No-Bake Cheesecake
When the weather’s warm and the oven’s off-limits, this no-bake cheesecake is your go-to dessert hero. Creamy, cool, and delicious, it’s the perfect breezy companion for summer’s best fruit—think juicy berries, ripe peaches, or a tumble of cherries on top. And when the seasons shift? We’ve got you covered with a cozy no-bake pumpkin cheesecake variation for fall. No matter the month, this recipe delivers all the rich cheesecake flavor with none of the fuss.
Ingredients
- 2-1/2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 24 oz. cream cheese
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 tsp. vanilla extract
- 1 Tbsp lemon zest
- Whipped cream to serve
Instructions
In a bowl, combine the graham cracker crumbs and melted butter. Once combined, transfer the mixture to a 9-inch springform pan, creating an even base that goes up one inch on the sides.
In another large bowl, combine the cream cheese and heavy cream and beat until smooth, three to four minutes. Add the sugar and vanilla and beat until smooth and fluffy.
Pour the cream cheese mixture into the springform pan, cover with plastic wrap, and refrigerate for six to eight hours.
Top with fruit and whipped cream, slice, and serve!
