No-Bake Cheesecake

This is cheesecake for people who don’t want to babysit an oven, fuss with a water bath, or pray the top doesn’t crack. The filling sets up cool and creamy in the fridge, and the texture lands somewhere between classic cheesecake and a cloud.

It’s the perfect make-ahead dessert: build it the night before, forget about it, and pull a finished cheesecake out of the fridge when company arrives. Top it with berries or a spoonful of jam if you like.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup butter, melted
• 2 tbsp white sugar
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/4 cups heavy cream, cold

Instructions

1. Stir the graham cracker crumbs, melted butter, and white sugar together until evenly moistened.
2. Press the mixture firmly into the bottom of a 9 inch springform pan and chill while you make the filling.
3. Beat the softened cream cheese until completely smooth, then beat in the powdered sugar and vanilla.
4. In a separate cold bowl, whip the heavy cream to stiff peaks.
5. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
6. Spread the filling over the chilled crust and smooth the top.
7. Refrigerate at least 4 hours, or overnight, until fully set before slicing.

Equipment

• 9 inch springform pan
• Electric mixer
• Mixing bowls