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
Kerrie Franks
I love the look of this cheesecake and am thrilled it has no gelatin. Could you tell me please, could I substitute some fresh passion fruit for the lemon juice, or use half of each? And could I use a half sour cream half marscapone, or half heavy cream and half marscapone option? I did that with a New York baked cheesecake recipe and it tasted divine.
Sam
Hi Kerrie! You could leave out the lemon juice if you don’t have it, but you could substitute some passion fruit juice. I haven’t tried this recipe with half mascarpone so I honestly can’t say for sure but I think it would work. Would you let me know if you try it out?
Jen
Hi Sam!
I made this last night. Should I let it come to room temp after being in the fridge before serving?
Jen
I forgot to add, my crust didnโt come out as thick as yours, could it be because I used a 10โ spring form?
Sam
Hi Jen! That was probably the culprit here. ๐
Sam
Hi Jen! You definitely want to serve it cold. The warm temperature will mess with the consistency. ๐
Sarah Lynn
I graduated with my master’s degree today, and made this to celebrate. I topped it with cream cheese frosting and layered it with yellow cake to make a sort of (yellow) velvet cheesecake. I made some mistakes in the construction of the cake that made it a mess to get out of the pan (I don’t usually bake), but overall I’m really happy with it.
Sam
Congratulations, Sarah! I am so glad you enjoyed it so much. ๐
Kathy
i dont have powdered sugar. will regular sugar do?
Sugar Spun Run
Hi, Kathy! Unfortunately no, you need the consistency and cornstarch from the powdered sugar so that the cheesecake holds its shape.
Gajana
Hi, can I substiture powder sugar with granulated sugar?
Sugar Spun Run
Hi, Gajana! Unfortunately no, you need the consistency and cornstarch from the powdered sugar so that the cheesecake holds its shape.
Nadine
This looks like a great recipe! Canโt wait to try it. Would it be okay if I omit the heavy cream? Or can I substitute it with something else? Thanks
Sam
Hi Nadine! Double cream or whipping cream will work instead, but unfortunately you can’t leave it out. You could use cool whip, but you would need about 3-4 cups. It’s really what holds this cheesecake together. ๐
Tracy
No heavy cream only cool whip! Could I use that? May not taste as good but beats a trip to the store!
Sugar Spun Run
Hi, Tracy! Yes, that will be fine. Enjoy!
Sandy Chester
Absolutely … Cool Whip is a lil sweeter and has something in it to keep it stiff… Lol I know whay I’m talking about but ive been under quarantine for to long and now I can’t remember those big words…lmao
Stay safe !
Hava
Can low fat cream cheese be used? I donโt have the regular one in the house.
Sam
Unfortunately it won’t work for this recipe. The reduced fat will make the filling too runny and it won’t hold its shape ๐
Princess Di
You’re one of the few people who got this right! I trust you ad a cook!
Sugar Spun Run
Thank you so much, Princess! I really appreciate your kind words and I am so glad that you enjoyed it! ๐
Francine
Hi, anyway I can put jelllo as toping?
Sam
I haven’t tried it but would love to know how it works for you if you do!
Cammie
I’ve done this. I did a pretzel crust then topped with strawberries and strawberry jello. So good!
Mickeale
hi. I am going to try this recepie. Can i substitute the graham crust with crushed oreo cookies?
Sugar Spun Run
Hi, Micheale! Absolutely! I have a recipe for an oreo crust as well as a recipe for oreo cheesecake you like to try as well. ๐
Hatty
I made this cheesecake – and a batch of caramel- for my dad and he said it was almost as good as Cheesecake Factory! The recipe was straightforward and fairly easy and the result was delicious. Definitely making another batch!
Sugar Spun Run
I am so happy to hear that everyone enjoyed it, Hatty! Thank you for trying my recipe and for commenting. Good Luck with your next batch! ๐
Jurgita
IT IS THE BEST – FOR ME AND MY FAMILY- CHEESECAKE EVER!!!!!
FINALLY!!! THANK YOU!! :)โคโคโค
Sugar Spun Run
I am so glad that your family enjoyed it, Jurgita! Thanks for commenting. ๐
Jurgita
Oh we are and they asking for more ๐๐ค
Would you be so kind and advise me – I have all ingredients except cream cheese which I have just 250 gr- does it worth it to make cake or it will be ruined??…I guess won’t be that creamy ๐ค๐๐
Sugar Spun Run
I love it! I am so glad everyone now wants seconds. Unfortunately, you will all the cream cheese listed. If you only use what you have it will not be creamy. ๐
Ariella
Can you substitute plain Greek yogurt instead of sour cream?
Sugar Spun Run
Hi, Ariella! Yes, that will be fine. Enjoy! ๐
em
i donโt have a springform pan, what would you recommend i use instead? thank you!
Sugar Spun Run
Hi, Emmy! This recipe makes a lot of batter. Having said that I am not certain what you have on hand. You can use a 9″ x 13″ baking pan and cut them into squares. Others have also cut the recipe in half and used a standard 9″ pie pan. I hope that helps. ๐
Mica
This looks amazing! Iโve tried your other cheesecake recipe before that does involve baking. So I wanna give this one a shot next! Which do you like better? The bake or no bake recipe?? Is there a fave?
Sam
Hi Mica! Iโm glad you enjoyed the other cheesecake so much. Thatโs a really tough question. It really depends on how much time I have to make a cheesecake. This one is more of a classic but you really canโt go wrong either way. ๐
Cheryl C.
How much heavy cream and powder sugar and sour cream and lemon juice do u use for this cheese cake ?
Sam
It’s all listed in the ingredients. ๐