No-Bake Cheesecake
A creamy and customizable no-bake cheesecake that’s easy to make and perfect for any occasion, topped with your favorite fruit pie filling.
Ingredients
For the Crust
- 1 1/4 cups graham cracker crumbs Ensure they're finely crushed for a buttery crust.
- 6 tablespoons unsalted butter (melted) Use at room temperature for easy mixing.
For the Filling
- 16 oz cream cheese (softened) Opt for full-fat cream cheese for a rich texture.
- 1/2 cup granulated sugar Adjust for a sweeter dessert if desired.
- 2 teaspoons vanilla extract Use pure vanilla extract for best flavor.
- 1 cup heavy cream (cold) Important for achieving airy filling.
- 1 cup canned pie filling or topping of choice Creative options include fresh fruits or chocolate sauce.
Instructions
Preparation of Crust
- In a small bowl, combine graham cracker crumbs and melted butter. Stir until crumbs are moistened.
- Press down firmly into an 8 or 9-inch glass pie plate and refrigerate for about 20-30 minutes.
Making the Filling
- In a large mixing bowl, beat softened cream cheese and granulated sugar together until smooth.
- Stir in vanilla extract until mixed.
- Gradually add cold heavy cream in four additions, mixing each time until thickened and lightened.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
Final Steps
- Pour the filling into your prepared crust and smooth the top.
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Serve sliced and topped with pie filling or whipped cream.
Notes
Use high-quality ingredients for best results. Refrigerate leftovers for up to 5 days.