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
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
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.
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.
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.
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!
Frequently Asked Questions
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.
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.
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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If you’ve tried this 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
Ingredients
For the Crust:
- 2 cups graham cracker crumbs (260g)
- ½ cup unsalted butter melted (113g)
- ¼ cup granulated sugar (50g)
For the Filling:
- 4 (8-ounce) blocks cream cheese softened to room temperature (908g)
- ⅓ cup sour cream (79g)
- 1 tablespoon lemon juice
- 1 cup powdered sugar (120g)
- 1 tablespoon vanilla extract
- ½ cup heavy whipping cream (120g)
Instructions
For the Crust:
- In a medium bowl, stir together crust ingredients until combined. Press into the bottom and up the sides of a 9-inch springform pan. Freeze while preparing the filling.
For the Filling:
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, sour cream, lemon juice, powdered sugar, and vanilla on medium speed until smooth, 1 to 2 minutes.
- In a medium bowl, vigorously whisk the cream until stiff peaks form, about 1 minute. Fold the whipped cream into cream cheese mixture until just combined. Pour the mixture into 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.
Video
Notes
- 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!
