Ingredients
Scale
- 1 package cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream, cold
- 1 9-inch prepared graham cracker crust
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- In a large bowl, beat the softened cream cheese and granulated sugar together using an electric mixer on medium speed until completely smooth, about 2-3 minutes. The mixture should look creamy and free of lumps.
- Scrape down the sides of the bowl and add vanilla extract and salt. Beat on low speed until just incorporated; the mixture should be uniform but not overly fluffy.
- In another chilled bowl, whip cold heavy whipping cream until stiff peaks form. This will create an airy texture that enhances your cheesecake filling.
- Gently fold the whipped cream into the cheesecake mixture using a spatula until there are no streaks remaining. Be careful not to deflate the whipped cream too much.
- Pour the creamy filling into your prepared graham cracker crust while smoothing out the top with a spatula. Cover tightly with plastic wrap and refrigerate for at least four hours or overnight to set properly.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 16g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 75mg