Vegetarian Classic No-Bake Cheesecake
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Learn more →Ingredients
10 servings
For the crust
- 1 ½ cups graham cracker crumbs (about 12 full crackers)
- 3 tbsp granulated sugar
- ¼ tsp kosher salt
- 6 tbsp unsalted butter, melted
For the filling
- 16 oz full-fat cream cheese, at room temperature
- 1 cup powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1 tbsp fresh lemon juice
- 1 cup heavy cream, cold
For serving
- fresh berries or fruit compote, for serving (optional)
Instructions
- 1
In a medium bowl, stir together the graham cracker crumbs, granulated sugar, and salt until combined. Pour in the melted butter and mix until the crumbs are evenly moistened and hold together when pressed between your fingers.
- 2
Transfer the crumb mixture to a 9-inch springform pan. Press it firmly and evenly across the bottom and about 1 inch up the sides using the flat bottom of a measuring cup. Refrigerate the crust while you prepare the filling.
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