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
Paula
I made this for the first time for this past New year’s Eve. It was such a big hit and it’s now my favorite no bake. Tonight I made it again but cut the recipe in half and made individual desserts by putting a couple tablespoons of graham cracker crumbs on the bottom of a dessert cup topped with the no-bake cheesecake and then topped that with fruit. Delicious!
Donna
I rate it 5 stars,it was easy to make. Very tasty I loved it.I will make it again, and top it with cherries. Thank you
Sugar Spun Run
I am so glad that you enjoyed the no-bake cheesecake, Donna! Thank you for trying my recipe and for commenting. ๐
Liz
Could I skip the heavy cream?
Sam
I don’t recommend it, unfortunately it wouldn’t turn out.
Dorothy
Love this cheesecake. But quick question can i substitute regular sugar for powdered sugar?
Sam
Hi Dorothy! Iโm sorry but I wouldnโt recommend it.
Julie
Its good and an easy recipe. Next time I will increase the sugar to 1 1/2 – 2 cups of sugar. Its not sweet enough. Im also going to serve it w cherry pie filling.
Sugar Spun Run
I am glad that you enjoyed the no-bake cheesecake, Julie! Thanks for trying my recipe and for commenting. ๐
Jessica
Making it again since it was a hot during our potluck party! Thank you so much for the recipe.
Sugar Spun Run
I hope that you enjoy the cheesecake, Jessica!
Jolene N.
Do you think you could make this as a sheet cake, cheesecake or have you ever tried it that way?
Sugar Spun Run
Hi, Joelene! I have not tried to make this as a cheesecake, however, I think that would do just fine. Let me know how it turns out. ๐
Tricia
I made this last night to take to a small get together. It was so easy and delicious. Not sure I will ever bake another cheesecake, itโs a lot more work. I brought a piece home for my neighbor but I ate it instead…so good. Hostess wanted the recipe and she raves about it .
Sugar Spun Run
I am so happy to hear that the no-bake cheesecake was a hit and that you found this recipe so easy to follow. I have a feeling this will be requested again. lol Thanks for commenting, Tricia! ๐
Tina
It pretty much tasted like just whipped cream and sour cream. I chilled it overnight and it barely set in the morning and melted almost immediately despite whipping to stiff peaks. Kinda surprised by all the high ratings since it doesn’t have the taste or texture of cheesecake that the recipe promises.
Sam
Hmm I havenโt ever had that experience or had anyone comment that they have so Iโm not sure what might have happened… Just to confirm you did use two 8 oz bricks of cream cheese (16 oz)?
Martha Blocker
Haven’t try it yet but been looking all over for a Great Recipe and finally found it. Thinking about ading some lemon juice to the Cool Whip while still some what frozen since i have a lot of lemons. This is for mmmf Friend. Thanks Again for this Yummy Recipe.
Sugar Spun Run
I am so happy that you found what you were looking for. I hope that you enjoy the no-bake cheesecake. Keep me posted on how it turns out. Enjoy! ๐
Tammy
Best no bake cheesecake EVER!!!!!
Sugar Spun Run
I am so glad that you enjoyed the no-bake cheesecake, Tammy! Thank you for the 5-star review. ๐
Autumn Turner
So rich and yummy i had to make it again
Sugar Spun Run
Thank you, Autumn! I am so glad that you enjoyed the cheesecake! Thanks for commenting. ๐
Niki
The absolute BEST cheesecake Iโve ever had! Easy to make, not a load of stupid ingredients, fresh, original tasting, beautiful texture! My favorite recipe! My family and friends keep asking for it all the time!
Thank you so much for this! ๐ฅฐ
Sugar Spun Run
I am so glad that you enjoyed it, Niki! Thank you for commenting. ๐
Melissa Richard
It’s in the 50’s here in Louisiana where I am. I guess I can stick it in the fridge at work until about 9:45 ish and then take it out. I hope it works out for me!๐ค๐ค
Sugar Spun Run
Keep me posted, Melissa! I hope everyone enjoys it! ๐
Melissa Richard
I’m supposed to bring something to work tomorrow. I’d love to bring this if it works out BUT it will be sitting in the break room for most of the day. I just read a comment where someone said it softens alot when not in the fridge. Should I not bring this?
Sugar Spun Run
Hi, Melissa! Anything that is cheesecake related I don’t recommend leaving out all day as it will soften. You should check your kitchen temperature and the weather in your region. In general, the cheesecake will sit out about 6-8 hours with 165’F(in the kitchen temperature before putting it into the refrigerator). I hope that helps! ๐
Rebecca S
Hello, may i substitute heavy whipping cream for Cool whip? Is so would it be entire 8oz?
Sugar Spun Run
Hi, Rebecca! I have not made this cheesecake with CoolWhip but I *think* it would work. I would probably want to cut the amount of sugar in the recipe since Cool Whip is already sweetened, so I would guess you could cut the powdered sugar down to just half a cup. Then you can omit the heavy cream and use 3 cups of Cool Whip instead in its place. I hope that helps! ๐