Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the topping (optional):
- Fresh berries or fruit compote
- Chocolate shavings
- Whipped cream
Instructions:
- Prepare the crust:
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well-coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Refrigerate while preparing the filling.
- Make the filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar and vanilla extract, and continue to beat until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined and smooth.
- Assemble the cheesecake:
- Spread the cream cheese filling evenly over the prepared crust.
- Smooth the top with a spatula.
- Chill:
- Refrigerate the cheesecake for at least 4 hours, or until set. For best results, refrigerate overnight.
- Serve:
- Remove the cheesecake from the springform pan.
- Top with your choice of fresh berries, fruit compote, chocolate shavings, or whipped cream.
- Slice and enjoy!
This no-bake cheesecake is creamy, delicious, and easy to make, making it a perfect dessert for any occasion.
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