For the days where you don’t feel like turning on the oven, fussing over a water bath, worrying about cracked edges or waiting all night for things to set in the fridge, my no bake cheesecake has you covered. Made with simple ingredients (and no gelatin or condensed milk), this has all the flavor and texture of the classic version you’re used to. Includes a how-to video tutorial.
A No Bake Cheesecake to Rival All Others
I take cheesecake, including no bake cheesecake, seriously here. I demand a smooth, creamy (but sturdy!) texture, the perfect balance of sweetness and tang, a graham cracker crust with just the right amount of crispy crumble, and a texture that’s sturdy enough to handle a fun topping like a drizzle of caramel sauce or a scoop of strawberry sauce.
The internet abounds with recipes for no bake cheesecakes, but they’re sometimes fussier than the real (baked) thing, using ingredients like gelatin (can be tricky to keep the texture lump-free!) or even condensed milk, which just doesn’t ring true for flavor. I developed my version years ago specifically for the home baker who wants true-tasting results without a lot of fuss. It’s been one of my top recipes for nearly 8 years, and while I wanted to update the photos and add a new video, the recipe itself has stood the test of time and needed no edits.
Why my recipe works:
- Truly 100% no-bake, right down to the crust!
- Uses the same ingredients as classic cheesecake (minus the eggs) for classic flavor.
- Whipped cream gives us a sturdy base, no need for gelatin.
- Great for beginners. This recipe is simple, straightforward, and less fussy than a baked cheesecake.
What You Need
For an authentic-tasting no bake cheesecake, I made sure we stayed as true as possible to the classic ingredients.
- Cream cheese. Tub-style, spreadable cream cheese is not reliable, contains additives the brick-style doesn’t, and can make for a too-soft and unsliceable cheesecake. Because of this I recommend sticking with a brick-style, full-fat cream cheese. Let it soften to room temperature to minimize your risk of lumps when mixing!
- Sour cream. Sour cream adds a depth of flavor and tang that you can’t quite reach with cream cheese alone. If you don’t have it on hand, you could substitute full-fat Greek yogurt.
- Heavy cream. While not typical for traditional cheesecake (though you will find it in 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 for a sturdy base that will give us that sliceable, custardy texture. This eliminates the need for ingredients like gelatin and the no bake cheesecake stays sturdy its entire life.
- Sugar. Brown and granulated sugar flavor the graham cracker crust (and also play a part in helping hold it together) and powdered sugar is essential for not only sweetening the no bake cheesecake, but helping encourage firm, fully-set texture.
- Lemon juice. Just a splash enhances the flavor and adds a slight tang without making it taste like a lemon cheesecake. Bottled or fresh lemon juice will work here and this ingredient could even be left out if you just don’t have it or if you prefer a sweeter, less tart cheesecake.
Sam’s Tip: My no bake cheesecake recipe makes too much filling to fit into a store-bought crust, so I recommend making yours from scratch using my graham cracker crust recipe. If you still want to use a store-bought crust, you can just store the extra filling in a bowl, chill it, and enjoy it crustless!
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 (The BEST) No-Bake Cheesecake
Make the crust
I strongly recommend using my homemade graham cracker crust (digestive biscuits work if you don’t have graham crackers!) or Oreo crust depending on what you prefer (no need to remove the filling from the cookies if you go this way).
Stir together your cookie/cracker crumbs and the sugars, then add the cooled melted butter. If the butter is too hot, it could make your crust soggy, so let it cool to the touch. Stir until well-combined and the mixture resembles damp sand.
Don’t let the mixture sit before pressing it firmly and evenly into the bottom and up the sides of a 9″ springform pan (if it rests too long, the butter will resolidify before you’re ready and won’t form together in the pan). Press the mixture firmly and evenly into the bottom and up the sides of a springform pan. Pressing all the way up the sides isn’t as essential here as it is with other cheesecakes like my strawberry cheesecake since there is no risk of cracks.
Let the crust just hang out, in the fridge or at room temperature, while you prepare the filling–there is no need to bake it!
Make the filling
Mix together the cream cheese, powdered sugar, vanilla, and lemon juice first and make sure the mixture is completely smooth and lump free. This will make folding in the whipped cream quick and easy.
Once that mixture is ready, grab a second bowl and whip the cream to stiff peaks (pictured above). You’ll know you’ve reached stiff peaks when you have a thick, voluminous and fluffy texture similar to Cool Whip. This can take a few minutes, usually between 3-5.
Gently fold the whipped cream into the cream cheese mixture until things are uniform. Do NOT use a mixer for this step–stick with a spatula!
Fill and chill
Evenly spread the cheesecake filling into your prepared crust. It’s important that you push the filling all the way to the edge so it makes contact with the corners/crust, if you don’t completely fill the shell/crust, it won’t meld with the filling and when you go to cut into it, the crust will just crumble! So make sure you fill in the bottom well!
Chill for several hours (at least 4-6!) before slicing and serving. You’ll also want to top with homemade whipped cream (or chocolate whipped cream!) after chilling; it adds a touch of sweetness and lightness. 😋
SAM’S TIP: Keep in mind that since we’re not baking this cheesecake, the top won’t be smoothing/evening itself out in the oven. I like to (a bit meticulously 😅) smooth the top of my cheesecake with an offset spatula before chilling for a pretty appearance.
Frequently Asked Questions
Yes, this recipe can absolutely be frozen and it’s very refreshing to enjoy straight from the freezer in the summertime. However, you do still need to let it chill in the refrigerator for at least 4-6 hours before freezing it so that it can set properly.
After it’s set and chilled, wrap the whole cheesecake or individual slices in plastic wrap, place in an airtight container, and freeze. If you have decorative toppings like whipped cream on top, I would recommend placing the (unwrapped) cheesecake in the freezer for 30 minutes so that all parts of it can freeze enough to be wrapped/easily handled, then wrapping and freezing.
You can enjoy the frozen cheesecake straight from frozen or return it to the refrigerator to allow it to thaw before enjoying.
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.
Also, make sure you have a little patience! No-bake cheesecake takes at least 4 hours to chill, but could take even longer if your cream cheese or other ingredients were particularly warm.
Enjoy!
More Cheesecake Desserts to Try:
- New York cheesecake
- Raspberry cheesecake
- Turtle cheesecake
- Cheesecake bars
- Pumpkin cheesecake
- Peanut butter cheesecake
The Best No Bake Cheesecake Recipe
Ingredients
- 1 graham cracker crust prepared in springform pan (please click link for graham cracker crust recipe, no need to bake the crust)
- 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
- ⅓ cup (75 g) sour cream
- 1 ½ cup (355 ml) heavy cream
Whipped Cream
- ¾ cup (177 ml) heavy cream
- ¼ cup (40 g) powdered sugar
- ½ teaspoon vanilla extract
Recommended Equipment
Instructions
- Prepare graham cracker crust in a 9" springform pan according to recipe instructions. Set aside (room temperature or refrigerator, either is fine) while you make the filling.
Cheesecake filling
- 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.⅓ cup (75 g) sour cream
- Pour heavy cream into a separate, medium-sized bowl (preferably a chilled metal bowl). Whisk on high speed until stiff peaks are achieved (mixture will be thick, fluffy, voluminous and will hold a peak).1 ½ cup (355 ml) heavy cream
- Using a spatula, gently fold the whipped cream into cream cheese mixture until smooth and well-combined and mixture is uniform.
- Spread cheesecake mixture evenly into prepared graham cracker crust (be sure to fill the crust completely, if there is any gapping between the filling and the crust it will crumble when cut into).1 graham cracker crust
- Cover and refrigerate at least 4 hours or overnight. Top with whipped cream topping before serving (see note).
Whipped Cream Topping
- Combine heavy cream, powdered sugar, and vanilla extract in a medium-sized mixing bowl. Use an electric mixer to beat until thick, fluffy, and stiff peaks form. Spread or pipe over cheesecake before serving (or after the cheesecake has had time to set). I use an Ateco 846 for piping the swirls in the photos and video.¾ cup (177 ml) heavy cream, ¼ cup (40 g) powdered sugar, ½ teaspoon vanilla extract
Notes
Whipped cream topping
I prefer to add the whipped cream before serving but this topping does maintain its shape and can be prepared and added to the cheesecake at any point after at least 2 hours of chilling.Storing
I store this cheesecake right in the springform pan, covered with foil or plastic wrap (remove the collar for slicing and serving and replace for storing). Will keep in the refrigerator for up to 5 days. You may also freeze for up to 3 months (it’s actually quite good frozen!).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, the recipe remains the same but post has been updated to be more helpful and new photos and a new video have been added.
Shannon Foraker
I made this for my family. They loved it. 2nd time i cut up some strawberry added to strawberry syrup heated on stove let it cool and added to the top of each slice. My husband loves strawberry cheesecake. I also didnt make my own crust just bought keebler gram crust. Thank you so much.
Sam
I’m so glad everyone enjoyed it so much, Shannon! 🙂
Zoie Penick
Hi Sam! My sister and I made this recipe for our family. We all loved it! We served it with homemade whipped cream and chocolate sauce. Thanks for the recipe Sam!
Sam
I’m so glad everyone enjoyed it so much, Zoie! 🙂
NATALIE RODRIGUEZ
This was delicious!
Debbie
Can you add a strawberry purée to make it a strawberry cheesecake?
Sam
Hi Debbie! Honestly I can’t say without having tried it. You may be able to swirl a little bit on top, but I would be worried about introducing more water.
Katrina Sosnowski
What can I use instead of whipping cream to make this dairy free? I have a good brand of vegan cream cheese that should work.
Sam
Hi Katrina! I am not familiar with vegan alternatives but I know some people have had success with whipping full-fat coconut milk. I am hoping that someone else can chime in with a suggestion, though!
Katrina Sosnowski
I originally asked what to use instead of whipping cream and the answer is coconut cream. I made this with plant based cream cheese and plant based sour cream and I whipped up a can of coconut cream to use instead of heavy cream and it came out great! It didn’t firm up as much as a regular cheesecake it’s more like a wonderfully thick cream pie and it is delicious! The coconut cream did not add any coconut flavor as far as I can tell. I will make this again. I added a can can of cherry pie filling to the top after it set up and it was a hit for my husbands birthday!
Sam
Wonderful! Thank you so much for sharing what worked for you, Katrina! <3
Hilary Setright
You can whip the liquid from cans of chickpeas to make “whipped cream”. check it out on Google. Not sure how to stabilize it though. hope this helps
Serena
Hi Katrina!
When making whipped coconut cream here’s a few tips…
Place the can in the fridge overnight, use only the hardened cream, not the liquid the liquid.
It’s best kept in a glass jar, and if you let it sit overnight (again!) In the fridge you should be able to scoop it onto the cheesecake, or whip again quickly and pipe it on!
Julie Dunn
Katrina, I JUST made this for Thanksgiving and did not have heavy whipping cream and the store was closed so I used Cool Whip, which is dairy free, and I just added a little extra powdered sugar, maybe a 2-3 TB to make sure it wouldn’t make it too thin, and it worked perfectly. It might work fine without the extra powdered sugar too. I don’t know, but I will try it without it next time I make it.
Side note: This recipe really is a phenomenal no-bake cheesecake recipe! It really does taste just like real cheesecake. I like no-bake recipes because I don’t usually have hours and hours to dedicate to one dessert, but have always hated that they don’t taste like actual cheesecake, so I have to think of them as a totally different dessert, but this one is perfetto
Julie Dunn
Hi, Katrina, I originally commented that Cool Whip is dairy-free, but just read that is was changed in 2018 because it contains skim milk and sodium caseinate which is from milk, so depending on your reasoning for wanting it dairy free, this may not be an option after all. If you are specifically wanting it for vegan reasons, then it obviously would not work, but if it is lactose related, then maybe the Great Value brand would still be an option. It does not have the skim milk in it, but it does still contain the sodium caseinate. I hope this was helpful, to you, or maybe someone else.
Cecile
I made your no-bake cheesecake today and it was delicious. Can’t decide which one I like best, the baked one or the no-bake one. I also made you blueberry sauce to go with it. Perfect combo!
Sam
I’m so glad you enjoyed them so much, Cecile! They are both great options. 🙂
Andrew
Hi, I’m going to try making this myself. Quick question — is the cheesecake mixture firm enough to be piped into the crust versus spread? I’m thinking about piping my cheesecake into the crust in concentric circles, just as an added design element.
Sam
Hi Andrew! The batter would probably work itself back together and not hold its shape. I like the idea, but I’m not sure it will turn out quite as you hope. 🙁
Catherine
Am I able to cut this recipe in half?
Sam
Sure thing! 🙂
Julie Dunn
You CAN, but it might make it harder to read. 😉 jk.
sonia baumann
Can orange juice be used instead of lemon juice??
Sam
Hi Sonia! It will give it a little bit different flavor but it will work. Alternatively you can just leave the lemon juice out. 🙂
Carol
Can I use sugar free strawberry gelatin?
Sam
Hi Carol! You could probably add it in with all of the other ingredients, but I haven’t tried it.
Yaretzi
Hi Sam! I’m trying to do the filling, I have everything, but do u have any suggestions for a replicate of Graham Crackers?
Thanks!
Sam
Some people have had success with digestive biscuits instead, or you can always use an oreo crust instead. 🙂
Dorothy
Could you make this into a chocolate cheesecake? My husband loves this recipe and keeps asking to make a chocolate one. I’d use a graham cracker crust, but make the filling chocolate.
Sam
Hi Dorothy! I’d recommend trying my chocolate icebox pie, it’s essentially a chocolate version of this recipe. Enjoy! 🙂
Pam
Would this work for a filling in a layer cake?
Sam
Hi Pam! This cheesecake is probably going to be a little soft to use as a filling. I would recommend my cream cheese frosting instead. 🙂
Pattie
Hi Pam,
I use this as a layer in my 6in cakes. I just make it without the crust. 3 layers from this recipe. It’s perfect!
Tina
I used a glass pie dish for this dish and made the graham cracker crust, but it came out very hard. Any suggestions?
Sam
Hi Tina! The crust should be firm. 🙂
Tom
Hello
I made two of these cheesecakes and served them to 25 people for desert at a retirement home and everyone loved it.
Easily the best cheesecake I have every made.
Thanks Tom
Sam
That is so awesome! I’m so glad everyone enjoyed it so much, Tom! 🙂