No-Bake Cheesecake

Indulge in the creamy, velvety goodness of this No-Bake Cheesecake, an effortless dessert that’s rich, smooth, and perfect for any occasion

INGREDIENTS

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 10-12 crackers)

• 6 tbsp cannabutter

• 2 tbsp sugar

For the Cheesecake Filling:

• 16 oz (2 packages) cream cheese, softened

• 1 cup powdered sugar

• 1 tsp vanilla extract

• 1 tbsp lemon juice (optional, for tang)

• 1 1/2 cups heavy whipping cream, chilled

For Garnish (optional):

• Fresh berries, chocolate shavings, or caramel sauce

INSTRUCTIONS

1. Place graham crackers in a plastic bag and crush them using a rolling pin, or pulse them in a food processor until they turn into fine crumbs.

2. In a medium bowl, combine the graham cracker crumbs, 6 tablespoons of cannabutter, and sugar. Stir until the mixture resembles wet sand.

3. Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Use the back of a spoon to smooth it out. Place the crust in the fridge to chill while you prepare the filling.

4. In a large mixing bowl, whip the chilled heavy cream until stiff peaks form. Set aside.

5. In a separate bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon juice (if using) until smooth and creamy.

6. Gently fold the whipped cream into the cream cheese mixture, using a spatula to combine until smooth and fluffy.

7. Pour the cheesecake filling over the chilled graham cracker crust, spreading it evenly with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, until set and firm.

8. Before serving, top the cheesecake with any preferred toppings. Slice and enjoy!