My easy, No-Bake Cheesecake is made no gelatin or condensed milk and tastes JUST like the classic version you’re used to! This recipe needs only a few hours to chill before slicing and serving. Includes a how-to video!
No-Bake Cheesecake (Without Gelatin)
As a self-proclaimed cheesecake snob, I know how disappointing it can be to make a no-bake cheesecake recipe and have it not even closely resemble real-deal, classic cheesecake. With most recipes, you encounter one of two problems: either the texture is lacking (soft, pudding-like) or the flavor is just completely off. So, when I set out to make my no-bake cheesecake, I knew exactly what I needed to avoid just as much as I knew what I was looking for!
My no-bake cheesecake recipe creates a classic, fresh-tasting, firm cheesecake without ever turning on the oven. While many no-bake cheesecakes use gelatin or condensed milk for stabilization, I use homemade whipped cream for the best flavor and texture (and don’t even think about substituting Cool Whip!).
This cheesecake sets up very nicely in the fridge after a few hours (preferably overnight) and has that same, firm cheesecake texture and taste that you’re familiar with–NO oven needed! You’re going to love it!
Why my recipe works:
- Whipped cream creates a sturdy base without the need for gelatin.
- Uses the same ingredients as classic cheesecake (minus the eggs) for that classic flavor.
- Much easier and less fussy than a baked cheesecake–great for beginners!
- Can handle toppings like fresh fruit, pie filling, or a drizzle of chocolate sauce.
What You Need
For an authentic-tasting cheesecake, we want to stay as true as possible to classic ingredients. That means using:
- Cream cheese. Make sure you use brick-style, full-fat cream cheese. This should be softened to room temperature.
- Sour cream. Sour cream is CRITICAL for a rich, classic, real cheesecake flavor. Maybe this is just my cheesecake snobbery showing here, but a cheesecake made without sour cream is not a cheesecake! Sour cream packs a ton of flavor and adds depth and authenticity to this no-bake cheesecake recipe. If you don’t have or can’t find sour cream, full-fat, plain greek yogurt will also work in a pinch.
- Lemon juice. Just a splash enhances the cheesecake flavor and adds a slight tang. Bottled or fresh lemon juice will work here. This can be left out if needed.
- Sugar. I love using brown sugar in my graham cracker crust for an extra note of flavor. Powdered sugar in the filling blends beautifully while also encouraging a firm, fully-set texture.
- Heavy cream. While not typical for traditional cheesecake (though critical for my basque cheesecake), heavy cream is essential for this no-bake cheesecake. We’ll be whipping this to stiff peaks and folding it into our cheesecake mixture. This creates stability without the need for gelatin or condensed milk!
SAM’S TIP: This recipe will make too much filling for a store-bought graham cracker crust. If you want to use one, you can just pour the extra filling that doesn’t fit in a bowl, chill, and enjoy crustless!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make No-Bake Cheesecake
For the Crust
- Start with your homemade graham cracker crust: Stir together graham cracker crumbs, sugar, and melted butter until well-combined and mixture resembles damp sand.
- Press the mixture firmly and evenly into the bottom and up the sides of a springform pan, then place in the refrigerator to chill (no baking needed for the crust, either!).
For the Filling
- Whip the heavy cream to stiff peaks (thickened, fluffy, voluminous, resembling Cool Whip only tastier).
- In a separate bowl, beat together cream cheese, powdered sugar, vanilla extract, lemon juice, and sour cream until smooth.
- Gently fold the whipped cream into the cream cheese mixture until completely combined and batter is smooth.
- Evenly spread the cheesecake filling into your prepared graham cracker crust and chill for several hours before slicing and serving.
SAM’S TIP: Since we’re not baking this cheesecake, it won’t be smoothing itself out in the oven. You can smooth the top of your cheesecake with an offset spatula before chilling for a pretty appearance if you’d like!
Frequently Asked Questions
Yes, you can absolutely freeze no-bake cheesecake! I recommend chilling as instructed (in the recipe below) first and then covering the cheesecake well with plastic wrap before freezing. I don’t recommend adding any decorative whipped cream topping (or any topping) until you are ready to serve, as it will make storing more difficult (and messier!).
You can eat the frozen cheesecake straight from frozen or return it to the refrigerator to allow it to thaw before enjoying.
Personally, we can never get this cheesecake to last longer than 48 hours in our house! If you have more self-control, your cheesecake will keep up to 5 days in the refrigerator. Be sure to either store it in an airtight container or tightly wrap the springform pan in plastic wrap when storing.
If you used the wrong kind of cream cheese or didn’t whip your cream long enough, your cheesecake may not set. Make sure to use full-fat brick-style cream cheese and not the spreadable kind that comes in a tub. If you need a visual of what cream whipped to stiff peaks looks like, check out the video below.
No-bake cheesecake would also be delicious on my Oreo crust!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
The Best No-Bake Cheesecake Recipe
Ingredients
- 1 9″ or 10″ graham cracker crust prepared in springform pan (please click link for graham cracker crust recipe)
- 16 oz (450 g) cream cheese softened to room temperature (use brick-style cream cheese, not the spreadable kind sold in tubs)
- 1 cup (150 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- ⅓ cup (75 g) sour cream
- 1 ½ cup (355 ml) heavy cream
- Additional whipped cream for topping, optional
Recommended Equipment
Instructions
- Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy.16 oz (450 g) cream cheese
- Add powdered sugar and stir until combined.1 cup (150 g) powdered sugar
- Stir in vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl.1 teaspoon vanilla extract, 2 teaspoons lemon juice
- Add sour cream and stir well.⅓ cup (75 g) sour cream
- Pour heavy cream into a separate, medium-sized bowl (preferably a chilled metal bowl). Whisk on high speed (preferably using an electric mixer) until stiff peaks are achieved.1 ½ cup (355 ml) heavy cream
- Fold your whipped cream into cream cheese mixture until smooth and well-combined.
- Spread cheesecake mixture evenly over prepared graham cracker crust.1 9″ or 10″ graham cracker crust
- Cover and refrigerate at least 4 hours or overnight. Top with additional whipped cream before cutting and serving, if desired.Additional whipped cream
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This recipe was originally posted 06/05/2017, recipe remains the same but post has been updated to be more helpful September 2022
Shirley Hales
Why is mine not as sweet as one I’ve tasted before?
Sam
Hi Shirley! I’m not sure what you’ve tasted before so I can’t really compare. Cheesecakes are not supposed to be overly sweet though. I hope you still enjoyed it! 🙂
Elsa
Basically, it would be 3/4 of powder sugar? correct?
Sam
Hi Elsa! I’m not sure I understand the question?
Kim
150g equals 3/4 cup but i found that In the baking world it is 1 cup. I don’t get why but … lol
Sam
Hi Kim! Different ingredients weigh different amounts for the same cup measurement. For example, 1 cup of granulated sugar is 200g, while 1 cup of powdered sugar is only 150g. I hope that helps!
Dessa Kaspardlov
Ok so my husband decided he no longer wanted cream cheese on his English muffin for breakfast and what was I going to do with all the tub cream cheese I purchased on sale. (I don’t like cream cheese). But I love cheese cake. I know you said don’t use tub cream cheese because the filling will not set up. So I added cornstarch as a stabilizer …. It’s a bit light but it worked. Next time I’ll use the brick type, after 2 days it’s still just as firm. Thanks for the recipe
Emily @ Sugar Spun Run
We’re so happy it worked for you, Dessa 😊 Enjoy!
Alison
Hi, we don’t have block cream cheese in the UK. is there a work around for this please?
Emily @ Sugar Spun Run
Unfortunately the cheesecake will probably be too soft and runny with tub-style cream cheese 🙁
Marisela
Can I use a ready made graham cracker crust instead since I dinner have a spring pan?
Emily @ Sugar Spun Run
Hi Marisela! This recipe will make too much filling for a store-bought graham cracker crust. You can just pour the extra filling that doesn’t fit in a bowl, chill, and enjoy crustless! 😊
Carrie
This is our favorite no-bake cheesecake now (we always make it with your Oreo crust), and it’s very close to tying with our favorite cheesecake recipe of all time, but that one uses 40 ounces of cream cheese and is baked. It’s way more expense and labor than this absolutely delightful, light-as-air cheesecake.
Emily @ Sugar Spun Run
We’re so happy you like the recipe, Carrie! It really is so much easier than traditional cheesecake 😊
NC
I’m not sure if it’s supposed to say 150g in the recipe as 1 cup of powdered sugar is about 115g
Sam
The weight measurements here are what I actually used in the recipe. 🙂
Afrah
the thing is 1 cup is equivalent to 240 ml which is equivalent 240g ?
Sam
Hi Afrah! That is only if you are measuring water. The weight listed in the recipe is correct 🙂
Nate
I’m not sure if it’s been mentioned but if anyone ever has trouble with setting, it’s most likely your ingredients that are to blame, not the recipe you had used. Make sure when you’re using “ultra-pasteurized” heavy whipping cream and not just “pasteurized” because the latter will sometimes produce results with a consistency closer to pudding. I don’t know the science behind it but any time you get a softer consistency than expected and you didn’t over-whip it’s because of the cream you used.
kay
very easy, family loved it! Will be a keeper
Laura
Stellar recipe! I did use fat free Greek yogurt instead of sour cream because I didn’t have sour cream, and it came out perfect. This one goes in the permanent recipe list! Much less fussy than baked for sure.
Emily @ Sugar Spun Run
So glad you enjoyed the cheesecake, Laura! Thanks for giving our recipe a try 🥰
Debbie
I love your recipies, and look forward to this one! Have you ever tried adding mascarpone to this one?
Sam
I have not tried adding mascarpone. I’d be afraid it wouldn’t set up quite as well.
Shannon Proctor
This was absolutely delicious! My family ate it all in one night lol
Emily @ Sugar Spun Run
We’re so happy it was a hit!
Pam H
This is a very good no-bake recipe. My husband loved it.
Olga
I accidentally put 1 cup of sour cream instead of 1/3. I added extra whip cream you think it would hold up? ive made this before and it was perfect.
Sam
Hi Olga! It’s honestly hard to say, how did it turn out for you? My biggest concern would be that it may end up being too sour/not sweet enough with the extra sour cream.