No-Bake Cheesecake Loaf
An easy and delicious no-bake cheesecake that is perfect for the summer.
Ingredients
For The Cream Cheese
- 8 ounce Cream cheese, Room temperature
- 3-4 cups Powdered sugar, Sifted
- ½ cup Heavy cream
- 1 tablespoon Vanilla extract
- 24 Graham crackers, About 24 crackers
For The Whipping Cream
- 1 cup Heavy cream, Cold
- ¼ cup Powdered sugar, Sifted
- ½ teaspoon Vanilla extract
Instructions
How To Make The Whipping Cream
- Place the bowl of the stand mixer, the whisk attachment, and anything that is going to touch the cream, in the freezer for a half-hour before whipping the cream.
- Pour the cream, powdered sugar, and vanilla extract into the chilled bowl and whisk until soft picks are formed.1 cup Heavy cream, ¼ cup Powdered sugar, ½ teaspoon Vanilla extract
How To Make The Cream Cheese Frosting
- Using a food processor, beat the cream cheese until soft and smooth. Add in the powdered sugar, vanilla extract, and blitz.8 ounce Cream cheese, 3-4 cups Powdered sugar, 1 tablespoon Vanilla extract
- Add the heavy cream and mix until stiff peaks are formed½ cup Heavy cream
Assembling
- Line a 9X5-inch loaf pan with plastic wrap.
- Cover the bottom of the pan with a thick layer of cream cheese frosting. Then place a layer of Graham cracker over the frosting. Cover the crackers with cold whipping cream. Place another layer of Graham crackers and cover them with the cream cheese frosting this time. repeat these steps until you reach the top of the pan. Make sure to outer layer is the frosting.24 Graham crackers
- Place in the fridge for 3-4 hours. Then loosen up the sides with the tip of a spatula, and flip into a flat plate. Remove the plastic wrap and serve.
Nutrition
Calories: 434kcalCarbohydrates: 86gProtein: 6gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 79mgSodium: 378mgPotassium: 157mgFiber: 1gSugar: 12gVitamin A: 1037IUVitamin C: 0.3mgCalcium: 90mgIron: 2mg
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