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.
cypress
tasted too much like sour cream, did not hold well.
veronika
hi sam, i’m considering making this for thanksgiving… is it possible for me to incorporate any fruits into this recipe at all? like a berry of some kind?
Emily @ Sugar Spun Run
Hi Veronika! This cheesecake is great topped with fruit–go for it! 😊
Tara
Absolutely delicious, light and fluffy. Was a huge hit at Thanksgiving dinner this weekend. I used an oreo crust and put oreo crumb and oreos chunks on top with rosebud whip cream in between. I also made a pumpkin caramel sauce to go with it and it was unreal! It was super easy but looked and tasted like it was hard work! Everyone loved it and was impressed. Will make again. Thank you! 🙂
Susan
Wonderful cheese cake!
Emily @ Sugar Spun Run
Thanks so much for your review, Susan! Enjoy ❤️
Madelene Delgado
I enjoy all of your recipes! thank you for gracing us with them
Hope
I have literally searched years for a good no bake cheesecake recipe , I am so happy to say, I have made this 3 times now, and the feed back just keeps getting better !! My granddaughter says it is “Amazing” . I follow the recipe to the T and it comes out perfect every time 🙂 Creamy, yet very stable and the flavor of a full on baked recipe ! Love love love ! Thank you for sharing !
Sam
I am so glad you’ve enjoyed it so much, Hope! 🙂
Karoliina
I made this recipe yesterday and ate some today and it is soooo delicious, It’s a perfect recipe to make on a super hot day when you don’t want to turn on the over. This no bake cheesecake set perfectly. I made it in a 9×13 pan as I didn’t have a round pan and it still turned out perfect.
Emily @ Sugar Spun Run
Sounds like the perfect day for a no-bake cheesecake! We’re so happy you loved it, Karoliina 🥰
Donna C.
I’ve made this a few times and love it. I was wondering how I can incorporate pumpkin into it without baking it. Possible?
Sam
Hi Donna! I’m not sure how you would incorporate the pumpkin without baking. I do have a pumpkin cheesecake recipe though. 🙂
Cathy
Can you freeze this recipe?
Emily @ Sugar Spun Run
Hi Cathy! We cover this in the post 😊
Chrissy n Mac
I just made this recipe and actually substituted almond extract, as I had run out of vanilla. Yummm, absolutely delicious 😋. My first time making a no bake with sour cream, wow what a difference, thank u so much.
Lisa R
Do I need to bake the Graham cracker crust before filling it with cheesecake mix?
Emily @ Sugar Spun Run
Nope, the entire cheesecake is no-bake! Enjoy 😊
Eliana
This cheesecake was a hit both at home and at work. To lower the carbs I did not make a crust. I don’t know why so many had issues with making this but it was very easy and came together like a charm. Thank you for posting.
Julia
Would I be able to mix reese’s and peanut butter into this recipe? If so, at what point should I add this?
Sam
Hi Julia! I haven’t tried either. The reese’s could work I would just stir them in close to the end. I’m not sure how the peanut butter would go. There may need to be other alterations and I haven’t tried it myself to be able to say exactly what would need to be done.
Julia
I am trying to replicate the Cheesecake Factory’s Reese’s Peanut Butter Chocolate Cheesecake Cake. Would I be able to mix in Reese’s with the batter and if so when should I do this? Is this recipe firm enough to stack? I plan to stack it using your chocolate cake recipe, dulce de leche, no bake cheesecake with Reese’s mixed in, peanut butter buttercream, chocolate cake dulce de leche, cheesecake covered with peanut butter buttercream, chocolate ganache, melted peanut butter drizzle and crushed peanuts. I made it once before and baked the cheesecake (it turned out AMAZING and my family said it was better than the Cheesecake Factory!!) but I am trying to cut out baking the cheesecake if I can. Do you think this will work? I also have a picture of the first one I made but I’m not sure if I can attach it here.
Sam
Hi Julia! You could stir in some reese’s close to the end. I’m not sure this would hold up to being stacked. It has a soft mousse like consistency and moving it may prove to be very difficult, but the cake sounds delicious. I think you’d probably be better off going with a baked cheesecake here. 🙁
Rami Pinette
Is it possible to use stevia instead of the powdered sugar for a low carb cheesecake?
Sam
Hi Rami! Unfortunately I don’t think it will work quite the same. 🙁
Toni Hansen
Hello
I made this no-bake cheese cake yesterday August 8th 2022 and I used steevia instead of powdered sugar. The original recipe called for 1 cup powdered sugar and I only used 3/4 cup of steevia. I also did not have fresh lemon so I used a high quality lemon extract and this cheesecake is beyond great. I had some blackberry preserve and I heated it and mixed to get a smooth consistancey this morning and and dribbled over the cheesecake. Wow..Love it
Mitali
Hey Sam,
Thanks very much for your reply.
I am very happy to see that you care for your subscribers , otherwise I left questions on other websites and I never got any reply.
About cheese , I used the regular Philadelphia cream cheese which you have showed in pictures of the recipe .And also same other ingredients . But could not get pieces and I ended up either putting in frozen or eat like mousse .
Anyways will wait for the no bake mini mango cheesecake recipe with the substitute of fresh mango.
Thanks very much again.
Judy Newell
Can I leave out the lemon?
Emily @ Sugar Spun Run
Yes you can. We hope you enjoy the cheesecake, Judy! 😊
Bella
CAN I keep out the sour cream
Sam
Hi Bella! For best taste and texture I don’t recommend it.
Bella
here’s a problem if you can than how come when I forgot to add the lemon it did not work at all
Sam
Hi Bella, Unfortunately the issue wouldn’t be with leaving out the lemon, something must have gone wrong somewhere else 🙁
Mitali
I tried this recipe couple times but it always came out like moose. I could not make pieces. Please help for that.
Please put no bake mini mango cheese cake recipe . As I leave in area where fresh mangoes are not always available so how can I make it without fresh mango ?
Sam
Hi Mitali! I’m so sorry this happened. I’m wondering if your cream cheese wasn’t the right kind of cream cheese. It should be thicker than a mousse. I will put a mango cheesecake on the list of things to make. 🙂