Classic No-Bake Cheesecake

Name: Classic No-Bake Cheesecake
Total time: 20 min
Yield: 8 people
Ingredients: 1.5 cup Wafers; 4 tbsp Butter; 16 oz Cream Cheese; 0.75 cup Sugar; 1 cup Whipping Cream; 0.5 medium Lemon

VegetarianNo-CookDessert

Easy

20min

500kcal

8people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A rich, creamy, and classic no-bake cheesecake with a sweet, buttery wafer crust.

This Classic No-Bake Cheesecake is a luxuriously creamy dessert that requires absolutely no oven time! By whipping rich heavy cream and folding it into softened cream cheese, we create a perfectly airy and velvety texture that sets up beautifully in the fridge. The buttery wafer crust adds the perfect contrasting crunch without needing to be baked. It is the ultimate stress-free dessert for any occasion.

Ingredients

150 g Wafers
60 g Butter
450 g Cream Cheese
150 g Sugar
240 ml Whipping Cream
0.5 medium Lemon (about 1 tbsp juice)

Instructions

1
Step 1: Finely crush the wafers into crumbs and mix them thoroughly with the melted butter.
2
Step 2: Press the wafers mixture firmly into the bottom of the springform pan to form an even crust. Place in the fridge to set while you prepare the filling.
3
Step 3: In a large bowl, beat the softened cream cheese and sugar together until completely smooth and lump-free.
4
Step 4: Squeeze the juice from the lemon into the mixture and beat just until combined.
5
Step 5: In a separate bowl, whip the cold whipping cream until stiff peaks form.
6
Step 6: Gently fold the whipped whipping cream into the cream cheese mixture using a spatula. Mix lightly until no white streaks remain, being careful not to deflate the cream.
7
Step 7: Pour the filling evenly over your chilled crust and smooth the top with a spatula.
8
Step 8: Cover the pan tightly and refrigerate for at least 6 hours, or ideally overnight, until the cheesecake is completely firm and set before slicing.

Chef's Tips

•Ensure your cream cheese is completely at room temperature so it beats smoothly with the sugar. If it's cold, you will get lumps.
•Conversely, your whipping cream must be very cold straight from the fridge so it whips up into stiff peaks.
•When folding the whipped cream into the cream cheese, use a gentle under-and-over motion with a spatula to keep the batter as airy as possible.

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