Ingredients
Scale
- 1 ½ cups (150 g) graham cracker crumbs
- ½ cup (115 g) unsalted butter, melted
- 2 cups (480 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (240 ml) heavy cream
- Fresh berries for topping
Instructions
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust.
- In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until combined.
- Pour the filling over the crust in the springform pan and smooth the top.
- Chill in the refrigerator for at least 4 hours or until set. Serve topped with fresh berries.
Notes
- For added flavor, consider adding lemon juice to the filling.
- Make sure the cream cheese is at room temperature for easier mixing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: easy no bake cheesecake, Memorial Day recipes, creamy cheesecake