No Bake Cheesecake

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This no bake cheesecake recipe tastes just as delicious as regular cheesecake but requires much less work! It’s easy to make with a handful of simple ingredients in under 20 minutes!

a slice of No Bake Cheesecake on a plate with whipped cream and a strawberry


I love cheesecake, but it takes quite a bit of effort to make. So, I created this easy no bake cheesecake recipe it’s seriously the best (also try this chocolate version – no bake chocolate cheesecake)!

My husband said he could not even tell it was different from my traditional cheesecake recipe – it’s that good! It’s rich and creamy with hints of vanilla.

This easy no bake cheesecake is made with 10 ingredients in under 20 minutes, so you can prep dessert quickly before a special event.

a No Bake Cheesecake with slices cut out of it topped with strawberries and whipped cream.

No Bake Cheesecake: Ingredients & Substitutions

overhead photo of the ingredients in this No Bake Cheesecake recipe
  • Graham cracker crust. You can use a store-bought graham cracker crust instead of making your own, if you prefer. Check out this post on how to make a graham cracker crust (although it is not baked in this no bake cheesecake recipe) for more helpful tips!
  • Cream cheese. I suggest using two 8 ounce blocks of cream cheese. Do not use whipped cream cheese or the texture will be off.
  • Powdered sugar. You can make your own refined-sugar free powdered sugar.
  • Vanilla extract. Vanilla bean paste or the seeds from 1 vanilla bean are great substitutes for extract.

I do not suggest substitutions for many of the ingredients, because if you use any lower-fat options you run the risk of the no bake cheesecake being runny and not setting up properly.

a slice of No Bake Cheesecake on a plate with a bite taken out of it

How to Make No Bake Cheesecake

This no bake cheesecake comes together in about 20 minutes, and is so much easier to make than regular cheesecake! Let’s walk through the process step-by-step, and don’t forget to watch the video!

Make graham cracker crumbs

You can purchase store-bought graham cracker crumbs and skip this step. However, I always have full graham crackers on hand so I always opt to make my own!

Begin by gently breaking the full graham cracker sheets into smaller pieces as you put them into the container of a food processor fitted with the “S” blade or the container of a high-powered blender.

graham crackers in a food processor making the crust for this No Bake Cheesecake Recipe

Then process/blend the graham crackers until a flour-like powder forms. Make sure to check for un-processed pieces of graham cracker. You may need to pause, release some pieces from the blades, and continue blending/processing.

Transfer the graham cracker crumbs to a large bowl.

graham cracker crumbs in a food processor to make the crust for this No Bake Cheesecake Recipe

Make the Graham Cracker crust

Now we use the graham cracker crumbs to make the crust.

Begin by adding the sugar and cinnamon to the graham cracker crumbs in the large bowl and stir to combine.

two photos showing making the graham cracker crust for this No Bake Cheesecake Recipe

Then, add the melted butter and stir until the mixture is uniform throughout.  

two photos showing making the graham cracker crust for this No Bake Cheesecake Recipe

Then, pour the crust mixture into a 9” springform pan, pressing it down into the bottom of the dish and halfway up the sides.

Transfer to freezer while you make the filling. This is truly a no bake recipe, so we do not bake the graham cracker crust.

two photos showing making the graham cracker crust for this No Bake Cheesecake Recipe

Make the no bake cheesecake filling

While the crust is setting in the freezer, make the filling.

Begin by beating the heavy whipping cream and ½ cup powdered sugar together until stiff peaks form.

This can be done either in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer. Set aside in the refrigerator.

two photos showing How to Make No Bake Cheesecake - beating whipped cream and powdered sugar

Then, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the cream cheese until smooth.

I prefer to beat the cream cheese alone first to ensure there are no lumps!

two photos showing How to Make No Bake Cheesecake - beating the cream cheese

Next, add the sour cream, remaining 1 cup powdered sugar, lemon juice and vanilla and beat until smooth.

two photos showing How to Make No Bake Cheesecake - adding powdered sugar, vanilla and sour cream

Gently beat in the whipped cream mixture until smooth.

two photos showing How to Make No Bake Cheesecake - adding whipped cream

Assemble & Chill

Once the filling finished, spread it evenly over the frozen graham cracker crust. Freeze until hardened.

Once set, remove the no bake cheesecake from the baking pan and transfer it to a serving plate.

two photos showing How to assemble No Bake Cheesecake

Serve

Garnish the easy no bake cheesecake with fresh berries, homemade whipped cream or your favorite toppings and serve.

overhead view of a No Bake Cheesecake Recipe on a serving board with whipped cream and strawberries

Store

Store leftover no bake cheesecake in the refrigerator in an airtight container or on the serving plate covered in plastic wrap for up to 5 days.

No Bake Cheesecake on a serving plate with whipped cream and strawberries

Freeze

This no bake cheesecake recipe freezes well in one of two ways:

  1. Freeze the entire cheesecake. Make and chill the no bake cheesecake, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
  2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 
a fork taking a bite of a piece of No Bake Cheesecake on a plate

No Bake Cheesecake Recipe FAQs

What is no bake cheesecake filling made of?

This filling is made of whipped heavy whipping cream, powdered sugar, cream cheese, sour cream, vanilla and lemon juice.

How do I make my no bake cheesecake firmer?

Make sure to whip the whipping cream until stiff peaks form. You can also add more powdered sugar. You can ensure a firm no bake cheesecake by following this recipe exactly without making any substitutions.

How long does a no-bake cheesecake take to set in the fridge?

If letting it set in the fridge, I’d suggest doing so overnight. For a faster setting time, let it harden in the fridge for 2 hours.

What brand of cream cheese is best for cheesecake?

I prefer using organic, full-fat cream cheese. The brand doesn’t really make a difference.

a piece of no bake cheesecake on a plate with a bite taken out of it

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Easy No Bake Cheesecake Recipe

Laura
This no bake cheesecake recipe tastes just as delicious as regular cheesecake but requires much less work! It’s easy to make with a handful of simple ingredients in under 20 minutes!
5 from 2 votes
Course cake, Dessert
Cuisine American
Servings 14 Servings
Calories 352
Prep Time20 minutes
Chilling1 hour
Total Time1 hour 20 minutes

Ingredients 
 

Graham cracker crust

Cheesecake Filling

Instructions 

Make Graham Cracker Crumbs.

  • Gently break full graham cracker sheets into smaller pieces as you put them into the container of a food processor fitted with the “S” blade or the container of a high-powered blender.
  • Process/blend until a flour-like powder forms. Make sure to check for un-processed pieces of graham cracker. You may need to pause, release some pieces from the blades, and continue blending/processing.
  • Transfer the graham cracker crumbs to a large bowl.

Make the Graham Cracker Crust

  • Trace the bottom of a springform pan on a piece of parchment paper, cut out the circle and place it in the bottom of the springform pan.
  • Add the sugar and cinnamon to the graham cracker crumbs in the large bowl and stir to combine.
  • Then, add the melted butter and stir until the mixture is uniform throughout.
  • Pour the crust mixture into a 9” springform pan, pressing it down into the bottom of the dish and halfway up the sides.
  • Transfer to freezer while you make the filling.

Make the Cheesecake Filling

  • In the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the heavy whipping cream and ½ cup powdered sugar together until stiff peaks form. Set aside in the refrigerator.
  • Then, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the cream cheese until smooth.
  • Add the sour cream, remaining 1 cup powdered sugar, lemon juice and vanilla and beat until smooth.
  • Add whipped cream mixture and beat until the mixture is smooth.

Assemble & Chill

  • Spread the filling evenly over the frozen graham cracker crust. Freeze until hardened.
  • Once set, remove the no bake cheesecake from the baking pan and transfer it to a serving plate.
  • Garnish with fresh berries, homemade whipped cream or your favorite toppings and serve.

Video

Notes

Ingredient Substitutions
  • Graham cracker crust. You can use a store-bought graham cracker crust instead of making your own, if you prefer. Check out this post on how to make a graham cracker crust (although it is not baked in this no bake cheesecake recipe) for more helpful tips!
  • Cream cheese. I suggest using two 8 ounce blocks of cream cheese. Do not use whipped cream cheese or the texture will be off.
  • Powdered sugar. You can make your own refined-sugar free powdered sugar.
  • Vanilla extract. Vanilla bean paste or the seeds from 1 vanilla bean are great substitutes for extract.
I do not suggest substitutions for many of the ingredients, because if you use any lower-fat options you run the risk of the no bake cheesecake being runny and not setting up properly.
Store
Store leftover no bake cheesecake in the refrigerator in an airtight container or on the serving plate covered in plastic wrap for up to 5 days.
Freeze
This no bake cheesecake recipe freezes well in one of two ways:
1. Freeze the entire cheesecake. Make and chill the no bake cheesecake, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for ab

Nutrition

Serving: 1slice | Calories: 352kcal | Carbohydrates: 26g | Protein: 3g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 208mg | Potassium: 94mg | Fiber: 0.3g | Sugar: 21g | Vitamin A: 971IU | Vitamin C: 0.3mg | Calcium: 63mg | Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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