Description
A quick and creamy no-bake cheesecake with a buttery graham cracker base and a light, smooth filling that comes together in minutes.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, cold
- 1 teaspoon lemon juice
Instructions
- In a small bowl, mix the graham cracker crumbs and melted butter until evenly combined.
- Divide the crumb mixture among 4 small serving glasses or ramekins and press it down lightly to form the base.
- In a medium bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth.
- In a separate bowl, whip the cold heavy cream to soft peaks.
- Gently fold the whipped cream into the cream cheese mixture until light and creamy.
- Spoon the filling evenly over the crumb base and smooth the tops.
- Serve right away for a soft texture, or chill for 5 to 10 minutes for a slightly firmer finish.
Notes
- Make sure the cream cheese is softened well for the smoothest filling.
- Do not overwhip the heavy cream, stop when soft peaks form.
- You can make these a few hours ahead and keep them chilled until serving.
- Fresh berries can be added at serving time if desired.