An easy, no-bake cheesecake recipe made completely from scratch! Unlike many recipes, there’s absolutely no gelatin or condensed milk required for this one! Skip the oven and make yourself an easy, authentic-tasting cheesecake from scratch.
No-Bake Cheesecake: The Ultimate Easy Recipe
I am a huge cheesecake snob (regarding no-bake and baked cheesecakes alike). Store-bought cheesecakes never fail to disappoint me. When I go out to eat I never get the cheesecake for dessert (unless we’re at the Cheesecake Factory, of course) because it’s always a letdown.
They’re always bland, and while the texture is usually fine, the taste is just not classic cheesecake that I know and love.
So, when I set out to make a no-bake cheesecake I had high standards and approached the recipe development process meticulously.
I knew that the filling needed to be perfect, and this one absolutely is. Let’s dig in.
Ingredients for No-Bake Cheesecake
For an authentic-tasting no-bake cheesecake recipe, we want to stay as true as possible to classic ingredients. That means using:
- A classic, buttery graham cracker crust (one that requires no baking, of course!).
- Cream cheese — make sure it’s softened to room temperature
- Sugar
- Sour cream — critical for a rich, classic, real cheesecake flavor.
- Lemon juice.
- Vanilla extract
- Heavy cream — we’ll be whipping this into to homemade whipped cream.
These are essentially the same ingredients as your standard cheesecake recipe, minus the eggs, of course.
Notice that the sour cream is bolded? That’s because it’s very important for a rich, real cheesecake flavor. Maybe this is just my cheesecake snobbery showing here, but a cheesecake made without sour cream is not a cheesecake, and is leaving a lot on the table in terms of flavor. Sour cream packs a ton of flavor and adds depth and authenticity to this no-bake cheesecake recipe.
Another thing I love about this recipe: while many no-bake cheesecakes use gelatin or condensed milk for stabilization, I much prefer the flavor and texture that whipping our own cream provides. It’ll leave us with a classic, fresh-tasting, firm cheesecake (and don’t even think about substituting Cool Whip!).
How to Make a No-Bake Cheesecake
- Start with your graham cracker crust. Stir together graham cracker crumbs, sugar, and melted butter until well-combined and mixture resembles damp sand.
- Press crumbs firmly and evenly into the bottom and up the sides of a 9″ springform pan. I like to use the clean bottom of a measuring cup to tamp down the crust. Place your crust in the refrigerator to chill and set while you prepare your no-bake cheesecake filling.
- Whip your heavy cream to stiff peaks. The mixture should be thick and fluffy, like Cool Whip (but oh-so-much better tasting). You’ll want to use an electric mixer for this step, unless you have a lot of patience and are craving an intense arm workout.
- In a separate bowl, beat together cream cheese, powdered sugar, vanilla extract, lemon juice, and sour cream until smooth.
- Gently fold whipped cream mixture into cream cheese mixture until completely combined and batter is smooth.
- Evenly spread no-bake cheesecake filling into prepared graham cracker crust. Allow to chill for several hours before slicing and serving.
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How Long Can You Keep a No Bake Cheesecake in the Fridge?
No-Bake Cheesecake will keep up to 5 days in the refrigerator. Be sure to either store it in an airtight container or to tightly wrap the springform pan in plastic wrap when storing.
Also, I think that I should note that we can never get this cheesecake to last longer than 48 hours in our house!
Can You Freeze a No Bake Cheesecake?
Yes, you can absolutely freeze this no-bake cheesecake! I recommend chilling as instructed (in the recipe below) first and then covering the cheesecake well with plastic wrap before freezing. I don’t recommend adding any decorative whipped cream topping (or any topping) until you are ready to serve, as it will make storing more difficult (and messier!).
You can eat the frozen cheesecake straight from frozen or return it to the refrigerator to allow it to thaw before enjoying.
If you like this no-bake cheesecake recipe, you may also like my pumpkin cheesecake, chocolate cheesecake, mini cheesecakes, or Oreo cheesecake recipe!
This cheesecake sets up very nicely in the fridge after a few hours (preferably overnight) and has that same, firm cheesecake texture and taste that you’re familiar with. Check out my video below the recipe to see exactly how it’s done.
Oh, and if my voice sounds funny in the video, that’s because I had a cold over two weeks ago and even though all my other symptoms are gone, my voice is still not back to normal (which is actually pretty typical for me).
No-Bake Cheesecake
Ingredients
- 1 9" or 10" graham cracker crust prepared in springform pan (please click link for graham cracker crust recipe)
- 16 oz cream cheese softened to room temperature (450g)
- 1 cup powdered sugar (150g)
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- 1/3 cup sour cream (75g)
- 1 1/2 cup heavy cream (355ml)
- Additional whipped cream for topping, optional
Instructions
- Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy.
- Add powdered sugar and stir until combined.
- Stir in vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl.
- Add sour cream and stir well.
- Pour heavy cream into a separate, medium-sized bowl (preferably a chilled metal bowl). Whisk on high speed (preferably using an electric mixer) until stiff peaks are achieved.
- Fold your whipped cream into cream cheese mixture until smooth and well-combined.
- Spread cheesecake mixture evenly over prepared graham cracker crust.
- Cover and refrigerate at least 4 hours or overnight. Top with additional whipped cream before cutting and serving, if desired.
Nutrition
This recipe was originally posted 06/05/2017, photos were updated, additional tips were added, and a video was added 07/11/2018. Post updated again 07/19/2019. Some of the original photos can be found below.
Norman EPPERSON says
WOW! This was awesome. Equal to any professionally made cheesecake I have ever bought and so so much better than the box recipes
Sam says
I am so happy to hear you enjoyed then no bake cheesecake so much, Norman!! Thank you so much for commenting! 🙂
Lisa says
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 says
I am so glad everyone enjoyed the cheesecake so much, Lisa! 🙂
Rachel Clark says
Thank you great recipe!
Rachel Clark says
Your instructions says cover and put in refrigerator, but on the video you put in refrigerator uncovered
Sam says
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 says
One of our favorite! Super easy and fast to make, no cooking in messy water bath and so light, creamy and tasty!!!
Sam says
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 says
My family loved this. I did add a tiny bit more powdered sugar, loved it.
Sam says
So happy to hear the no-bake cheesecake was such a hit! Thank you so much for commenting, Tracy, I appreciate it! 🙂
Anne says
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 says
I’m so glad you enjoyed the no bake cheesecake, Anne! Thank you so much for commenting! 🙂
Peggy says
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 says
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 says
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 says
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 says
I love the idea of individual jars with different toppings! I’m so glad you enjoyed it so much, Kate. 🙂
Diane says
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 says
I am so glad you enjoyed the cheesecake so much, Diane! 🙂
Lynn Rimarcik says
Can I use half n half to replace heavy whipping cream
Sam says
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 says
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 says
Hi Lori! I would recommend refrigerating it until you are ready to serve. It gets very soft when it’s not cold. 🙂
Kara says
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 says
Thank you so much, Kara! I am so glad you enjoy the cheesecake so much! Thank you for commenting. 🙂
Kathy says
Fantastic! I doubled the whipped cream for garnish and served with fresh raspberries. Perfect for Father’s Day! (Or any day) 😁
Sam says
I am so glad you enjoyed the cheesecake, Kathy! 🙂
Vian says
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 says
I am so glad you enjoyed the cheesecake, Vian! Thank you for sharing your alterations. 🙂
Isabelle says
Perfect cheese cake simple recipe
Sam says
I’m so glad you enjoyed it, Isabelle!