Description
A rich, creamy, oven-free cheesecake with a cookie crust. Perfect for quick desserts, this easy recipe delivers a luscious texture and customizable toppings for any occasion.
Ingredients
1 and ½ cups crushed graham crackers
½ cup melted butter (unsalted)
16 oz (450g) cream cheese (at room temperature)
½ cup powdered sugar
1/4 cup milk (dairy or plant-based)
1 teaspoon vanilla extract
1 and ½ cups whipped cream (store-bought or homemade)
1 cup fresh berries or chocolate sauce for topping
Instructions
Mix crushed graham crackers and melted butter; press into a 6-inch springform pan and chill for 15 minutes.
In a bowl, beat cream cheese, powdered sugar, milk, and vanilla until smooth.
Gently fold in whipped cream until fully combined.
Spread the mixture over the chilled crust.
Cover and refrigerate for 4–6 hours or until firm.
Before serving, add fresh berries or chocolate sauce on top.
Notes
Chill the crust first to set it firmly.
For a halal/non-alcoholic crust, skip graham crackers with alcohol (if any) and use plain cookies like digestive biscuits.
Storage: Keep refrigerated for up to 24 hours.
Optional: Add lemon zest or cocoa powder for flavor variations.
Nutrition
- Serving Size: One slice (1/10 of recipe)
- Calories: 310
- Sugar: 28g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg