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
Truly the best!!
This sounds wonderful and I’m intrigued by the idea of lime/key lime. Could I use lemon instead of lime and still leave out the sour cream?
Hi Bonnie, For lime-flavored no-bake cheesecake, remove the sour cream from the recipe and add 2 Tablespoons lime juice and 1 Tablespoon lime zest. Enjoy!
Fabulous recipe! I added maple syrup and maple extract to make this no-bake cheesecake for Canada Day ~ sensational hit!
Will absolutely make this again. Thank you!
Hello! Can this recipe be made with a pre-made graham cracker crust? I’m assuming I would have a lot of filling left.
Hi EH, you can certainly use a pre-made crust. Depending on the dimensions of your pre-made crust, this may be too much filling, but you can use any leftovers for a few mini no bake cheesecakes.
Hi, I have a friend with a corn allergy, so confectioners sugar is a no-go! Any suggestions for subbing?
Hi Kay, the confectioners’ sugar thickens the filling, while also keeping it light. Unfortunately we haven’t had much success when testing with other thickeners — we recommend sticking with confectioners’ sugar for best results. Or you can look up how to make your own confectioners sugar if you have a high speed blender – we haven’t tested it but there are many recipes online for how to make your own without corn starch.
I used oreos instead of graham crackers and added less brown sugar to compensate.
I also added the zest of 1 lemon and juice of an entire lemon to the batter and a little more sugar to compensate.
I am moving and didn’t have many gadget so I made this in a blender. It worked amazingly. The cheesecake set up SO nicely and was silky smooth.
Sos! Tried making this with a pistachio cream topping. Otherwise followed the recipe exactly. It’s been 24 hours and still not setting! Help!
Hi Monica, I’m sorry to hear this! Did you use full-fat block-style cream cheese? The kind that comes in a tub is too soft. And did your cream whip to stiff peaks? Those are usually the culprits if the cheesecake isn’t setting. We haven’t tried a pistachio cream topping, so don’t know whether that could be causing the cheesecake to not set properly, but it’s a possibility.
hi sally can i make this in a pie dish and still not bake the crust? ty 😉
Hi Sonny, the recipe makes a little too much crust for that size pan. A springform is really ideal. If you don’t mind baking it, this easy cheesecake pie would be a better choice for your pie dish. You could also try this strawberry no-bake cheesecake pie instead, or these mini no-bake cheesecakes.
I made this for an event and it got cancelled. Can you freeze it to eat at a later date?
Absolutely; freezing always helps when plans change. See the detailed section “Let’s Talk About Freezing No-Bake Cheesecake” which gives specific instructions.
Looking to make this, this weekend-possible to put in strawberry swirl into it?
Hi Megan! Absolutely. For a homemade version, use this strawberry dessert topping and swirl around 1/2 of it into the cheesecake. Or, instead, you could use some strawberry jam. Don’t go too heavy on either, as it will affect how the cake sets.
Thank You Sally, you are the only person on Pinterest that had the full ingredients and how to mix them together for no-bake cheesecakes. I am having a get together with my sister at her trailor for a few days and i am going to try cheesecakes in a jars, a couple of different flavors. Thank you for your instructions, cannot wait to try them.
You’re very welcome! Let me know how everything turns out!
Can you use Cool Whip in place of the real thing? I know the real thing would taste better, but looking for an easier option.
Hi Janelle, you can replace the heavy cream with 2 and 1/2 cups of Cool Whip (1 and 1/4 cups of heavy cream whips into around 2 and 1/2 cups.) You may also want to reduce the sugar since Cool Whip is sweetened.
Sally can you make the no bake cheesecake in a 9×13 pan? If so what changes would one have to make in ingredients and/pr preparation? Thanks.
Hi Daniella, 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.
Have you ever filled a cupcake with your no bake cheesecake?
It should work well as a cupcake filling!
What about a cake filling?
Hi Mary, 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!
Absolutely delicious!
Can we bake it? Using water bath method?
Or is it necessarily a no bake cheesecake?
This is a no-bake cheesecake.
Can you leave the lemon out? I’m ready to make this and I don’t have any lemons
Hi Sharon, The lemon brightens up the overall flavor, but you can leave it out if necessary.
Any thoughts as to how I can make this chocolate? Thanks!
Hi Aggie, 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!
Best cheese cake recipe I’ve ever made. Taste great, easy to make. Love it!!!
I loved the cheesecake, but my crust stuck to the bottom plate of the springform pan. I don’t know why?
Hi Rosemary, There should be enough butter in the crust to prevent it from sticking, but you can line the bottom of your pan with a parchment round if you try this again.
Just perfect cheese cake and EXACTLY the recipe i was looking for. The cake came out wonderful and perfect consistancy.
It was so easy to make!!!
Wish I could include a picture of how it came out. I didn’t use the sour cream and it still came out tasting delicious.
Thanks for the great recipe Sally! Much Appreciated.
Mike
Can i freeze it for a few hours instead of refrigerating it for 6-12 hours?
Hi Angel! Best to stick with a longer chill in the fridge as the freezer does not cool the cheesecake evenly.
Hello Sally!
You are my go to for everything baking.
I was wondering how I could make this a Key Lime cheesecake by incorporating Key Lime into the cheesecake.
Hi Kimberley! For lime-flavored no-bake cheesecake, remove the sour cream from the recipe and add 2 Tablespoons lime juice and 1 Tablespoon lime zest. Enjoy!
BEST. CHEESECAKE. EVER!!! This is the most delicious and easiest cheesecake that I have ever made. My family and I absolutely loved I. I have never been disappointed by a recipe from Sally!!!
Have you ever sized this down to a pie size??
Hi Jan, if you want a pie-sized cheesecake, try this easy cheesecake pie (but it does need to be baked). Or you could try these mini no-bake cheesecakes in
Hi! I just love your recipes!
I was wondering if this could be made with a raspberry swirl (I would delete the sour cream and use lemon juice, as you suggested in another comment). Thanks!
Hi there, I assume a stand mixer is required for this and you wouldn’t recommend doing it by hand?
Hi Gary, You could try to whisk this by hand, however it is not easy and will take much longer to whip the cold heavy cream into stiff peaks with a hand held whisk.
Thanks you Ms.Sally,s
Love my cheesecake
Amazing,Amazing, Amazing!! Best no bake cheesecake ever! So simple. I used oreo vanilla cookies mixed with nilla wafers and 3 more Tablespoons of butter. Love the thick crust! Amazing recipe. It’s a favorite in the house.
Yum!! I can’t wait to try making this. Do you have any recommendations for possibly subbing in some cottage cheese into this recipe?
Hi Isabelle, we haven’t tried this recipe with cottage cheese, but let us know if you try anything!
I live in Italy so no graham crackers, but would Biscoff cookies work? Also Marscapone is more readily available than cream cheese. Do you think Marscapone would work or would it be too loose.
Thank you!!
Hi Dani, mascarpone works nicely in this recipe and yes, you can absolutely use Biscoff cookies instead of the graham crackers. Enjoy!