Description
A creamy and easy no-bake cheesecake that’s perfect for any occasion, topped with your favorite pie filling.
Ingredients
- 1 1/4 cups graham cracker crumbs
- 6 tablespoons butter (melted)
- 16 oz cream cheese (softened, two 8 oz packages)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup heavy cream (cold)
- 1 cup canned pie filling (cherry, blueberry, etc. or topping of choice)
Instructions
- Stir graham cracker crumbs and melted butter together to moisten. Press this mixture into an 8 or 9-inch glass pie plate and refrigerate.
- Mix cream cheese and granulated sugar together until smooth and well combined. Scrape the sides and mix again to ensure there are no lumps. Stir in the vanilla extract.
- Add cream in four increments, letting it whip into the cream cheese after each addition. Whip for 1 minute until thick and light. Scrape the sides to ensure even mixing and whip again if needed.
- Pour the mixture into the prepared pie shell and smooth the top. Refrigerate for 2 hours to overnight, covered in plastic wrap.
- Serve by cutting into pieces and top with two tablespoons of pie filling or whipped cream if desired.
Notes
Ensure cream cheese is fully softened to avoid lumps. Chill mixing bowl and beaters before whipping the cream for a richer flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American