5 Ingredient No-Bake Cheesecake
Enjoy 5 ingredient no-bake cheesecake any day, anywhere! You’ll have a rich and decadent cheesecake that’s almost too good to share.
Ingredients
- 1 ½ cups graham cracker crumbs
- 6 tablespoons butter melted
- 1 ½ cups cold heavy cream
- 2 bricks 16 ounces cream cheese, softened
- 1 ¼ cups powdered sugar
Instructions
- Grease a 9-inch springform pan very lightly with baking spray.
- In a large bowl, stir together the graham cracker crumbs and melted butter.*
- Press the graham cracker mixture into the bottom and sides of the pan, creating a ¼-inch thick border all the way around. Make sure to pack it tightly so the crust isn’t too crumbly.
- Place the crust in the freezer to chill for 20 minutes while you prepare the filling.
- Add the cold heavy cream to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until the cream holds stiff peaks — about 2 minutes. Remove the whipped cream to a separate bowl.
- Add the cream cheese to the bowl of the stand mixer (still fitted with the whisk attachment) and turn the speed to low. Slowly add the powdered sugar a little at a time.
- When all of the powdered sugar has been incorporated, turn the speed to medium and beat until the cream cheese is light and fluffy — about 2 minutes.
- Add the whipped cream back to the cream cheese mixture and fold it in gently.
- Add the cheesecake filling to the chilled crust and smooth out the top. Place the cheesecake in the freezer to chill for at least 6 hours, preferably overnight.
- When ready to serve, run a knife around the edge between the crust and the pan and then release the springform pan.
- To slice, run a sharp knife under hot water and slice through the cheesecake. Run the knife under hot water and wipe it clean between each slice.
- Serve the cheesecake chilled and store any leftovers in an airtight container in the fridge for up to 3 days.
Video
Notes
You can also use a store-bought graham cracker crust instead!
Nutrition
Serving: 1Calories: 391kcalCarbohydrates: 31gProtein: 4gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 80mgSodium: 199mgFiber: 1gSugar: 22g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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