Perfectly fluffy and sweet, this Easy No Bake Cheesecake is delicious for any celebration!
This cheesecake is so light and fluffy in texture. The lemon and vanilla delectably flavors it perfectly. It couldn't be any easier to make - the hardest part about it is remembering to take the cream cheese and whipped topping out of the fridge to soften!
I don't always use whipped topping as I prefer the taste of freshly whipped cream but for this dessert, it works great. This is a dessert after all; not a everyday thing! I like Truwhip for trying to make frozen whipped topping more natural and not full of bad ingredients. Not a advertisement; I just like the product!
Easy No Bake Cheesecake
- 1 (8 oz) package Neufchatel cream cheese
- 1 (8 oz) tub whipped topping, thawed (I used Truwhip)
- 1/3 cup white granulated sugar
- 1/2 teaspoon lemon juice
- 1/2 teaspoon vanilla bean paste
Graham Cracker Crust
- 1 1/4 cups graham cracker crumbs
- 1/4 cup tablespoon white granulated sugar
- 6 tablespoons unsalted butter, melted
- pinch salt
In a bowl, combine the cracker crumbs, sugar, salt, and melted butter until incorporated. Press into a pie plate.
Bake for 6 to 8 minutes, or until lightly browned. Allow to cool completely, about 1 hour or so, before filling. Set aside.
Add the cream cheese, sugar, lemon juice, and vanilla bean paste to a mixer. Beat until smooth and sugar is dissolved, about 1 to 2 minutes. Fold in the whipped topping until very well combined and smooth.
Scoop the filling into the shell and smooth out the top. Refrigerate for about 4 to 5 hours, or until set.