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This no-bake cheesecake recipe is such an easy and yummy summer dessert. It is so rich and creamy, I know you will love it!
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No baking is required! You will love how simple this no-bake cheesecake recipe is when you don’t have to turn on your oven. You still get a rich, creamy, tangy cheesecake without heating your house. This no-bake cheesecake is layered with a graham cracker crust, and a creamy filling, then top with all your favorite berries or syrups to add extra flavor!
This quick and easy no-bake cheesecake recipe is chilled in the fridge and ready to serve your friends and family! It is perfect for birthdays, showers, weddings, or just because! It feeds about eight to ten people depending on the size of slices and can be made ahead of time as well as easily storing leftovers. This no-bake cheesecake recipe will be one dessert everyone will be requesting for all your get-togethers!
Ingredients in No-Bake Cheesecake
Don’t let the ingredient list scare you! These ingredients are all pantry staple ingredients that are combined to make the best no-bake cheesecake recipe. Rich, decadent, and yet, so simple!
- Graham crackers – Pulse the graham crackers until they are fine. This will be the base for the pie crust that will hold together to no-bake cheesecake.
- Sugar – You will need this in both the crust and the cream cheese filling.
- Butter – Melt the butter ahead of time. This will bind the graham cracker pie crust together.
- Cream cheese – This is the main ingredient! It gives this no-bake cheesecake a firm foundation that is light and fluffy with that sweet and tangy flavor. Leave at room temperature to help prevent lumps.
- Powdered sugar – Sweeten the no-bake cheesecake and give the cheesecake filling a smooth texture.
- Sour cream – Has a tangy flavor that also helps with the smooth and creamy texture filling.
- Lemon juice – This is optional but it is great to add brightness and a fresh balance of flavors.
- Vanilla extract – Always love to bake or no-bake with vanilla extract. It has a warm and savory flavor that adds to the sweet taste.
- Heavy whipping cream – Helps to thicken and add that extra texture of creaminess to the filling.
Step-by-Step Instructions
These step-by-step instructions for a no-bake cheesecake recipe will walk you through to make the best dessert yet! It is super simple to make and comes together in minutes. Chill in the refrigerator until ready to serve. It is the best dessert for any occasion!
- Blend – Start by making your crust. Place your graham crackers in a blender or food processor and blend until you have very fine crumbs with no larger pieces. You can also place the crackers in an airtight bag and use your hands or a rolling pin to crush them.
- Crust – Then, combine graham cracker crumbs, sugar, and melted butter. Stir until combined. Press into the bottom of a springform pan or pie plate. Place in the freezer until you are ready to fill it.
- Cream filling – Now, for the filling. In a large bowl, mix the cream cheese with a hand mixer or stand mixer until it is light and fluffy. This is more easily achieved if your cream cheese is softened to room temperature. Add powdered sugar and granulated sugar. Mix until combined. Add sour cream, vanilla extract, and lemon juice. Mix until combined, making sure to scrape the bottom of the bowl.
- Beat – In a separate bowl, beat the whipping cream with a hand mixer or stand mixer until stiff peaks form.
- Fold with a spatula – Gently fold the whipped cream mixture into the cream cheese mixture. Do not mix with a mixer. You want to keep as much air in the whipped cream as possible. Use a spatula and scrape the bottom and edges until the mixture is combined.
- Layer – Now, pour the filling into the crust and smooth the top. Chill in the fridge for 24 hours.
- Garnish and serve – Serve with fresh berries or a topping of your choice!
Topping Ideas
I like to serve this cheesecake with fresh berries on top, but it would also be delicious with chocolate or caramel sauce. Let us know in the comments if your family has any fun cheesecake topping ideas that we should try!
- Fruit – Berries are a go-to! With sliced strawberries, blueberries, raspberries, or blackberries.
- Sauces – We love a classic chocolate ganache or caramel sauce. You can go fruity and try strawberry sauce or blueberry sauce with the berries. These are all great options!
- Whipped cream – Add a nice whip on top of the cheesecake for a lighter and sweeter bite.
- Chocolate – Chocolate shavings on top for a more elegant appearance.
- Nuts – Crushed nuts like walnuts, pecans, or slivered almonds add that extra texture and crunch!
Tips for the Best No-Bake Cheesecake Recipe
You can’t go wrong with this no-bake cheesecake recipe! Try some of these helpful tips, modifications, and variations for when you make your no-bake cheesecake. It is an easy recipe that is loved by all!
- Soften cream cheese – This is a MUST! You will want your cream cheese at room temperature before using it. This gives the filling a smooth and creamy texture without the lumps.
- Mix the filling – Make sure that the filling is smooth and creamy without any lumps when mixing it. Use an electric mixer on medium speed to ensure the filling is being beaten but also not too quickly.
- Chill the crust – This is a pro tip for sure! Place the crust in the fridge while you are mixing the filling. This will allow the crust to form and give a firmer base.
- Extract – Vanilla is always a great extract to lean on but if you are looking to change the flavor depending on the occasion try using almond, peppermint, or citrus extracts for a variation of flavors.
- Springform pan – We used a pie plate for this no-bake cheesecake recipe. Try it with a 9-inch springform pan. This gives the cheesecake a more round shape and sometimes a more elegant and professional look when serving.
Frequently Asked Questions
There is a difference between no-bake cheesecake and baked cheesecake, and it is in the texture. No-bake cheesecake has a lighter, creamier texture. A baked cheesecake has a more dense, rich, and smooth texture.
We recommend chilling the cheesecake in the fridge for 24 hours before serving. This gives the cheesecake plenty of time to set before serving.
You can be creative with toppings that enhance the flavors and taste of this no bake cheesecake. Try fresh fruit toppings like strawberry, blueberry, raspberry, and blackberry topping. If fresh fruit isn’t available, pie fillings work great too. We like to use cherry pie filling on this cheesecake. Chocolate and caramel sauce are always delicious as well!
Yes! If you are looking to make it more low-fat, then try it with a low-fat cream cheese or Greek yogurt filling. That sounds delicious!
This is a great reason to chill the crust ahead of time. This will allow the crust to bind and harden together while you are mixing the filling together.
This usually happens if the cheesecake needs to stay in the fridge a little longer. It is not ready to be served. If you need to have it sooner, place your no-bake cheesecake in the freezer.
Sure! We love the graham cracker crust but try it with a chocolate cookie crust or a nut-based crust for a variation of flavors.
Storing No-Bake Cheesecake the Right Way
Since this no-bake cheesecake can be frozen or stored in the refrigerator for a few days to a few months, this dessert is perfect for making ahead and storing. Follow these ideas on how to properly store the no-bake cheesecake recipe!
- Freezing – These make for a great dessert to be frozen. Wrap the no-bake cheesecake in plastic wrap tightly and then wrap it in aluminum foil. This will help with the freezer burn on the cheesecake. When ready to serve, thaw it in the refrigerator overnight before serving.
- Refrigerating – Store leftovers in the refrigerator with covered plastic wrap or in an airtight container for three to four days.
- Serving – Serve the no-bake cheesecake right away once it is out of the fridge. This is a cold dessert. Add toppings and enjoy!
Read Next: 33+ Easy Dessert Ideas
More Cheesecake Recipes to Try
If you love cheesecake as much as we do, try some of our other favorite cheesecake recipes!
How to Make No Bake Cheesecake
No Bake Cheesecake Recipe
Equipment
- 9-inch Pie Pan
- Blender
- Food Processor
- Electric Mixer
- Mixing Bowls
- Rolling Pin
Ingredients
For the Graham Cracker Crust
- 5 ounces graham cracker crumbs (9 sheets of graham crackers, crushed)
- ⅓ cup sugar
- 6 Tablespoons butter melted
For the Filling
- 16 ounces cream cheese softened to room temp
- ½ cup powdered sugar
- ½ cup granulated sugar
- ⅓ cup sour cream
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
- toppings if desired
Instructions
For the Crust
- Place your graham crackers in a blender or food processor and blend until you have very fine crumbs with no larger pieces. You can also place the crackers in an airtight bag and use your hands or a rolling pin to crush them.
- Then, combine graham cracker crumbs, sugar, and melted butter. Stir until combined. Press into the bottom of a springform pan or 9-inch pie plate. Place in the freezer until you are ready to fill it.
For the Filling
- In a large bowl, mix the cream cheese with a hand mixer or stand mixer until it is light and fluffy. This is more easily achieved if your cream cheese is softened to room temperature. Mix in sugars, sour cream, lemon juice, and vanilla.
- In a separate bowl, beat the whipping cream with a hand mixer or stand mixer until stiff peaks form.
- Gently fold the whipped cream mixture into the cream cheese mixture. DO NOT MIX WITH MIXER. You want to keep as much air in the whipped cream as possible. Use a spatula and scrape the bottom and edges until the mixture is combined.
- Now, pour the filling into the crust and smooth the top. Chill in the fridge for 24 hours.
- Serve with fresh berries or a topping of your choice.
Video
Notes
- Use full-fat cream cheese.
- Let the cheesecake set for the entire 24 hours so it can be fully set.
- Use a wet knife for a cleaner cut when slicing.
- Add toppings to the plated, sliced cheesecake. It’s easier to top each individual piece with the toppings instead of adding them to the whole cheesecake.
Is there a more exact measurement for the graham crackers? Packages are different sizes in different countries and 9 sheets or one package means nothing to me. The size of the specific package you’re using would be helpful. Or a weight if using a package of graham crumbs.
Also, in the equipment list you don’t mention the size or type of pan this would be made in. I’m not an experienced dessert maker and am not sure if the volume of ingredients in your recipe is for a standard size or what that is. Thank you for your recipe and help.
I apologize for the confusion! Use 5 ounces of graham cracker crumbs – this would be the equivalent of 9 sheets. This recipe is for a 9-inch pie pan. I will fix this on the recipe as well. Thank you for letting me know!
I think it sounds easy and delicious so am going to try it at Easter this year. For the filling, only the cream cheese and whipping cream are mentioned. Do the rest of the ingredients get mixed with the cream cheese before the whipped cream is folded in?
Yes! Thank you so much for catching this on our recipe. The sugars, lemon juice, and vanilla are mixed in with the cream cheese and then the whipped cream is folded in. It is now correct on the recipe. Thanks again!
One of my favorite recipes! So smooth and creamy, nom nom nom.
Ah!! I needed an easy cheesecake to make for a friend who was coming home from the hospital and this is the one I made. It turned out SOO good and he loved it, thank you!
This turned out so good, even though I’ve never made a cheesecake before. Can’t wait to make it again.
I love no bake recipes! This turned out great, everyone loved it!