No Bake Cheesecake Recipe
Graham Cracker Crust: In
a large bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press onto the bottom and
up the sides of a buttered 8 or 9 inch (20 or 23 cm) tart pan with a removable bottom.
(Can also use an 8 or 9 inch (20 or 23 cm) spring form pan. Press the crumb mixture onto
the bottom and one inch (2.5 cm) up the sides of the pan.) Cover
with plastic wrap and place in the refrigerator to chill while you make the filling.
Cheesecake Filling: In the bowl of your electric
stand mixer, fitted with the whisk attachment (or with a hand
mixer), whip the cream until soft peaks form. Transfer the whipped cream to a
clean bowl. Next, place the cream cheese in the same bowl you whipped the cream.
Using the paddle attachment, beat the cream cheese until smooth. Add the sugar
and vanilla extract and beat until light and fluffy. Scrape
down the sides and bottom of the bowl as needed.
Gradually fold or beat the
whipped cream into the cream cheese mixture until smooth and creamy. Pour the
filling over the chilled graham cracker crust and smooth the top with the back
of a spoon or an offset spatula. Cover and place in the refrigerator for at least
an hour before serving. You can spread the cherry filling over the cream cheese
filling or serve it on the side. The No Bake Cheesecake can be stored in the
refrigerator for about five days.
Makes about 8
Scan for Demonstration Video
1 1/2 cups (150
grams) graham cracker crumbs or crushed digestive biscuits
(15 grams) granulated white
6 tablespoons (85
Cream Cheese Filling:
1 cup (240 ml/grams) cold heavy whipping cream
(contains 35-40% butterfat)
8 ounces (227 grams) full
fat cream cheese, at room temperature
1/4 cup (50
grams) granulated white
1 teaspoon (4 grams) pure vanilla extract
1 - 21
ounce can (595 grams) cherry pie filling and topping