Unveiling the Ultimate Cheesecake Recipe No Bake: A Creamy Dream Come True
No-bake cheesecake is the perfect dessert when you want something delicious without turning on the oven. This version has a smooth, creamy filling and a buttery graham cracker crust. Enjoy it plain or add your favorite topping—cherry, blueberry, chocolate drizzle, anything you like!
Ingredients
Crust
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1 ¼ cups graham cracker crumbs
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6 tablespoons melted butter
Cheesecake Filling
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16 oz cream cheese, softened (two 8-oz packages)
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½ cup granulated sugar
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2 teaspoons vanilla extract
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1 cup cold heavy cream
Topping (optional)
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1 cup canned pie filling (cherry, blueberry, etc.)
or whipped cream, fresh fruit, caramel, chocolate… anything you like!
Instructions
1. Make the Crust
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In a bowl, mix graham cracker crumbs and melted butter until everything looks moist.
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Press firmly into the bottom of an 8–9 inch pie dish.
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Refrigerate while making the filling.
2. Make the Filling
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In a large bowl, beat the softened cream cheese and sugar until smooth (no lumps).
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Mix in the vanilla.
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Slowly add the cold heavy cream in 4 parts, whipping after each addition.
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Whip for about 1 minute until thick, fluffy, and creamy.
3. Assemble
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Spoon the filling into the chilled crust.
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Smooth the top with a spatula.
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Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
4. Serve
Slice and top with pie filling, whipped cream, or fresh fruit. Enjoy!
Notes
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Use cold heavy cream — it whips better and helps the cheesecake set.
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Soften the cream cheese fully — this avoids lumps.
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Chill long enough — don’t rush the refrigeration time! It gets firmer and easier to slice.
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Press the crust firmly — use the bottom of a cup for a smooth, tight crust.
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Customize it — swirl in lemon zest, chocolate chips, or crushed Oreos.