No-Bake Cheesecake

Dolce Flav

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Author:

Dolce Flav

Servings

8

Prep Time

20 minutes

Cook Time

4 minutes

This ultra-creamy no-bake cheesecake is made with a buttery graham cracker crust and a velvety smooth cheesecake filling enhanced with cheesecake extract for a deeper, authentic flavor. It requires no oven, sets beautifully in the fridge, and is perfect for any occasion—from parties to weeknight desserts.

Ingredients

1 ½ cups graham cracker crumbs
6 tbsp unsalted butter, melted
3 tbsp granulated sugar
16 oz (2 blocks) full-fat cream cheese, softened
1 cup powdered sugar
1 cup heavy whipping cream, cold
1 tbsp lemon juice
1 tsp pure vanilla extract
1–1 ½ tsp Cheesecake Extract (adjust to taste)
Pinch of salt

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Directions

Make the Crust Add the graham cracker crumbs, granulated sugar, and melted butter to a bowl and mix until fully combined.
Press the mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon.
Chill the crust in the refrigerator while preparing the filling.
Make the Cheesecake Filling Beat the softened cream cheese and powdered sugar together until smooth and creamy.
Add the lemon juice, cheesecake extract, vanilla extract, and salt; mix until well combined.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated and fluffy.
Assemble & Chill Pour the cheesecake filling over the chilled crust and smooth the top with a spatula.
Refrigerate for at least 4 hours, or overnight for the firmest set.
Slice and serve with fresh fruit, whipped cream, or berry sauce.

Recipe Note

FAQ — No-Bake Cheesecake

1. Can I use low-fat cream cheese?

Full-fat gives the best set, but low-fat can work with a softer texture.

2. How long does no-bake cheesecake need to chill?

At least 4 hours, but overnight creates the best structure.

3. Does cheesecake extract really make a difference?

Yes! It boosts the cheesecake flavor and makes the filling taste bakery-quality.

4. Can I use store-bought crust?

Absolutely — a premade graham cracker crust works great.

5. Why didn’t my cheesecake set?

It may not have chilled long enough, or your cream wasn’t whipped to stiff peaks.

6. Can I freeze no-bake cheesecake?

Yes — freeze slices up to 2 months. Thaw in the fridge before serving.

7. Can I make this cheesecake ahead of time?

Yes, it stores well for 3–4 days in the refrigerator.

8. What toppings work best?

Fresh berries, chocolate drizzle, caramel, whipped cream, or fruit compote.

9. Can I add flavor extracts besides cheesecake?

Yes — strawberry, lemon, or vanilla pair beautifully.

10. Can I make this recipe sugar-free?

Use sugar-free graham crumbs and powdered sweetener, but results may vary.