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    You are here: Home / Desserts / Cheesecake / No-Bake Cheesecake Recipe

    No-Bake Cheesecake Recipe

    September 14, 2022 By Sam 696 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    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!
    4.91 from 256 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. Peggy

      May 31, 2023 at 11:34 pm

      5 stars
      I have used this recipe for no bake cheesecake so often, I have it memorized. Perfect!! It always turns out so well, even my husband says it’s the best and he doesn’t care very much for cheesecake. Thanks very much!!!

      Reply
      • Emily @ Sugar Spun Run

        June 01, 2023 at 9:56 am

        We love comments like these, Peggy! So glad the recipe is a hit for your family ❤️

        Reply
    2. anne e adams

      May 24, 2023 at 7:07 pm

      Will this set up firm enough to pipe cheesecake rosettes instead of whipped cream? I’d like to use different color tints for rosettes and leaves.

      Reply
      • Sam

        May 31, 2023 at 9:59 pm

        Hi Anne! I’m not sure I understand exactly what you are trying to do here. I think it will be too firm to pipe after it has set and I’m not sure it will maintain it’s shape if you pipe it before letting it set. 🙁

        Reply
    3. Lupe

      April 10, 2023 at 12:05 am

      Hi Sam,

      I love the taste of this cheesecake, but is it suppose to be a mousse like texture? It feels like it should’ve been a little more thicker. Did I do something wrong? I used the correct cream cheese.

      Reply
      • Sam

        April 11, 2023 at 9:31 pm

        Hi Lupe! It should be a little more firm than a typical mousse, but it should be creamy.

        Reply
        • Linda

          April 26, 2023 at 11:39 am

          5 stars
          I made pecan crust as my daughter-in-law needs gluten free. We will see. I may have made crust too thick. Oh well
          Love your recipes. Made your baked one for Easter. It was a hit

    4. Linda R

      April 01, 2023 at 7:17 pm

      I would like to mix heath chips in and on top. Will that be okay

      Reply
      • Sam

        April 02, 2023 at 9:43 pm

        Hi Linda! I think that could work. 🙂

        Reply
    5. Rachel

      March 24, 2023 at 9:55 pm

      Any chance I can use Cool whip as opposed to fresh whipped cream? I forgot to buy whipped cream heavy cream at the store but I do have a container of Cool whip in my freezer.

      Reply
      • Emily @ Sugar Spun Run

        March 27, 2023 at 10:25 am

        Hi Rachel! It could work, but the cheesecake may be sweeter as a result.

        Reply
        • Rachel

          March 27, 2023 at 3:20 pm

          5 stars
          We loved this! The cool whip worked fine, and we totally agree, the sour cream is the best ingredient!!!

    6. Laura

      February 28, 2023 at 6:44 pm

      5 stars
      My teenage son asked for cheesecake with a chocolate chip cookie crust for his birthday. We found a delicious looking picture/recipe, but I was leery of the website as it only had partial directions and no comments. Knowing my daughter and I have proven Sam’s recipes are always winners, I hopped over here to search for a no bake cheesecake recipe. I made this recipe but with a chocolate chip cookie crust (Betty Crocker recipe, baked about 20 min.), and topped with ganache (4 oz. chopped semi-sweet baking chocolate melted in 5.3 oz. warmed heavy whipping cream). The whole family went gaa-gaa for it; it was really hard putting away the leftovers, but we did so we can enjoy it again tomorrow! 🙂 Thank you so much for sharing your baking expertise with us, Sam. We will make this many, many more times! 🙂

      Reply
      • Emily @ Sugar Spun Run

        March 01, 2023 at 8:24 am

        That sounds absolutely delicious, Laura! We’ll have to try that one out for ourselves. Thanks for trusting our recipes! ❤️

        Reply
        • Laura

          March 01, 2023 at 3:04 pm

          I hope you do try that combination and LOVE it as much as we do. And yes…the second day, it is even better! 🙂 🙂 🙂 🙂 Thank you again!

    7. Vasiliki

      February 14, 2023 at 10:24 pm

      5 stars
      This was very yummy. Made it for my son. He loved it.

      Reply
      • Emily @ Sugar Spun Run

        February 15, 2023 at 9:32 am

        We’re so glad it was a hit! Thanks for the review ❤️

        Reply
    8. Gina

      January 27, 2023 at 8:02 pm

      5 stars
      This was AMAZING! I halved the recipe because there’s only two of us and used a store bought gluten free graham cracker crust and it came out spectacular! I topped it with a bit of blueberry pie filling- perfection! I was really happy with the light creamy flavor and with how well it set up. I’m never buying cool whip again! 😁

      Reply
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