No-Bake Cheesecake

🥘 Ingredients

• cream cheese
  455 g
• fresh fruit (washed and dried)
  340 g
• graham cracker crumbs or Biscoff crumbs
  250 g
• heavy cream
  340 g
• lemon juice
  20 g
• salt
  1/8 tsp
• sugar
  150 g
• unsalted butter (melted)
  70 g
• vanilla extract
  1/4 tsp

🍳 Cookware

• tart pan
• pie plate
• stand mixer
• pie server

1. 1

   Combine graham cracker crumbs or Biscoff crumbs and unsalted butter (melted) in a small bowl.

   graham cracker crumbs or Biscoff crumbs: 250 g, unsalted butter (melted): 70 g
2. 2

   Then stir in salt to taste.

   salt
3. 3

   Sprinkle the mixture into a tart pan or pie plate .
4. 4

   Spread into an even layer, then compress firmly with a flat-bottomed drinking glass or measuring cup; this will naturally push the crumbs up the sides of the pan.
5. 5

   Keep pressing until the crumbs are in a compact, even layer across the bottom and sides of the pan.
6. 6

   Refrigerate until needed. (The crust can be made and held for a day or two if wrapped in plastic.)
7. 7

   Combine cream cheese , sugar , lemon juice , vanilla extract , and salt in the bowl of a stand mixer fitted with a paddle attachment.

   cream cheese: 455 g, sugar: 150 g, lemon juice: 20 g, vanilla extract: 1/4 tsp, salt: 1/8 tsp
8. 8

   Mix at low speed to form a thick paste.
9. 9

   Then increase to medium speed until soft and smooth.
10. 10

    Scrape bowl and beater with a flexible spatula.
11. 11

    Then switch to the whisk attachment and pour in heavy cream .

    heavy cream: 340 g
12. 12

    Mix at low speed to combine.
13. 13

    Then increase to high and whip until the mixture can hold stiff peaks, 3 to 5 minutes depending on the horsepower of your mixer.
14. 14

    Scrape filling into prepared crust and spread into an even layer, using the back of a spoon to sculpt filling into swoops and swirls.
15. 15

    Cover with plastic and refrigerate until the filling is firm and cold, about 6 hours or to an internal temperature of 40°F (4°C).
16. 16

    Top with fresh fruit (washed and dried) .

    fresh fruit (washed and dried): 340 g
17. 17

    Cut into wedges with a hot chef’s knife, rinsing the knife under hot running water between slices.
18. 18

    Carefully slide a pie server under the crust, making sure it reaches all the way to the tip of the wedge (the first slice will be the most difficult and messy to remove).