Making cheesecake has always intimidated me. That’s because traditional baked versions of this dessert require baking the cake in a water bath. That seems complicated to me and something I’m sure to mess up. But a no-bake cheesecake I can totally get behind — and I’ve yet to mess up this recipe so it’s certifiably foul-proof. I’ve experimented with several no-bake cheesecake recipes and a lot of them turned out a filling that was a little too soft for my taste. I like to use powdered sugar to thicken up the filling so it firms up really nicely once refrigerated. I also like to add some ground pecans and a pinch of cinnamon to the graham cracker crust for extra flavour and texture.

Ingredients:

For the crust:

• 1/2 cup ground pecans (you can use a food processor to grind the pecans)
• 2 cups graham cracker crumbs
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• pinch of salt
• 8 tbsp melted butter

For the filling:

• 1 1/2 cups cold whipping cream
• 2 250g blocks of full-fat cream cheese, at room temperature
• 1/3 cup granulated sugar
• 1/4 cup powdered sugar
• 2 tbsp fresh squeezed lemon juice
• 1 tsp vanilla extract

Method:

1. Grease a nine inch tart pan with removable bottom with non-stick cooking spray.
2. Make the crust: In a bowl combine the pecans, graham cracker crumbs, brown sugar, cinnamon and salt. Stir together making sure to break up any clumps of brown sugar.
3. Add the melted butter and stir until the mixture resembles wet sand.
4. Press mixture into the prepared pan, making sure to pack in very tightly. Refrigerate crust while you prepare the filling.
5. Using a mixer fitted with the whisk attachment or a handheld mixer, whip cream until stiff peaks form. Set aside.
6. Using a mixer fitted with the paddle attachment or a handheld mixer, mix together the cream cheese and granulated sugar. Beat for 2-3 minutes, until mixture is light and fluffy.
7. Next, add in the powdered sugar, lemon juice and vanilla. Beat until fully combined.
8. Use a wooden spoon or a spatula to gently fold the whipping cream into the cream cheese mixture.
9. Spoon the filling into the prepared crust and refrigerate for at least eight hours or overnight.