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.
SUSAN RICIGLIANO says
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 says
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 says
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 says
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 says
Loved this.my daughter in law is recently diagnosed with diabetes.any idea how many carbs?
Sam says
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 says
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 says
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 says
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 says
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 says
Its so easy, the crust stays together!!! These cheesecakes are always a big hit at my place!
Tanya Martin says
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 says
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 says
What kind of heavy whipping cream should I use ?
Sugar Spun Run says
Hello, Erika! Any brand of ultra-pasteurized heavy whipping cream will work just fine. I hope that you enjoy the cheesecake. 🙂
Ivy says
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 says
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 says
How much whip cream do I add to mixture
Sam says
Hi Chris, i t will be all of the cream that you whip in step 5. Enjoy!
Natalie Treadway says
Could I use this same recipe for cupcakes?
Julie says
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 says
Also, is it alright to substitute the heavy cream with organic heavy coconut cream?
Sam says
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 says
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 says
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 says
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 says
I am so glad that everyone enjoyed the No-Bake Cheesecake, Regina! Thanks for trying my recipe. 🙂
Dorothy Embry says
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 says
Thank you so much, Dorothy! I am so glad that you enjoy the cheesecake recipe. 🙂
Melissa says
Tried it today for my mum’s bday. Was a huge hit! Thank you
Sugar Spun Run says
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. 🙂