Want a delicious, creamy dessert without turning on the oven? This no-bake cheesecake is the perfect solution! With a buttery graham cracker crust, a velvety cheesecake filling, and a crunchy chocolate topping, this easy-to-make dessert is absolutely divine. Whether you’re hosting a summer barbecue or just want a quick fix, this no-bake cheesecake is easy to make and takes less than 30 minutes to prepare with a few hours of chilling.
Ingredients :
For the base:
1 1/2 cups graham cracker crumbs (about 10 whole crackers)
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the cheesecake filling:
16 ounces (2 blocks) of softened full-fat cream cheese
3/4 cup powdered sugar
1 teaspoon pure vanilla extract
1 cup heavy whipping cream, chilled
Method :
Step 1: Make the base
Mix the sugar and graham cracker crumbs in a medium basin.
Stir in the melted butter until the mixture takes on the consistency of wet sand.
Press firmly into the bottom of a 9-inch springform pan or pie plate, raising it slightly above the edges.
Refrigerate while you prepare the filling.
Step 2: Make the Cheesecake Filling
Beat the softened cream cheese in a big bowl for approximately two minutes, or until it’s smooth and fluffy.
Mix in the vanilla and powdered sugar until thoroughly blended.
Beat the chilled heavy cream in a another dish until it forms firm peaks.
Smoothly and lightly fold the whipped cream into the cream cheese mixture.
Evenly distribute the filling after pouring it over the cold crust. Put it back in the fridge for a minimum of two hours (or overnight for optimal effects).