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.
TerryF
Made it exactly as written. It was absolutely delicious! Served it with homemade strawberry sauce. Thank you!
Emily @ Sugar Spun Run
Sounds tasty, Terry! We are so happy you enjoyed it 🥰
Sheena
Hi. excuse me if this is a novice question. after you initially beat the cream cheese with an electric mixer to make it smooth, the following instructions say to stir in the other ingredients until combined. does that mean continue using the mixer to stir or are you supposed to just stir it in with a spoon or spatula? can’t wait to try it!
Emily @ Sugar Spun Run
Hi Sheena! You can use either, but make sure to switch to a spatula when you fold in the whipped cream. We hope you love it!
Tesee
This is a nice change from baked cheesecake, it’s much more light and airy which is perfect if you’re not looking for a heavy dessert. I’ve made this numerous times and the only thing I change is to add 1/2 cup sour cream instead of 1/3 cup, just because I like the added tang, and it still sets up perfectly. I usually top it with passion fruit curd or lemon curd (the lemon curd pairs particularly will with a gingersnap crust)!
Emily @ Sugar Spun Run
We love that combination, Tesee! Thanks for sharing 🥰
Shirley Hales
Why is mine not as sweet as one I’ve tasted before?
Sam
Hi Shirley! I’m not sure what you’ve tasted before so I can’t really compare. Cheesecakes are not supposed to be overly sweet though. I hope you still enjoyed it! 🙂
Elsa
Basically, it would be 3/4 of powder sugar? correct?
Sam
Hi Elsa! I’m not sure I understand the question?
Kim
150g equals 3/4 cup but i found that In the baking world it is 1 cup. I don’t get why but … lol
Sam
Hi Kim! Different ingredients weigh different amounts for the same cup measurement. For example, 1 cup of granulated sugar is 200g, while 1 cup of powdered sugar is only 150g. I hope that helps!
Dessa Kaspardlov
Ok so my husband decided he no longer wanted cream cheese on his English muffin for breakfast and what was I going to do with all the tub cream cheese I purchased on sale. (I don’t like cream cheese). But I love cheese cake. I know you said don’t use tub cream cheese because the filling will not set up. So I added cornstarch as a stabilizer …. It’s a bit light but it worked. Next time I’ll use the brick type, after 2 days it’s still just as firm. Thanks for the recipe
Emily @ Sugar Spun Run
We’re so happy it worked for you, Dessa 😊 Enjoy!
Alison
Hi, we don’t have block cream cheese in the UK. is there a work around for this please?
Emily @ Sugar Spun Run
Unfortunately the cheesecake will probably be too soft and runny with tub-style cream cheese 🙁
Marisela
Can I use a ready made graham cracker crust instead since I dinner have a spring pan?
Emily @ Sugar Spun Run
Hi Marisela! This recipe will make too much filling for a store-bought graham cracker crust. You can just pour the extra filling that doesn’t fit in a bowl, chill, and enjoy crustless! 😊
Carrie
This is our favorite no-bake cheesecake now (we always make it with your Oreo crust), and it’s very close to tying with our favorite cheesecake recipe of all time, but that one uses 40 ounces of cream cheese and is baked. It’s way more expense and labor than this absolutely delightful, light-as-air cheesecake.
Emily @ Sugar Spun Run
We’re so happy you like the recipe, Carrie! It really is so much easier than traditional cheesecake 😊
NC
I’m not sure if it’s supposed to say 150g in the recipe as 1 cup of powdered sugar is about 115g
Sam
The weight measurements here are what I actually used in the recipe. 🙂
Afrah
the thing is 1 cup is equivalent to 240 ml which is equivalent 240g ?
Sam
Hi Afrah! That is only if you are measuring water. The weight listed in the recipe is correct 🙂
Nate
I’m not sure if it’s been mentioned but if anyone ever has trouble with setting, it’s most likely your ingredients that are to blame, not the recipe you had used. Make sure when you’re using “ultra-pasteurized” heavy whipping cream and not just “pasteurized” because the latter will sometimes produce results with a consistency closer to pudding. I don’t know the science behind it but any time you get a softer consistency than expected and you didn’t over-whip it’s because of the cream you used.
kay
very easy, family loved it! Will be a keeper
Laura
Stellar recipe! I did use fat free Greek yogurt instead of sour cream because I didn’t have sour cream, and it came out perfect. This one goes in the permanent recipe list! Much less fussy than baked for sure.
Emily @ Sugar Spun Run
So glad you enjoyed the cheesecake, Laura! Thanks for giving our recipe a try 🥰
Debbie
I love your recipies, and look forward to this one! Have you ever tried adding mascarpone to this one?
Sam
I have not tried adding mascarpone. I’d be afraid it wouldn’t set up quite as well.
Shannon Proctor
This was absolutely delicious! My family ate it all in one night lol
Emily @ Sugar Spun Run
We’re so happy it was a hit!
Pam H
This is a very good no-bake recipe. My husband loved it.
Olga
I accidentally put 1 cup of sour cream instead of 1/3. I added extra whip cream you think it would hold up? ive made this before and it was perfect.
Sam
Hi Olga! It’s honestly hard to say, how did it turn out for you? My biggest concern would be that it may end up being too sour/not sweet enough with the extra sour cream.