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
Jan
Could I use cupcake loiters and make individual cheesecakes? It seems like that would work. It would be more practical for me. I sm so anxious to try it. Thank you for the wonderful recipe.
Sam
Hi Jan! That should work fine. It may be easier to freeze them to eat them.
Jan
Thank you, I will let you know how it works.
Jan
It was so good!!! I had enough of the filling to make a 9โ pie, just the glass pie plate and then used 12 cupcake lines to make the small ones. I used cool whip instead of whipping cream and they were delicious. Gave some to one of our elderly neighbors, she was drooling, loved them. And the were easy. My plan was to freeze the mini cakes, but they are not going to last long enough to bother. I didnโt even bother with the whipped cream on top, didnโt need it. These are definitely winners. Loved them. Thank youโค๏ธโค๏ธโค๏ธโค๏ธ
Sam
That is so awesome! I am so glad everyone enjoyed them so much. ๐
Mel
I feel like Iโm missing something here. The cake tasted primarily of cream. Prior to adding the cream it tasted fabulously sour but adding the cream made everything taste like….. well just cream. Totally overtook the flavor. It was SUPER easy and the crust link was spot on.
Sam
That’s very strange, Mel! Were any substitutions made?
Saj
Hi Sam! Absolutely love this recipe and canโt wait to try. Just curious, if I add Oreo crumbs to the cheese mixture, and If I use the oreo crust recipe that you have, would it become a no-bake orro cheese cake? Thanks!
Sam
Hi Saj! That could definitely work. ๐
Angie mclaughlan
Hi Iโm from UK and can only buy the tubs of Philadelphia or any other soft cheese . Would the tubs of soft cheese work in this cheesecake. I donโt want to try it incase the filling will end up runny . Thankyou Angie
Sam
Hi Angie! Unfortunately the cheesecake will probably be too soft and runny with the tubs of cream cheese. ๐
Tori
I absolutely adore this recipe! Itโs become the birthday go-to in my house; everyone loves it, and Iโve made several variations (strawberry, cinnamon apple, blueberry). It comes out great every time, itโs versatile, and comes together really quickly! I use about a tablespoon of sugar to break up the cream cheese, then use liquid sucralose for the rest and it works great! Thank you so much for this, itโs seriously the best!
Sam
I am so glad everyone enjoyed it so much, Tori! ๐
Elizabeth
Once the cheesecake is set, how long does it hold outside the refrigerator. I will have am ice chest to put it in but will it be cold enough to keep it firm?
Sam
It depends on the exact temperature, honestly. Cheesecake stored above 40 degrees will usually keep for about two hours. If kept cooler than that in an ice chest I would think it would be fine for several hours, at least.
Farah Rose
Super easy, best tasting Cheesecake ever!! I made this “dirty keto” with half sugar and walnut crust! Thank you for this great recipe! I also let this set for 16hrs(overnight) perfect texture and consistancy!!!
I would post pics but I cant find link!
Sam
I am so glad you enjoyed it so much, Farah! ๐
Deborah Washburn
Hi Sam,
OMG, this cheesecake is SO delicious. My neighbors are known as ยจCheesecake Snobsยจ because they only eat cheesecakes that are baked…what they believe to be the only edible cheesecake. Well guess what? I made them your cheesecake and they absolutely loved it! My neighbor did not believe it was a no bake cheesecake and asked for the recipe. Thank you for helping me introduce a delicious and no fuss cheesecake to my neighbors!
Sugar Spun Run
I am so happy to hear that everyone enjoyed it, Deborah! Thank you for trying my recipe and sharing it! ๐
Melissa
I made this for my boyfriend for Fathers Day and he loved it! Thank you for the great recipe.
I appreicate the tip from L.C. Breedlove above, I will thry that next time.
Sam
I am so glad you enjoyed it so much, Melissa! ๐
Marissa Nunez
Can I put melted white chocolate and raspberry puree into the mix? I’m trying to find an alternative white chocolate raspberry cheesecake that’s more firmer. I don’t know how it will affect the firmness of the cheesecake.
Sam
Hi Marissa! You could swirl it on top. Just add little dabs of raspberry and white chocolate on top and then run a toothpick through it to swirl it. I am not quite sure how mixing it straight in the batter would go. ๐
Constance
What can I use in place of heavy whipping cream? I am making this for my residents at my work.
Sam
Hi Constance, you could potentially use Cool Whip instead of whipping the cream.
L.C. Breedlove
I searched the internet hi and low for a no bake cheesecake, the few I found were awful. THIS IS THE REAL DEAL! Amazingly good, holds it’s form. I can’t get over how easy and good this is!!!
P.s. And this is in no way a put down on your recipe just a FYI: I started to fold in the whipped cream and it just didn’t mix good enough so I used the hand mixer and as I mixed the two together, cuz of the whipping cream, the more I mixed the thicker it got, so I ended up with a fully firmed-like cheesecake that was just as a baked one was.
Sam
I am so glad you enjoyed it so much! ๐
Melissa
Thank you for the tip on using a mixer to blend it better. I will try that next time.
Fatima
What substitute can we use for sour cream? Can you please the recipe to make sour cream at home?
Sam
Hi Fatima! A good substitute for the sour cream would be greek yogurt. ๐
keeyana
just made this it was such a good recipe my whole family loved it ! thank u
Sam
I am so glad everyone enjoyed it so much, Keeyana! ๐
Theresa
I made a cheesecake for the first time ever and used this recipe. It was easy to follow and make. My husband took the first bite and said it was legit! Thank you for sharing your recipe.
Sam
I am so glad you enjoyed it so much, Theresa! ๐
Shabnam
My first time making a cheesecake and it turned out super delicious!! Thank you so much! Will definitely be making this again
Sam
I am so glad you enjoyed it so much, Shabnam! ๐
Neelam
Can I use yogurt instead of sour cream?
Sam
Hi Neelam! Greek yogurt will work here. ๐