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.
Norman EPPERSON
WOW! This was awesome. Equal to any professionally made cheesecake I have ever bought and so so much better than the box recipes
Sam
I am so happy to hear you enjoyed then no bake cheesecake so much, Norman!! Thank you so much for commenting! 🙂
Lisa
Mighty fine cheesecake Sam! My family gobbled it up. My kids ate it plain and my husband and I had a simple strawberry topping that I made on top of it which took it over the top. So, so good! Thanks for the recipe!
Sam
I am so glad everyone enjoyed the cheesecake so much, Lisa! 🙂
Rachel Clark
Thank you great recipe!
Rachel Clark
Your instructions says cover and put in refrigerator, but on the video you put in refrigerator uncovered
Sam
Hi Rachel, I recommend covering it. I cut out the covering/uncovering for brevity, though if you have a clean fridge with no other food odors you would be fine to not cover. Enjoy!
BRIGITTE Couture
One of our favorite! Super easy and fast to make, no cooking in messy water bath and so light, creamy and tasty!!!
Sam
I’m so happy to hear the no-bake cheesecake recipe was such a success for you, Brigitte!! Thank you so much for commenting, I really appreciate it 🙂
Tracy
My family loved this. I did add a tiny bit more powdered sugar, loved it.
Sam
So happy to hear the no-bake cheesecake was such a hit! Thank you so much for commenting, Tracy, I appreciate it! 🙂
Anne
Well, it’s in the 90s and humid in Maryland and I had a craving for cheesecake but did not want to run the oven. I found this recipe, made it and it was to die for. In fact I think I like it better than the kind you have to bake. I had a pre-made graham cracker pie crust so I cut the recipe in half and it was the perfect amount. Thank you for putting the recipe on your site!!
Sam
I’m so glad you enjoyed the no bake cheesecake, Anne! Thank you so much for commenting! 🙂
Peggy
Hi! Quick question. Once set, can this cheesecake be used in between two layers of cake? I don’t know how solid the cheesecake is in order to handle a layer of cake on the top.
Thanks!
Sam
Hi Peggy! I don’t think I’d trust this cheesecake between two layers of cake, maybe if you could keep them VERY cold at all times it might work but I think I would recommend using a classic cheesecake in the middle instead.
Peggy
Ok, thanks! That’s kinda what I thought. Was hoping not to have to bake one because baking them are not my strong point 🙁
Kate
Folks, the powdered sugar contains some cornstarch which helps with the setting, and yes you need heavy cream from cows, whipped to firm peaks but not to where it’s breaking. The trick is that even using a mixer, stop when nearly done and whip the last bit by hand. Sam has probably mentioned this somewhere.
I wanted to follow up on my comment from last December, thinking about how to use the recipe for the holidays. I ended up putting a crumb crust in the bottom of mini canning jars & packing it down. I piped the cheesecake mixture in, leaving some room. Put the jar lids on. Made three different toppings (raspberry, chocolate, and caramel). Brought the whole thing to a holiday dinner, people could choose their topping, and the lids made it so easy to transport. They were adorable, a big hit, and the extras were easy to freeze in their little containers. So: easy to make, yummy, versatile, freezes well…I’m commenting again because it’s cherry/berry season!! And it still gets 5 stars.
Sam
I love the idea of individual jars with different toppings! I’m so glad you enjoyed it so much, Kate. 🙂
Diane
This cheesecake is so creamy and delicious. Cheesecake has now become my thing and I’m using this recipe as the base for all my other flavored cheesecakes like triple chocolate brownie cheesecake.
Sam
I am so glad you enjoyed the cheesecake so much, Diane! 🙂
Lynn Rimarcik
Can I use half n half to replace heavy whipping cream
Sam
Unfortunately it won’t work, the whipping cream needs to be whipped to stiff peaks and half & half doesn’t have enough fat to reach the stiff peaks needed for this recipe. Sorry, Lynn!
Lori
Does this have to stay in the fridge till served or can it sit out for a few hours beforehand?
I’m going to make this either way, but if it can sit out I see a great future for this with me!
Lori
Sam
Hi Lori! I would recommend refrigerating it until you are ready to serve. It gets very soft when it’s not cold. 🙂
Kara
I flipping love this recipe! It’s pretty universal too. I’ve used it as a fruit dip (added a little extra whipped cream, and instead of lemon juice, I used pineapple juice) I used it as a cake frosting a couple weeks ago (I added a couple tablespoons of peanut butter powder) it was delicious. It’s delicious with fruit salad too (used as a dressing)
And it’s just as delicious all by it’s self. This head become my favorite cheesecake! Thank you for sharing the recipe!
Sam
Thank you so much, Kara! I am so glad you enjoy the cheesecake so much! Thank you for commenting. 🙂
Kathy
Fantastic! I doubled the whipped cream for garnish and served with fresh raspberries. Perfect for Father’s Day! (Or any day) 😁
Sam
I am so glad you enjoyed the cheesecake, Kathy! 🙂
Vian
I always love baked cheesecake more, but sometimes i just dont want to turn on the oven or wait 6 hours for cheesecake. I modified this recipe by making a gluten free almond flour crust that i blind baked and let it cool before putting the filling in. I also made it sugar free by using powdered swerve (erythritol and stevia sweetener) in the filling and lakanto (erythritol and monk fruit sweetener) in the crust. My family loved it. We ate half of it for desert and my mom claimed the rest for herself for later. I dislike the typical gelatin no bake cheesecake texture. This one is wonderfully smooth and creamy without that jello texture.
Sam
I am so glad you enjoyed the cheesecake, Vian! Thank you for sharing your alterations. 🙂
Isabelle
Perfect cheese cake simple recipe
Sam
I’m so glad you enjoyed it, Isabelle!