Description
This Easy No Bake Cheesecake is a creamy, luscious dessert that requires no oven time, making it perfect for warm days or quick preparations. Featuring a gluten-free graham cracker crust and a smooth cream cheese filling flavored with vanilla and lemon, it’s simple to make yet irresistibly delicious. Chill it for at least 6 hours to achieve the perfect set and creamy texture.
Ingredients
Scale
Crust
- 1 gluten-free graham cracker crust (9-inch springform pan size)
Filling
- 2 (8 oz) packages cream cheese, room temperature
- 3/4 cup powdered sugar
- Pinch of fine sea salt
- 2 teaspoons fresh lemon juice
- 2 teaspoons pure vanilla extract
- 2 cups heavy whipping cream
Instructions
- Prepare the crust: Press the gluten-free graham cracker crust evenly into the bottom of a 9-inch springform pan to form a firm base for the cheesecake.
- Make the filling base: In a large mixing bowl, beat the room temperature cream cheese until smooth and free of lumps. Gradually add powdered sugar, sea salt, fresh lemon juice, and pure vanilla extract, mixing until the mixture is creamy and well combined.
- Whip the filling: Slowly pour in the heavy whipping cream while mixing at low speed to incorporate. Then increase the speed gradually until the mixture thickens and becomes fluffy, indicating it is ready.
- Assemble and chill: Pour the whipped cheesecake filling into the prepared crust, spreading evenly. Cover and refrigerate for at least 6 hours or overnight to allow it to set properly before serving.
Notes
- Ensure cream cheese is at room temperature for smooth mixing and no lumps.
- Use a hand mixer or stand mixer to achieve the fluffy texture of the filling.
- Refrigerating overnight yields the best texture and flavor.
- Optional toppings include fresh berries, fruit compote, or a drizzle of chocolate sauce.
- This recipe is naturally gluten-free when using a gluten-free crust.
