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, 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!
Let’s bake together! I’ll 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
- ⅓ cup (75 g) sour cream
- 1 ½ 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.⅓ 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 ½ 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
SUSAN RICIGLIANO
Very disappointed with the taste. It has a fake cheesecake taste to me. I didn’t have eggs and saw this. I wound up throwing it all away and buying one from the store. What a waste of time and ingredients.
I just can’t recommend this version.
Sam
Disappointed to hear this, Susan. There isn’t anything in it that should make it taste “fake”, though, everything is from scratch. Did you use Cool Whip instead of the whipping cream? That’s the only thing I can think of that could possibly give it an artificial taste.
Adrienne
Is this very sweet? If so, do you think I could cut down on the sugar a bit? I had an overly-sweet pecan pie failure from Thanksgiving and was thinking of using the pecan pie filling as a topping for the cheesecake. TIA!
Sam
It’s very rich, but I don’t think it’s terribly sweet. I wouldn’t reduce the sugar too much because it’s important in getting the no-bake cheesecake to have the right texture/consistency. I think it would be pretty good with the pecan pie on top, just add sparingly! I hope that helps!
Judy
Loved this.my daughter in law is recently diagnosed with diabetes.any idea how many carbs?
Sam
I am so glad to hear you enjoyed, Judy! Unfortunately I do not have the carb count for this no-bake cheesecake, I am sorry 🙁
Paulina
Hi Pam,
I made this for my family for Thanksgiving & it was a hit.. it’s really creamy and delicious! They couldn’t believe that it was a no bake recipe. Thank you so much for sharing. I agree with you, the sour cream really does make a difference. 😁
Thank you again for this really easy recipe.
Paulina
Sugar Spun Run
The sour cream really does make all the difference. Thank you so much, Paulina! I am so glad that the cheesecake was a hit with your family. Thanks for commenting. 🙂
Pam rinker
My brother and I are cheesecake lovers! I’d love to try your no bake cheesecake for his birthday but I’ve never tried one. My big concern is not baking the graham crust….I
really don’t have to?? Please convince me that when I cut it, it won’t fall apart. Thanks from scaredy-cat
Sam
Hi Pam! You do not need to bake the pie crust. The butter does a really good job holding it together. You will have a few crumbs on the bottom but it won’t just fall apart. 🙂
Kim pugh
Its so easy, the crust stays together!!! These cheesecakes are always a big hit at my place!
Tanya Martin
This recipe is amazing topped over banana tbread that was baked in a spring form pan in leau of the Graham cracker crust. Everyone loves it!
Sugar Spun Run
I love the sound of that, Tanya! I am so glad the cheesecake was a hit. I love the crust idea. Thanks for commenting. 🙂
Erika
What kind of heavy whipping cream should I use ?
Sugar Spun Run
Hello, Erika! Any brand of ultra-pasteurized heavy whipping cream will work just fine. I hope that you enjoy the cheesecake. 🙂
Ivy
Has anyone tried substituting the heavy cream with coconut cream yet? I know it was mentioned previously but I am thinking of making this on Thursday and curious how it will turn out. Trying to cut down on the dairy ingredients here 🙂
Sugar Spun Run
Hi, Ivy! I haven’t tried it and unfortunately am not familiar with coconut cream, I’m honestly not sure how coconut cream whips up and that would make the difference on whether it will work or not. If you try it, let me know how it works out. 🙂
Chris
How much whip cream do I add to mixture
Sam
Hi Chris, i t will be all of the cream that you whip in step 5. Enjoy!
Natalie Treadway
Could I use this same recipe for cupcakes?
Julie
I just made them this way as they will be easier to take into work as a surprise for my bosses birthday. I used paper cupcake liners and topped with different toppings for variety ( chocolate and caramel drizzle, fresh raspberries and blueberries, and a sprinkle of extra graham cracker crust on others. They are setting up nicely right now, and will be ready quicker since they are smaller!!
Leah Yochman
Also, is it alright to substitute the heavy cream with organic heavy coconut cream?
Sam
I haven’t tried it and unfortunately am not familiar with coconut cream, I’m honestly not sure how coconut cream whips up and that would make the difference on whether it will work or not.
Leah Yochman
I have a question! I want to make this but I don’t have a springform pan and can’t get one in time. All I have is a premade graham cracker crust. Would that be alright or would it mess anything up? I’m in a panick D’:
Sam
You can definitely use premade crust, just keep in mind the cheesecake batter makes more than is needed for (most) store-bought crusts so you’ll have a little batter left over. Rather than toss the extra it my suggestion is to put it in a bowl, chill, and enjoy without the crust! 😉
Regina
Delicious. Made this when my oven broke and needed to bring a dessert. It was an absolute hit with all the ladies.
Sugar Spun Run
I am so glad that everyone enjoyed the No-Bake Cheesecake, Regina! Thanks for trying my recipe. 🙂
Dorothy Embry
I absolutely adore this cheesecake recipe! I have never been able to get my kids (9 and 7 year olds) to eat cheesecake. They just wouldn’t. And now making it this way….I cant keep a cheesecake in my fridge! Thank u!
Sugar Spun Run
Thank you so much, Dorothy! I am so glad that you enjoy the cheesecake recipe. 🙂
Melissa
Tried it today for my mum’s bday. Was a huge hit! Thank you
Sugar Spun Run
I hope that your mom had a nice birthday, Melissa! Thanks for giving my no-bake Cheesecake recipe a try. I am glad that everyone enjoyed it. 🙂