the refrigerator for up to 5 days.
  • Freeze slices wrapped in plastic and foil for up to one month, thaw overnight in the refrigerator.
  • For a firmer set, add 1 to 2 teaspoons of dissolved gelatin bloomed in cold water.