No-Bake Cheesecake

No-Bake Cheesecake


  • 1 1/4 cups graham cracker crumbs
  • 6 tablespoons melted butter
  • 16 oz softened cream cheese (two 8 oz packages)
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup cold heavy cream
  • 1 cup canned pie filling (cherry, blueberry, etc.)


In a small bowl, combine the graham cracker crumbs and melted butter until well moistened. Press the mixture into an 8 or 9-inch glass pie plate and refrigerate.

In a large bowl, blend the cream cheese and granulated sugar until smooth and thoroughly combined. Scrape the sides of the bowl and mix again to ensure there are no lumps. Add the vanilla extract and stir.

With the mixer running, gradually add the cold heavy cream in four additions, allowing each to be fully incorporated before adding the next. Whip for one minute until the mixture is thick and airy. Scrape the sides of the bowl to ensure even mixing, and whip again if necessary.

Pour the cream cheese mixture into the prepared pie shell and smooth the top. Cover with plastic wrap and refrigerate for at least two hours or overnight.

To serve, slice the cheesecake and top each piece with two tablespoons of your preferred pie filling or whipped cream, if desired.

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