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
Sue
I have follow exact amount of ingredients but how come the texture is too soft ? Where would it go wrong ?
Sam
Hi Sue! Was your heavy cream fully whipped to thick stiff peaks?
nic
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
Thank you so much! I am glad that everyone enjoyed the no-bake cheesecake. Love the combo you created too. Sounds delicious! ๐
Melissa Fregly
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
Thank you. I appreciate how fast you have responded.
Sugar Spun Run
Hello, Melissa! If you are using a smaller pan, absolutely. Enjoy! ๐
Bonny from Omaha
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
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! ๐
Bonny from Omaha
Thanks, I will try it and let you know how it turns out. I can’t wait ๐
Abigail
This is AWSOME!!!
Sugar Spun Run
Thank you, Abigal! I hope you enjoy your cheesecake! ๐
Katt Sha
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
Katt, your comment warmed my heart. I am so happy that it brought such wonderful memories. I am so happy you enjoyed the cheesecake! ๐
Robin
Is there a way to make this a peanut butter cheesecake with Reese cups?
Sugar Spun Run
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! ๐
Beth
Hi Sam. I have Greek yogurt. Will that work in place of sour cream?
Sam
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
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
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
Hi you recommend a springform pan. Will it not set as well in a regular glass pie dish?
Sam
The problem is that a regular glass pie dish will be too small to hold all of the batter.
Dustin
So basically this will make 2 9in pie pans instead or just halve the recipe.
Sugar Spun Run
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! ๐
Seth
Iโve always been afraid to try no bake cheesecake because I canโt 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 Fiancรฉ loves cherries though so going to make half the batter a cherry batter… letโs see how it turns out! Wish me luck, Sam!
And thank you so much for this recipe again ๐
Sam
Hi hope the cherry turns out for you, Seth! I am so glad you enjoy the no bake cheesecake! ๐
Jessica
Glad to find a recipe without gelatin. Iโve made 2 recipes that have it and Iโm not a fan of the jello like texture. Iโm going to try this this weekend. Also great to see sour cream is used.
Just a question though. Whatโs the problem with using cream cheese in the carton thatโs spreadable? Does it make the cheesecake too soft? In your video you say to let the cream cheese soften to room temperature where itโs basically spreadable. Why not use the softer but still firm spreadable kind then?
Sam
Hi Jessica! The cheesecake won’t firm up properly if you use the spreadable kind. ๐
angel
hey sam! i just made the cheese cake and itโs delicious! i accidentally forgot the whipping cream… will it still be solid ?
Sam
Hi Angel. I’m not quite sure what will happen. It probably won’t have quite the right texture or taste.
Kristina
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
Hi Kristina! The cheesecake may need to chill a little longer to fill up, or the cream may not have been whipped enough. ๐
Kristina
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
I would be worried mascarpone would make things worse.
Cindy W
can I use a pre-made graham cracker pie crust? (it also has a plastic cover that comes with it)
Sam
Hi Cindy! You certainly can as long as it is big enough, but I always prefer the homemade crust. ๐