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 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
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
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
Peggy
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!!!
Emily @ Sugar Spun Run
We love comments like these, Peggy! So glad the recipe is a hit for your family ❤️
anne e adams
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.
Sam
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. 🙁
Lupe
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.
Sam
Hi Lupe! It should be a little more firm than a typical mousse, but it should be creamy.
Linda
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
Linda R
I would like to mix heath chips in and on top. Will that be okay
Sam
Hi Linda! I think that could work. 🙂
Rachel
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.
Emily @ Sugar Spun Run
Hi Rachel! It could work, but the cheesecake may be sweeter as a result.
Rachel
We loved this! The cool whip worked fine, and we totally agree, the sour cream is the best ingredient!!!
Laura
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! 🙂
Emily @ Sugar Spun Run
That sounds absolutely delicious, Laura! We’ll have to try that one out for ourselves. Thanks for trusting our recipes! ❤️
Laura
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!
Vasiliki
This was very yummy. Made it for my son. He loved it.
Emily @ Sugar Spun Run
We’re so glad it was a hit! Thanks for the review ❤️
Gina
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! 😁