What is This Dessert
This “No‑Bake Cream Cheese Dessert” is essentially a “no‑bake cheesecake”: a sweet, creamy cream‑cheese filling on a crunchy crust, chilled to set instead of baked. The texture is smooth and rich — like mousse meets cheesecake — and you can top it with fruits, sauces, or whatever you like for extra flavor and visual appeal. Sally’s Baking+2RecipeTin Eats+2
It’s ideal when you want something impressive but quick: perfect for hot days, parties, or last‑minute dessert needs.
Ingredients (serves ~ 8–12)
Crust
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1 ½ cups (≈ 150 g) graham‑cracker crumbs (or crushed digestive biscuits) Allrecipes+1
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⅓ cup (packed) brown sugar (or granulated sugar) Allrecipes+1
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⅓ cup (≈ 75 g) unsalted butter, melted (or even salted — up to you) Allrecipes+1
Filling
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2 packages (8 oz / ~225 g each) full‑fat block cream cheese, softened to room temperature Allrecipes+2Preppy Kitchen+2
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2–3 Tbsp lemon juice (optional, but helps brighten flavor and adds slight tang) Modern Honey+1
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1 tsp vanilla extract (for better aroma) Preppy Kitchen+1
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⅓ cup (approx) granulated sugar — adjust to your taste (some recipes use powdered sugar too) Allrecipes+2Pretty. Simple. Sweet.+2
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1 ½ – 2 cups heavy whipping cream, chilled Sally’s Baking+2Sugar Spun Run+2
Optional Toppings / Add‑ons
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Fresh fruit (strawberries, berries, mango, banana, etc.)
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Fruit compote or pie filling (cherry, blueberry, mixed fruit…)
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Caramel or chocolate sauce drizzle
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Crushed cookies or nuts for extra crunch
Instructions
1. Prepare the Crust
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In a bowl, combine graham‑cracker crumbs + brown sugar + melted butter until mixture resembles wet sand. Allrecipes+1
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Press the crumb mixture firmly into the bottom (and optionally up the sides a bit) of a 9‑inch springform pan or a 9‑inch pie pan. Use the bottom of a glass or measuring cup to press evenly. Allrecipes+1
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Place the crust in the fridge (or freezer) to chill while you prepare the filling — this helps it set firm. Sally’s Baking+1
