This no-bake cheesecake not only satisfies a sweet tooth but also offers a light and refreshing end to a summer meal, making it one of the best easy no-bake cheesecake recipes out there.
Ingredients
Scale:
For the Crust:
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake Filling:
2 cups cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
For the Toppings:
1 cup fresh blueberries
1 cup fresh strawberries, sliced
½ cup raspberry sauce (store-bought or homemade)
Instructions
Prepare the Crust: In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Mix well to ensure the sugar is evenly distributed.
Add the melted butter to the graham cracker mixture, stirring until all the crumbs are moistened.
Press the crumb mixture firmly into the bottom of a 9-inch pie dish or springform pan. Chill the crust in the refrigerator for at least 20 minutes.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
Add the powdered sugar and vanilla extract to the cream cheese, mixing until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Assemble the Cheesecake: Pour the cheesecake filling into the prepared graham cracker crust and smooth the top with a spatula. Cover and refrigerate for at least 4 hours.
Prepare the Toppings: Just before serving, decorate the cheesecake with fresh blueberries and sliced strawberries. Drizzle raspberry sauce over the top.
