Velvety No-Bake Cheesecake

February 1, 2026 By admin

This Velvety No-Bake Cheesecake is ultra-smooth, rich, and perfectly set without using an oven. It features a buttery biscuit crust and a thick, creamy cheesecake filling with a silky finish—exactly like the photo. Ideal for make-ahead desserts and warm weather.

Ingredients

Crust

2 cups graham cracker crumbs (or digestive biscuits)
½ cup unsalted butter, melted
2 tablespoons sugar (optional)

Cheesecake Filling

16 oz (450 g) full-fat cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream, cold
2 tablespoons lemon juice (optional, for balance)

Instructions

1. Prepare the Crust

Mix graham cracker crumbs with melted butter (and sugar if using) until fully combined.
Press firmly into the bottom of a parchment-lined 9×9-inch pan or springform pan.
Refrigerate for 20–30 minutes to set.

2. Make the Cheesecake Base

In a large bowl, beat the softened cream cheese until completely smooth and lump-free.
Add powdered sugar and vanilla extract.
Beat until creamy and silky.

3. Whip the Cream

In a separate bowl, whip the cold heavy cream until stiff peaks form.
This step is crucial for the firm, velvety texture.

4. Fold & Combine

Gently fold the whipped cream into the cream cheese mixture in batches.
Add lemon juice if using.
Mix slowly to keep the filling light and airy.

5. Assemble

Spread the cheesecake filling evenly over the chilled crust.
Smooth the top with a spatula, creating soft lines like in the photo.

6. Chill

Refrigerate for at least 6 hours, preferably overnight, until fully set.

Texture & Look (Exactly Like the Photo)

Thick, creamy, and sliceable
Ultra-smooth surface with soft spatula lines
Clean layers: biscuit base + velvety filling
No cracks, no sinking

Pro Tips for Perfect Results

Use full-fat cream cheese only
Cream cheese must be room temperature
Whipped cream must be cold
Do not overmix after folding

Storage

Refrigerate up to 4 days
Freeze up to 1 month (thaw overnight in fridge)