Enjoy a rich, creamy cheesecake without the hassle of turning on the oven! This no-bake cheesecake is incredibly easy to make and can be customized with a variety of toppings like fresh fruit, chocolate, or even jam.
Prepare the Crust
0 In a bowl, mix graham cracker crumbs, brown sugar (or honey), and melted butter until well combined.
2 Press the mixture firmly into the bottom and slightly up the sides of an 8 or 9-inch springform pan. Use a flat-bottomed cup to compact the crust.
3 Freeze for 15 minutes while you make the filling. (If making ahead, cover and refrigerate for up to 3 days.)
Make the Cheesecake Filling
5 In a large bowl, beat cream cheese and powdered sugar (or honey) with an electric mixer until smooth (1-2 minutes).
6 Add heavy whipping cream, lemon juice, and vanilla. Beat for another 3 minutes on medium speed until the mixture thickens and forms stiff peaks.Note that I whipped both the cream cheese and the heavy whipping cream in one bowl. You can whip them in separate bowls, and then fold the heavy cream in with the whipped cream cheese for a fluffier cheesecake.
7 Pour the filling into the prepared crust and smooth the top. Cover and refrigerate for at least 6 hours or overnight for best results.
Easy Jam Cheesecake Topping
9 Heat 1 cup of jam in a small saucepan over medium heat. Stir occasionally.
11 Thin it out with 1-2tablespoons of water or lemon juice for a tangy boost.Optional: Add 1 tablespoon of sugar if you prefer a sweeter topping.
15 Strain (if needed) to remove fruit pieces for a smoother finish.
14 Cool completely before spreading on the cheesecake.
12 Chill the cheesecake for at least 1 hour after adding the topping to let it set.Tip: For a thicker topping, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir into the jam while heating.
