This No-Bake Cheesecake Recipe is game-changer when you want something sweet but don't want to turn on the oven. The classic filling is light, fluffy, and not too heavy-no gelatin or condensed milk needed!. Top it with fresh berries, chocolate sauce, caramel, or whatever you're feeling for an easy, anytime treat!
This bakeless cheesecake is just one of our many crowd-pleasing Cheesecake Recipes! With step-by-step guides packed with tips and tricks, you're set up for success every time!
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This no-bake dessert is a lifesaver, whether it's too hot to turn on the oven or you're just short on time. It's a quicker and easier twist on classic cheesecake that doesn't sacrifice flavor or texture.
The filling is perfectly creamy, and the crust is crazy delicious-it's basically dessert done right!
Why this recipe is great
- Easy: Sure, there are a few steps, but they're super simple-perfect if you're new to making cheesecake.
- No heat: Summers where I live are brutally hot, and turning on the oven? No thanks. This dessert keeps things cool and your kitchen comfy.
- No weird ingredients: Some no-bake desserts use gelatin for a jiggly texture (not our thing) or condensed milk that overpowers the creamy, classic flavor.
- Great for holiday parties: Everyone will love this simple but delicious dessert. Add it to your rotation of Thanksgiving recipes and Easter recipes!
After you have made this recipe, give these other traditional cheesecake recipes a try too - strawberry cheesecake, white chocolate raspberry cheesecake, and chocolate cheesecake topped with chocolate ganache. They are all equally delicious and decadent!
No bake cheesecake ingredients
This recipe requires 10 ingredients! Quantities are in the recipe card below, but here are a few noteworthy tips.
- Granulated sugar: The classic sweetener.
- Powdered sugar: Provides just enough stabilizer to the whip cream.
- Brown sugar: Just a little in the crust provides an added depth to the crust.
- Heavy cream: It gets whipped and then folded in to the cream cheese mixture for a a light and fluffy finish.
- Cream cheese: Do not use anything but full-fat cream cheese sold in a block. The lower fat version has stabilizers that will change the texture of the filling. We have always had good results with Philadelphia Cream Cheese.
- Sour cream: Just a bit adds a layer of flavor and tanginess.
- Lemon: Just a little lemon helps to cut the richness of the filling.
- Vanilla: Pure vanilla extract has the best flavor.
- Graham crackers: Any brand will do but we prefer the original variation. It has a deeper graham flavor.
- Butter: It might be a bit of an unpopular opinion, but we use salted butter in everything.
How to make cheesecake without baking
Start by preparing a 9-inch springform pan. Line the bottom with a piece of parchment and lightly spray the bottom and the sides with baking spray.
If using full graham cracker sheets, place in a food processor and pulse until the texture of fine sand. Once they are fine crumbs, add in the sugar and melted butter until the mixture resembles moist sand.
Press the mixture into the prepared springform pan, working it up the sides. Leave about ½ inch (or a little less) of space at the top. Make sure to pack the crumbs in firmly, then pop the pan into the freezer to set.
For the no bake cheesecake filling, begin by whipping the cold heavy cream, vanilla extract, and the powdered sugar together with the whisk attachment on a stand mixer until stiff peaks are formed. Gently put the whipped cream into a clean bowl and set aside for later. This step can also be completed with hand beaters.
To test for stiff peaks, pull the whisk straight up and if the peak of the cream bends over, beat for a few more seconds. Watch carefully at this stage, as it can go from stiff peaks to over beaten within just a few seconds.
In a clean bowl place the softened cream cheese with the granulated sugar and beat until smooth which is approximately 30-60 seconds. Scape the bowl really well making sure to get the bottom.
Add in the sour cream and lemon juice to the cream cheese mixture and beat on medium speed for 2-3 minutes or until the mixture is fluffy. It will be thick but it should still have a fluffiness to it.
Gently fold the whipped cream into the cream cheese mixture with a rubber spatula. It is important to be gently and to go slowly in order to keep the air in the cream. Turn the bowl after ever fold to ensure that it incorporates evenly.
Carefully place the filling into the cold crust and smooth out the top using an offset spatula. Cover with plastic wrap and refrigerate for at least 12 hours or up to 2 days.
Hint: However the top looks when you place it in refrigerator is how it will look when it is served, so take the time to really smooth it out. The most important tool for that job its this small offset spatula.
How to serve
- Fresh fruit, especially fresh berries, are an easy and pretty touch.
- Strawberry sauce for cheesecake? Extra tasty!
- Quality dessert toppings like chocolate sauce, caramel sauce, or white chocolate sauce.
- This microwave caramel pecan topping would be amazing!
- Lemon curd (just wait until the cheesecake is super cold and fully set before adding it).
- Pie filling including classic favorites like cherry and strawberry.
- Drizzled with this incredible Chocolate Ganache for Cheesecake.
Variations
- For a chocolate bent use an Oreo crust.
- Lemon cookies also make a great crust for spring or summer!
- Biscoff makes a tasty base if serving with chocolate or caramel.
- Add lemon, lime, or orange zest to the filling for a pop of citrus flavor. If using add when folding the cream into the cream cheese mixture.
How to store bakeless cheesecake
Once it is assembled, cover the pan tightly with plastic wrap. Just make sure it doesn't touch the top of the cheesecake, or it'll leave marks when you take it off.
Once it's set, you can leave the cheesecake in the springform pan or carefully move it to a serving plate or a covered cake carrier. If you're storing it for more than a few hours, make sure it's sealed up so the top doesn't dry out.
If stored properly and wrapped tightly, the no bake cheesecake will stay fresh in the fridge for up to a week.
FAQs
There are two big reasons why cheesecake filling turns out too soft. First, if the dairy ingredients-like cream cheese-are too warm when you're mixing, the cheesecake won't set properly.
The second reason? Over-whipping the whipped cream. If you go past stiff peaks, it can separate, and the water in the cream will make the filling soupy.
For the best results, let the cheesecake set in the fridge for about 12 hours. If you're short on time, you can pop it in the freezer for up to 3 hours, then move it to the fridge for a couple more hours. Just keep an eye on it-if the filling actually freezes, it might change the texture of the filling.
Yes and no. You can freeze this cheesecake, but once it's thawed, the texture will change a bit-becoming softer and a bit looser. While other people say it is ok to freeze, we recommend keeping it refrigerated for the very best texture.
Tips & Tricks
- Make sure to use softened whipped cream, but don't let it get to room temp-if it's too warm, it won't set right in the fridge.
- When whipping the cream, keep an eye on it. If it's under-whipped or over-whipped, it'll mess with the filling's texture.
- And don't go too high with the crust, or it'll crumble onto the top of your cheesecake.
More no bake desserts
Looking for other recipes like this? Try these:
Recipe
Easy No-Bake Cheesecake Recipe (Light & Fluffy!)
Ingredients
- nonstick baking spray
Crust
- 2 cups graham cracker crumbs 16 sheets
- ¼ cup brown sugar packed
- 9 tablespoon butter melted
Filling
- 1 ¼ cup heavy whipping cream cold
- ⅓ cup powdered sugar
- 1 tablespoon vanilla
- 24 oz cream cheese softened
- ⅔ cup granulated sugar
- ¼ cup sour cream
- 1 tablespoon lemon juice
- toppings optional, see note below
Instructions
- Line a 9 inch springform pan with parchment, then spray lightly with non-stick spray.nonstick baking spray
- In a medium bowl, combine the crust ingredients until it resembles moist sand. Press the crust into the bottom and sides of the prepared pan, leaving about a ½ inch or a little less of pan at the top. Press very firmly. Place the crust uncovered into the freezer.2 cups graham cracker crumbs, ¼ cup brown sugar, 9 tablespoon butter
- In a large bowl with hand mixers or in a stand mixer, whip the heavy cream, powdered sugar, and vanilla with a whisk attachment on medium-high speed until stiff peaks form, about 3 minutes. Scoop gently into a bowl and set aside in the fridge.1 ¼ cup heavy whipping cream, ⅓ cup powdered sugar, 1 tablespoon vanilla
- In the now empty bowl, use a paddle attachment to beat the cream cheese and granulated sugar on medium speed until really smooth, 30-60 seconds. Scrape the bowl well.24 oz cream cheese, ⅔ cup granulated sugar
- Add the sour cream and lemon juice on medium high for 2-3 minutes. The mixture should be fluffy, but still relatively thick. Scrape well.¼ cup sour cream
- Using a rubber spatula, add the whipped cream on top of the cream cheese mixture. Fold the cream into the batter gently and slowly so that it doesn't deflate, turning the bowl each time you fold to help it mix more evenly.1 tablespoon lemon juice
- Pour the filling into the crust with an offset spatula and smooth the top. Cover with plastic wrap, then refrigerate for 12 hours or up to 2 days.
- Once completely chilled and it is time to decorate, remove from the pan. Serve cold with toppings, if desired.toppings
Notes
-
- Make sure to use softened whipped cream, but don't let it get to room temp-if it's too warm, it won't set right in the fridge.
-
- When whipping the cream, keep an eye on it. If it's under-whipped or over-whipped, it'll mess with the filling's texture.
-
- And don't go too high with the crust, or it'll crumble onto the top of your cheesecake.
-
- Fresh fruit, especially fresh berries, are an easy and pretty touch.
-
- Strawberry sauce for cheesecake? Extra tasty!
-
- Quality dessert toppings like chocolate sauce, caramel sauce, or white chocolate sauce.
-
- This microwave caramel pecan topping would be amazing!
-
- Lemon curd (just wait until the cheesecake is super cold and fully set before adding it).
-
- Pie filling including classic favorites like cherry and strawberry.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Debbie says
This is such a perfect texture! I do not my cheesecake to have a jello type texture. This one is perfect!
Danielle says
I agree! The texture on this is almost like a mousse. Thank you for taking the time to let us know!