Description
Easy No‑Bake Cheesecake Slab is a creamy, cool dessert with a buttery graham cracker crust and a smooth, tangy cheesecake filling — no baking required. It’s ideal for serving a crowd, perfect for potlucks or celebrations, and customizable with fresh fruit, jam, or chocolate toppings for a beautiful, fuss‑free treat.
Ingredients
- 2 1/2 cups graham cracker crumbs
- 6 tbsp melted butter
- 2 tbsp granulated sugar (optional, for crust)
- 16 oz (450 g) cream cheese, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp lemon juice (optional, for light tang)
- 1 cup heavy whipping cream (or thickened cream)
- Optional toppings: fresh berries or fruit, fruit compote or jam, shaved chocolate or crushed cookies, whipped cream
Instructions
- In a bowl, mix graham cracker crumbs with melted butter (and sugar, if using) until mixture resembles wet sand.
- Press the crumb mixture firmly and evenly into the bottom of a parchment‑lined rectangular pan or baking dish to form the crust. Chill in the fridge while you prepare the filling.
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add powdered sugar, vanilla extract, and lemon juice. Mix until smooth and lump‑free.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Spread the filling evenly over the chilled crust. Smooth the top with a spatula.
- Cover the pan and refrigerate for at least 4 hours (or overnight) until set.
- Just before serving, top with fresh fruit, jam, chocolate shavings, or whipped cream if desired. Slice into squares and serve chilled.
Notes
- For a variation, swirl melted white chocolate or fruit compote into the filling before chilling.
- To make a chocolate version: use an Oreo‑cookie or chocolate‑biscuit crust and add a tablespoon of cocoa powder to the cream cheese filling.
- You can substitute graham crackers with digestive biscuits or shortbread crumbs for a different crust base.
- The slab version is ideal for easy slicing and serving; you can also use a springform pan for a round cheesecake look.
- Be sure to press the crust firmly and chill it before adding the filling — this helps prevent the crust from crumbling when slicing.
- Store the cheesecake slab covered in the fridge for up to 5 days. For best texture, keep it cold before serving.
Nutrition
- Serving Size: 1 square (1/16 of slab)
- Calories: 310
- Sugar: 18g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
