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    Home » Desserts » Cheesecake

    No-Bake Cheesecake Recipe

    September 14, 2022 By Sam 723 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    collage of no bake cheesecake, top image is of a single slice of cheesecake on white plate, bottom mage of full cheesecake with slice missing

    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!

    slice of no-bake cheesecake topped with whipped cream on a white decorative plate

    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

    overhead view of ingredients including cream cheese, powdered sugar, sour cream, and more

    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

    overhead view of a graham cracker crust pressed into a springform pan

    For the Crust

    1. Start with your homemade graham cracker crust: Stir together graham cracker crumbs, sugar, and melted butter until well-combined and mixture resembles damp sand.
    2. 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!).
    overhead view of cheesecake batter being stirred in a large glass bowl

    For the Filling

    1. Whip the heavy cream to stiff peaks (thickened, fluffy, voluminous, resembling Cool Whip only tastier).
    2. In a separate bowl, beat together cream cheese, powdered sugar, vanilla extract, lemon juice, and sour cream until smooth.
    3. Gently fold the whipped cream into the cream cheese mixture until completely combined and batter is smooth.
    4. 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!

    whole no-bake cheesecake topped with whipped cream missing one slice

    Frequently Asked Questions

    Can no-bake cheesecake be frozen?

    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.

    How long does a no-bake cheesecake last?

    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.

    Why didn’t my no-bake cheesecake set?

    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.

    head-on view of a slice of cheesecake missing one bite on a white plate with a fork

    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

    slice of no-bake cheesecake topped with whipped cream on a white decorative plate

    The Best No-Bake Cheesecake Recipe

    A simple 5 ingredient no-bake cheesecake recipe that can be made completely from scratch!! Be sure to check out the how-to video!
    4.92 from 281 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 0 minutes minutes
    Chilling Time: 4 hours hours
    Total Time: 30 minutes minutes
    Servings: 12 slices
    Calories: 285kcal
    Author: Sam Merritt

    Ingredients

    • 1 9″ or 10″ graham cracker crust prepared in springform pan (please click link for graham cracker crust recipe)
    • 16 oz cream cheese softened to room temperature (450g) (use brick-style cream cheese, not the spreadable kind sold in tubs)
    • 1 cup powdered sugar (150g)
    • 1 teaspoon vanilla extract
    • 2 teaspoons lemon juice
    • ⅓ cup sour cream (75g)
    • 1 ½ cup heavy cream (355ml)
    • Additional whipped cream for topping, optional

    Recommended Equipment

    • 9" Springform pan
    • Mixing bowls
    • Electric mixer
    Prevent your screen from going dark

    Instructions

    • Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy.
    • Add powdered sugar and stir until combined.
    • Stir in vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl.  
    • Add sour cream and stir well.  
    • 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.
    • Fold your whipped cream into cream cheese mixture until smooth and well-combined.  
    • Spread cheesecake mixture evenly over prepared graham cracker crust.  
    • Cover and refrigerate at least 4 hours or overnight.  Top with additional whipped cream before cutting and serving, if desired.

    Nutrition

    Serving: 1slice | Calories: 285kcal | Carbohydrates: 13g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 86mg | Sodium: 138mg | Potassium: 85mg | Fiber: 1g | Sugar: 11g | Vitamin A: 985IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    This recipe was originally posted 06/05/2017, recipe remains the same but post has been updated to be more helpful September 2022

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    Reader Interactions

    Comments

    1. Lauren

      December 06, 2023 at 1:39 pm

      First I just want to say I use your regular cheesecake recipe to make my cheesecake & I have now become cheesecake famous with my family and in laws lol! So my question is I’m wondering if I can use this no bake as a cake filling? I don’t see why not! What do you think?? 😁

      Reply
      • Sam

        December 07, 2023 at 3:45 pm

        I’m so glad you’ve enjoyed it so much, Lauren! I would be worried this wouldn’t hold up quite the way you need it to in between cakes. My regular cheesecake recipe is good for cake fillings. 🙂

        Reply
    2. Sherice Byrd

      November 23, 2023 at 12:09 am

      Do I have to use the lemon juice? I don’t really care for lemon and to me it’s strong and I always taste it no matter how small or big

      Reply
      • Sam

        November 23, 2023 at 8:53 am

        You can leave it out 🙂

        Reply
    3. Juliann Peach

      November 13, 2023 at 8:15 am

      Are the piped rosettes on the top whipped cream or the actual cheesecake filling? I wasn’t sure if I tried it with the filling if they would flatten out.

      Reply
      • Sam

        November 13, 2023 at 9:22 am

        Hi Juliann! That is whipped cream piped on top. Unless your cheesecake filling is pretty firm, it might flatten out. 🙁

        Reply
        • Tracy

          December 02, 2023 at 6:10 pm

          5 stars
          I just made your no bake cheesecake. It is in the frig now just wondering if I can freeze this if so for how long?

        • Sam

          December 03, 2023 at 11:22 am

          Hi Tracy! Once it has fully set in the refrigerator, I would wrap it in plastic wrap and then probably foil. It will be good in the freezer for several months. 🙂

    4. Judy

      November 04, 2023 at 6:55 pm

      5 stars
      This is what I have been looking for in a cheesecake recipe. Unfortunately, I used heavy whipping cream that had been previously frozen and of course when I taste tested I found it to be grainy. Lesson learned. Do not freeze your heavy whipping cream! (but the internet said I could freeze it!) My last cheesecake lacked that little tang that I like and your recipe hits that beautifully. Good thing I’m not giving this one away. LOL Can’t wait to make it again with fresh whipping cream! And a pumpkin version for Thanksgiving.

      Reply
    5. Robert West

      August 13, 2023 at 5:25 pm

      This is a bomb cheese cake the best iv ever had

      Reply
    6. Nisha Patel

      July 30, 2023 at 1:06 pm

      Hi, can this be made into mini parfait cups?

      Reply
      • Sam

        July 30, 2023 at 10:11 pm

        Hi Nisha! That should work fine. 🙂

        Reply
        • Melody McCreight

          October 24, 2023 at 12:11 pm

          I’m wondering how this would work as cheesecake bars for a party?

        • Sam

          October 29, 2023 at 9:56 pm

          Hi Melody! They won’t be quite as sturdy as my classic cheesecake bars and you may need a fork to eat them, but it could potentially work. 🙂

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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