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No Bake Cheesecake

Silky, creamy cheesecake set in a buttery crumb crust, no oven required. It's an easy, make-ahead dessert that's cool, light, and endlessly toppable.
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Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 5 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar for the crust
  • 16 oz cream cheese, softened 2 blocks
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 cup heavy cream, cold
  • 1 cup fresh berries or fruit topping for serving, optional

Method
 

  1. Mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until it looks like wet sand.
  2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge for 15 minutes while you make the filling.
  3. Beat the softened cream cheese in a large bowl until completely smooth, about 2 minutes, scraping down the sides as needed.
  4. Add the powdered sugar, vanilla extract, and lemon juice to the cream cheese and beat until fully combined and smooth.
  5. In a separate bowl, whip the cold heavy cream to stiff peaks, about 3-4 minutes with a hand mixer.
  6. Gently fold the whipped cream into the cream cheese mixture in two batches until light, airy, and no streaks remain.
  7. Spread the filling evenly over the chilled crust and smooth the top with a spatula.
  8. Cover and refrigerate for at least 4 hours, or overnight, until fully set.
  9. Run a thin knife around the edge of the pan, release the springform ring, top with fresh berries, and slice with a hot, clean knife.

Notes

Chilling is what sets this cheesecake, so do not rush it - a full 4 hours minimum, or overnight for the cleanest slices. Store covered in the refrigerator for up to 5 days. This recipe is completely alcohol-free and halal-friendly by design.