Ingredients
1 ½ cups graham cracker crumbs (about 10–12 full graham crackers)
¼ cup granulated sugar (optional, adjust to taste)
6 tablespoons unsalted butter, melted
16 ounces (2 blocks) cream cheese, softened
1 ½ cups heavy whipping cream
¾ cup powdered sugar
¼ teaspoon vanilla extract
Instructions
In a medium bowl, mix graham cracker crumbs, granulated sugar (if using), and melted butter until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Set aside in the refrigerator.
In a large bowl, beat softened cream cheese with an electric mixer until smooth.
Gradually add heavy whipping cream, powdered sugar, and vanilla extract, and continue beating until the mixture is light and fluffy.
Pour the cheesecake filling over the prepared crust and smooth the top.
Chill in the refrigerator for at least 4 hours, or overnight, until firm.
Once set, remove from the refrigerator and let sit at room temperature for a few minutes before serving.
Top with your favorite berries, whipped cream, or chocolate sauce, if desired.
Notes
For a vegan version, use vegan cream cheese and non-dairy whipping cream.
If the crust becomes soft, let it chill longer in the refrigerator.
Store in the refrigerator for up to 3 days in an airtight container.
- Prep Time: 20
- Category: No-Bake Creamy Desserts
- Method: Refrigeration
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice of cheesecake
- Calories: 350
- Sugar: 28g
- Sodium: 120mg
- Fat: 25g
- Saturated Fat: 16g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg