Description
Learn how to make a delicious and easy no-bake cheesecake with a buttery graham cracker crust and a creamy, luscious filling. This recipe is perfect for any occasion and requires minimal effort!
Ingredients
Units
Scale
For the Crust:
- 8 3/4 ounces graham cracker or Biscoff crumbs (about 2 cups; 250 g)
- 2 1/2 ounces unsalted butter, melted (about 5 tablespoons; 70 g)
- Kosher salt, to taste
For the Filling:
- 16 ounces plain, full-fat cream cheese (2 (8-ounce) packages; 455 g)
- 5 1/4 ounces sugar (about 3/4 cup; 150 g)
- 3/4 ounce fresh juice from 1 lemon (about 4 1/2 teaspoons; 20 g)
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon Diamond Crystal kosher salt
- 12 ounces heavy cream (about 1 1/2 cups; 340 g)
To Serve:
- 12 ounces fresh fruit (about 2 cups; 340 g), washed and dried
Instructions
- For the Crust: Combine cookie crumbs and melted butter with a pinch of salt. Press the mixture into a tart pan, spreading evenly across the bottom and sides. Refrigerate.
- For the Filling: Mix cream cheese, sugar, lemon juice, vanilla, and salt until smooth. Whip in cream until stiff peaks form. Spread filling into crust and refrigerate until firm.
- To Serve: Top with fresh fruit and slice into wedges. Serve chilled.
Notes
- This recipe works well with graham crackers or Biscoff cookies for a flavorful crust.
- For best results, use Philadelphia cream cheese.
- The cheesecake can be partially made ahead of time and stores well in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 20g
- Sodium: 270mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
