My easy, No-Bake Cheesecake is made no gelatin or condensed milk and tastes JUST like the classic version you’re used to! This recipe needs only a few hours to chill before slicing and serving. Includes a how-to video!
No-Bake Cheesecake (Without Gelatin)
As a self-proclaimed cheesecake snob, I know how disappointing it can be to make a no-bake cheesecake recipe and have it not even closely resemble real-deal, classic cheesecake. With most recipes, you encounter one of two problems: either the texture is lacking (soft, pudding-like) or the flavor is just completely off. So, when I set out to make my no-bake cheesecake, I knew exactly what I needed to avoid just as much as I knew what I was looking for!
My no-bake cheesecake recipe creates a classic, fresh-tasting, firm cheesecake without ever turning on the oven. While many no-bake cheesecakes use gelatin or condensed milk for stabilization, I use homemade whipped cream for the best flavor and texture (and don’t even think about substituting Cool Whip!).
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–NO oven needed! You’re going to love it!
Why my recipe works:
- Whipped cream creates a sturdy base without the need for gelatin.
- Uses the same ingredients as classic cheesecake (minus the eggs) for that classic flavor.
- Much easier and less fussy than a baked cheesecake–great for beginners!
- Can handle toppings like fresh fruit, pie filling, or a drizzle of chocolate sauce.
What You Need
For an authentic-tasting cheesecake, we want to stay as true as possible to classic ingredients. That means using:
- Cream cheese. Make sure you use brick-style, full-fat cream cheese. This should be softened to room temperature.
- Sour cream. Sour cream is CRITICAL for a rich, classic,ย real cheesecake flavor. Maybe this is just my cheesecake snobbery showing here, but a cheesecake made without sour cream is not a cheesecake! Sour cream packs a ton of flavor and adds depth and authenticity to this no-bake cheesecake recipe. If you don’t have or can’t find sour cream, full-fat, plain greek yogurt will also work in a pinch.
- Lemon juice. Just a splash enhances the cheesecake flavor and adds a slight tang. Bottled or fresh lemon juice will work here. This can be left out if needed.
- Sugar. I love using brown sugar in my graham cracker crust for an extra note of flavor. Powdered sugar in the filling blends beautifully while also encouraging a firm, fully-set texture.
- Heavy cream. While not typical for traditional cheesecake (though critical for 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. This creates stability without the need for gelatin or condensed milk!
SAM’S TIP: This recipe will make too much filling for a store-bought graham cracker crust. If you want to use one, you can just pour the extra filling that doesn’t fit in a bowl, chill, and enjoy crustless!
Remember, 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 No-Bake Cheesecake
For the Crust
- Start with your homemade graham cracker crust: Stir together graham cracker crumbs, sugar, and melted butter until well-combined and mixture resembles damp sand.
- Press the mixture firmly and evenly into the bottom and up the sides of a springform pan, then place in the refrigerator to chill (no baking needed for the crust, either!).
For the Filling
- Whip the heavy cream to stiff peaks (thickened, fluffy, voluminous, resembling Cool Whip only tastier).
- In a separate bowl, beat together cream cheese, powdered sugar, vanilla extract, lemon juice, and sour cream until smooth.
- Gently fold the whipped cream into the cream cheese mixture until completely combined and batter is smooth.
- Evenly spread the cheesecake filling into your prepared graham cracker crust and chill for several hours before slicing and serving.
SAM’S TIP: Since we’re not baking this cheesecake, it won’t be smoothing itself out in the oven. You can smooth the top of your cheesecake with an offset spatula before chilling for a pretty appearance if you’d like!
Frequently Asked Questions
Yes, you can absolutely freeze 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.
Personally, we can never get this cheesecake to last longer than 48 hours in our house! If you have more self-control, your cheesecake will keep up to 5 days in the refrigerator. Be sure to either store it in an airtight container or tightly wrap the springform pan in plastic wrap when storing.
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. If you need a visual of what cream whipped to stiff peaks looks like, check out the video below.
No-bake cheesecake would also be delicious on my Oreo crust!
Enjoy!
Letโs bake together! Iโll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
The Best No-Bake Cheesecake Recipe
Ingredients
- 1 9″ or 10″ graham cracker crust prepared in springform pan (please click link for graham cracker crust recipe)
- 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
- โ cup (75 g) sour cream
- 1 ยฝ cup (355 ml) heavy cream
- Additional whipped cream for topping, optional
Recommended Equipment
Instructions
- 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.โ cup (75 g) sour cream
- 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.1 ยฝ cup (355 ml) heavy cream
- Fold your whipped cream into cream cheese mixture until smooth and well-combined.
- Spread cheesecake mixture evenly over prepared graham cracker crust.1 9″ or 10″ graham cracker crust
- Cover and refrigerate at least 4 hours or overnight. Top with additional whipped cream before cutting and serving, if desired.Additional whipped cream
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, recipe remains the same but post has been updated to be more helpful September 2022
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! ๐
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! ๐
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 ๐
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! ๐
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! ๐
Peggy
Hi! Quick question. Once set, can this cheesecake be used in between two layers of cake? I donโt 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! Thatโs kinda what I thought. Was hoping not to have to bake one because baking them are not my strong point ๐
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. ๐
Diane
This cheesecake is so creamy and delicious. Cheesecake has now become my thing and Iโm 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! ๐
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. ๐
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. ๐
Kathy
Fantastic! I doubled the whipped cream for garnish and served with fresh raspberries. Perfect for Father’s Day! (Or any day) ๐
Sam
I am so glad you enjoyed the cheesecake, Kathy! ๐
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. ๐
Isabelle
Perfect cheese cake simple recipe
Sam
I’m so glad you enjoyed it, Isabelle!