Fruit Cake
– 2 cups graham cracker crumbs – 1/2 cup melted butter – 2 tbsp sugar – 16 oz cream cheese, softened – 1 cup powdered sugar – 1 tsp vanilla extract – 1 cup heavy whipping cream
Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of a springform pan to form the crust.
Chill the crust in the refrigerator for at least 30 minutes. This helps it firm up and hold together when the cheesecake is sliced later.
In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until everything is well combined.
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth.
Pour the cheesecake filling over the chilled crust. Spread it evenly with a spatula to create a smooth top layer.
Refrigerate the cheesecake for at least 6 hours, or overnight. Top with fruit or sauce before serving if desired. Enjoy your no-bake cheesecake!
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