Good morning! How was your weekend? Mine was great. Although, I am a little burnt from the beach, a little tired from all of the fun, and a little full from all of the food we have made and eaten.
This no-bake cheesecake is one of the things that we whipped up this weekend. I think it’s a great recipe for summer because as the name says, there is no-baking involved. Not only that, it is easy and tastes as good as the baked cheesecakes that I normally make.
Recipe from: From the Baker Chick
11/2 cups graham cracker crumbs
3 tablespoons melted butter
2 tablespoons brown sugar
12 oz. cream cheese softened
1/3 cup of white sugar
juice of 1/2 a lemon
1 teaspoon vanilla extract
3/4 cup heavy whipping cream
Combine melted butter, sugar and graham cracker crumbs in a bowl and mix together. Press into the bottom of a 7 inch spring form pan. Chill until firm.
In a bowl, mix heavy cream on medium until soft peaks form.
In a separate bowl combine cream cheese, white sugar, vanilla extract and lemon juice. Mix with an electric mixer until smooth. Gently fold the heavy whipping cream into the cream cheese mixture.
Pour the cream cheese/whipping cream mixture into the graham cracker crust and cool in the refrigerator for a few hours or overnight.
Serve with fresh berries or blueberry compote, recipe HERE.
Note: I made half of the recipe and used mini-tart pans. I also used a little extra lemon juice because I like it more tangy.
This cheesecake is light and creamy, has a hint of lemon and is perfect as is or with the blueberry compote I made last week or just a few fresh berries.
I think this is the perfect summer recipe. What is your “go to” recipe for the warm summer weekends? Please share if you have one, we would love to hear it.
Enjoy your day!