No-Bake Cheesecake
An effortlessly prepared cheesecake featuring a light, fluffy whipped topping filling and a baked graham cracker crust, ready in under 30 minutes of active preparation.
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Instructions
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Preheat the oven to 350°F.
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Process 1 1/2 cups graham cracker crumbs and 1/3 cup sugar in a food processor until combined, then add 5 tablespoons melted butter and pulse.
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Press the mixture into 12 cupcake liners.
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Bake for 5 to 8 minutes until lightly browned, then cool completely.
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Beat 2 (8-ounce) softened cream cheese, 2/3 cup sugar, and 2 teaspoons vanilla until fluffy.
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Fold 1 (8-ounce) whipped topping into the cream cheese mixture.
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Fill the cooled crusts with the cream cheese mixture, pressing to eliminate air pockets and cover the crust completely.
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Cover and refrigerate for about 2 hours until firm.
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Remove cheesecakes from molds, top with fresh berries, and serve.