Heavenly Creamy No-Bake Cheesecake

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There’s something timeless and comforting about a chilled, velvety dessert that melts in your mouth. This creamy no-bake cheesecake strikes the perfect balance of sweetness and tang, with a buttery graham cracker crust and a luscious, smooth filling. It’s a breeze to whip up and requires no oven time—just a little chilling patience and a lot of love.

Ingredients:

For the crust:

  • 1 ½ cups graham cracker crumbs

  • ¼ cup granulated sugar

  • ½ cup (1 stick) unsalted butter, melted

For the filling:

  • 16 oz (2 packages) cream cheese, softened

  • ½ cup powdered sugar

  • 1 tsp vanilla extract

  • 1 tbsp lemon juice

  • 1 ½ cups heavy whipping cream (cold)

  • Instructions:

    1. Prepare the crust:

      • In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.

      • Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish.

      • Chill in the refrigerator while preparing the filling.

    2. Make the filling:

      • In a large bowl, beat the softened cream cheese until smooth.

      • Add powdered sugar, vanilla extract, and lemon juice. Beat until well combined and fluffy.

      • In a separate bowl, whip the heavy cream until stiff peaks form.

      • Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.

    3. Assemble and chill:

      • Pour the filling over the prepared crust and smooth the top.

      • Cover and refrigerate for at least 4 hours, preferably overnight, until set.

    4. Serve:

      • Garnish with fresh berries, fruit compote, or chocolate shavings if desired.

      • Slice and serve chilled.

      • Would you like a fruity variation or chocolate twist for next time?

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