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The Ultimate Silky No Bake Cheesecake That Sets Flawlessly Every Time

The Ultimate Silky No Bake Cheesecake That Sets Flawlessly Every Time

Make the Ultimate Silky No Bake Cheesecake That Sets Flawlessly Every Time with a smooth texture using this simple recipe.
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Prep Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours 20 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 350 kcal

Equipment

  • 9-inch springform pan
  • Electric Mixer
  • mixing bowl
  • spatula

Ingredients
  

Crust

  • 1.5 cups graham cracker crumbs
  • 0.25 cups granulated sugar for crust
  • 6 tablespoons unsalted butter melted

Filling

  • 2 packages cream cheese softened to room temperature
  • 1 cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 0.25 cups fresh lemon juice
  • 1 cups heavy whipping cream cold

Instructions
 

Preparation

  • Prepare the crust: Combine graham cracker crumbs and ¼ cup granulated sugar in a bowl. Pour in melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
  • Beat the cream cheese: In a large bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and lump-free, about 2 minutes. Scrape down the sides of the bowl.
  • Add sweeteners and flavor: Gradually beat in the sifted powdered sugar until combined. Mix in the vanilla extract and lemon juice until the mixture is smooth.
  • Whip the cream: In a separate, clean, chilled bowl, whip the cold heavy whipping cream until stiff peaks form. This step incorporates air for a lighter texture.
  • Fold together: Gently fold the whipped cream into the cream cheese mixture in two additions, using a spatula. Fold just until no white streaks remain; do not overmix, or the filling will deflate.
  • Assemble and chill: Pour the filling over the chilled crust and smooth the top with an offset spatula. Cover the pan loosely with plastic wrap. Refrigerate for a minimum of 6 hours, or preferably overnight, to allow the cheesecake to set perfectly.
  • Serve: Release the springform side before slicing. Serve cold.

Notes

Use full-fat cream cheese that has softened completely at room temperature to prevent lumps and achieve a silky texture. Sifting the powdered sugar is necessary to avoid graininess in the final filling. For the best set without gelatin, chill the cheesecake for the full recommended time; do not rush the chilling process. Whip the heavy cream in a cold bowl for faster and more stable whipping.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 75mgSodium: 210mgFiber: 1gSugar: 28g
Keyword cheesecake, Dessert, Easy Recipe, no-bake, smooth texture, Vegetarian
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