For the days where you don’t feel like turning on the oven, fussing over a water bath, worrying about cracked edges or waiting all night for things to set in the fridge, my no bake cheesecake has you covered. Made with simple ingredients (and no gelatin or condensed milk), this has all the flavor and texture of the classic version you’re used to. Includes a how-to video tutorial.
A No Bake Cheesecake to Rival All Others
I take cheesecake, including no bake cheesecake, seriously here. I demand a smooth, creamy (but sturdy!) texture, the perfect balance of sweetness and tang, a graham cracker crust with just the right amount of crispy crumble, and a texture that’s sturdy enough to handle a fun topping like a drizzle of caramel sauce or a scoop of strawberry sauce.
The internet abounds with recipes for no bake cheesecakes, but they’re sometimes fussier than the real (baked) thing, using ingredients like gelatin (can be tricky to keep the texture lump-free!) or even condensed milk, which just doesn’t ring true for flavor. I developed my version years ago specifically for the home baker who wants true-tasting results without a lot of fuss. It’s been one of my top recipes for nearly 8 years, and while I wanted to update the photos and add a new video, the recipe itself has stood the test of time and needed no edits.
Why my recipe works:
- Truly 100% no-bake, right down to the crust!
- Uses the same ingredients as classic cheesecake (minus the eggs) for classic flavor.
- Whipped cream gives us a sturdy base, no need for gelatin.
- Great for beginners. This recipe is simple, straightforward, and less fussy than a baked cheesecake.
What You Need
For an authentic-tasting no bake cheesecake, I made sure we stayed as true as possible to the classic ingredients.
- Cream cheese. Tub-style, spreadable cream cheese is not reliable, contains additives the brick-style doesn’t, and can make for a too-soft and unsliceable cheesecake. Because of this I recommend sticking with a brick-style, full-fat cream cheese. Let it soften to room temperature to minimize your risk of lumps when mixing!
- Sour cream. Sour cream adds a depth of flavor and tang that you can’t quite reach with cream cheese alone. If you don’t have it on hand, you could substitute full-fat Greek yogurt.
- Heavy cream. While not typical for traditional cheesecake (though you will find it in 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 for a sturdy base that will give us that sliceable, custardy texture. This eliminates the need for ingredients like gelatin and the no bake cheesecake stays sturdy its entire life.
- Sugar. Brown and granulated sugar flavor the graham cracker crust (and also play a part in helping hold it together) and powdered sugar is essential for not only sweetening the no bake cheesecake, but helping encourage firm, fully-set texture.
- Lemon juice. Just a splash enhances the flavor and adds a slight tang without making it taste like a lemon cheesecake. Bottled or fresh lemon juice will work here and this ingredient could even be left out if you just don’t have it or if you prefer a sweeter, less tart cheesecake.
Sam’s Tip: My no bake cheesecake recipe makes too much filling to fit into a store-bought crust, so I recommend making yours from scratch using my graham cracker crust recipe. If you still want to use a store-bought crust, you can just store the extra filling in a bowl, chill it, and enjoy it crustless!
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 (The BEST) No-Bake Cheesecake
Make the crust
I strongly recommend using my homemade graham cracker crust (digestive biscuits work if you don’t have graham crackers!) or Oreo crust depending on what you prefer (no need to remove the filling from the cookies if you go this way).
Stir together your cookie/cracker crumbs and the sugars, then add the cooled melted butter. If the butter is too hot, it could make your crust soggy, so let it cool to the touch. Stir until well-combined and the mixture resembles damp sand.
Don’t let the mixture sit before pressing it firmly and evenly into the bottom and up the sides of a 9″ springform pan (if it rests too long, the butter will resolidify before you’re ready and won’t form together in the pan). Press the mixture firmly and evenly into the bottom and up the sides of a springform pan. Pressing all the way up the sides isn’t as essential here as it is with other cheesecakes like my strawberry cheesecake since there is no risk of cracks.
Let the crust just hang out, in the fridge or at room temperature, while you prepare the filling–there is no need to bake it!
Make the filling
Mix together the cream cheese, powdered sugar, vanilla, and lemon juice first and make sure the mixture is completely smooth and lump free. This will make folding in the whipped cream quick and easy.
Once that mixture is ready, grab a second bowl and whip the cream to stiff peaks (pictured above). You’ll know you’ve reached stiff peaks when you have a thick, voluminous and fluffy texture similar to Cool Whip. This can take a few minutes, usually between 3-5.
Gently fold the whipped cream into the cream cheese mixture until things are uniform. Do NOT use a mixer for this step–stick with a spatula!
Fill and chill
Evenly spread the cheesecake filling into your prepared crust. It’s important that you push the filling all the way to the edge so it makes contact with the corners/crust, if you don’t completely fill the shell/crust, it won’t meld with the filling and when you go to cut into it, the crust will just crumble! So make sure you fill in the bottom well!
Chill for several hours (at least 4-6!) before slicing and serving. You’ll also want to top with homemade whipped cream (or chocolate whipped cream!) after chilling; it adds a touch of sweetness and lightness. 😋
SAM’S TIP: Keep in mind that since we’re not baking this cheesecake, the top won’t be smoothing/evening itself out in the oven. I like to (a bit meticulously 😅) smooth the top of my cheesecake with an offset spatula before chilling for a pretty appearance.
Frequently Asked Questions
Yes, this recipe can absolutely be frozen and it’s very refreshing to enjoy straight from the freezer in the summertime. However, you do still need to let it chill in the refrigerator for at least 4-6 hours before freezing it so that it can set properly.
After it’s set and chilled, wrap the whole cheesecake or individual slices in plastic wrap, place in an airtight container, and freeze. If you have decorative toppings like whipped cream on top, I would recommend placing the (unwrapped) cheesecake in the freezer for 30 minutes so that all parts of it can freeze enough to be wrapped/easily handled, then wrapping and freezing.
You can enjoy the frozen cheesecake straight from frozen or return it to the refrigerator to allow it to thaw before enjoying.
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.
Also, make sure you have a little patience! No-bake cheesecake takes at least 4 hours to chill, but could take even longer if your cream cheese or other ingredients were particularly warm.
Enjoy!
More Cheesecake Desserts to Try:
- New York cheesecake
- Raspberry cheesecake
- Turtle cheesecake
- Cheesecake bars
- Pumpkin cheesecake
- Peanut butter cheesecake
The Best No Bake Cheesecake Recipe
Ingredients
- 1 graham cracker crust prepared in springform pan (please click link for graham cracker crust recipe, no need to bake the crust)
- 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
Whipped Cream
- ¾ cup (177 ml) heavy cream
- ¼ cup (40 g) powdered sugar
- ½ teaspoon vanilla extract
Recommended Equipment
Instructions
- Prepare graham cracker crust in a 9" springform pan according to recipe instructions. Set aside (room temperature or refrigerator, either is fine) while you make the filling.
Cheesecake filling
- 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 until stiff peaks are achieved (mixture will be thick, fluffy, voluminous and will hold a peak).1 ½ cup (355 ml) heavy cream
- Using a spatula, gently fold the whipped cream into cream cheese mixture until smooth and well-combined and mixture is uniform.
- Spread cheesecake mixture evenly into prepared graham cracker crust (be sure to fill the crust completely, if there is any gapping between the filling and the crust it will crumble when cut into).1 graham cracker crust
- Cover and refrigerate at least 4 hours or overnight. Top with whipped cream topping before serving (see note).
Whipped Cream Topping
- Combine heavy cream, powdered sugar, and vanilla extract in a medium-sized mixing bowl. Use an electric mixer to beat until thick, fluffy, and stiff peaks form. Spread or pipe over cheesecake before serving (or after the cheesecake has had time to set). I use an Ateco 846 for piping the swirls in the photos and video.¾ cup (177 ml) heavy cream, ¼ cup (40 g) powdered sugar, ½ teaspoon vanilla extract
Notes
Whipped cream topping
I prefer to add the whipped cream before serving but this topping does maintain its shape and can be prepared and added to the cheesecake at any point after at least 2 hours of chilling.Storing
I store this cheesecake right in the springform pan, covered with foil or plastic wrap (remove the collar for slicing and serving and replace for storing). Will keep in the refrigerator for up to 5 days. You may also freeze for up to 3 months (it’s actually quite good frozen!).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, the recipe remains the same but post has been updated to be more helpful and new photos and a new video have been added.
Monica
In a 10 inch springpan should I increase the recipe?
Sam
Hi Monica! There is no need for adjustments to make it in a 10 inch pan. 🙂
Monica
Thank you very much! I made this before and my brother loved it for his birthday, my whole family did! My older brother asked for the same one except bigger! Lol. So thats why I got the 10 inch pan! Thank you so much for getting back to me!
Sam
I’m so glad everyone enjoyed it so much! 🙂
Hina
Keen to try this out but i just have an 8 inch springform. Will the ingredients work for 8 inch or do they need to be reduced?
Sam
Hi Hina! Reducing it could be tricky because the proportions would be a little off. I would just make the recipe as is and just don’t overfill the pan. 🙂
Minnie
Hi! How can I transfer my no-bake cheesecake from springform pan into a cake board easily without breaking? What should I use? Thanks! 😊
Sam
Hi Minnie! It’s definitely going to be a delicate task. Typically if I need to move it off of the spring form pan I will take a large spatula and loosen the entire bottom of the cheesecake then use that large spatula, or two, to help slide it off the pan. It helps if you have an extra set of hands, but even then it can still break so just be really really careful. 🙂
Lori
Can I use food coloring to the cheesecake?
Sam
Hi Lori! That should work just fine. 🙂
Stacey
I made your recipe and the cheesecake was amazing the only thing I did different was I add cherries to the top. Thank you for sharing your recipe.
Sugar Spun Run
I am so glad that you enjoyed it, Stacey! Thank you for commenting! 🙂
Ria Maep
Hi, I’m just wondering if it’s okay to use non dairy whipping cream?
Sam
Unfortunately I have never used non-dairy whipping cream. If it works like regular whipping cream does then it should work here but I can’t say for sure. Let me know how it goes if you try it. 🙂
Elizabeth
I did use brick style cream cheese, it was in the fridge overnight, and I think I whipped it pretty well. I don’t really know what went wrong but ill try it again cuz my whole family loved it! Thanks for the advise, ill pay close attention to that next time. Thank you!!! 🙂
Lemonz
The cheesecake will be awesome! UwU THANKS!!
Sam
I hope you love it! 🙂
Wolf_Supporter
Thank you for everything you do! i am going to make SO many recipes! This is my first and (going to be my) best recipe I will ever make!
Sam
Thank you for using my recipes, it means a lot to me! So glad you enjoyed the recipe so much! 🙂
Elizabeth
Hi! I made this recipe and it was DELICIOUS, but it wasn’t stiff at all. it literally looked like it was a melted cheesecake, haha! i followed the recipe exactly. Do u know what might have caused this?Thanks.
Sam
I’m so glad it tasted good! So there are a few things that could cause this:
1) Was the heavy cream whipped completely to stiff peaks? This is super important for the texture, see my video if you haven’t already 🙂
2) Did you use brick-style cream cheese? Spreadable type of cream cheese sold in a tub can result in a runny filling.
3) Was it chilled long enough and kept cold? Heat is the biggest enemy to this recipe!
I hope that helps but am happy to help troubleshoot further if needed! <3
Deborah Wood
This recipe is awesome! It’s so easy to make and everyone loves it!
My daughter has celiac disease and this recipe can easily be made gluten free. The cheesecake already is. By using gluten free graham crackers for the crust, you have a wonderful gluten free dessert! Thank you!
Sam
I am so glad everyone enjoyed it so much, Deborah! 🙂
Erin
Hi Sam!
I made this cheesecake and the taste was amazing!!! But my cheesecake doesn’t stand up on a plate like yours does. In the pan, it holds it’s shape. but when i cut a piece and put it on a plate, it kind of slouches over a bit, as if it didn’t quite set 100%.
I whipped the heavy cream to stiff peaks (but I whipped it in a plastic bowl). I also gently folded it in until well combined with a spatula (I didn’t mix it again with the beaters because the directions just said fold in). My kitchen was fairly hot..
How can I get my cheesecake to hold it’s shape better? Should I freeze it? Any tips would be awesome.
Sam
Hi Erin! I’m so sorry this happened! Make sure it has set in the refrigerator long enough. If you are using the brick style cream cheese, then my only other thought is the heat here. You could freeze it to get it to hold up longer. 🙂
Wanda
Can you uses a gramcracker already made
Sam
Hi Wanda! You can but this recipe will make more batter than you will need so just don’t overflow your crust. 🙂
Anna
Do I have to use storebought lemon juice or can I juice lemons and use that? I don’t want to buy a whole thing of lemond juice just for two teaspoons
Sam
Hi Anna! You can use fresh squeezed lemon juice here. 🙂
Ken
I’ve made this recipe before and absolutely loved it!! I want to make it again now, but don’t have the whipping cream. Do you think it will still set right without it? What might that do to the consistency?
Sam
Hi Ken! Unfortunately the heavy cream really provides the stability for this cheesecake and helps it set up, without it you could have a pretty messy cheesecake on your hands. 🙁