Ingredients
We carefully tested these ingredient proportions until we achieved the perfect consistency for a no-bake cheesecake. The result is a sliceable, light, and decadent dessert that’s a breeze to make.
- Graham Cracker Crumbs – You can either buy pre-crushed crumbs or crush your own graham crackers.
- Butter – This moistens the crumbs and helps them stick together in the pan.
- Cream Cheese – Provides a classic cheesecake flavor.
- Sugar – We use granulated sugar to add just the right amount of sweetness.
- Heavy Whipping Cream – Make sure to use heavy cream with the correct fat content to ensure the cheesecake sets properly.
- Mascarpone – This is a crucial ingredient that enhances the flavor and texture of the cheesecake. It gives it that restaurant-quality taste.
- Lemon Juice – Fresh lemon juice adds a refreshing touch, cutting through the sweetness and balancing the flavors.
Pro Tip: Ensure the ingredients are at the proper temperature. Keep the heavy cream and mascarpone chilled in the refrigerator until you’re ready to use them. Soften the cream cheese at room temperature for 1 1/2 hours to avoid lumps in the creamy cheesecake.
Tools you will need
- A 9″ springform pan with 3-inch walls is ideal for this recipe.
- Parchment paper – Adding a round of parchment paper to the bottom of the springform pan makes it easier to remove the cake from the mold once it’s set.
The Best Cookies for a Crumb Crust
You can use a variety of sweet and crunchy cookies for a crumb crust, each providing a unique flavor profile. While we used graham crackers in this recipe, the following options will also work well:
- Graham Crackers
- Biscoff Cookies
- Vanilla Wafers
- Chocolate Oreo Cookies (cream removed)
Pro Tip: To crush the cookies, place them in a zip bag, remove the excess air, and crush them using a rolling pin. Alternatively, you can pulse them in a food processor until fine crumbs form, and then follow the instructions in the print-friendly recipe below.
