Description
No-Bake Vanilla Cheesecake is a creamy, rich dessert featuring a buttery graham cracker crust and a silky vanilla cream cheese filling. Made without an oven, this effortless recipe combines soft cream cheese, whipped cream, and vanilla for a delicate, cloud-like texture. Chill in the fridge for a few hours to set and enjoy a luscious, crowd-pleasing treat with minimal effort.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 24 oz cream cheese, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 1/4 cup granulated sugar
Instructions
- Mix graham cracker crumbs and melted butter thoroughly in a 9-inch springform pan.
- Firmly press the mixture into the bottom and up the sides to form the crust.
- In a large bowl, beat the softened cream cheese until smooth and fluffy.
- Add powdered sugar and vanilla extract, then beat until fully combined.
- In a separate bowl, beat heavy whipping cream and granulated sugar to stiff peaks.
- Gently fold whipped cream into the cream cheese mixture, keeping the mixture light.
- Pour the filling over the prepared crust and smooth out the top with a spatula.
- Refrigerate the cheesecake for 4-6 hours, or until completely set before serving.
Notes
To substitute graham crackers, use digestive biscuits or vanilla wafers. Use Neufchâtel cheese for a lighter version. For make-ahead, prepare 1-2 days in advance and refrigerate. Store leftovers in an airtight container in the fridge for up to 5 days. If filling is too soft, whip cream to stiff peaks and chill longer. If crust crumbles, use more butter. Ensure cream cheese is room temperature for best texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/10th of cake)
- Calories: 420
- Sugar: 18g
- Sodium: 280mg
- Fat: 31g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg