Description
Indulge in this creamy, rich Philadelphia No-Bake Cheesecake that requires no oven, only a few simple ingredients, and is perfect for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup powdered sugar
- 2 (8 oz) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Fresh fruit or fruit topping for garnish (optional)
Instructions
- In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
- Press the crumb mixture into the bottom of a 9-inch springform pan to form the crust. Set aside.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture gently until fully incorporated.
- Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Once set, remove the cheesecake from the springform pan and garnish with fresh fruit or fruit topping if desired.
Notes
- For a chocolate version, you can add melted chocolate to the cream cheese mixture.
- This cheesecake can be made a day in advance for convenience.
- Make sure the cream cheese is at room temperature for easier mixing.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg