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,ย 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!
Letโs bake together! Iโll 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
- โ cup (75 g) sour cream
- 1 ยฝ 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.โ 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 ยฝ 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
Shelly Brown
Can this be frozen?
Sam
I haven’t frozen it but it shouldn’t be a problem ๐
Berlinda
Hi Sam,
I really enjoyed using your recipe. It’s so easy, I love easy!
I made the Oreo Cookie No Bake Crust recipe (I baked to give extra crunch).
Thank You, Thank You!
Amanda
I love it! I make this all time and it’s sooo good, I just eat it plain!
Stephanie Hyde
Amazing recipe, my new absolute favorite. Will be using this recipe for years to come. The sour cream is brilliant, and lends a more potent delicious cream cheesy flavor, that other recipes lack. Guess I’m a cheesecake snob too!!
Sam
I’m so glad to hear you enjoyed it so much! Cheesecake snobs unite!! ๐
Pauline
I’m going to try this recipe! Just wondering how sweet the cheesecake is using 1 cup of powdered sugar. Can I adjust the amount of sugar without affecting the texture?
Thanks for posting the recipe.
Sam
Hi Pauline! did you want to increase or decrease the sugar? I wouldn’t recommend changing it too much, and it’s about the same sweetness as your standard cheesecake. The sour cream does a good job of cutting the sweetness.
Jade
Hi Elaine,
Is it possible to freeze the cheesecake or will it ruin the texture? Jade
elaine
Thanks! This looks good. It was hard to find a non-bake recipe and one which didn’t have gelatin or cheated with condensed milk. This looks right. They made an amazing easy one with probably the same kinds of cheese (sour and cream) in Israel and it was divine. I’ve always preferred non-bake, like the Keg.
Sam
I’m so glad to hear that you like it, Elaine!! ๐
Al Harris
I just made this. Love. It. It’s easy any wonderful! I made a homemade graham cracker crust (with brown sugar to give it a crisp caramelized texture, plus some lemon zest for added flavor), then I added the cheesecake filling, and lastly topped it with homemade lemon curd. It’s out of this world! My husband said it’s one of his favorite things I’ve ever made. I did use Cool Whip instead of cream; I only used one 8-oz container, and it was plenty. The texture was perfect!
Sam
I’m so glad you enjoyed it! Thanks for commenting, and the homemade lemon curd on top sounds absolutely amazing!!
Diane
I made this cheesecake and it was so delicious. I also made a srawberry-blueberry sauce as an added flavor option. The only thing wrong with this desert is that I ate too much of it! So easy and wonderful!
Sam
Yum, the strawberry-blueberry sauce sounds AMAZING! So glad you enjoyed, Diane!! ๐
Crystal
Do you think this recipe would be able to be used as a cake filling or frosting?
Sam
I don’t think I’d recommend it as a frosting, I do have a great cream cheese frosting here: https://sugarspunrun.com/pumpkin-cupcakes-brown-sugar-cream-cheese-frosting/ though.
It depends on what you have in mind as a cake filling, do you mean as a full cheesecake layer between the cake layers or something different?
Nettie Moore
Thank you for contributing!! https://communitytable.parade.com/602862/nettiemoore/14-no-bake-desserts-your-whole-family-will-love/#addthis
Sam
Thanks for including me, Nettie!!
Sonja
This is the best no bake cheesecake ever! I have never liked the consistency of the ones made with condensed milk so I tried your recipe. It is awesome! I love that it’s thick and handled the cherry pie filling I put on top wonderfully. This is my go to cheesecake from now pn!
Pati
Would this taste good if the lemon juice is omitted? Have someone that can’t have citrus.
Sam
Yes, I think that would be completely fine!
Annie @ The Garlic Diaries
This cheesecake looks awesome! I love that you’ve cracked the code on this no bake dessert. Can’t wait to try it!
Sam
Thanks, Annie! ๐
Lee
I do hate to see when they are made with condensed milk, this one sounds much better and I will try it!
Sam
I hope you love it, Lee!