No Bake Chilled Cheesecake
No bake chilled cheesecake – super easy chilled cheesecake made with cream cheese and whipping cream. Super creamy and sinfully delicious.
Servings: 10 people
Equipment
- 8 " Springform pan / 7" (18cm) square loose base baking tin I used 5 X 4" (12cm x 10cm) springform pan
Ingredients
(A):
- 7 oz (200g) graham cracker or Oreo, crushed (approx 2 cups)
- 1/2 stick butter melted
(B):
- 2 blocks cream cheese
- 120 g (4⅕ oz) sugar
- 1 tablespoon lemon juice
(C):
- 1 ¾ cup whipping cream
- 2 tablespoons sugar
Instructions
- Combine ingredients (A) and press them into the springform pan. Chill in the refrigerator.
- Beat the cream cheese from ingredients (B) until smooth on low speed. Add the sugar and lemon juice, and mix well on medium speed until smooth.
- From ingredients (C), whip the cream and sugar until medium peaks form and the mixture is no longer runny.
- Combine the cheese mixture and whipped cream. Pour into the prepared pan and chill overnight.
Notes
This recipe has no gelatin, thus the texture is soft and creamy. Best to warm your knife before cutting and make sure you wipe it clean with a damp cloth after cutting. Besides springform pan (whole cake), you can use any sizes of cups/bowls/glasses/ramekins as container, just need to equally divide the mixture and chilled. In fact, it's easier if you don't use a pan. Besides the topping stated above, you may change to any desired toppings, for examples: fresh fruits, berry compote, crushed nuts, caramel sauce, chocolate ganache, etc.
Nutrition
Serving: 10people | Calories: 277kcal | Carbohydrates: 28g | Protein: 2g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 147mg | Sugar: 17g