Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
Tags: Afternoon Tea, American Classics, Blueberries, Butter, Cakes, Cheesecake, Christmas, Comfort Food, Cream Cheese, Dinner, Family & Friends, Fresh Berries, Heavy Cream, Holiday Treats, Kid Friendly, Make Ahead, Melted Butter, No Bake Cheesecake, Party Foods, Raspberries, Romantic Desserts, Shortbread Cookies, Snacks, Springform Pan, Strawberries, Sugar, Sunday Dinner, The Lazy Way To Cook, Valentine's Day, Vanilla, Vanilla Extract, Vegetarian, Victoria Hart Glavin, Victoria's No Bake Holidays, Weekend Fun, Winter Warmth
No Bake Cheesecake
Everyone needs an easy “go to” dessert. If you’re wondering what desserts to make for the holidays here is a great one to have on hand. This recipe is a piece of cake. Serve to family and friends with strawberries, raspberries or blueberries.
2 1/4 Cups Shortbread Cookie Crumbs
1/2 Cup Plus 2 Tablespoons Sugar Divided
6 Tablespoons Melted Butter
1 Pound Room Temperature Cream Cheese
1 1/2 Teaspoons Vanilla Extract
1 1/2 Cups Heavy Cream
1 1/2 Pints Fresh Berries
Lightly grease an 8 inch springform pan. In a medium size bowl mix the cookie crumbs and 3 tablespoons of sugar. Mix in the melted butter and then press the crumbs into the bottom of the pan. Place in the freezer while preparing the filling.
In a large size bowl beat the cream cheese and the remaining 1/2 cup sugar with an electric mixer until the consistency is very soft and smooth. Beat in the vanilla. In a separate large size bowl beat in the heavy cream until stiff peaks form. Fold 1/3 of the cream cheese mixture. And then fold in the remaining whipped cream until smooth and combined. Pour the cream cheese mixture onto the cookie crumbs and smooth out to the edges. Refrigerate for at least 4 hours or overnight. You will want the consistency to be very well set. Remove from the fridge when you are ready to serve and garnish with berries. Serves 12