It's nothing like a baked cheesecake but it will do in a pinch and it is lighter and less dense than the baked version. Perfect for a spring day, or summer, or just whenever you need something smooth, creamy and luscious.
This is a great make ahead dish and I will be making it again. Sorry it's a bit messy, I put them in individual ramekins and while cute and all, you can't see any of the good stuff, so I un-molded one and well, it may not look the prettiest, but I can tell you it tasted sinfully good.
No Bake Cheesecake
2 sleeves graham crackers
2 tablespoons sugar
6 tablespoons softened butter
In a food processor break graham crackers, add in sugar and butter then pulse until it clumps together. Press into the bottom of a spring form pan or into individual ramekins.
10 ounces cream cheese softened
1 cup powdered sugar
1 teaspoon vanilla
1 cup heavy cream
In your mixer beat heavy cream until soft peaks form, place in another bowl and set aside. In the same bowl beat cream cheese until smooth and creamy, scrape down bowl add in powdered sugar and vanilla. Beat until well combined and no lumps. The great thing about cream cheese is you can't over beat it. When smooth and it has no lumps fold in your whipped cream. Pour into pan or ramekins and put in the refrigerator for at least 2 hours best if longer.
You can put anything you want on top of these. I had some thawed berries in the refrigerator so I cooked them down in there juices and added just a bit of sugar, until they were thickened. This is another do ahead and put in the refrigerator, if you want them warm they are easy enough to rewarm.