I have grown to really enjoy cheesecake as an adult. I didn’t like it as a child, but it’s definitely one of my favorite desserts as an adult. I love the tanginess of cream cheese, whether it be in a cheesecake or a cream cheese frosting on top of a cupcake or even just as a bagel spread for breakfast or snack.
Baked cheesecake, while a lovely thing to eat, can be very difficult to get just right at home, though. I have a recipe from my mom that I’ve made before, but it’s so finicky that I wanted to find a no-bake version (plus, I don’t have any spring-form pans, and they’re a must for cheesecake baking). This is now my go-to cheesecake recipe. It’s always a hit, no matter who I serve it to.
A 9- or 10-inch graham cracker crust (store bought or homemade)
1 cup whipping cream
2 8-ounce blocks of cream cheese, softened
2 tbsp sugar, divided
1 tbsp lemon juice (orange juice works well too)
Pour the whipping cream into the bowl of an electric mixer and whip on high speed until soft peaks form. Add 1 tablespoon sugar and mix until the cream is lightly sweetened and the sugar is no longer grainy. Gently scoop the whipped cream into a small bowl and set aside.
In the same mixing bowl (you don’t have to wash it yet), whip the cream cheese, lemon juice, and remaining tablespoon sugar until well combined and smooth.
Gently fold (not mix) the whipped cream into the cream cheese mixture. You want to be careful here so you don’t knock the air out of your whipped cream. When the two mixtures are fully combined, gently pour the new mixture into the graham cracker crust. Cover and refrigerate for at least one hour. Keep refrigerated for up to 4-5 days.
Optional: serve with a fruit topping. Strawberry is always a hit in our house.
See? Much easier than a baked cheesecake!