This No Bake Cheesecake is my go-to dessert when I need something super easy and delicious that can be made in advance. It’s smooth, creamy, light, and tangy with the most delicious Graham cracker crust that’s blitzed up in seconds using a food processor. The best part? you guessed it, there’s not an oven in sight, it’s completely no bake and prepared in just a few minutes. The texture is super light and fresh almost mousse-like so you don’t have to worry about a dense filling and the crust is buttery, sweet, and delicious. It does have to set in the fridge overnight so needs to be made in advance, waiting is definitely the hardest part!
My recipe below will show you how to make the best no bake cheesecake from scratch including important notes on ingredients and all my top tips. Looking for more cheesecake recipes? Check out my No Bake Strawberry Cheesecake, Oreo Cheesecake, and my Chocolate Cheesecake recipes.
What you’ll need to make this recipe
Graham crackers – these are what give us a delicious, crunchy cheesecake crust. Instead of Graham crackers, you could use digestive biscuits which is another common ingredient used in no bake cheesecakes.
Brown sugar – I like to add brown sugar to my base not only to add sweetness but a little moisture too, it helps pack everything together.
Butter – melted butter is used to combine the cheesecake crust ingredients together. It helps the base set and gives it a delicious buttery flavor.
Cream cheese – this is the key ingredient in all cheesecake recipes, it gives both a creamy and tangy flavor. Make sure it’s a room temperature to avoid any lumps.
Condensed milk – sweetened condensed milk adds a thick creaminess to the cheesecake, structure and helps sweeten it too.
Sour cream – this adds the classic fresh tanginess we all love.
Whipping cream – it’s really important to whip the cream to semi-stiff peaks, this is what holds the filling together making it thick and creamy.
Lemon juice – fresh lemon juice really brightens everything up and enhances the flavors but doesn’t give the cheesecake a prominent lemon flavor. If you’d like a lot of lemon flavor you can add more to taste.
Vanilla – make sure to use real vanilla extract and not essence for best results.
How to make No Bake Cheesecake
1. Add the Graham crackers and brown sugar to a food processor then pulse until you have small crumbs. If you don’t have a food processor just place the ingredients in a large bag and smash with a rolling pin then transfer to a bowl and mix together.
2. Add the melted butter while you pulse then mix together until thoroughly combined.
3. Transfer the crust to a springform pan and press the crust into the pan until compact.
4. Add the cream cheese and sugar to the bowl of your stand mixer and cream together until well combined.
5. Add the sweetened condensed milk and lemon juice while mixing.
6. Add the sour cream. Mix until fully incorporated making sure to scrape down the bowl.
7. Whip the cream and vanilla in a separate bowl until you have semi-firm peaks.
8. Fold the whipped cream into the cheesecake filling.
9.Transfer the filling to the prepared crust.
10. Smooth the top with a spatula and chill the cheesecake to set.
Top tips for making this recipe
- After whipping the cream, fold it through the filling ingredients gently so you don’t lose too much air. You want your cheesecake filling to be light, airy, and creamy.
- It’s really important that your cream cheese and sour cream are at room temperature as they can make the filling lumpy. If you need to you can warm up your cream cheese and sour cream in the microwave with 20-second bursts at 50% power.
- Pack that crust really well so you get nice clean pieces that hold together, I recommend using the bottom of a glass to help pack it tightly.
- This cheesecake is best when chilled overnight so try and wait before you cut it. Don’t be tempted to freeze the cheesecake so it sets quicker because you’ll lose the creamy and rich texture. I only recommend freezing leftovers.
- You can decorate the cheesecake with anything you like from fresh fruit to candy or chocolate.
- A springform cake pan is best for this so the cheesecake can be removed easily.
- You can also make mini versions by dividing the mixture between paper, foil, or silicone muffin cases.
Frequently Asked Questions
What’s the difference between classic cheesecake and no bake cheesecake?
Apart from the obvious difference that a classic cheesecake is baked and a no bake cheesecake is, well, not there are other similarities and differences between the two. They both have a similar flavor but baked cheesecake tends to be a little tangier because more cream cheese is used. The texture between the two is different, no bake cheesecake is very creamy, smooth, and fresh almost mousse-like whereas baked cheesecake has a soft and creamy texture that’s a little heavier.
What’s the best way to serve this cheesecake?
You can eat a slice of this no bake cheesecake just as it is, it’s delicious on its own or you could serve it with some fresh berries and whipped cream, drizzle over some chocolate ganache, caramel sauce, or lemon curd or serve it with some candied nuts or cherry pie filling. The list is endless so choose your favorites!
What can I use instead of Graham Crackers?
Digestive biscuits work just as well as Graham Crackers to make the crust but you can use almost any cookie that’s similar in texture.
How long does it take to set?
The cheesecake can set within 6-8 hours but it’s best left overnight to set completely. I suggest making it the day before you plan on serving it.
My cheesecake filling is too runny what did I do wrong?
If you don’t whip the whipped cream to stiff peaks your cheesecake might not set. You want to whip the cream so it’s thick and stiff but not so much that it turns to butter. You also need to make sure that you chill the cheesecake overnight to make sure it’s completely set, if you only leave it for a few hours it may be too runny.
How long does it last?
The cheesecake will keep well in the fridge for up to 3 days so can be made a few days in advance.
Can you freeze it?
Although you can freeze the cheesecake don’t freeze it before it has set in the fridge first or it will lose some of its smooth and creamy texture, I only recommend freezing set cheesecake. To freeze, wrap the cheesecake well in plastic wrap then foil and freeze for up to 2 months. Thaw completely in the refrigerator overnight before serving.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this No Bake Cheesecake recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
No Bake Cheesecake
Equipment
- 10" springform pan
Ingredients
For the Crust
- 27 Graham Crackers that's three sleeves
- 1/2 cup unsalted butter melted (113g)
- 1/2 cup light brown sugar (100g)
- 1 pinch salt
For the Cheesecake
- 2 pounds cream cheese room temperature, 4 packages (900g)
- 1/3 cup sour cream (80g)
- 1/4 cup sweetened condensed milk (60mL)
- 1 tbsp fresh lemon juice
- 1/3 cups sugar (66g)
- 1 tbsp vanilla extract 15m
- 3 tbsp powdered sugar (25g)
- 1/2 cup whipping cream cold
Instructions
For the Crust:
- Add Graham crackers and salt to your food processor and pulse until broken into small pieces. Add brown sugar and then pulse until mixed in completely.
- Pour in melted butter while pulsing processor. Remove blades and use a spatula to mix butter in completely.
- Transfer mixture to your springform pan and spread our with a spatula so the crumbs are evenly distributed on the bottom and toward the side as well. Press into a flat layer using a tall glass and really try to compact the side to it keeps it's shape after cutting. Place in the freezer to chill while the filling is made.
For the Filling:
- Add room temperature cream cheese to stand mixer fitted with a whisk attachment and mix at medium speed to cream.
- Add the granulated sugar to the bowl and mix on medium until creamy. Scrape bowl down and mix until completely homogenous.
- Mix in sweetened condensed milk and lemon juice then add sour cream, and mix well. Scrape the bowl down and mix until completely smooth.
- In a separate bowl add the cream and vanilla then whip until semi-stiff peaks form. Fold the whipped cream into the cheesecake filling making sure to scrape the bowl down and get everything well mixed.
- Pour the batter into the 10 inch springform pan. If you're using an 8" pan then you will have some extra batter for individual/mini cheesecakes, which you can chill ramekins.
- Chill the cheesecake overnight for best results. It's on the lighter side and so will take a bit longer to set up. I like to cover my cheesecake with a paper towel when it's in the refrigerator, you could also use plastic wrap or a clean kitchen towel.
- You can garnish the cake with desired toppings such as dollops of whipped cream and berries, or enjoy plain.
Video
Notes
- After whipping the cream, fold it through the filling ingredients gently so you don't lose too much air. You want your cheesecake filling to be light, airy, and creamy.
- It's really important that your cream cheese and sour cream are at room temperature as they can make the filling lumpy. If you need to you can warm up your cream cheese and sour cream in the microwave with 20-second bursts at 50% power.
- Pack that crust really well so you get nice clean pieces that hold together, I recommend using the bottom of a glass to help pack it tightly.
- This cheesecake is best when chilled overnight so try and wait before you cut it. Don't be tempted to freeze the cheesecake so it sets quicker because you'll lose the creamy and rich texture. I only recommend freezing leftovers.
- You can decorate the cheesecake with anything you like from fresh fruit to candy or chocolate.
- A springform cake pan is best for this so the cheesecake can be removed easily.
- You can also make mini versions by dividing the mixture between paper, foil, or silicone muffin cases.
- Storage - leftovers will keep well in the fridge for up to 3 days or can be frozen for up to 2 months. To freeze wrap it tightly in plastic wrap and foil. Thaw completely overnight before serving.
Nutrition
