Description
A rich, creamy no-bake dessert with a crunchy graham cracker crust. Quick and easy to prepare, perfect for a last-minute sweet treat stock up at gatherings.
Ingredients
8 oz cream cheese (softened)
1/2 cup granulated sugar
1 tsp vanilla extract (pure preferred)
1/4 cup unsalted butter (melted)
1 1/2 cups crushed graham crackers (plus additional for top if desired)
Instructions
Press 1 cup of crushed graham crackers into the bottom of an 8-inch springform pan.
In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy.
Add melted butter to the cream cheese mixture and mix until fully incorporated.
Spread the filling over the crust, smoothing the top with a spatula.
Refrigerate for at least 2 hours or until the base is fully set.
Top with additional crushed graham crackers or a dusting of cocoa powder before serving.
Notes
Use full-fat cream cheese for optimal texture. Substitute with vegan cream cheese for a dairy-free version.
Adjust granulated sugar to taste. Maple syrup can be used as a lower glycemic alternative.
Replace vanilla extract with almond extract for a different twist.
If store-bought graham crackers aren’t available, use crushed digestive biscuits or rice cakes for the crust.
Chill until firm (2-4 hours) for best results.
Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Category: Baking
- Method: Refrigerating
- Cuisine: International
Nutrition
- Serving Size: 1 serving (4-inch wedge)
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 45mg