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
Hello, I was thinking of making this for my church. I would be dropping it off around 9:30 AM in the social hall and then the Divine Liturgy ends around 11:30, would the cake be able to sit at room temperature that long?
Hi RL, that’s not a problem. Hope it’s a hit!
Hi! I’m considering this recipe thanks to the reviews. However, I want to make dessert shooters. Will it still work? Should I pipe it into the cups then let it set overnight or add it to a pan then scoop it out into the shooter cups the next day?
Hi Evie, absolutely! We would reference our no bake cheesecake jars recipe for details.
It was amazing! I added a strawberry purée to pour on top and my whole house loved it!
Can’t wait to try this recipe it sounds and looks so yummy, however I have to consider the needs of a diabetic, can a substitute brown sugar be used?
Hi Denise, 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 am diabetic and I just made this cheese cake tonight so it is in my fridge now chilling. What I did was instead of using 1/2 cup of sugar I used 1/3 cup of sugar. And for the graham cracker with the brown sugar just omit the brown sugar. The honey graham craker is sweet enough. By the way the batter for this cheese cake was amazing. I will be having my diabetic portion tomorrow. Hope this helps
This recipe was a hit! My kids loved it and my mom kept saying “omg.. omg.. so good.” LOL I did use biscoff cookies instead of graham cracker crust and still turned out amazing. Almost like fluffy cheesecake clouds!! Thank you!
Thanks for the recipe! Turned out perfect. Great easy to follow instructions. Will be making again.
Thank you for the recipe! Would I have difficulty with the crust slicing nicely if I use a 9″ deep pie dish? I have this pretty pie plate that I’ve never used and am anxious to use it!
Hi Julie, the recipe makes a little too much crust for that size pan. A springform is really ideal. If you want to bake a cheesecake, this easy cheesecake pie would be a better choice for your pie dish.
I love this recipe but was wondering can i use a ready made graham cracker crust pie plate
Hi Michele, 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.
Loved it, great taste
Can this recipe be used in individual dome molds?
Hi Marcia, you can make individual servings in cupcake pans or individual molds. Enjoy!
Could I use Neufchatel cheese in place of cream cheese?
Help! I have all my ingredients ready to start making the no bake cheese cake but realized my springform pan is 8”- can I use it?
Hi Pam, you can, yes. You will have too much crust and batter, so use any extras to make a few mini no bake cheesecakes on the side.
Can i sprinkle chocolate shavings on the top? As a topping
Absolutely!
This turned out beautifully! I followed the recipe except for using half the lemon juice. Everyone loved it!
I’ve made this 3 times. So delicious!! The third time for some reason the crust got super stuck to the pan which kind of ruined the presentation:( Any suggestions as to why that might happen?? Thanks!!
Hi Olga! The butter in the crust solidifies when cold and can stick. Letting the cheesecake sit out at room temperature for a bit at room temperature before serving can help it loosen up a bit.
I’ve made this recipe a couple times now and I’ve discovered a few things.. the first attempt I forgot lemon juice and it still turned out delicious. Second attempt I remembered the lemon juice but forgot the sour cream, also delicious. Either of those ingredients won’t make or break your cake so if you don’t have one, have no fear. I’ve also found that if you’d like to skip the springform pan and crust making, the filling recipe is perfect for two 9″ graham cracker pie crusts from the grocery store. Using pre-made crusts saves me a lot of time and one 20oz can of your favorite pie filling (strawberry, cherry, etc) is the perfect amount for topping both of the 9″ pies. Less classy, but quick and easy and the whole family loves it.
Also, can I just have the base on the bottom only? Or is it best to have it come up the sides as well? Thanks!
It’s best to have it come up the sides, as well.
Hi! I was just wanting to ask if you think a small spray of fresh flowers would be able to be placed on top of this Cheesecake? My friend wants a Cheesecake for their wedding and then cupcakes. Just wasn’t sure if it would hold? Thanks!
Hi Chanice, the filling is much lighter than a classic cheesecake, almost like a cheesecake mousse, so it would depend on how heavy the spray of flowers is. A sprig of baby’s breath? Sure! A bouquet of roses? Not sure! I would recommend making a test cheesecake (probably a good idea before making one for a wedding anyway!) and testing it with the size of flower spray you’d like to use.
(I posted this before, but it seems like it didn’t post as a reply for some reason- I must’ve done something wrong lol) I just wanted to note that real baby’s breath flowers are highly poisonous and shouldn’t really ever be suggested to be put on food.
How do I flavor, like with white chocolate
Hi Denise, you could try adding a layer of white chocolate ganache on top of the set cheesecake, or on top of the crust before you add the cheesecake filling. Follow the instructions from this how to make chocolate ganache post.
This was a delicious and easy recipe that I highly recommend!
This is my #1 dessert recipe. Never fails to be a hit wherever I bring it. Especially the mini cheesecakes! LOVE IT!
AMAZING!!! I’ve made this cheesecake at least a dozen times. Friends and family are always requesting I make it for them. The only cheesecake I make now. Thank you so much for the recipe!
Hi! Can I use cool whip instead of heavy cream?
Hi Sam! 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.
Wow wow wow wowzers!!! This is so good. I used crushed brownie thins and butter for the crust. I was afraid the lemon juice wouldn’t go with chocolate, but as you said, you don’t really taste the lemon. You can use ANY crust with this cheesecake. Your no bake cheesecake recipes are so good that I don’t make baked cheesecakes anymore!!!
Hello! Making another one of your awesome desserts! I will be using ground brownie crisps as my base. Will the lemon go ok with chocolate taste? I know it goes well with graham base. Can I leave out the lemon? Other ideas for the filling?
Hi Kris! You really can’t taste the lemon, it just brightens up the overall flavor of the cheesecake.
How long can the cheescake stay in roomtemp? (is more than 1 hour ok?)
Hi Eva, 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.
This is my absolutely favorite recipe for no bake cheesecake! I made it for the first time for my boyfriend’s bday party and it was a hit! It’s now another friend’s bday and he asked me to make it for his party!
This recipe gives a wonderfully creamy yet no liquid filling. I added 2-3 teaspoons of strawberry jam to spice things up.
This is a recipe that will be used again and again.
I am very experienced with making cheesecakes. However this is my first time trying a no bake. I was a bit skeptical at first especially after reading some of the reviews about how some ppl had a pudding like cheesecake. But let me tell you, I followed the directions exactly and success!!! Everyone loved this cheesecake. And it came out thick and creamy, almost like a regular baked cheesecake. But saved time!! This was really delicious too. Thanks for the recipe.
So glad you had such success with this recipe, Nicki!
I forgot to ask would you happen to have a no bake chocolate cheesecake recipe? I would love to try it.
Hi Nicki, 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’ve made others. This recipe is the keeper. Everything is perfect, from the process to the results.
Hello , love the recipe. how would you alter for a chocolate variant?
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 made the recipe as is, just added about 1 cup peanut butter. I think it turned out great! We will see at dinner tonight 🙂
Just one question that I keep forgetting to ask:
How fo you get the chilled cheesecake off the bottom of the pan after ring is removed?
I end up leaving it on but cutting scratches the pan.
I would like to share a photo. How can I do that?
Hi Denise, You can line the bottom of the pan with a round piece of parchment paper to make sure it doesn’t stick next time. If you’d like to share a photo, feel free to send it to us at sally@sallysbakingaddiction.com
Do you have a peanut butter no bake cheesecake recipe? Or how can I adjust this recipe ?
Hi Denise, 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!
This one is a keeper! I make it as is, as no bake cheesecake jars with various toppings, and as a cheesecake layer between two layers of Sally’s Strawberry cake for my daughter’s birthday every year! Perfect!
Can I use this filling for as a filling for a layer cake? I’m looking for a no bake cheesecake recipe I can use for cake. Thank you!
Hi Shannon, We don’t recommend this no bake cheesecake as a sturdy layer between or under cakes. But you could try creating a dam with buttercream around the edges of the cake, then lightly filling the inside with this cheesecake filling, so that it doesn’t come out the edges. Let us know what you try!
This is the best cheesecake ever and is very quick to make. Everyone loves it, it’s delicious.I have made it so many times now. It never fails. Do you think I could put sliced strawberries through the mix? My family are always asking me to make this it is so….. good
Hi Anne! Sliced strawberries would add quite a bit of moisture, which could prevent the cheesecake from setting. We would top with fresh strawberries or strawberry sauce instead. Or, you could try our strawberry no bake cheesecake pie (similar to this recipe, but with the addition of reduced strawberry puree). Let us know what you try!