A creamy, rich, and easy-to-make no-bake cheesecake with a buttery graham cracker crust. Perfect for a quick dessert that requires no oven time.

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In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add powdered sugar and vanilla extract, and beat until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well blended.
Spread the filling evenly over the chilled crust and smooth the top.
Cover and refrigerate for at least 6 hours or overnight until set.
Top with fresh fruit or pie filling before serving, if desired.