Introduction: This no-bake creamy vanilla cheesecake is a dreamy dessert that’s smooth, rich, and ultra-light. The luscious vanilla-infused cream cheese layer sits atop a buttery graham cracker crust, offering the perfect blend of textures. With no baking required, this cake is easy to whip up for any special occasion or when you need a quick yet decadent dessert.
Ingredients:
For the Crust:
- 2 cups graham cracker crumbs (or digestive biscuit crumbs)
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
For the Filling:
- 2 cups heavy cream (chilled)
- 1 ½ cups cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice (optional for a hint of tang)
Instructions:
- Prepare the Crust: In a bowl, mix the graham cracker crumbs with melted butter and sugar until well combined. Press the mixture firmly into the bottom of a rectangular baking dish to form the crust. Place the dish in the refrigerator while preparing the filling.
- Make the Filling: In a large bowl, whip the chilled heavy cream until soft peaks form, and set aside. In another bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon juice (if using) until smooth and creamy.
- Combine: Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.
- Assemble: Spread the creamy filling evenly over the prepared crust. Smooth the top with a spatula to create even layers.
- Chill: Refrigerate the cheesecake for at least 4 hours, or until firm. For best results, let it chill overnight.
- Serve: Once set, slice into squares or rectangles and serve. You can decorate the top with additional whipped cream, fresh fruit, or a dusting of powdered sugar for extra elegance.
Enjoy this light, no-bake vanilla cheesecake as a refreshing treat!