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This No Bake Cheesecake Recipe is unbelievably creamy, perfectly tangy, and you never have to turn on the oven. I first made this on a sweltering July afternoon when Lizzie wanted cheesecake but the kitchen was already too hot to bake, and it has been our go to ever since. If you love our tiramisu recipe, this is the easy, crowd pleasing dessert to keep in your back pocket.
With a buttery graham crust and a smooth, fluffy filling, this is the easiest showstopper dessert you will ever make.
No Bake Cheesecake Recipe Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 8 hours 20 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 470kcal
- 🌶️ Flavor Profile: Creamy, tangy, rich
- ✋ Difficulty: Easy, on par with our key lime eclair cake
Quick Answer
Press a graham cracker crust into a springform pan and freeze it. Whip cream cheese with granulated sugar, powdered sugar, vanilla, and lemon juice until smooth, then fold in stiffly whipped cream. Spread the filling over the crust and chill overnight until set before slicing.
Jump to:
- No Bake Cheesecake Recipe Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make No Bake Cheesecake Recipe
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- No Bake Cheesecake Recipe FAQs
- Other Recommended No Bake Dessert Recipes
- No Bake Cheesecake Recipe
Why This Recipe Works
Click to see the technique science
- No oven required. The filling sets in the fridge instead of the oven, so there is no water bath, no cracking, and no overheating your kitchen.
- Whipped cream keeps it light. Folding in stiffly whipped cream gives the filling a fluffy, mousse like texture that still slices clean.
- Lemon juice balances the richness. A little fresh lemon brightens the cream cheese so the cheesecake tastes tangy, not heavy.
- A frozen crust holds firm. Chilling the crust before filling keeps it crisp and makes the cheesecake easy to slice.
- The overnight set is everything. A long chill lets the filling firm up completely so every slice holds its shape.
Why You’ll Love This Recipe
- There is zero baking, making it perfect for hot days and busy schedules.
- It is a make ahead dream that actually tastes better after chilling overnight.
- The creamy, tangy filling is endlessly customizable with your favorite toppings.
Key Ingredients
Here is what makes this no bake cheesecake recipe so good. Just a handful of simple ingredients.
- Cream Cheese: The star of the filling. Use full fat blocks at room temperature so it whips up silky smooth.
- Heavy Whipping Cream: Whipped to stiff peaks, it makes the filling light and helps it set.
- Graham Cracker Crumbs: The classic buttery crust. Crush them fine so the crust holds together.
- Lemon Juice: A splash of fresh lemon adds that signature cheesecake tang.
- Powdered Sugar: It sweetens the filling and helps it firm up without any graininess.
See recipe card for exact quantities.
Variations and Substitutions
This no bake cheesecake recipe is the perfect base for endless flavors.
- Berry topping: Pile on fresh strawberries, blueberries, or a quick berry sauce.
- Chocolate: Fold in melted chocolate or add a layer of ganache on top.
- Citrus: Add extra lemon or lime zest for a bright, tangy twist.
- Different crust: Swap the graham crackers for Oreos, vanilla wafers, or gingersnaps.
- Mini cheesecakes: Make individual servings in jars, like our raspberry cheesecake bites.
How to Make No Bake Cheesecake Recipe
- In a bowl, stir together the graham cracker crumbs, melted butter, and sugar until combined.
- Press the crust evenly into a 9 inch springform pan and up the sides, then freeze while you make the filling.
- Whip the softened cream cheese until completely smooth.
- Add the granulated sugar to the cream cheese.
- Mix until smooth and fully combined.
- Add the powdered sugar, vanilla, and fresh lemon juice.
- Mix until smooth, scraping down the sides of the bowl as needed.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Add the whipped cream to the cream cheese mixture.
- Fold gently until there are no streaks left.
- Spread the filling into the chilled crust and smooth the top.
- Cover and chill overnight, then run a knife around the edge, remove the ring, slice, and serve.
Recipe Tips & Tricks
- Use room temperature cream cheese so the filling whips up lump free. Cold cream cheese stays grainy.
- Whip the cream to stiff peaks before folding, since this is what helps the cheesecake set.
- Freeze the crust while you make the filling so it stays crisp and firm.
- Chill overnight for the cleanest slices. A rushed chill leads to a soft, runny center.
- Run a warm knife around the edge before unmolding for a clean release.
- Wipe the knife between slices for picture perfect pieces every time.
Serving Ideas and Suggestions
This no bake cheesecake recipe is a blank canvas for toppings. Fresh berries and a dollop of whipped cream are classic, but caramel, chocolate sauce, or a fruit compote are just as delicious.
It is the perfect make ahead dessert for cookouts, holidays, and dinner parties since it needs to chill overnight anyway. Slice it cold straight from the fridge for the best texture.
Serve it as part of a dessert spread with our strawberry cheesecake bundt cake or a plate of cheesecake bars for a crowd.
No Bake Cheesecake Recipe FAQs
A soft no bake cheesecake recipe usually means the cream was not whipped to stiff peaks or it did not chill long enough. Whip the cream fully and chill the cheesecake overnight.
Chill this no bake cheesecake recipe for at least 8 hours, but overnight is best. This gives the filling time to firm up so it slices cleanly.
Yes. This no bake cheesecake recipe freezes beautifully. Wrap it well and freeze for up to 2 months, then thaw in the fridge before serving. It is also delicious eaten partially frozen.
A 9 inch springform pan is ideal because the removable ring makes it easy to release the cheesecake cleanly. You can also make it in a pie dish.
Absolutely. It needs to chill overnight anyway, so it is the perfect dessert to make a day or two in advance.
This no bake cheesecake recipe is delicious with fresh berries, whipped cream, fruit sauce, chocolate, or caramel. Add toppings just before serving.
Love no bake treats? Try our creamy tiramisu recipe next.
Add these gooey easy cinnamon rolls to your weekend menu.
Serve a no-bake cheesecake beside a slice of angel food cake for a stunning spread.
No Bake Cheesecake Recipe
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 7 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
For the filling:
- 24 ounces cream cheese softened
- ½ cup granulated sugar
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice fresh squeezed
- 1 ¼ cups heavy whipping cream
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
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I made the No Bake Cheesecake for Easter.
Happy Easter !!!
Patti T. (CA) 🙂