No-Bake Cheesecake
As an amazon associate I earn from qualifying purchases.
This No-Bake Cheesecake Recipe is easy to make and so delicious! It's cool, creamy, and fluffy, with just the right amount of sweetness and a hint of tang from cream cheese and fresh lemon juice. You don't need an oven for this recipe. Just mix, chill, and serve.
*This post was originally published on May 31, 2019. I thought it was due for an update, so I've added a new step-by-step video. Hopefully you'll enjoy this no-bake cheesecake recipe as much as we do!*
Table of Contents
- Here's Why You'll Love This Recipe
- Ingredients You'll Need
- In Photos: How To Make No-Bake Cheesecake
- FAQ
- More Cheesecake Recipes
I love cheesecake, and I've got plenty of cheesecake recipes on this site to prove it. This vanilla cheesecake is the basis of so many of my more creative cheesecake creations, and so is this chocolate cheesecake. And this Oreo cheesecake is an absolute favorite. So are these pumpkin cheesecake bars, especially in the fall.
Every one of these recipes bakes up insanely creamy and luscious. But sometimes you just want something quick and easy. Bonus points if you don't even have to turn on your oven!
That's when I look to this no-bake cheesecake. It's fluffy, smooth, and so light, with a buttery graham cracker crust. The combination of creamy, tangy filling and that crunchy crust, with just a whisper of cinnamon? It's everything! You are going to love it!
Here's Why You'll Love This Recipe
- This no-bake cheesecake is rich and creamy, but still light and fluffy.
- It sets well in the fridge, slices easily, and has classic cheesecake flavor without eggs, gelatin, or condensed milk.
- The graham cracker crust adds a buttery crunch, and the filling comes together in just a few minutes with a hand or stand mixer.
- This dessert is easy to make ahead, which helps when you're entertaining.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
For the Graham Cracker Crust
- Graham cracker crumbs: These make the sweet, crunchy base. Use boxed crumbs or grind whole graham crackers in a food processor.
- Light brown sugar: Adds sweetness and a little caramel-like flavor to the crust.
- Ground cinnamon: Adds a warm flavor to the crust. Leave it out if you want a classic graham cracker taste.
- Kosher salt: Balances the sweetness and makes the crust taste even better.
- Unsalted butter: Holds the crust together and adds rich, buttery flavor.
For the No-Bake Cheesecake Filling
- Cream cheese: This is the base of the filling. Use full-fat block cream cheese for the best results.
- Powdered sugar: Sweetens the filling and blends in smoothly.
- Heavy whipping cream: Whips into the cream cheese to make the filling fluffy and light.
- Fresh lemon juice: Brightens the flavor and adds a little tang. Freshly squeezed is best.
- Vanilla extract: Rounds out the flavor and gives the cheesecake that classic bakery-style taste.
Optional Garnishes
- Sweetened whipped cream: Adds a nice finish and makes the dessert feel special.
- Fresh berries: A colorful topping that goes well with the cheesecake.
Notes
Please don't think that because this recipe contains lemon juice that it's a LEMON cheesecake. It's just a small amount of lemon juice, and its only purpose is to bring out the cream cheese's naturally tangy flavor. Think of it as a seasoning.
And if you really hate lemon, feel free to just leave it out.
In Photos: How To Make No-Bake Cheesecake
Step 1: Make The Crust
Start by adding the graham cracker crumbs, brown sugar, cinnamon, and salt to a large mixing bowl.
Stir everything together until evenly combined.
Pour in the melted butter and mix until all the crumbs are moistened.
The mixture should look like wet sand and hold together when pressed.
Mist a 10-inch springform pan with non-stick spray, then press the crust mixture evenly into the bottom of the pan.
Use the bottom of a measuring cup or glass to press it down firmly.
This helps the crust stay together when sliced.
Step 2: Make The Filling
Place the cream cheese and powdered sugar in a large mixing bowl.
Beat them together on medium speed until completely smooth, about 1 minute.
Next, whisk in the heavy cream slowly, about ¼ cup at a time. Stop often to scrape the bottom and sides of the bowl with a silicone spatula.
This step helps keep the filling smooth and prevents lumps.
Once all the cream has been added, scrape the bowl again. Add the lemon juice and vanilla extract.
Whip the mixture on high speed until it is fluffy and holds stiff peaks, about one minute.
Step 3: Assemble
Transfer the filling to the prepared graham cracker crust.
Smooth it into an even layer with an offset spatula or the back of a spoon.
Refrigerate the cheesecake for at least 2 hours, or until firm.
Step 4: Enjoy
When ready to serve, remove the sides of the springform pan and garnish with whipped cream and fresh berries, if desired.
Helpful Tips and Tricks
- Soften the cream cheese before mixing. Cold cream cheese can leave lumps in the filling.
- Add the cream slowly. Pouring it in gradually helps the mixture whip smoothly and evenly.
- Scrape the bowl often to make sure there are no pockets of cream cheese left at the bottom.
- Chill the cheesecake for at least two hours. A longer chill will give you cleaner slices.
- Use full-fat cream cheese for the best results. Reduced-fat cream cheese can make the filling softer.
FAQ
I would recommend chilling this no-bake cheesecake for at least 2 hours. You may be able to get away with less, but why take chances? If you really want beautiful, clean slices like the ones you see here, two hours should be enough; overnight is even better.
The filling for this cheesecake is completely gluten-free! And if you want to make the whole thing gluten-free, just look for gluten-free graham cracker crumbs.
You cannot bake a no-bake cheesecake. It does not contain anything that would "set" in the oven, like eggs or flour. If you put this no-bake cheesecake in the oven, it would just melt. And a melted cheesecake is too sad.
If you are looking for a baked cheesecake recipe, check out the cheesecake category of my recipe index: Cheesecake Recipes. There are tons of choices there!
This no-bake cheesecake should keep in the fridge for about a week or so. Be sure to keep it covered so it doesn't dry out.
If you're having a party, you can probably leave this cheesecake out at room temperature for a few hours without a problem. But if it's very hot in your house (like above 80 degrees), it could get a little softer than you might like.
This no-bake cheesecake should not melt at normal temperatures. It is obviously firmer when chilled and softer at room temperature. But it holds its shape very well despite the lack of gelatin.
If you'd like, you can freeze this no-bake cheesecake. It makes an extra-cool creamy treat on a hot day!
It should last in the freezer for about a month. Be sure to wrap it well so it doesn't pick up any funky freezer odors.
I just know you are going to LOVE this no-bake cheesecake recipe! It's easier than anything else I've seen out there, and the creamy, fluffy filling contrasts with the crunchy crust in the most delicious way! Make it- asap!
More Cheesecake Recipes
- Key Lime Cheesecake
- Biscoff Cheesecake
- Baileys Cheesecake
- Blood Orange Cheesecake
- Caramel Pecan Cheesecake
- Basque Cheesecake
Get all of my Cheesecake Recipes here!
Ingredients
For the Graham Cracker Crust
- 1 ½ cups (126 g) Graham cracker crumbs*
- ¼ cup (55 g) light brown sugar, , loosely packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ½ cup (113.5 g) unsalted butter , (1 stick), melted
For the No-Bake Cheesecake Filling
- 24 ounces (680.39 g) cream cheese, (3 blocks)
- 1 cup (120 g) powdered sugar
- 2 cups (473.18 ml) heavy whipping cream
- 1 tablespoon lemon juice, (freshly squeezed)
- 1 ½ teaspoons vanilla extract
For the Optional Garnishes
- ¾ cup cream, , whipped to soft peaks with 3 tablespoons powdered sugar
- fresh berries
Instructions
To Make the Graham Cracker Crust
- Place the graham cracker crumbs, brown sugar, cinnamon, and salt in a large mixing bowl and stir to combine.
- Add the melted butter and mix until evenly combined.
- Mist a 10-inch diameter springform pan with non-stick spray, then press the mixture into the bottom in an even layer.
To Make the No-Bake Cheesecake Filling
- Place the cream cheese and powdered sugar in a large mixing bowl and beat together until smooth (about 1 minute on medium speed).
- Whisk in the cream on medium speed, about ¼ cup at a time, stopping frequently to scrape the bottom and sides of the bowl with a silicone spatula.
- When all the cream has been added, scrape the bottom and sides of the bowl with a silicone spatula, and then whip in the lemon juice and vanilla extract, until the mixture looks fluffy and can hold stiff peaks (about 1 minute on high speed).
- Transfer the filling to the prepared pan, and smooth into an even layer.
- Chill for at least 2 hours.
- Garnish with whipped cream and fresh berries (optional).
So I was pressed for time and had all ingredients except the whipping cream but I did have to containers of cool whip -8 0z. So I gave it a shot. I also used almond extract instead of vanilla. It’s D-licious! Everyone loved it! Thank you Ally🥰
My pleasure! I'm so happy it worked out!
Should you spray down the sides of the pan and can you use cool whip?? Thank you💖
Yes I do usually spray the pan to prevent sticking. I have not tried using cool whip but I think it would work- but you'll probably want to decrease or eliminate the sugar since cool whip is already sweetened. Thanks for reading!
Simple, quick, delicious
Yay!! Thanks for the great feedback!
I would like to know what kind of cream are you using? And thanks
Hello, heavy whipping cream as noted, or if you live outside the US this may go by the name "double cream." Hope that clears things up!
It was so easy to make and amazing! We all loved it! The video was great too. Thank you for sharing!
Crushed, well drained pineapple is amazing in a no bake cheesecake. ‘Just saying’.
OMG! Absolutely delicious. My husband loved it as did our daughter who isn't a fan of cheesecake. Will definitely make this recipe again. It did however take longer than one minute to get the stuff peaks. Otherwise a very simple recipe. Thank you for sharing.
My pleasure Debbie! I'm so happy you and your husband and daughter enjoyed.
Hi, thank you for this amazing recipe. Do you think it could be made using a mini cheesecake pan. The loose bottom pan
Yes I think it could- but you may have to use more than one pan, or else halve the recipe. Good luck!
Hello, I would love to try your no bake cheesecake but is it possible to give the amounts in ounces or grams please. I get very confused with cups. Thank you
Just click the "Metric" button just below the list of ingredients.
So I added about another half cup of powdered sugar, another 2 tablespoons of lemon juice and a teaspoon of lemon rind because I am a sucker for lemon and worked out a treat!!! So deliciously light and fluffy 🤤
Yay! I'm so glad you liked it Gemma! Thanks so much for the great feedback.
Hi... Do I have to use a springform pan?
For this recipe I think you do. I know, I hate springform pans too, but even after chilling this cheesecake is still quite airy and may not be firm enough to flip out of a regular cake pan without the top getting messed up. Sorry!
Hi Allie can this be made into a no bake chocolate cheesecake?
I'm sure it could but I have not tested it out, so I'm not sure how much cocoa or chocolate you'd want to add.