No Bake Cheesecake

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This no-bake cheesecake recipe is the perfect choice when you’re looking for an impressive-looking (and tasting!) treat that’s super low-lift. Whether you’re hosting a fancy dinner party or brunch, or if you’re looking for a crowd-pleasing dessert for your holiday table, you just can’t go wrong with tangy, creamy no bake cheesecake.

But, not all recipes are created equal. This easy no bake recipe has the flavor of a baked classic cheesecake but requires fewer than 10 ingredients, and is free from all the fussiness you might associate with this delectable dessert. You don’t need to separate any eggs (there are none!) or deal with a water bath. You don’t even need to turn on the oven!

If you love homemade cheesecake recipes, then try my sweet n’ salty peanut butter cheesecake, fruity no bake strawberry cheesecake or lemon cheesecake, and my fall-inspired pecan pie cheesecake. I’m a firm believer that there is a cheesecake recipe that’ll match any occasion.

What You Need To Make This Recipe

Ingredients needed to make no bake cheesecake.

Graham Cracker Crumbs — if you have whole graham crackers, they’re easiest to crush using a food processor. Don’t have one? Not to worry — you can also put the graham crackers in a zip-top plastic bag and crush them with a rolling pin. Alternatively, feel free to use a box of pre-crushed graham cracker crumbs.

Unsalted Butter — I personally prefer the unadulterated flavor of buttery grahams, but if you’re a fan of salty sweets, feel free to use salted butter instead.

Cream Cheese — make sure you’re reaching for block-style cream cheese instead of the whipped variety that comes in a tub.

Sour Cream — in a pinch, you can substitute with full-fat Greek yogurt!

Lemon Juice — the acidity helps to thicken the no-bake cream cheese filling, plus I love the faint hint of lemony flavor. Fresh lemon juice tastes better than bottled, plus you get the option of adding a few rasps of zest if you are looking for a more citrusy flavor profile.

Powdered Sugar — using powdered sugar ensures the no-bake cheesecake filling is perfectly silky smooth and helps it to set. If you’re fresh out, you can easily make your own using granulated sugar, cornstarch (or potato starch), and a food processor.

Vanilla Extract — for adding depth and warmth to this easy recipe. Feel free to use an equal amount of vanilla paste or vanilla powder!

Heavy Whipping Cream — there’s no Cool Whip in this from-scratch no bake cheesecake, so to achieve the perfectly light consistency of cheesecake without baking, we’ll whip cream to stiff peaks and fold it into the cream cheese mixture. While heavy whipping cream is preferred, you can use regular whipping cream so long as it has a minimum 30% milkfat.

How To Make No Bake Cheesecake

Set of two photos showing graham cracker crust formed and sour cream added to a mixer.

1. In a medium bowl, stir together melted butter, crushed graham cracker crumbs, and sugar until combined. Press into the bottom and up the sides of a 9-inch springform pan. Freeze while preparing the no-bake cream cheese filling.

2. In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese, sour cream, and lemon juice.

Set of two photos showing powdered sugar added to a mixer and cream whisked in a bowl.

3. Pour in the powdered sugar and vanilla to the bowl with the cream cheese. Beat on medium speed until smooth, 1 to 2 minutes.

4. In a medium bowl, vigorously whisk the cream until stiff peaks form, about 1 minute.

Set of two photos showing the whipped mixture added to the mixer and then the mixer spread into the graham cracker crust.

5. Fold the whipped cream into the cream cheese mixture until just combined.

6. Pour the no bake cheesecake filling into the frozen crust, using a small offset spatula to smooth into an even layer. Cover top with plastic wrap and chill for 2 hours or up to overnight.

A cake stand with a no bake cheesecake with three pieces of strawberries on top with a slice cut out. An opened book and slice of cake in the background with some plates and forks.

Pro Tips For Making This Recipe

Get a mini arm workout. (But it’s an easy one!) There’s so little cream in this recipe that it doesn’t quite get whipped in the base of a stand mixer. I suggest using your hand mixer, or even a balloon whisk and some elbow grease. Don’t forget to start with cold cream fresh from the fridge. Consider chilling your bowl and beaters/whisk to make it even quicker to whip up!
Don’t rush the chilling step! You want to make sure your homemade no-bake cheesecake fully sets up before slicing.
Get creative! This velvety smooth cheesecake is a versatile dessert that can be topped just about any way you wish! In the heat of summer, try rosettes of sweetened whipped cream, macerated fresh berries, or prepared cherry pie filling for a pop of color and refreshing fruitiness. No fruit? No problem! A simple dark chocolate ganache or caramel sauce can be drizzled on top for a deliciously decadent spin!
Lose the gluten. To make a gluten-free no-bake cheesecake, simply swap in the gluten-free graham crackers of your choice!

A slice of no bake cheesecake with the tip scooped off on a fork beside the slice.

Frequently Asked Questions

Is this recipe better?

While I wouldn’t say this no bake cheesecake is BETTER than regular cheesecake, it is without a doubt simpler to make. Plus, it’s the perfect no bake dessert for when it’s too hot to turn on the oven.

How long does it take to set in the fridge?

For the best results, I suggest letting the no bake cheesecake chill at least 2 hours to give the creamy filling plenty of time to set up. I typically prefer to pop it in the fridge the night before I plan on serving it just so I’m not rushing it.

Can it be frozen?

Absolutely! Make sure to wrap it well in several layers of plastic wrap or transfer to to an airtight container. It should freeze well for up to 6 weeks. To serve, allow it to defrost for several hours (or overnight) in the fridge.

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