This is truly the most perfect and easy no-bake cheesecake. By following this no-bake cheesecake recipe, you’ll be gifted with a smooth and creamy dessert that sets up beautifully in the refrigerator. Unlike regular cheesecake, no-bake cheesecake isn’t overly heavy. It’s lightly sweet and perfectly refreshing!
I never tasted no-bake cheesecake until last year because I had my doubts.
- What’s the point of cheesecake if you aren’t baking it?
- Doesn’t it just taste like cream cheese?
- How is it firm enough?
- And, most importantly, does it taste like goo?
These are very serious questions you might consider before making it, especially the goo one. But after making real no-bake cheesecake and tasting the final results, I’m here to declare that no-bake cheesecake should be everyone’s dessert obsession. My husband, who “doesn’t like cheesecake,” went back for seconds. This stuff is GOOD.
The Kitchn ranked this recipe first place in its no-bake cheesecake recipe showdown, with a score of 10/10! They said: “The thing that sets this recipe apart is its rich, full-on cheesecake flavor. It’s not too sweet and full of cream cheese goodness. … Slices of this cheesecake are tall, gorgeous, and very impressive, and the flavor lives up to the appearance. It’s a dessert you’d be proud to serve your friends and family.”
Let’s Rewind. What Is No-Bake Cheesecake?
No-bake cheesecake is exactly what the name suggests. The graham cracker crust and cheesecake filling never see the inside of the oven, so it’s a fantastic dessert when the weather’s warm or when your oven is crowded. Or when you don’t feel like baking. 😉
No-bake cheesecake is a lot easier than baked cheesecake. Without eggs and baking, there is virtually ZERO room for error. Traditional cheesecake runs the risk of over-beating the eggs, over-baking, under-baking, and cheesecake cracking. And if you’re using a cheesecake water bath, which I always recommend, your springform pan could leak. With no-bake cheesecake, we’re essentially cutting every single complicated step!
What it lacks in oven time, it makes up for in taste and texture:
- Thick, buttery, and crunchy graham cracker crust
- Smooth, creamy, and velvet-rich cheesecake filling
It’s totally worth mentioning that the filling tastes like cheesecake mousse!
4 Minute Video Tutorial:
Thick & Sturdy Graham Cracker Crust
This is a no-bake graham cracker crust. It’s thick, crunchy, and sets up beautifully… even without baking! There are only 3 ingredients required: graham cracker crumbs, melted butter, and brown sugar. I usually use granulated sugar in graham cracker crust, but prefer brown sugar in this recipe. The moisture in brown sugar helps solidify the crust. Pack it into a 9-inch springform pan, then place in the freezer while you prepare the filling.
How to Make Perfect No-Bake Cheesecake
Like I mention above, this no-bake cheesecake recipe is very easy. The process is similar to how we make strawberry cream cheese pie. Beat the filling ingredients together, then spread into your graham cracker crust and refrigerate until set. That’s it! The cheesecake filling is made in 2 bowls. In the 1st bowl, beat heavy cream into stiff peaks. In the 2nd bowl, beat the remaining ingredients. Fold everything together. Here are the cheesecake filling ingredients. Each has a job to perform!
- Heavy Cream: Beating heavy cream into stiff peaks most important step in this entire recipe and *the secret* to a thick no-bake cheesecake filling. We use a similar approach in our fresh fruit tart.
- Cream Cheese: Make sure you use bricks of real cream cheese, not cream cheese spread. I tested with varying amounts and 24 ounces (three 8 ounce bricks) produced a thick, yet creamy cheesecake filling. Make sure it’s room temperature.
- Granulated Sugar: Granulated sugar breaks down the cream cheese. It’s easy to go overboard on sugar, but keep it light. Less sugar helps the tangy cream cheese and vanilla flavors stand out.
- Confectioners’ Sugar: A smidge of confectioners’ sugar thickens the filling, while also keeping it light. I tested with flour and cornstarch and both left a chalky aftertaste. I recommend sticking with confectioners’ sugar.
- Sour Cream: Add a little sour cream for that trademark tangy cheesecake flavor.
- Vanilla Extract & Lemon Juice: A splash of both flavors add a little something special.
How to Thicken No-Bake Cheesecake
These 2 important steps guarantee a thick no-bake cheesecake filling. Without 1 or 2, you’ll be eating cheesecake soup. (It’s not pretty.)
- As mentioned, the most important step is to beat cold heavy cream into peaks. Fold the whipped cream into the cheesecake filling gently so you don’t deflate the air. The air creates a delicious mousse-like consistency and solidifies the filling in the refrigerator.
- Refrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert! Do not freeze the cheesecake to set it. The filling won’t slice and you’ll lose the velvet texture!
Speaking of beautiful slices, make sure you smooth the filling into the crust. I like using a large or small offset spatula to make the job easier. After refrigerating, decorate with whipped cream, lemon curd, strawberry sauce, raspberry sauce, blueberry sauce, fresh berries, and/or salted caramel. But if you’re a cheesecake purist, all you need is a fork. 🙂
Can I Make Mini No-Bake Cheesecakes?
Yes! See my mini no bake cheesecakes, which are made in a standard muffin pan.
Let’s Talk About Freezing No-Bake Cheesecake
I don’t recommend freezing no-bake cheesecake to set it—you really need to use the refrigerator for that step. And trust me, it’s worth the wait.
However, you can freeze the cheesecake to enjoy at a later time. After it sets in the refrigerator, wrap the whole pan (you can remove the sides if desired) in 1 layer of plastic wrap, then 1 layer of aluminum foil. No-bake cheesecake freezes wonderfully for up to 3 months. Thaw in the refrigerator for about 8 hours, then slice and serve.
With the make-ahead components of this recipe (whether waiting for it to set or freezing ahead of time), it’s great choice for your menu of Easter dessert recipes or any time you have company. Take care of all the hard work ahead of time, then sit back, relax, and enjoy a slice (or two) of cheesecake with your family and friends!
When it’s time to serve, I’m always shocked that the crust and filling don’t fall apart. Follow this recipe for success. Would LOVE to know if you try it!
More Cheesecake Desserts
- Classic Cheesecake
- Mini Cheesecakes
- Blueberry Swirl Cheesecake
- White Chocolate Raspberry Cheesecake Bars
- Snickers Cheesecake
- Cheesecake Pie
- Lemon Cheesecake
I have an entire cheesecake recipes category, too!
Print
No-Bake Cheesecake
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours, 20 minutes
- Yield: serves 10-12
- Category: Dessert
- Method: Whipping
- Cuisine: American
Description
This is truly the most perfect and easy no-bake cheesecake. By following this no-bake cheesecake recipe, you’ll be gifted with a smooth, light, and creamy dessert that sets up beautifully in the refrigerator. The most important steps are whipping the heavy cream into stiff peaks before folding into the filling, and refrigerating the cheesecake overnight.
Ingredients
Graham Cracker Crust
- 2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)
- 1/3 cup (67g) packed light or dark brown sugar
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
Cheesecake
- 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
- 24 ounces (678g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons (15g) confectioners’ sugar
- 1/4 cup (60g) sour cream, at room temperature
- 2 teaspoons lemon juice
- 1 teaspoon pure vanilla extract
Instructions
- Make the crust: Stir the graham cracker crust ingredients together. Pour into a 9-inch springform pan or 10-inch springform pan and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10–20 minutes as you prepare the filling.
- Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4–5 minutes. Set aside.
- Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2–3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
- Using your mixer on low speed or a silicone spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your silicone spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
- Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
- Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
- Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
- Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: This cheesecake can be made 1–2 days in advance. It can be refrigerated in step 6 for up to 2 days before serving. You can also make the crust 1–2 days ahead of time. Freeze for up to 1 hour in step 1, then cover tightly and refrigerate for 1–2 days before adding the filling. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen up to 3 months. See instructions in blog post above.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | 9-inch Springform Pan or 10-inch Springform Pan | Silicone Spatula | Offset Spatula
- Lemon Juice: Lemon juice brightens up the flavor. This cheesecake does not taste like lemon. For lemon-flavored no-bake cheesecake, remove the sour cream from the recipe and add 2 Tablespoons lemon juice and 1 Tablespoon lemon zest.
- Room Temperature Ingredients: Bring the cream cheese and sour cream to room temperature before beginning. Room temperature ingredients guarantee a smooth cheesecake filling. Beating cold ingredients together will result in a chunky cheesecake filling. (The heavy cream, however, MUST be cold in order to whip into stiff peaks.)
- Toppings: Before serving, decorate with whipped cream, lemon curd, strawberry sauce, fresh berries, salted caramel, or your favorite cheesecake toppings. I used Ateco 849 piping tip for the whipped cream in the pictured cheesecake.
- Can I Make Mini No-Bake Cheesecakes? Yes, see my mini no bake cheesecakes, which are made in a standard muffin pan.
- Non-US Readers: Don’t have graham crackers where you live? Use 270g ground digestive biscuits instead (about 18 biscuits), the same amount of butter, and add a bit more brown sugar (about 1/2 cup, or 100g). And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK to make cheesecake. I have no experience with it, but this is what I’ve heard from other non-US readers.
Adapted from All Recipes.
Reader Comments and Reviews
I absolutely love this recipe! I’ve made it several times with a few variations – for Thanksgiving I added pumpkin puree, pumpkin spice and mandarin zest to give it that nice fall flavor. It was a hit!
Sally;
I made your cheesecake at home a while ago and I am going to make it again in January or February 2022.It tasted really good and I made the cheesecake after watching your video.
Do you have a no bake cheesecake recipe that I can make at home?
Hi Kim, this no-bake cheesecake recipe should be just what you’re looking for. Hope you enjoy it just as much!
I made this cheesecake a few weeks ago for my husband’s birthday and it was SO GOOD! We couldn’t stop eating it! Thank you for the amazing recipe and detailed directions!
Question: Is it possible to make the whipped cream in a food processor? (I currently don’t have a stand or hand mixer)
i didnt make this cheesecake but it looks amazing
Would this work with greek yoghurt in place of the sour cream?
Hi Sam, that shouldn’t be a problem in a pinch.
Could you mix the crust ingredients into the cheesecake batter and let it set up in the fridge then roll them to make truffles and coat in chocolate?
Hi Erika, we don’t recommend this batter for truffles as it won’t set properly. You might enjoy our Strawberry Cheesecake Truffles instead.
Hi could I use this as a filling inside of cupcakes? Would it still set?
Hi Eboni, We haven’t used this cheesecake filling as a filling for cupcakes but it should work wonderfully! This filling yields quite a bit, so depending on how many cupcakes you want to fill, you could halve this filling recipe.
I had cheesecake recently that had caramel drizzled towards the bottom so I am assuming they put a thin layer of the cheesecake mix on top of the thick crust then added the rest on top. It was amazing and I think it would have to be a no bake to do this, any advice?
Hi Shelley, we haven’t tried it ourselves, but sounds like it would be delicious! We’d recommend trying it as a layer like you mention, rather than mixed in the cheesecake, for fear it might not set properly. Let us know how it goes!
These recipe is delicious can I use a cherry pie filling as a topper on it?
Hi Julie, Absolutely!
Hey! I’m planning on making this for my Advisory class, and I was wondering how I should store it to bring to school? I’m not sure if I’d be able to put it in a fridge when I got to school, so would the cheesecake survive a few hours before it was actually eaten without being refrigerated? Also, should I just wrap the cheesecake in aluminum, or put it in a plastic container?
Hi Nina, it’s best to keep this cheesecake in a refrigerator until ready to eat. The longer it sits at room temperature, the softer it will get and not hold its shape as much when sliced. If the cheesecake is still in its pan, you can simply cover the top with aluminum or transport it separately in plastic container if you wish. Whichever you prefer. Hope this helps!
Could you use an pre made graham cracker crust
Hi Soring, absolutely. There may be a bit of leftover batter since premade crusts are usually smaller, but you can use any leftover for a few mini no-bake cheesecakes.
Love this recipe! I made it without the crust and used it as a filling for my red velvet cake – rave reviews!
How sweet is this? I’d like to make this for my boyfriend, who likes cheesecake since it’s a sweet/savory combo but would generally make other sweets with the sugar reduced by a half or a quarter. Would reducing the granulated and/or confectioner’s sugar in this case negatively impact the flavor and/or texture?
Thanks!
Hi Heather, we fear that reducing the sugar too much in this recipe will not only impact taste, but will prevent the cheesecake from setting properly. For best results, we recommend sticking to the recipe as written. Hope your boyfriend enjoys the cheesecake!
Hello. I’ve made this recipe several times and absolutely Love It!! But was wondering, if I increased the Cream Cheese to 750grams how much extra would I need to increase the other ingredients? Thank you. :-))
Hi Marnie, we only recommend increasing the ingredients if you are planning to use a bigger pan — otherwise, you’ll have a bit too much batter. If so, then you can increase all the ingredients proportionally. Keeping the same proportion as the written recipe is important to help make sure the cheesecake sets properly. Hope this helps!
Could this recipe be used for stuffing whole strawberries?
We don’t see why not! Let us know if you give it a try 🙂
Is there anything to replace the sour cream with to do a lactose free version? I searched and found natural yogurt. Would it give the same consitency?
Hi Camille! We haven’t tried this recipe with a lactose-free substitute, so we’re unsure of the results and how it would impact the setting of the cheesecake. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated to be lactose-free. Let us know if you give anything a try!
I want to make a no-bake cheesecake filling to go in between the layers of a cake. Would I be able to make this and once set then use it for the filling? I would of course be using a buttercream damn like you would with any other filling.
Hi Joanna, with a buttercream dam, you should be fine to use this filling in a cake. Or you might like the filling from our no-bake cheesecake jars, too.
Can I make the filling a day in advance? How is best to store and then use this? I am making 60 mini cheesecakes and to save on time I wanted to make the filling the day before.
Hi San, if you make the filling in advance, it will set before you have a chance to fill your mini cheesecakes. See recipe notes for our recommended make-ahead instructions. You may also love our recipes for mini no bake cheesecakes!
This was so good! Thank you so much for this recipe. It was so smooth and creamy and we all loved it. I also added some zest to the mix and also a little bit on top.
I have to do gluten-free, so instead of the crust that you suggest I use one that is made from dates and nuts. It is a no-bake recipe and is very yummy. I put the cream cheese on top of this and it’s in the refrigerator right now doing its set up. Can’t wait!
Hi Chris! How did it end up working out with the gluten free crust? I’d love to make this for my gluten free friends!
Hi! Can I make this without lemon juice? Will it make a big difference without the lemon? I don’t have any lemon at the moment.
Hi Anna, Lemon juice brightens up the flavor of this cheesecake. We suggest leaving it in for best results, but you could simply leave it out in a pinch.
Hi Sally ,
Can I make this in a loaf pan ? Thank you
Elizabeth
Hi Elizabeth, you could try halving this recipe for a loaf pan. You may also like this recipe for a small batch cheesecake baked in a loaf pan.
Hi, would this be firm enough to use in a mold? I am trying to find a recipe to use in a brain mold for a Halloween party. Thanks!
Jessica
Hi Jessica, we fear this creamy no-bake cheesecake would not hold its shape when inverted out of a mold. It might be best to find a no-bake cheesecake recipe that specifically formulated to be sturdy enough to hold different shapes.
Can you use something else instead of lemon juice
Hi Pam! Lemon juice brightens up the flavor of this cheesecake, we suggest leaving it in for best results, but you could simply leave it out in a pinch.
Amazing! Sooo good! Is your looking for a no-bake cheesecake that isn’t too sweet and is a little tangy this is for you! I was looking for just that because I wanted a cheesecake I could too with cherry pie filling, which I love almost as much as blueberry pie filling, both are sweet enough on their own. This was perfect for that! Was a big hit all around and soooooooo easy! The most difficult part was getting the crust pressed, otherwise it came together so easily. Although waiting for it to set was pretty hard and honestly I gave it almost 24 hrs and think it would’ve been better with 48 but I just didn’t have the patience for that! 10 out of 10 would recommend! BTW if you do like sweeter cheesecake you could also add more sugar too!
Could you add a fruit jam to this recipe? Would you need to change any measurements? Thanks!
Hi Lea, We don’t recommend adding extra liquid (like concentrate, jam, etc.) to the filling as it would really throw off the texture. You can certainly try to add a fruit swirl much the same way we do in this blueberry cheesecake. Or simply serve it with strawberry topping. Hope this helps!
Jamie . Thank you for this. I’m wondering if I could add a small amount of gelatin to make this more shelf stable?
Hi Jamie, We don’t add gelatin to our cheesecakes as the whipped heavy cream adds enough stability and structure. However, certainly feel free to give it a try if you’d like — we’re unsure of the amount.
Hey Sally, I live in a seriously warm humid climate, and just to be absolutely sure that the cheesecake would set, I added 1tbsp powdered gelatine dissolved in 40ml water it turns out fine! ❤️
5 stars!
Light, fluffy, and the perfect amount of sweet. I made this last night and was worried cause I have never made a cheesecake or any pie before, but the instructions were so clear and easy even a newbie like myself could do it. My pie is chilling right now (but I couldn’t help tasting a little bit) and I think I’m going to make a better compote to put on top today. I’m having friends over so this is guaranteed to impress. All in under 45 minutes too! I used lime instead of lemon (cause it’s what I had on hand) and it came out perfect! Give this recipe a try!
I make this all the time in Australia using digestive biscuits! The kids also love it!
Would be enough 10 inch cheesecake or should i make 1 1/2 batch?
Hi Adrienn, you can stretch this recipe to fit a 10 inch springform pan. The slices will just be a little thinner/shorter.
I always use chocolate hobnobs instead of digestives, is the way forward
This was absolutely amazing. Just follow the directions and let it sit overnight. Awesome!!!!!!!!!!!
It was very easy and very good but some of my guest remarks
It tasted to much cream cheese? All they could taste was the
Cream cheese. Help
.what can I do to make it better
Hi Victoria! This no-bake cheesecake is a cream cheese heavy dessert – it makes sense that that would be the main flavor! Perhaps you would enjoy a flavored no-bake cheesecake next time, like our no bake pumpkin cheesecake recipe or strawberry cheesecake pie.