Description
A delicious and easy no-bake cheesecake that is perfect for warm days, topped with your favorite pie filling or fruit.
Ingredients
- 1 1/4 cups graham cracker crumbs
- 6 tablespoons butter (melted)
- 16 oz cream cheese (softened, two 8 oz packages)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup heavy cream (cold)
- 1 cup canned pie filling (cherry, blueberry, etc., or topping of choice)
Instructions
- In a small bowl, stir graham cracker crumbs and melted butter together to moisten. Press into an 8 or 9-inch glass pie plate and refrigerate.
- In a large bowl, mix cream cheese and granulated sugar together until smooth and well combined. Scrape the sides and mix again to ensure there are no lumps. Stir in vanilla extract.
- With the mixer on, add cream in four increments, letting it whip into the cream cheese after each addition. Whip for 1 minute until thick and light. Scrape the sides to ensure even mixing and whip again if needed.
- Pour into the prepared pie shell and smooth the top. Refrigerate for 2 hours to overnight, covered in plastic wrap.
- To serve, cut into pieces and top with two tablespoons of pie filling (or whipped cream) if desired.
Notes
For best results, refrigerate overnight. Adjust sweetness according to your taste. Consider adding lemon juice or zest for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American