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.
- 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, 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
- How to Prevent Cracks in Cheesecake
- White Chocolate Raspberry Cheesecake Bars
- Snickers Cheesecake
- Cheesecake Pie
- Lemon Cheesecake
I have an entire cheesecake recipes category, too!
PrintNo-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.
Hi Sally,
Could I use the cheesecake as a filling between a 3 layer chocolate cake? Cake will be finished with your vanilla buttercream. Thanks!
Hi Debbie, Unfortunately I don’t recommend this no bake cheesecake as a sturdy layer between cakes (unless it’s a very light sponge cake). I haven’t tested it, but I suspect it simply isn’t stable enough to support cake layers.
The crust did not come together. It fell all over and crumbled when we cut into it. I all, it’s a easy cheesecake but the crust was not good at all.
I had this same issue. I make baked cheesecakes regularly and figured I would try this as a change of pace for summertime. I followed the instructions to the tee. i will not make again.
Hello sally can I add strawberry puree so it can turn into strawberry cheesecake?
Hi Erika, I haven’t tested it. You’d likely need a lot for the flavor to come through and I fear the cheesecake’s texture would be off. Let me know if you try anything.
Hi
I pureed strawberries and mixed into the soft cheese.
Then folded in heavy whipped cream.
It was divine ❤
Hi Sally,
I want to make these in individual silicone dome moulds. The plan is to cut out circles of baked graham crust, and place the cheesecake domes over the circles. Do you think the cakes will retain shape when being removed from the mould, or should I add a stabilizer to the mixture? Like carrageenan?
This is my 3rd time making it. My family can’t get enough! This is a winner!!! Thank you for sharing this recipe
Great recipe followed the directions completely cheese cake turned out great!
Hi Sally I just made the cheese cake but after keeping for 3 hours in freezer it’s melting on room temperature.I m from India and the temperature is hot here. Is it because I didnt use gelatin??? I have topped the creame with chocolate ganache. But only the cheese layer is melting. Will it be fine after 12 hrs??
This cheesecake needs at least 6-8 hours (12 hours is best) in the refrigerator to set. After it is set you can freeze it, but don’t skip the time in the refrigerator!
Amazing! I made other no bake cheesecake recipes in the past and this one is the best. This one will now be my go to recipe.
Sally I made this cheesecake as written and it was UNBELIEVABLE ! DELICIOUS! Thank you
I want to make it again today but want to add peanut butter to the filling.. can I just add it? If yes how many grams? Also can I top it /pour with a chocolate ganache ? Thank you ♥️
I haven’t tested this as peanut butter flavored, but my 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 me know how it turns out. You can top with cooled chocolate ganache, too.
Hi Sally! Thanks for sharing this recipe. Did you end up using 8oz of whipped cream when you folded that in? Thanks!
Absolutely delicious. Don’t think I’ll ever bake a cheesecake again. The texture is light and luscious and flavor is perfect!
Hey Sally!
Can I use digestive biscuits for the base instead of gram crackers ?
Sure can! Same amount of crumbs.
Your recipes light up my life! Can I omit the sour cream as a cost saver?
Hi Aleisha! Thank you so much. You can leave out the sour cream, but the filling won’t have the same tangy flavor.
Hi Sally, thank you for your speedy reply! That’s a relief to know I can use low fat Greek yoghurt in place of sour cream. Would you suggest I replace it like for like in weight or reduce the amount. I noticed you say it would work in a pinch. I’m so desperate to try this yummy cheesecake and I have never made one before ! Thank you
Kate
Hey there! Could I substitute the sugar here for raw and/or coconut sugar (that’s just what I have at home!)
Thanks heaps – this looks great.
Hi Emily, I’m afraid raw sugar would be too grainy unless you can gird it to a finer consistency first. I haven’t tested this with raw or coconut sugar but let me know if you experiment with it!
Hi, this recipie looks amazing and the reviews are super! I was hoping to make this but don’t have sound cream. Could I substitute the sour cream for low fat Greek yoghurt?
Many thanks
Kate
Low fat greek yogurt can work in a pinch, yes!
I tried this recipe for first time other day. Truly awesome recipe. I was actually looking for no bake recipe for mint chocolate chip ready in a box mix i used to buy 20 years ago (they don’t sell that anymore ). I ran into this recipe on line and was very impressed with how thorough it was . Within 2 days family of 4 wiped out the cake……wow never seen cake disappear so quickly. Kids are asking when i m making again by the way.
Only couple things i want to change 1) i think i’ll use a little less brown sugar in crust (i think i got honey graham crackers so already somewhat sweet). 2) i love orange flavour so will try with orange juice and orange zest and yes without sour cream as your recipe stated.
The reason i like this recipe is that it’s NOT heavy filling. its a light filling yet still has that cheesecake texture.
This was and first cake ever and cannot believe how good it turned out .
I dont subscribe to newsletter usually (dont even have facebook account) BUT yours i did. So THANK YOU for posting a fantastic recipe.
I never comment, but 2 different people in our family of 4 have requested this recipe for their birthday cakes this past year! It is really that good.
The flavor is amazing, and the texture is light enough that you will always want a second slice. I highly recommend!!
Easy and perfect!
Hi Sally,
I am a big fan of hour recipes. I have a doubt about the quantity of the cheesecake. I am making a classic No bake cheesecake as a base for another recipe. So I would not want the cheesecake filling to be as thick as the one you have mentioned. But I still want it to be sized atleast for a 7 inch pan or a 9 inch pan. Can I halve the recipe? If so, which size pan should I use ?
Hi Ashida, You can cut the recipe in half but without knowing exactly what you are trying to make I’m unsure which size pan to recommend.
I made this and it is UNBELIEVABLE! I’d love to make it again but want to add some peanut butter to the filling. Do I just add it and mix it in? Or fold it in gently so the swirls can be visible? If yes how many grams of peanut butter would you recommend adding?
Thank you for a FANTASTIC recipe ⭐️⭐️⭐️♥️
Ok, I have a confession….made this on Wed….its’s gone and I only gave 2 pieces away It’s a easy delicious recipe….only thing I did different is that I added a couple extra Tbsp if sugar in mixture. Thanks for sharing Sally
Hi Sally… Can i make this NO Bake Cheesecake in muffin tins with liners? Individual portions?
thank you 🙂
I have not tried making mini cheesecakes yet (although I do make no bake cheesecake jars!) but other readers have tried and reported back with success.
Looks delicious. 1 question, where I live it’s usually difficult to find heavy cream, but I usually have Anchor extra whipping cream. Can I use this as a substitute? Thanks
One word AMAZING!
What about mini cheesecakes in plastic cups? I have 9oz cups. About how many might this recipe make?
Hi Amy, For cheesecakes in a cup I recommend you follow my recipe for No Bake Cheesecake Jars. Enjoy 🙂
I am curious which cheesecake would ‘hold up’ better at an outside party where it would be out for a while (unrefrigerated in a warm climate like 75*F?
Hi Robin, I would suggest going with my Classic Cheesecake which is baked. Neither should be in direct heat/sunlight but should be ok in the shade for a bit! Enjoy 🙂
Can this be made in a 9×13 inch pan.I dont have a spring form pan?
Hi Arlene! Yes. The cheesecake, as written, will be enough and should still set up nicely. The bars will be very thick in a lined 9×13 pan, so make sure they are sufficiently chilled, even up to 24 hours! Let me know how they turn out.
I made it without a spring form pan.It turn out perfectly. I had 7 dinner guests and they loved it!Wanted the recipe .I made it in 2- 8×8 square pans.Follow the recipe and its a delicious cheesecake that you and your guests will love
Absolutely delicious. And enough to feed a crowd.
Is confectioners sugar the same as icing sugar, I used that anyway. And will it be ok to swirl berry coulis through.the last one I made I dribbled it over but think it will be nice through the cheesecake
This is fantastic. I’ve made no bale for many years, but this recipe is just so special Sally. The addition of the lemon, sour cream and confectioner’s sugar are genius! Also I like to use a metal bowl for the whipped cream and pop and the whisk attachment into the freezer for 15 minutes before hand… really helps whip it good!
Hi Sally, I just baked this cheesecake yesterday but I did not include the lemon juice and vanilla extract (as I did not have any).. My husband said the taste was a little flat. Could this be because I did not add the lemon juice and vanilla extract?
The other problem is I found the filling rather soft despite having refrigerated it for 8 hours. Could it be because I did not whisk the cold cream enough?
Yes, you will definitely miss out on most of the flavor if you skip the vanilla and lemon. Did you get your cream to reach stiff peaks? Beating heavy cream into stiff peaks most important step in this entire recipe and *the secret* to a thick no-bake cheesecake filling.