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With super minimal ingredients and absolutely tasty, this No-Bake Cheesecake is a classic. Perfect for any occasion, it is quick to put together, and everyone will be begging for more.

One slice of No-Bake Cheesecake on white plate topped with whipped cream, blueberries and mint.

No Bake desserts are one of my love languages! If I don’t have to heat up my kitchen, especially now that it is getting warmer outside then I won’t. That is why I absolutely adore this No-Bake Cheesecake.

Super easy to throw together, the hardest part is the refrigeration to let it sit up, but it is totally worth it.

By hardest part, I mean I don’t want to wait, haha! Where there is a cheesecake in the fridge, I get a little impatient.

I mean, it’s cheesecake! It’s probably one of my all-time favorite desserts. It’s a classic for a reason, and this one turns out great every time.

Silky smooth and you can top it with virtually anything that you like. It is a great base recipe to make different flavors and more. This is one recipe you DO NOT want to miss out on.

We take this to a lot of gatherings and we never come home with any left, so that right there tells you that people really do enjoy it just as much as we do here.

We also make this all year long, there is no bad time for no bake desserts, especially when it comes to cheesecakes. I love a good baked cheesecake but there is something about this no-bake cheesecake that just gets me.

Some of my other favorite no bake desserts that we have on our site include: No Bake Peanut Butter Pie, No Bake Oreo Pie and No Bake Almond Joy Cookies.

Overhead of slice of no-bake cheesecake on white plate with garnishes.

WHY THIS RECIPE WORKS:

  1. Easy pantry staple simple ingredients help this come together quickly.
  2. This is a great base to make other flavors out of.
  3. This stores really well so you can save some for later.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • Graham crackers crumbs
  • Unsalted melted butter
  • Granulated sugar
  • Cream cheese
  • Powdered sugar
  • Vanilla extract
  • Fresh lemon juice
  • Heavy whipping cream
Ingredients needed to make a No-Bake Cheesecake.

HOW TO MAKE NO-BAKE CHEESECAKE:

  1. In a medium-sized bowl, stir together the graham cracker crumbs, butter, and sugar until combined. 
  2. Press the crust into the bottom of the pan in an even layer and slightly up the sides of a 9-inch spring-form pan. Place in the freezer while you make the filling.
  3. Add the cream cheese to a large bowl with an electric hand mixer or to the body of a stand mixer with the paddle attachment. Whip the cream cheese until smooth. 
  4. Add the granulated sugar and stir until combined. 
  5. Next, add the powdered sugar, vanilla, and lemon juice, stir to combine until smooth, scrape down the sides as needed. 
  6. In a separate bowl, whip the heavy whipping cream to stiff peaks. 
  7. Add this to the cream cheese mixture and fold it in until there are no streaks.
  8. Add the filling to the crust and smooth out the top. Cover with plastic wrap and place in the fridge overnight to set. 
  9. Take a butter knife and run it along the edge of the cheesecake in the pan. 
  10. Take off the outer ring. Slice and serve with whipped cream and fresh berries for topping, optional.
Step by step photos on how to make a No-Bake Cheesecake

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

You can’t taste the lemon juice, the acid helps the cheesecake keep its texture and not be runny. 

Very silky smooth filling with a classic graham cracker crust.

The cream cheese flavor really shines through.

Since this is a no bake version, the filling is very soft but will hold its shape. It needs to be refrigerated and best served cold.

Absolutely; like I said, this is a great base from which to make other flavors.

Some other extract ideas include: strawberry, almond, lemon, or orange.

Slice of No-Bake Cheesecake with bite taken out of it.

I’m a fan of fresh fruit with my cheesecake. How about you?

  • Lemon Zest: Add lemon zest to the cream cheese filling for a fresh, citrusy flavor that enhances the lemon cheesecake taste.
  • Fruit Topping: Top the cheesecake with fresh berries or strawberry sauce for a colorful and delicious addition, perfect for a classic cheesecake recipe.
  • Chocolate Chips: Mix in mini chocolate chips into the cream cheese filling for a chocolatey twist, creating an easy no-bake chocolate cheesecake variation.
  • Caramel Swirl: Drizzle caramel sauce on top before chilling for a rich, sweet touch that complements the creamy filling.
  • Nut Crust: Substitute some of the graham cracker crumbs with finely chopped nuts like pecans or almonds for a nutty flavor in the prepared crust.
  • Peanut Butter: Swirl in some peanut butter into the cream cheese mixture for a creamy, nutty taste, offering a little different flavor.
  • Mint Extract: Add a few drops of mint extract to the filling for a refreshing minty cheesecake, making it a perfect dessert for any occasion.
  • Coconut Flakes: Mix in some coconut flakes into the crust for a tropical twist that pairs well with the buttery graham cracker crust.
  • Coffee Powder: Add a teaspoon of instant coffee powder to the cream cheese mixture for a mocha flavor that will please coffee lovers.
  • White Chocolate Chips: Sprinkle white chocolate chips into the filling for a sweet, creamy addition, enhancing the fine crumbs texture.

From heavy cream to cool whip, there are plenty of options here.

  • Graham Cracker Crumbs: Use crushed digestive biscuits or Oreo cookies for a different crust flavor, suitable for those looking for a simple dessert with a twist.
  • Unsalted Butter: Substitute with margarine or a dairy-free butter alternative for those with a medically restrictive diet, ensuring great results.
  • Lemon Juice: Use lime juice or a splash of vinegar for a slightly different tangy flavor, ensuring the perfect balance in your lemon cheesecake.

This can be stored covered in the refrigerator where it will keep for up to 5-6 days.

You can also freeze this, to do that place the cover on the cheesecake and wrap it up in foil. This will keep in the freezer for up to 3 months.

To defrost just place it in the refrigerator for a few hours until sliceable.

DANA’S TIPS AND TRICKS:

  • This is a great base for other cheesecake flavors.
  • You can add other extracts and mix-ins, see my ideas above.
  • This needs to chill for at least 8 hours, overnight is best.
  • This is a great make-ahead dessert.
  • You can freeze this, see my tips above.
  • This is also great from frozen.
Fork holding up bite of No-Bake Cheesecake.

Cheesecake lover?

Don’t want to heat up your kitchen?

Then this No-Bake Cheesecake is exactly what you’ve been looking for.

If you’ve tried this NO-BAKE CHEESECAKE, let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 3 votes

Perfect Creamy No-Bake Cheesecake Recipe

Author Dana at ThisSillyGirlsKitchen.com
Prep: 20 minutes
Cook: 0 minutes
Chill Time 8 hours
Total: 8 hours 20 minutes
With super minimal ingredients and absolutely tasty, this No-Bake Cheesecake is a classic. Perfect for any occasion, it is quick to put together, and everyone will be begging for more.
Servings 12

Ingredients
  

For the crust:

For the filling:

Instructions

  • In a medium-sized bowl, stir together the graham cracker crumbs, butter, and sugar until combined.
    1 ½ cups graham cracker crumbs, 7 tablespoons unsalted butter, 2 tablespoons granulated sugar
  • Press the crust into the bottom of the pan in an even layer and slightly up the sides of a 9-inch spring-form pan. Place in the freezer while you make the filling.
  • Add the cream cheese to a large bowl with an electric hand mixer or to the body of a stand mixer with the paddle attachment. Whip the cream cheese until smooth.
    24 ounces cream cheese
  • Add the granulated sugar and stir until combined.
    ½ cup granulated sugar
  • Next, add the powdered sugar, vanilla, and lemon juice, stir to combine until smooth, scrape down the sides as needed.
    1 cup powdered sugar, 2 teaspoons vanilla extract, 2 teaspoons lemon juice
  • In a separate bowl, whip the heavy whipping cream to stiff peaks.
    1 ¼ cups heavy whipping cream
  • Add this to the cream cheese mixture and fold it in until there are no streaks.
  • Add the filling to the crust and smooth out the top. Cover with plastic wrap and place in the fridge overnight to set.
  • Take a butter knife and run it along the edge of the cheesecake in the pan.
  • Take off the outer ring. Slice and serve with whipped cream and fresh berries for topping, optional.

Notes

  • This is a great base for other cheesecake flavors.
  • You can add other extracts and mix-ins, see my ideas above.
  • This needs to chill for at least 8 hours, overnight is best.
  • This is a great make-ahead dessert.
  • You can freeze this, see my tips above.
  • This is also great from frozen.

Nutrition

Calories: 470kcal | Carbohydrates: 33g | Protein: 5g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 103mg | Sodium: 260mg | Potassium: 123mg | Fiber: 0.4g | Sugar: 26g | Vitamin A: 1330IU | Vitamin C: 0.5mg | Calcium: 83mg | Iron: 1mg
Nutrition Disclaimer
Course Dessert
Cuisine American

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5 from 3 votes (2 ratings without comment)

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One Comment

  1. 5 stars
    I made the No Bake Cheesecake for Easter.

    Happy Easter !!!

    Patti T. (CA) 🙂

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