Description

This No Bake Cheesecake offers the perfect balance of tangy cream cheese and a sweet, buttery graham cracker crust, providing a lighter alternative to traditional baked versions while maintaining a rich and indulgent mouthfeel.

Ingredients

Scale

1.5 cups Graham Cracker Crumbs
6 tablespoons Unsalted Butter (Melted)
2 tablespoons Coconut Sugar
16 ounces Full-Fat Cream Cheese (Softened)
1.25 cups Heavy Whipping Cream (Cold)
2/3 cup Powdered Sugar
1 teaspoon Pure Vanilla Extract
1 tablespoon Fresh Lemon Juice

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Instructions

Prepare the Crust: Combine the graham cracker crumbs, melted butter, and coconut sugar in a medium bowl. Press firmly into the bottom of a 9-inch springform pan and freeze for 15 minutes
Whip the Cream: In a chilled bowl, beat the cold heavy whipping cream until stiff peaks form. Set aside in the refrigerator
Cream the Cheese: Beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and lemon juice. Beat until light and fluffy
Fold the Mixture: Gently fold the whipped cream into the cream cheese mixture until no white streaks remai
Fill the Pan: Spoon the filling over the crust and spread evenly. Smooth the top
Chill Thoroughly: Cover and refrigerate for at least 6 to 8 hours or overnight
Serve and Enjoy: Run a knife around the edge before releasing the springform sides, and slice with a warm knife

Notes

Ensure cream cheese is at room temperature and heavy whipping cream is cold for best results.

Do not rush the chilling process to ensure the cheesecake sets properly.

Prep Time: 20 mins
Cook Time: 0 mins
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 345 kcal
Sugar: 14g
Sodium: 210mg
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg