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.
xx
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.
Sue says
I have follow exact amount of ingredients but how come the texture is too soft ? Where would it go wrong ?
Sam says
Hi Sue! Was your heavy cream fully whipped to thick stiff peaks?
nic says
As usual, I’m late to the party, but I loved this recipe so much, I had to comment. I used this as the base for a cookie dough cheesecake & OH MY GOD! It was quite possibly everyone’s favorite. Thank you for sharing.
Sugar Spun Run says
Thank you so much! I am glad that everyone enjoyed the no-bake cheesecake. Love the combo you created too. Sounds delicious! 🙂
Melissa Fregly says
Hi,
this recipe looks great. I want to make a small cheesecake can I cut the recipe in half without causing any harm? Thanks.
Melissa Fregly says
Thank you. I appreciate how fast you have responded.
Sugar Spun Run says
Hello, Melissa! If you are using a smaller pan, absolutely. Enjoy! 🙂
Bonny from Omaha says
I just came across this recipe, and I want to try it right away!!. It sounds heavenly. Have you tried it with powdered Swerve, so it would be sugar free? I need to limit my sugar intake, and I’ve had good luck with swerve sweetener in other recipes, so I hope it will work ok. Anyone else substitute swerve for the sugar? (in the crust and filling) Thanks!
Sugar Spun Run says
Hello, Bonny! I have had someone try it using Swerve and have had success. They 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. Let me know how it turns out! 🙂
Bonny from Omaha says
Thanks, I will try it and let you know how it turns out. I can’t wait 🙂
Abigail says
This is AWSOME!!!
Sugar Spun Run says
Thank you, Abigal! I hope you enjoy your cheesecake! 🙂
Katt Sha says
I tried recipe for the first time this week and WOW! It’s so yummy. My mom made no bake cheesecake when my siblings and I were growing up, throughout childhood it was always our favorite… and the taste of this cheesecake felt like home. It’s so delicious and it took me back to a simpler time. Thanks so much for this recipe!
Sugar Spun Run says
Katt, your comment warmed my heart. I am so happy that it brought such wonderful memories. I am so happy you enjoyed the cheesecake! 🙂
Robin says
Is there a way to make this a peanut butter cheesecake with Reese cups?
Sugar Spun Run says
Hello, Robin! I haven’t tried it with Reese Peanut Butter Cups before. If you do decide to add them, I would chop up about 1 cup and stir them in at the end using a spatula. Let me know how it turns out! 🙂
Beth says
Hi Sam. I have Greek yogurt. Will that work in place of sour cream?
Sam says
While I haven’t tried it I do think it should work. If you try it would you let me know how it turns out? I hope you love the no-bake cheesecake, Beth!
Rose says
I love that there is no sweetened condensed milk or gelatin in this recipe! How can I turn this into a “Lemon” no bake cheesecake without upsetting the balance of ingredients?
Thank You!
Sam says
Ooh, tough to say without having tried it myself, but I honestly think a combo of lemon zest and lemon extract would be your best option. Start by adding lemon zest (make sure to avoid the pith, the white part beneath the yellow, which is bitter). I’d probably add the zest of one lemon in when you are blending the cream cheese. Then add lemon extract to taste. I don’t think you could get enough of a distinct lemon flavor with lemon zest alone, which is why I recommend the extract (though I could be wrong!). Would love to hear what you end up doing and how it works for you!
Mere says
Hi you recommend a springform pan. Will it not set as well in a regular glass pie dish?
Sam says
The problem is that a regular glass pie dish will be too small to hold all of the batter.
Dustin says
So basically this will make 2 9in pie pans instead or just halve the recipe.
Sugar Spun Run says
Hello, Dustin! I have only made it in the springform pan. I would say that it should be enough for two 9″ pans. Let me know how it turns out! 🙂
Seth says
I’ve always been afraid to try no bake cheesecake because I can’t stand the gelatin texture . Tried it once long ago in anothe no bake dessert and no thank you!
So pleased to see this desssert! Gonna try it out. Sour cream is underestimated in the baking world.
My Fiancé loves cherries though so going to make half the batter a cherry batter… let’s see how it turns out! Wish me luck, Sam!
And thank you so much for this recipe again 😉
Sam says
Hi hope the cherry turns out for you, Seth! I am so glad you enjoy the no bake cheesecake! 🙂
Jessica says
Glad to find a recipe without gelatin. I’ve made 2 recipes that have it and I’m not a fan of the jello like texture. I’m going to try this this weekend. Also great to see sour cream is used.
Just a question though. What’s the problem with using cream cheese in the carton that’s spreadable? Does it make the cheesecake too soft? In your video you say to let the cream cheese soften to room temperature where it’s basically spreadable. Why not use the softer but still firm spreadable kind then?
Sam says
Hi Jessica! The cheesecake won’t firm up properly if you use the spreadable kind. 🙂
angel says
hey sam! i just made the cheese cake and it’s delicious! i accidentally forgot the whipping cream… will it still be solid ?
Sam says
Hi Angel. I’m not quite sure what will happen. It probably won’t have quite the right texture or taste.
Kristina says
Hi Cindy!
Thanks for sharing your recipe ! I’ve done all as indicated but the filling turned out soft ((the texture was more like of a mouse and not the way I expect a cheesecake to be. Would you please recommend something to make it more solid ? Would this work better should cream cheese be substituted with mascarpone cheese?
Sam says
Hi Kristina! The cheesecake may need to chill a little longer to fill up, or the cream may not have been whipped enough. 🙂
Kristina says
It stayed in the fridge for at least 24 hrs. The cream chese was def fine but as said the texture was of a mouse. So from your experience,would mascarpone work if substituted with cream cheese or it would make things even worse? Thanks!
Sam says
I would be worried mascarpone would make things worse.
Cindy W says
can I use a pre-made graham cracker pie crust? (it also has a plastic cover that comes with it)
Sam says
Hi Cindy! You certainly can as long as it is big enough, but I always prefer the homemade crust. 🙂