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!
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 rubber 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 rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber 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.
This recipe was so good and so easy to make! I used Blackberry compote folded in part of the finished cheese cake filling and some drizzled on top and cinnamon Graham’s for the crust. This recipe is so customizable and the result was restaurant quality dessert that everyone talked about.
Hey! I was looking to bake a carrot cake and use a cheesecake as layer to the cake, or use a cheesecake type filling. If I set this in a cake pan lined with foil or cling wrap, would this set enough to use between cake layers?
Hi Camille, 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!
Hey! So I decided to take your advice with a grain of salt, and also not really listen . I did use this as a layer between 2 carrot cake layers, but I used a cake collar around the base layer, filled it with about 1.5” of the no-bake cheesecake filling and topped it off with another cake layer. I set the whole thing in the fridge for 12h before icing the cake with a cream cheese frosting. The whole thing held up beautifully and tasted amazing!
This cheesecake was so light, much nicer than baked cheesecake, and also much easier to make. I puree’d strawberries and added them to the mix – mmmmmm!
This turned out better than I thought.
I let the cheese cheese si in room room for two hours. This was NOT long enough.
My hand mixer lacked the power it needed.
The high point was the crust. I have made several cheese cake using the Tyler Florence recipe. Your crust was better.
The end result was acually close to a baked cheese cake. I’ll try is again,
Hi! I am thinking of making this for an upcoming dinner event. I was going to make chocolate geometric heart molds and put this and some strawberry jam as the filling in the molds. If i fill the molds with tempered chocolate, let those set up and then fill the chelate with the still soft mixture do you think they will set up ok in the chocolate shell? Thanks so much, looks great!
Hi Cassie! We haven’t tried it but can’t see why not! Here’s our smaller batch no-bake cheesecake jars you could use instead (this cheesecake reicipe makes a LARGE amount of cheesecake filling).
Love the recipe, question can make this cheesecake filling in a cakesickles molder? And how to store it properly, freezer or refrigerator? Thank you.
Hi Vangie, 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 I make half of this by only using 50% of everything you’ve mentioned?
Hi Anvita, you could halve the recipe for a 6 inch pan for a smaller batch. You may also like this recipe for a small batch cheesecake baked in a loaf pan.
Delicious! My grandson loves the pre-packaged, pudding based cheesecake. Gave this a try as an alternative. He LOVED it, and so did I. This is a keeper, for sure.
Through the years I have become an expert on baked cheesecakes. Interestingly enough, this is the first time I attempted making a no-bake cheesecake. I followed the recipe to the T. My main issues were the texture and the blunt flavor. Most of the filling set pretty well, besides the center part which was very creamy. It also tasted more like a boring mouse dessert. It didn’t remind me of a cheesecake at all. Luckily, I had some homemade strawberry sauce saved up in the freezer. That sort of saved it as a topper. Definitely not a fan :/
Could I make this in a 9×13 or an 8×8 glass dish instead of a springform?
Hi Rachel, you can make these in a 9×13. The cheesecake, as written, will be enough and should still set up nicely. The bars will be very thick in a 9×13 pan, so make sure they are sufficiently chilled, even up to 24 hours! Let us know how they turn out.
Hi, for the 10 inch spring form pan, do you have to alter the ingredient list? If so, what would be the new measurements?
Hi Angela, you can use a 10-inch springform pan with no other changes to the recipe. Enjoy!
Thank you!
My Family loved this at Christmas! It was perfect! Just wish I could find nutritional information!
Hi Sally, I’m looking for a cheesecake filling to put inside of a king cake and this looks delicious! If I jellyrolled it into my dough and baked it, would it melt and run all over the place?
Hi Katie, We do not recommend baking this. You can try a cream cheese filling similar to the one used in this chocolate bundt cake, but we have never tried it before the way you describe.
when I make King Cake I use the cheese filling from Babka recipes as it can be baked
Hii, if I want to add fruit, how should I change the proportions?
Hi Aka, we don’t recommend adding fresh fruit, generally. It would change the consistency of the filling and likely prevent it from setting properly. If you’re interested, we do have this strawberry no-bake cheesecake that uses pureed strawberries in the filling. (You could try using pureed raspberries or blueberries instead.)
Hello, gonna make this very soon for my Moms very special Birthday! Risky but follow recipe exactly. Wanted to know, if it should be put in springform pan that measures 9.5 ” inside pan? I have 8.5″, 9.5″, & 10″- inside measurement. I want it to have depth & also set well. Serving with Raspberry Sauce. Thank-you!
Hi C.C., the inside measurement for a 9 inch springform pan will be closer to 8.5 inches. The base will be a little bigger than 9 inches. Hope this helps!
can you change the colors of this mixture without messing up the consistency? I want to do a unicorn version.
Hi K! We would use gel food coloring for the most vibrant colors without adding too much liquid to the cheesecake (which would prevent it from setting up). Let us know if you give it a go!
It worked well. I had no problem with it setting up. I only did a couple drops of each color and then alternated spooning it into the crust. So delicious!
Honestly hands down best cheesecake recipe I’ve come across! I made this for Christmas with lemon curd drizzled on top and raspberries dotted around the outside, it was so dreamy! I even had family tell me it tasted like cheesecake from a restaurant. I’ve made another one tonight currently setting in the fridge for tomorrow, 10/10 from us all the way over in New Zealand!
Ps love your chocolate chip cookie recipe too! That’s a hit.
We made this recipe and the taste was perfect however it was so soft that it became a puddle. The only thing I can guess is that we used cream cheese spread 60%. There are no cream cheese blocks in our country, we searched high and low. We want to remake the recipe, any ideas on how to make it stiff? Maybe a 65% cream cheese spread? Please help!
Hi Cristina! Cream cheese blocks are really the only cream cheese that will be thick enough for this no-bake cheesecake recipe. In the U.S. block cream cheese is very different than the tubs and is the only cream cheese that will work for this cheesecake. We have been told by readers outside the U.S. that cream cheese in a tub is different from ours and can work, but we have not tested it. Please let us know if you try!
Great easy recipe. I followed the directions exactly and let chill about 30 hours in the fridge. Topped with fresh strawberries and it was a hit!
I loved the recipe but I have question you mentioned in recipe that after doing all refrigerate it for 6 to 8 hours but where freeze or chill I tried couple of time while I refrigerate it in freezer it form ice and while I take to out and place for cool all ice get melted and it make the crunchy base get wet and again if I put the recipe to chill then it doesn’t set properly. And one more thing in recipe you didn’t mentioned gelatin without gelatin how could it possible to properly st
Hi Jayasmi, 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.
I followed the recipe exactly. WE all loved it. It set fine, you just have to leave it in the fridge for the full 8 hours or so. It sliced perfectly, it had a lovely rich slightly lemon flavor. I added lemon zest also.
Is Philadelphia cream cheese in blocks full fat?
Hi Irene, there are different blocks. Not all are full fat, but the original is.
Can I make this in a 9×13 pan to make into bars for a big crowd?
Hi Karina! The bars will be very thick in a 9×13 pan, so make sure they are sufficiently chilled, even up to 24 hours! Let us know how they turn out.
Hello. I want to try this recipe and I am wondering if it would be ok to bake the crust first, then freeze it. It looks very fragile when unbaked. Thank you.
Hi Amy, we don’t find it necessary to bake the pie crust before freezing, although you can certainly give it a try if you prefer. Full details on pre-baking can be found in our graham cracker crust post. Hope you enjoy the cheesecake!
I served this as a last minute dessert decision on Christmas. It was a huge hit. Thank you for this creation!
I just wanted to say I loved this (and so many other of your recipes)! Keep it up—forever your fan.
This is a great recipe. Simple quick and delicious
This is one of my favorite dessert recipes! It’s easy, delicious, and impressive when having guests over. I am wondering if there’s a way I can tweak this recipe to make it into a peppermint no bake cheesecake. Would adding peppermint extract and doing a chocolate cookie crust work?
Hi Katie, we’re so glad it was a favorite! You could certainly start by using an Oreo cookie crust and adding a small amount of peppermint extract to the cheesecake (in addition to the vanilla). You could also top the cheesecake with some chocolate ganache if desired. Please do let us know what you try!
Made this cheesecake with a raspberry coulis. It was delicious but it was not as firm as i wanted. In my country there is philadelpia from a tub but no brick-style cream cheese. Brick style doesnt exist here so maybe that was the problem. Is there another way to set it a bit more? I let it set overnight and followed the recipe so i think its the cream cheese.
Hi Irma! In the U.S. block cream cheese is very different than the tubs and is the only cream cheese that will work for cheesecake. We have been told by readers outside the U.S. that cream cheese in a tub is different from ours and can work, but we have not tested it.
Mixed feedback. My dad is an avid cheesecake eater. He is usually do the cream cheese and condensed milk recipe which he has eaten for years. Wanted to use this and try something different. This had a stronger cream cheese flavor and wasn’t sweet enough for them. Still good but both parents preferred the other method.
Try adding some powdered sugar and vanilla to your whipped cream after you have beaten it. Give it another minute or so with your beater and then fold in that whipped cream mixture to your cream cheese bowl.
OMG! I made this cheesecake for Thanksgiving with a cranberry/cherry topping.. It had a nice consistency. I would have never thought to put sour cream in it. It was a big hit. It’s one of the best homemade cheesecakes I’ve ever made. My family asked me to make it every week.
I can’t believe it took so long to leave this review. I use 1/2 of this recipe to make miniature no-bake cheesecakes in muffin papers. I freeze them and have a little fabulous desert when I want.
They taste great and are half the work!