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.
Jackie
I had a no-bake cheesecake recipe that I used for years and then of course the sizing of cans of condensed milk changed as did the size of the cream cheese. This totally messed up the recipe and it would never set. I have been searching for a replacement and THIS IS IT!!! I have made this cheesecake numerous times and it has never let me down (except when I tried to make a dairy free/gluten free version – the taste was amazing but it would not set – it still got eaten…just with a spoon). Thank you so much for sharing this amazing recipe.
Dorothy
This recipe looks delicious! Just one question: What is the best way to measure powdered sugar if I don’t have a scale? Do I use the “spoon and level” method as when measuring flour, or do I firmly pack it as with brown sugar? Or something in between? LOL. Kind regards.
Emily @ Sugar Spun Run
Hi Dorothy! Great question. You want to do it just like when measuring flour, so the spoon and level method. It can be so easy to over-measure!
Dorothy
Thank you!
LAURA LONERGAN
Hello! Just came upon this recipe & looking forward to making it tomorrow.
However, I eat a low sugar diet – can honey (I use raw – lower glycemic index than heated/processed honey) be substituted for the powdered sugar? How will hat effect the consistency/firmness?
Sam
Hi Laura! Unfortunately I can’t say for sure how it would turn out using honey.
Victoria
Hey! Could this be used a filling? I’m looking to make strawberry crunch dessert cones and was wondering if I could pipe this into the cone before putting into the fridge to set?
Sam
Hi Victoria! I think that could work. 🙂
Nina
Hi
Can I use Marie cookies instead of graham crackers?
Sam
Hi Nina! Unfortunately I am not familiar with them. I looked them up and I think they could work. If you have digestive biscuits available I know they will work. 🙂
Jeanie Kirby
Nina Hi, Any Plain Buscuits Crushed and mixed with the Melted Butter will do Perfectly, Coconut Cookies Are Devine in this Cheesecake.. Enjoy..
Dave
I’ve got a semi-serious question fer y’all, now seeing as I’m a total glut fer cheesecake filling I tend to pretty much jus scarf it down, now to my question; What can I use in a quick pinch fer sour cream,bas I don’t have any on hand so fer sake of my glut I jus bypassed it all together!! but seeing as I’m a glut fer cheesecake filling I is sure ills be back fer another round!! tankies in advance fer the info an help!!
Sam
Hi Dave! Full fat greek yogurt is a good substitute for the sour cream here. 🙂
Tracy
I have made this cheesecake about a 100 times now so many different ways using this recipe! I absolutely love it and am now famous for my cheesecakes because I’ve used this as my base for just about every cheesecake I’ve made (besides my pumpkin chocolate cheesecake not sure where I found that recipe from) but everyone loves my cheesecakes! So thank you for sharing this absolutely perfect recipe!!! I actually have two small ones in my freezer right now leftover from what I made this Christmas cause I made ten- 8 inch cheesecakes out of your ten inch recipe and gave a bunch as gifts as well they and they gone out the perfect size for gifts and leftovers 🥰
Elly Draper
I love this recipe!! I actually prefer the instant cheesecake to baked. Thank you for sharing.
Amy
Wow! This is an insanely good cheesecake. I usually don’t go for the no bake because they never come out firm and sliceable but this one is a keeper. It came out firm, creamy and sliceable. I used your graham cracker crust recipe too and added a pinch of salt to it cause I used unsalted butter. It is excellent! Hard and crunchy and didn’t crumble when sliced. Thank you so much for sharing this recipe.
Happy Holidays!
Carolyn Webster
looking gorward to trying this recipe ..is the crust baked ?
Sam
The crust is not baked. I hope you love it! 🙂
Lauren
First I just want to say I use your regular cheesecake recipe to make my cheesecake & I have now become cheesecake famous with my family and in laws lol! So my question is I’m wondering if I can use this no bake as a cake filling? I don’t see why not! What do you think?? 😁
Sam
I’m so glad you’ve enjoyed it so much, Lauren! I would be worried this wouldn’t hold up quite the way you need it to in between cakes. My regular cheesecake recipe is good for cake fillings. 🙂
Sherice Byrd
Do I have to use the lemon juice? I don’t really care for lemon and to me it’s strong and I always taste it no matter how small or big
Sam
You can leave it out 🙂
Juliann Peach
Are the piped rosettes on the top whipped cream or the actual cheesecake filling? I wasn’t sure if I tried it with the filling if they would flatten out.
Sam
Hi Juliann! That is whipped cream piped on top. Unless your cheesecake filling is pretty firm, it might flatten out. 🙁
Tracy
I just made your no bake cheesecake. It is in the frig now just wondering if I can freeze this if so for how long?
Sam
Hi Tracy! Once it has fully set in the refrigerator, I would wrap it in plastic wrap and then probably foil. It will be good in the freezer for several months. 🙂
Judy
This is what I have been looking for in a cheesecake recipe. Unfortunately, I used heavy whipping cream that had been previously frozen and of course when I taste tested I found it to be grainy. Lesson learned. Do not freeze your heavy whipping cream! (but the internet said I could freeze it!) My last cheesecake lacked that little tang that I like and your recipe hits that beautifully. Good thing I’m not giving this one away. LOL Can’t wait to make it again with fresh whipping cream! And a pumpkin version for Thanksgiving.
Christine
By “heavy cream”, do you mean “whipping cream” (35 %)?
Robert West
This is a bomb cheese cake the best iv ever had
Nisha Patel
Hi, can this be made into mini parfait cups?
Sam
Hi Nisha! That should work fine. 🙂
Melody McCreight
I’m wondering how this would work as cheesecake bars for a party?
Sam
Hi Melody! They won’t be quite as sturdy as my classic cheesecake bars and you may need a fork to eat them, but it could potentially work. 🙂