No Bake Cheesecake Recipe
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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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
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.
So have everything I need to make this cheesecake…except lemon juice 🤦🏼♀️ Can I use lime juice instead? I’m thinking yes since they are both a type of acid?…
Yes you can! Enjoy!
Hi Sam! I too am a cheesecake snob! This recipe is a hit! Now Im making this to go in phyllo cups for Thanksgiving. Do you know approximately how many cups this recipe will yield? Hope to hear back from you soon. If not I’ll have to wing it lol Hope u and your family enjoy your holiday!
Hi Belinda! I am so glad you enjoy it! This recipe should make about 10 cups of batter. ☺️
AWESOME!!!!!!!
Super easy even with the Kitchenaid Modifications….
I am so glad you enjoyed it, Holly! ☺️
What happened to all the W’s & N’s?
Hi John, I am not sure what you mean, but they all appear ok from my end. 🙂
Would this hold it’s shape if I piped it into an individual serving, shaped like a ghost (for a Halloween party?)
The batter is a little bit too heavy to hold itself, so I don’t recommend doing that.
Oh wow I want to try this! I have everything on hand except for the heavy cream. Do you know if half and half will work instead? We live in a very remote area in the Wyoming prairie and grocery shopping is an entire day event, I cant just swing by the store! Thanks!
Unfortunately, I don’t think it will whip up the same way.. 😟
OK, lame questions since I always use heavy whipping cream, but can you use Cool Whip in place of the heavy cream in this recipe? My boss is asking because she wants to make 300 small cupcake size for her wedding? Any suggestions?
Hi Sharon! I have not made this cheesecake with CoolWhip but I *think* it would work. I would probably want to cut the amount of sugar in the recipe since Cool Whip is already sweetened, so I would guess you could cut the powdered sugar down to just half a cup. Then you can omit the heavy cream and use 3 cups of Cool Whip instead in its place. I hope that helps!
100% appreciative of you being a cheesecake snob. I love this recipe and so did my family. Super easy recipe and the video was great. Thank you so much for sharing 🙂
Haha, thank you, Danielle! So glad it was a hit and that you enjoyed the recipe/video! 🙂
Hi Kathryn,
I having company next weekend and am going to make this wonderful cheesecake recipe. How far in advance can I make it?
Thank you!
Allie
Hi Allie, I would make it up to 3 days in advance. Enjoy!
-Sam
This filling easily made to piecrusts full for me. I wish it would’ve out right said that, then I would’ve halved the recipe for one piecrust.
Hi Kathryn, did you use pre-made pie crusts? The kind you buy from the supermarket are too small for this recipe, if you use the graham cracker crust recipe I link to in a springform pan it fills that correctly.
Wow. Finally I found something will really help. Perfect filling is a must. Thank you for this information. 🙂
Enjoy! 🙂
I was looking for a recipe for a no bake cheesecake and this filling was perfect. I wanted to make a large celebration cake that would be lighter and less sweet than the standard bakery cake with heavy butter cream icing. I replaced the graham cracker crust in the recipe with a one layer 1/2 sheet size sponge cake and 2 batches of this no bake filling. I covered the sponge cake with a layer of cut up fresh strawberries before spreading the cheesecake mix on the cake. I used another batch of the mix to cover the sides of the cake and decorate the top with swirls of the mix and whole strawberries. I replaced the sour cream with plain yogurt and as a precaution I added 2 packages of plain gelatin dissolved in 2 T water to each batch of the filling because the cake was to be served in an outdoor setting and I was worried about it melting. It held up perfectly including the layer of strawberries in the middle. I think the substitution of the yogurt for the sour cream worked really well. The cake got raves from everyone with many people saying they loved that it wasn’t sticky sweet like regular butter cream.
Wow, I love the sound of that! I’m sure it was delicious! Thank you for commenting, Patricia, and I’m very happy to hear that the cheesecake worked so well for you! 🙂
Hi Sam,
I judged wanted to tell you that this is the yummiest no bake cheesecake I’ve ever had! The luscious texture and flavor is fantastic.
I did make it Keto friendly tho and thought I’d share how:
Subs:
Lakanto monk fruit powdered sweetener instead of sugar
Vanilla bean paste instead of extract ( this is really just a personal fav)
Full fat sour cream and cream cheese
This stuff is tremendously good!
I also omitted the crust and put it in a bowl. Then just scoop it into a bowl, add berries and you’re good to pig out!
Thanks for your inspiration. 😊
I am so thrilled to hear it was a success for you, thank you for sharing your substitutes, I am sure that this will be helpful to others! 🙂
Blue Eyes,
Oooh, wow! I’m definitely incorporating your ideas into my next cheesecake! I love the crust-less, in-a-bowl-with-berries idea!!!!!! 🤩🤩🤩🤩
Is it possible to use stevia instead of sugar ? Or use plain yogurt instead of sour cream? In the past, I used to sub yogurt in recipes calling for sour cream because it has a similar tang to it. Sounds really yummy and I like the lemon curd addition that someone else suggested.
I think the yogurt could work instead of the sour cream but have not tried it. I’m also not sure about the stevia as I don’t use it in my own baking but I am hoping someone else can chime in on whether it has worked for them. I’m worried it won’t because you would be substituting the stevia for powdered sugar, not granulated, and the cornstarch in the sugar helps give the cheesecake the proper texture.
Debra, I used 1.5 cups of poswdered stevia instead of powdered sugar. However, it came out too tangy for my taste, my husband liked it. I think because stevia can be a bit bitter that I will try using less sour cream or none at all. I also found that adding salt helped to decrease the tanginess. I have heard that vanilla falvored stevia works better than plain stevia.
This recipe was perfect for my friend’s potluck on a blisteringly hot day. It was inhaled very quickly!
I’m glad to hear it was a hit! Thanks for commenting, Rubina!! 🙂