Description

This No Bake Cheesecake is rich, creamy, smooth, and incredibly easy to make without turning on the oven. I make this dessert with a buttery biscuit crust and a silky cheesecake filling that melts in every bite. Perfect for family gatherings, holidays, birthdays, or warm summer evenings, this cheesecake always impresses with minimal effort.

Ingredients

Scale

2 cups crushed digestive biscuits or graham crackers
1/2 cup melted butter
2 tablespoons brown sugar
24 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 1/2 cups heavy whipping cream
Fresh strawberries for topping
Blueberries for garnish

Cook Mode Prevent your screen from going dark

Instructions

Crush the digestive biscuits into fine crumbs.
Mix the crumbs with melted butter and brown sugar until combined.
Press the crust mixture firmly into the bottom of a springform pan.
Place the crust in the refrigerator while preparing the filling.
Beat the softened cream cheese until smooth and fluffy.
Add powdered sugar, vanilla extract, and lemon juice, then mix well.
Whip the heavy cream in a separate bowl until stiff peaks form.
Fold the whipped cream gently into the cream cheese mixture.
Spread the filling evenly over the chilled crust.
Smooth the top with a spatula.
Refrigerate the cheesecake for at least 6 hours or overnight.
Top with fresh berries before serving.
Slice and serve chilled.

Notes

Always use full-fat cream cheese for the creamiest texture. Chill the cheesecake overnight for cleaner slices and better flavor. I love adding fresh berries, caramel drizzle, or chocolate curls before serving. Store leftovers covered in the refrigerator for up to 5 days.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 18g
Sodium: 280mg
Fat: 32g
Saturated Fat: 19g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 6g
Cholesterol: 95mg