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.
Pam
My daughter saw a picture online of a mini cheesecake with a chocolate covered strawberry inside the slice. Will this recipe work with mini cheesecakes? And would you still add the lemon juice or something else because of the strawberries?
Sam
Hi Pam! This will work as a mini cheesecake. I wouldn’t do anything to the recipe even if adding a strawberry in the center. I hope you love them! 🙂
Trinette Terry
This is an update on my earlier review. This cheesecake is perfect! The flavors are perfectly balanced. When I tasted it again, after letting it refrigerate overnight, I tasted perfection. I didn’t need to bake crust. It doesn’t stay crisp anyway. The recipe is perfect as written. Thank you so much.
Sam
I am so glad you enjoyed it, Trinette! 🙂
Lisa
Hi! I have a 30% heavy cream in my fridge.. can I use that or is that not enough fat content to set the cake?
Sam
Hi Lisa! The 30% heavy cream tends to not hold its stability like the heavy whipping cream does. I would be afraid the same thing would happen in this cheesecake. 🙁
Trinette Terry
This had too much whipped cream for me. It mellowed out the taste of the cream cheese too much for my taste. I ended up adding another layer of the cream cheese mixture minus the whipped cream. It was no problem because I used a larger baking pan instead of a pie pan. Other than that this is an excellent cheesecake. The lemon juice really added flavor, Next time I will only use 1/2c of whipped cream.
I also baked the graham cracker crust. I prefer the flavor of a baked crust. I appreciate the recipe. This is the first time I’ve made a no bake cheesecake.
Sam
I’m glad you were able to enjoy the cheesecake. 🙂
Emily
Great recipe! I used to buy a very expensive pre-made cheesecake that was just to die for – super creamy but not too sweet. No recipe seemed to stand up. This seems like an exact match! My wife and I are thrilled! I had everything on hand except the lemon juice, so I used just 1 teaspoon of lime juice instead.
Sam
I’m so happy to hear that it was such a success!! Thank you so much for commenting and letting me know how it turned out for you, Emily!!
Amy
I’d love to make this tonight for a dinner party tomorrow. Do you think I could use vanilla paste instead of vanilla extract? On the bottle, the measurements are the same but just curious if you’ve ever tried it.
Sam
I think so, I haven’t tried it with this particular recipe but I have used vanilla bean paste in the past with other recipes and it’s worked out great!
Amy
I used 1 tsp vanilla paste instead and the cheesecake looks beautiful with all the tiny specs of vanilla bean! And the filling tasted DELICIOUS! Can’t wait to cut into it tonight. Thank you for the wonderful recipe.
Sam
You’re very welcome, Amy!! <3
Hydee
There’s no sour cream available…any substitute?
Sam
Plain Greek yogurt *might* work, but having not tried it it’s hard to say for certain.
Amy
This looks delicious! I’ve only tried a no bake cheesecake once before and it had a soupy like texture. So I’m going to make yours tomorrow night for a dinner party on Saturday! 🙂 I do have one question though, could I use vanilla paste instead of vanilla extract? I’m guessing it shouldn’t be a big deal but wanted to check first. I just think the specs of the vanilla beans would look nice!
Sam
I hope you love it, Amy! And I think the vanilla paste would be just fine, I agree the vanilla bean specks would look beautiful!
Amy
BTW, I’ve made this several times now and it’s hands down THE BEST no bake cheesecake. Ever. I use vanilla paste and the specs look glorious! 🙂 Thank you for the delicious recipe.
Sam
Thank you so much, Amy! 🙂
Hionia
Haven’t tried the crust recipe, but the filling is AMAZING! This is my second time making it. The first time, the cheesecake didn’t last more then 1 day. Saving this as my go-to cheesecake recipe.
Sam
So glad to hear you enjoyed it! 🙂
Tonya
MmmmHmmm! This is one to keep in your back pocket for any occasion! Flavor is on point at each step. The cream cheese, powdered sugar vs granulated, and sour cream give that potent flavor that says European Bakery. Quick masterpiece for personal reward or to satisfy a guest. It’s in the fridge, I’m going to bed and hope I get the first sampling in the morning. Magnifique! -Tonya C.
Sam
I am so glad you enjoyed it, Tonya! 🙂
Jamie
What brand of sour cream and hevy cream do you use?
Sam
Hi, Jamie! I just use whatever store brand is available. 🙂
Gretchen
Great recipe and super easy. I modified it to make it low carb and paleo friendly. I replaced the sugar with Swerve confection sweetener and made and almond meal crust. So good!
Almond Crust Recipe:
1/2 cup salted butter
2 cups finely ground almond meal
1/2 teaspoon cinnamon
Melt butter. Add almond meal and cinnamon to melted butter. Blend mixture with a fork (crumbly texture). Press almond crust into ungreased pan.
Then add that awesome no-bake cheesecake filling and refrigerate as directed.
Sam
Thank you for sharing your modifications, Gretchen! I appreciate it and know others will as well. So glad you enjoyed! 🙂
Emily
What does fold your whipped cream into cream cheese mean?
Sam
You use a spatula and fold the ingredients over one another until combined. You don’t want to start mixing this vigorously, it will deflate the whipped cream. 🙂
Azairah
Best recipe I’ve tried. Everyone loved it.
Sam
Thank you so much, Azairah! 🙂
Terri Gregoire
We always do Christmas dinner super easy and simple. So we can spend more time playing with the kids and toys. Prime rib, asparagus, and loaded mashed potatoes. Than for dessert we honestly just do a box no bake cheescake. I was a late shopper and couldn’t find a box to save my life!
Found your recipe and couldn’t have been happier! Really didn’t take long at all! I did make sure I made it the night before, to be sure I got a good set.
Everyone was extremely happy and loved it.
Sam
I’m so glad to hear it was such a hit! Thank you so much for commenting, Terri! I hope you had a wonderful Christmas 🙂