Description

No-bake Cheesecake Slab is a creamy, smooth dessert made without an oven, featuring a buttery crust and a rich cheesecake filling that’s set in the refrigerator. It’s easy to make in a large pan and slice into squares or bars — perfect for potlucks, parties, or simple weeknight treats.

Ingredients

2 cups graham cracker or digestive biscuit crumbs
1/2 cup melted butter
16 oz (450g) cream cheese, softened
2/3 cup granulated or powdered sugar
1 tsp vanilla extract
1 tbsp lemon juice or zest (optional)
1 cup heavy cream or whipped topping
Optional toppings: fresh fruit, chocolate shavings, caramel, or berry compote

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Instructions

In a bowl, mix graham cracker or digestive biscuit crumbs with melted butter until evenly combined.
Press the mixture firmly into the bottom of a lined or greased 8×8-inch or 9×13-inch baking pan to form a crust.
Refrigerate the crust for 10–15 minutes to set.
In a large bowl, beat softened cream cheese until smooth.
Add sugar, vanilla extract, and lemon juice or zest (if using), and mix until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and well combined.
Spread the filling evenly over the chilled crust and smooth the top.
Cover and refrigerate for at least 4 hours or overnight until firm.
Add your preferred toppings before slicing into squares or bars and serving.

Notes

Use whipped topping as a substitute for whipped cream if needed.For a gluten-free version, use gluten-free crackers or cookies for the crust.Don’t skip the chill time — it’s essential for the cheesecake to set properly.Customize with swirls of compote or ganache for flavor and flair.This cheesecake is best served cold and firm for easy slicing.

Nutrition

Serving Size: 1 square (1/12 of recipe)
Calories: 290
Sugar: 15g
Sodium: 180mg
Fat: 21g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 3g
Cholesterol: 60mg