Description
A creamy, no-bake cheesecake featuring a buttery graham cracker crust and a luxurious vanilla bean-infused frosting for a gourmet finish.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 16 oz full-fat cream cheese, room temperature
- 1 cup powdered sugar
- 1 cup heavy whipping cream, cold
- 1 tbsp lemon juice
- 1/2 cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 vanilla bean, split and scraped
- 1 tsp vanilla extract
Instructions
- Combine graham cracker crumbs and melted butter. Press firmly into the bottom of a 9-inch springform pan and refrigerate for 30 minutes.
- Beat room-temperature cream cheese until smooth. Mix in 1 cup of powdered sugar and lemon juice until combined.
- In a separate bowl, whip cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture using a spatula.
- Spread the filling evenly over the chilled crust. Refrigerate for at least 6 hours or overnight.
- To make the frosting, beat softened butter and 2 cups of powdered sugar until fluffy.
- Fold in the scraped vanilla bean seeds and vanilla extract until the frosting is smooth.
- Spread the vanilla bean frosting over the set cheesecake. Chill for another 30 minutes before slicing.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American