Description
A delicious and easy 4th of July No Bake Cheesecake that everyone will love, perfect for summer celebrations.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- ¼ cup strawberry or raspberry sauce (optional for drizzling)
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and crumbly.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Refrigerate for 15 minutes to set.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated and smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
- Pour the cheesecake filling over the chilled crust and spread it evenly. Smooth the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours, or until set. For best results, chill overnight.
- Before serving, top the cheesecake with sliced strawberries and blueberries. Drizzle with strawberry or raspberry sauce if desired.
Notes
- For a chocolate twist, add ¼ cup of cocoa powder to the cream cheese mixture or drizzle melted chocolate on top before serving.
- Substitute the berries with your favorite fruits, such as peaches or kiwi, for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 80mg