No-Bake Vanilla Cheesecake Recipe

Instructions

1. Prepare the Crust:

• In a medium-sized bowl, combine the graham cracker crumbs with the melted butter. Mix until the crumbs are evenly coated.
• Press the mixture firmly into the bottom of a 9×9-inch square pan or a 9-inch round springform pan to create an even crust layer.
• Place the crust in the refrigerator to set while you prepare the filling.

1. Prepare the Cheesecake Filling:

• In a large mixing bowl, beat the cream cheese until smooth and creamy. Make sure there are no lumps for the best texture.
• Gradually add the powdered sugar and vanilla extract, continuing to beat until well combined and smooth.
• In a separate bowl, whip the cold heavy cream until stiff peaks form. Be careful not to over-whip, as this could cause the cream to curdle.
• Gently fold the whipped cream into the cream cheese mixture, taking care to maintain the fluffy texture.

1. Optional Gelatin for Stability:

• If you want the cheesecake to be extra firm, dissolve 1 tablespoon of gelatin in 3 tablespoons of water. Let it sit for a few minutes until it blooms, then heat gently until it dissolves completely.
• Allow the gelatin mixture to cool slightly, then fold it into the cream cheese mixture.

1. Assemble the Cheesecake:

• Spread the cheesecake filling over the prepared crust, smoothing the top with a spatula.
• For a decorative finish, use a fork to create gentle ridges or add swirls with a piping bag.
• Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set fully.

1. Serve and Garnish:

• Once set, remove the cheesecake from the refrigerator and decorate as desired. Pipe whipped cream around the edges or sprinkle with fresh berries.
• Slice and serve this creamy, melt-in-your-mouth cheesecake, and watch it disappear!