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No-Bake Cheesecake

A creamy and luscious no-bake cheesecake that's simple to make and perfect for any occasion. This delightful dessert is made with a buttery graham cracker crust and a rich filling, making it a favorite for family gatherings.
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Prep Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Crust
  • 1 1/4 cups graham cracker crumbs For that classic cheesecake crust; using Nabisco Graham Cracker Crumbs recommended.
  • 6 tablespoons butter, melted Room temperature butter ensures the perfect binding of crumbs.
Filling
  • 16 oz cream cheese, softened (two 8 oz packages) Use full-fat cream cheese for creamy consistency; Philadelphia is recommended.
  • 1/2 cup granulated sugar Adjust sweetness level according to preference.
  • 2 teaspoons vanilla extract Pure vanilla enhances the flavor—Madagascar vanilla is preferred.
  • 1 cup heavy cream, cold Chill before whipping to achieve perfect peaks.
  • 1 cup canned pie filling (cherry, blueberry, etc.) Use fresh fruit or whipped cream as a topping of choice.

Method
 

Prepare the Crust
  1. In a small bowl, stir together the graham cracker crumbs and melted butter until fully moistened. Press the mixture firmly into an 8 or 9-inch glass pie plate. Chill in the refrigerator while you prepare the filling.
Make the Filling
  1. In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer on medium speed until smooth and free of lumps—about 2 minutes. Scrape down the sides of the bowl halfway through for even mixing.
Incorporate Heavy Cream
  1. With the mixer running, gradually add the cold heavy cream in four increments, allowing it to whip into the cream cheese mixture after each addition. Once all the cream is incorporated, whip for an additional 1-2 minutes until thick and light—watch for soft peaks.
Assemble the Cheesecake
  1. Pour the creamy filling into your prepared crust and use a spatula to smooth the top. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight for the best results.
Add Toppings & Serve
  1. When ready to serve, cut the cheesecake into slices and top with a generous two tablespoons (or more!) of your favorite pie filling or whipped cream.

Notes

Store leftovers in an airtight container in the fridge for up to 5 days. It’s best enjoyed within the first couple of days for optimal freshness. This cheesecake can be frozen for up to 2 months.