This No Bake Cheesecake is the perfect recipe to keep in your back pocket. It is a simple dessert that is a total showstopper!
We love a delicious, easy cheesecake in our house. But sometimes you want a no bake treat that will be just as impressive. This easy no bake cheesecake recipe is the perfect answer. It is delicious just like its OG cousin, but is a little lighter and more airy. Unlike my Classic Cheesecake recipe, this one doesn’t require any time in the oven making it a super simple dessert. Your guests will devour it.
Cheesecake Ingredients
The ingredients in this homemade cheesecake recipe are so simple, yet combine to create a cheesecake with incredible flavor and texture. Be sure to scroll to the printable recipe card at the bottom of the post for the full list of ingredients and their measurements.
- Cream cheese: I always recommend using full-fat and name-brand cream cheese, like Philadelphia. It adds such rich flavor and creamy texture to your cheesecake. Let it soften to room temperature to avoid lumps and to fully whip with the sugar.
- Heavy whipping cream: This is whipped and folded into the cream cheese mixture to lighten the texture and help the cheesecake set up without baking.
- Graham crackers: A graham cracker crust makes the perfect base for creamy cheesecake filling and doesn’t need any time in the oven.
- Butter: Combines with the graham crackers to form a texture like wet sand that packs into the pan. It adds a rich, toasty flavor to the crust.
- Powdered sugar: Adds sweetness while dissolving easily into the filling without leaving a grainy texture.
- Vanilla: Adds a subtle flavor that doesn’t overpower the cheesecake filling.
How to Make No Bake Cheesecake
Step 1: Make the Graham Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. (If you make your crumbs in a food processor, you can mix the butter and sugar right in that.) Stir together until it has the consistency of wet sand. Press the mixture into your spring-form pan, covering the bottom and sides of the pan.
Step 2: Make the Cheesecake Filling
Using a hand mixer or in the bowl of a stand mixer fit with the paddle attachment, beat the cream cheese, powdered sugar, and vanilla together until smooth.
Step 3: Beat the Heavy Cream
In a separate bowl using a hand mixer or in the bowl of a stand mixer fit with the whisk attachment, beat the heavy cream until it has a thick consistency, similar to shaving cream. Fold it into the cream cheese mixture to create your no bake cheesecake filling.
Step 4: Put it All Together
Pour the filling over the crust. I like to smooth it with an offset spatula. Cover and place in the refrigerator for eight hours or overnight to fully set.
Step 5: Make the Whipped Cream and Serve
When ready to serve, carefully remove the sides of the springform pan. Make the whipped cream and pipe it around the edges of the cheesecake. Add fresh berries or strawberries if desired. Slice and enjoy!
Cheesecake Topping Ideas
- Topping the cheesecake Lemon Curd adds the best and bright lemon flavor, resulting a no bake lemon cheesecake.
- Add my Cherry Pie Filling to make a no bake cherry cheesecake.
- Make a no bake strawberry cheesecake by adding the strawberry topping that you can find in my Strawberry Cheesecake recipe.
Storing Cheesecake
Keep your cheesecake covered in the refrigerator for up to three days. You can also freeze this cheesecake for up to three months. If you decide to freeze it, you might consider freezing it as slices, so you can pull it out one serving a time.
Other Great No Bake Desserts
No bake desserts are perfect for summer or anytime that you don’t want to turn on the oven, but still want a delicious treat. Here are a few of my favorites.
- This No Bake Pumpkin Cheesecake has the best fluffy texture and cozy pumpkin spice flavor.
- Classic Scotcheroos
- Banana Pudding Recipe
- These Cherry Cheesecake Bars are perfect for taking to a picnic or potluck.
If you make this easy cheesecake recipe or any of my other recipes, I’d love to hear what you think! Reading your comments about making my recipes and enjoying them with your loved ones makes my day.
No Bake Cheesecake
Ingredients
Crust
- 2 cups graham cracker crumbs 15 sheets (229 grams)
- 1/2 cup unsalted butter melted (113 grams)
- 3 tablespoons sugar
Filling
- 16 ounces cream cheese room temperature (454 grams)
- 1 1/2 cups powdered sugar (169.5 grams)
- 2 teaspoons vanilla extract
- 1 1/2 cups heavy whipping cream (340.5 grams)
Topping
- 1/2 cup heavy whipping cream (113.5 grams)
- fresh strawberries optional
Instructions
To Make Crust
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir together until it has the consistency of wet sand.2 cups graham cracker crumbs, 1/2 cup unsalted butter, 3 tablespoons sugar
- Pour into the bottom of a 9-inch spring form pan, pressing it into the bottom and up the sides. Place in the refrigerator while preparing the filling.
To Make the Filling
- In a large bowl using a hand mixer or in the bowl of a stand mixer fit with the paddle attachment, beat the cream cheese, powdered sugar, and vanilla together until smooth.16 ounces cream cheese, 1 1/2 cups powdered sugar, 2 teaspoons vanilla extract
- In a separate bowl using a hand mixer or in the bowl of a stand mixer fit with the whisk attachment, beat the heavy cream until it has a thick consistency, similar to shaving cream. Fold it into the cream cheese mixture.1 1/2 cups heavy whipping cream
- Pour the filling over the crust, cover, and place in the refrigerator for 8 hours or overnight.
Topping
- When ready to serve, carefully remove the sides of the springform pan.
- Freeze a metal bowl and the beaters of your hand mixer (or the metal bowl of your stand mixer and the whisk attachment) for 15 minutes.
- Then beat the whipped cream until stiff peaks form. Pipe the whipped cream around the edges of the cheesecake. Add fresh strawberries if desired. Cut, serve, and enjoy!1/2 cup heavy whipping cream, fresh strawberries
DIANE says
JUST WONDERING IF I CAN MAKE THIS CHEESE CAKE WITH ONE BLOCK OF CREAM CHEESE AND CUT OTHER INGREDIENTS IN HALF. I LIVE BY MYSELF AND I REALLY DON’T NEED A BIG ONE. THANKS
I haven’t tested cutting this recipe back. I think I would probably suggest keeping it as is and then freezing it as slices.
Linda says
This is delicious. I would give it 5 stars. I will make it again. I put canned lemon pie filling on top and will try other fruits. Easy to make
I’m so happy you liked it! Lemon on top sounds just perfect.