Every bite of this cheesecake truly feels like heaven. It’s rich, smooth, and irresistibly creamy — the kind of dessert that disappears fast! Perfect for special occasions or whenever you want to treat yourself to pure happiness.
Ingredients:
20–25 cookies (digestive, tea biscuits, or graham crackers)
500 ml (2 1/4 cups) heavy cream
500 g (2 cups) cream cheese
100 g (1/2 cup) sugar
100 g (1/2 cup) softened butter
2 tablespoons lemon juice
1 teaspoon vanilla extract
For topping (optional):
Fruit jam (strawberry, raspberry, or blueberry)
Melted chocolate or caramel
Fresh fruit slices
Instructions:
Step 1 – Make the crust
- Crush the cookies into fine crumbs.
- Add softened butter and mix until the texture feels like wet sand.
- Press the mixture into the bottom of a springform pan or a glass dish.
- Place in the fridge while you prepare the filling.
Step 2 – Make the creamy filling
- In a mixing bowl, beat the cream cheese and sugar until smooth and fluffy.
- Add vanilla extract and lemon juice, mix again.
- In a separate bowl, whip the heavy cream until thick peaks form.
- Fold the whipped cream gently into the cream cheese mixture until fully combined.
Step 3 – Assemble
- Pour the creamy filling over the chilled crust and spread evenly.
- Refrigerate for at least 4 hours (overnight is even better for the best texture).
Step 4 – Serve
- Add your favorite topping — jam, fruit slices, chocolate, or caramel.
- Slice and enjoy a piece of paradise! Tips:
For a firmer crust, you can bake it for 8 minutes at 350°F (175°C) and let it cool before adding the filling.
If you like your cheesecake very sweet, add 2 extra tablespoons of sugar.
This recipe is no-bake and super easy — perfect for beginners!
Enjoy