How to Make the Best No-Bake Cheesecake

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Beat the summer heat with light, fresh, and tangy cheesecake.

or a towering slab like they serve in New York; I'd even take a scoop of cheesecake ice cream, with graham cracker bits mixed right in. So when a friend asked if I looked down on"no-bake" cheesecake, my answer was a resounding,"Sure, there are times I want a classic cheesecake, but there are also times at the height of summer when you couldn't pay me to fire up the oven.

So when I'm taking a no-bake approach, I prefer a method that puts cream cheese center stage. But before diving into the details, let's talk crust. Obviously, graham crackers are a classic choice, but having just come off a month of recipe testing forEspecially in no-bake form, where crumb crusts lack the nutty, toasty flavors that develop in the oven, Biscoff cookies add a welcome depth of flavor.

Pop the crust in the fridge , then start on the filling. Full disclosure: My recipe is embarrassingly simple. I beat up a pound of cream cheese with about five ounces of sugar, a squeeze of lemon juice, a drop of vanilla, and a pinch of kosher salt in a stand mixer. Once everything's nice and creamy, I switch to a whisk attachment and whip in twelve ounces of cream.

 

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