Ingredients:

  • 1 1/2 cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 16 ounces (450g) full-fat cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) heavy cream, cold
  • 2 tablespoons (30ml) milk
  • 1 teaspoon lemon juice
  • Fresh berries (optional)
  • Chocolate shavings (optional)
  • Fruit preserve (optional)

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into a 9-inch springform pan; chill.
  2. Beat softened cream cheese and sugar until smooth. Add vanilla extract and lemon juice; mix well.
  3. Whip heavy cream until stiff peaks form. Gently fold into cream cheese mixture. Fold in the milk.
  4. Pour filling over crust, spread evenly. Cover with plastic wrap (avoid contact with filling). Refrigerate at least 4 hours, preferably overnight.
  5. Remove from pan. Decorate with desired toppings. Slice and serve chilled. Enjoy this no cook cheesecake!