No-Bake Cheesecake
A quick and easy dessert that skips the oven, perfect for warm weather and crowd-pleasing occasions.
Ingredients
For the Crust
- 1 cup Graham cracker crumbs Can substitute with digestive biscuits or Oreos
- 3-4 tablespoons Melted butter Adjust based on texture
For the Filling
- 2 packages Cream cheese (8 oz each) Let it soften at room temperature
- 1 cup Powdered sugar Add gradually
- 1 tablespoon Lemon juice For flavor enhancement
- 1 cup Whipped cream Store-bought or homemade
Instructions
Prepare the Crust
- Crush graham crackers until fine and combine with melted butter.
- Press the mixture firmly into the bottom of a greased pan.
- Place the crust in the refrigerator while preparing the filling.
Make the Filling
- Beat softened cream cheese until smooth and glossy.
- Add powdered sugar and lemon juice, mix well.
- Fold in whipped cream gently to maintain fluffiness.
- Pour filling over the chilled crust and smooth the top.
Chill
- Refrigerate the cheesecake for at least 5 hours, preferably overnight.
Notes
For mini cheesecakes, use muffin tins and they will chill faster. Toppings can be varied, popular options include berries or cherry pie filling.