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
This cheesecake came out perfect! It was delicious and everyone thought it was a baked version! I really enjoy all of your recipes that I try! Thanks
Can I use this recipe and add instant chocolate pudding mix to make it chocolate no bake cheesecake? (Maybe just eliminate the lemon?)
Hi Pam, We’re sure you could make a chocolate version, but we haven’t tried it. It would require some testing because we’re torn if we would use melted and cooled chocolate or cocoa powder. You could always top it with chocolate ganache and use an Oreo crust. You could also add up to 1 and 1/4 cups mini chocolate chips. Let us know what you try!
I have made this recipe several times over the past 3 weeks for family and friends I work with. This no bake cheesecake has been heaven sent in this triple digit weather. It’s light and very filling at the same time and hold its own without any extra toppings. Thanks for sharing!
I made this yesterday and was happy enough with it’s creaminess. I’ve certainly preferred others I’ve made more in regard to taste (this was also costly using 3x cream cheeses).
Really easy to make and delicious but very hard to cut other. that that it was perfect! thank you sally!
Hello Sally! Does it sound ok if I fold in Oreo crumbs to the cheese/cream mixture to make it an Oreo Cheesecake? I’m guessing the crumbs will absorb some moisture out of the cheese/cream mixture and should still set nicely.
Hi JW, You can add Oreo crumbs to the batter, but we haven’t tested it ourselves. You could also try this recipe for Oreo Pie instead! Or you could also use an Oreo crust instead of the graham cracker crust.
Can I use low fat sour cream instead of full fat? I only ask this because it was the only thing available where I live. Can I omit it all together?
Hi Caitlyn, plain yogurt or Greek yogurt would work in place of sour cream in a pinch — do not omit completely, or the cheesecakes will not set. Enjoy!
Can I substitute monk fruit sweetener for the sugar in this recipe? My mom is diabetic.
Hi Helen, We’d love to help but we are not trained in baking with sugar substitutes. 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 for sugar substitutes. Thank you!
I love how light ND not overly sweet this is! Perfect for a summer treat without having to use the oven! I’m a little sad about the crust tho– when I was putting it together, it seemed very dry like it wouldn’t hold together well. I thought about adding more melted butter to help hold together but I trusted the recipe. I just tasted it and sure enough, when I cut into the cake it crumbled away. No discernable crust, just Graham cracker crumbs. I wish I’d used more butter, maybe then it would have held together better? Suggestions?
Hi Kristen, was the crust packed in tightly? The tighter it’s packed, the less like it is to separate from the cheesecake or fall apart when cutting. You can certainly try adding extra butter next time, but be sure not to overdo it as it could make the crust soggy. You could also try an Oreo crust instead. Thanks for giving this one a try!
Sally;
Can your no bake cheesecake recipe be made to fit two mini springform pans ?How can I go about making this no make cheesecake to fit into two mini springform pans?
Hi Kim, absolutely, this batter should fit well split into 2, 6-inch springform pans. If your pans are smaller than that, you can use the leftover batter for a few mini no-bake cheesecakes on the side.
Hi Sally;I am going to make your no bake cheesecake at home soon after I buy the ingredients,a springform pan,offset spatula.I just watched your video on how to make your recipe and now I am going to copy down this no bake cheesecake recipe.I will let you know how much my mom and I love and enjoy eating this cheesecake after I make it and put it in the frigerator for 8 hours or overnight.
Hello! It’s too hot to bake and we have a lot of Palisades peaches which are all ripening at once. Do you think the cheesecake would set up if I mixed the peaches into the cake? Or would it be better to use them as a topping? If do use them as a topping should I just peel them and top the cake with the uncooked peaches or maybe make a sauce? Will appreciate any suggestions, thanks!
Hi Eden, we don’t recommend mixing the peaches directly into the batter, as it may not set as well. A topping would be a wonderful alternative. We don’t have a peach topping at this time, but let us know if you find a recipe you love!
My cheese cake is more of a pudding consistency. It’s a bit runny even after setting in the fridge over night. What did I do wrong? Help!
Hi Heather, I’m so sorry to hear that! What kind of cream cheese did you use? The blocks/bricks of full-fat cream cheese, or did you use the spreadable kind that comes in a tub, or a lowfat variety?
Excellent cheesecake! I made it for our 4th of July picnic. Great on a hot day.
I made this for 4th of July party and everyone loved the cheesecake. The cocoa in the crust was a big hit. Thank you for a delicious no cook cheesecake recipe in the HEAT of summer!
Loved this! For my second time, I want to add jarred pistachio cream/butter I got from Italy. How much should I add and do I need to adjust/omit the sugar, lemon and/or vanilla? Thank you!
Hi Judy, we haven’t tested anything so we can’t say for certain, but you could start by trying to replace some of the sour cream with your pistachio cream/butter. No need to omit the sugar or vanilla, but you could likely leave out the lemon. Let us know if you try anything!
The taste is great but the crust stuck badly to the sides. Should I have buttered the springform pan?
Hi LuAnne, was the crust packed in tightly? The tighter it’s packed, the less like it is to separate from the cheesecake or fall apart when cutting. You can certainly try lightly buttering the sides next time if you prefer, but be sure not to overdo it as it could make the crust soggy. Thanks for giving this one a try!
Cheesecake is my husband’s favorite dessert so I have many in my repertoire. This one doesn’t disappoint. It’s light and unctuous at the same time, and super easy to make. I’ve made both the original and lemon variations as published, then ventured out into passion fruit topped with mango curd. Thank you so much for sharing this recipe.
I was searching for an easy, no bake dessert for my son’s birthday. I had previously made Sally’s No Bake Pumpkin Cheesecake and enjoyed it so much that I decided to try the Perfect No Bake Cheesecake. The taste and texture were perfect and we cannot stop eating it. I made a blueberry topping which was a nice addition to an already delicious dessert. Thank You Sally for making our holidays and special days all the more memorable with your delicious creations!
If I don’t have a spring form pan can I use a 9’ nonstick cake pan??
Hi Nikki, a regular cake pan won’t be large enough for this cheesecake. If you don’t have a springform pan, we would make these mini no bake cheesecakes or this smaller cheesecake pie (baked) instead.
I just made this and it’s creamy and delicious!! I love adding that bit of tart to even out the sugar. In no way does it taste lemony. Just fresh and sweet with a hint of tart, which is what cheesecake needs, IMO. I did cheat and buy a Graham cracker crust, as I’m so short on time, but I think it’ll work out just fine. I’m going to toss varying fresh berries with some sugar and let sit in the refrigerator for an hour or so. I’ve not done that before, so we’ll see how it works out as a topper. Thank you for this fantastic recipe!
Hey Sally, how strong is the lemon flavor in this? I am not a fan of lemon at all, to be honest, but I do not want to mess up the recipe if removing lemon will throw off the consistency of the cake.
Hi V, You really can’t taste the lemon, it just brightens up the overall flavor of the cheesecake.
Hi Sally! I’d love to make this, but have NO freezer space for the crust (apartment, with full fridge freezer ). Any alternatives? Many thanks!
Hi Terry, you can try these no-bake cheesecake jars or these no-bake mini cheesecakes. Happy no-baking!
If this recipe is half as good as your regular cheesecake recipe, it will be delicious! Can’t wait to make it. I’m slowly working my way through most of your dessert recipes! We love them all!
Thank you so much, Bonnie! I hope you enjoy it.
Hi Sally, I’m planning to make this cheesecake for my mother in laws birthday this mother-in-laws birthday this weekend. However she is lactose intolerant and so I was wondering if I could use lactose-free heavy cream, cream cheese and sour cream in this recipe?
Hi Rewa, we haven’t tested this recipe with lactose-free ingredients, so we’re unsure how well the cheesecake will set. Let us know if you decide to try anything.
How long does it take to thaw in the fridge?
Hi Margaret, it usually takes about 8 hours to thaw in the refrigerator.
Hello! Not sure you’ll see this or know but wanted to ask… my niece requested an elaborate 3D name cake with funfetti and cheesecake flavors. I’m going to use your Sprinkle Sheet Cake recipe and I thought I could make the no bake cheesecake, set it, and cut or spoon the set cheesecake between cake layers with a buttercream buttercream dam. Do you think that might work?
Hi Jamie! We haven’t tested it, but you could try creating a dam with buttercream around the edges of the cake, then lightly filling the inside with this cheesecake filling (before it sets), so that it doesn’t come out the edges. Let us know what you try!
I am making two no bake cherry cheesecakes. Can I just double to recipe, mix everything together and then divide into two crusts?
Hi Diana, for best results, we recommend making 2 separate batches rather than doubling.
This has been my go to recipe for 4 years running, my whole family loves it. However, I found myself in a situation where I had to freeze one due to a power outage. I’m ready to thaw it, but I’m wondering if just 8 hours is long enough in the fridge to thaw? Thank you in advance ☺️
Hi Kate, we let ours thaw overnight in the refrigerator and it’s been fine!
Can I add peanut butter to this recipe?
Hi Sally, We haven’t tested this as peanut butter flavored, but our first guess would be to remove the sour cream and add around 1/2 cup creamy peanut butter. The cheesecake *should* still set up just fine. Let us know how it turns out!
Can I make this in a 9×13 glass pan?
Hi Jocelyn, you can make these in an 9×13-inch glass pan. The cheesecake, as written, will be enough and should still set up nicely. The bars will be very thick in a 9×13-inch pan, so make sure they are sufficiently chilled, even up to 24 hours! Let us know how they turn out.