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This is truly the most perfect and easy no-bake cheesecake. By following this no-bake cheesecake recipe, you’ll be gifted with a smooth and creamy dessert that sets up beautifully in the refrigerator. Unlike regular cheesecake, no-bake cheesecake isn’t overly heavy. It’s lightly sweet and perfectly refreshing!
Slice of no bake cheesecake with a strawberry on top

I never tasted no-bake cheesecake until last year because I had my doubts.

What’s the point of cheesecake if you aren’t baking it?
Doesn’t it just taste like cream cheese?
How is it firm enough?
And, most importantly, does it taste like goo?

These are very serious questions you might consider before making it, especially the goo one. But after making real no-bake cheesecake and tasting the final results, I’m here to declare that no-bake cheesecake should be everyone’s dessert obsession. My husband, who “doesn’t like cheesecake,” went back for seconds. This stuff is GOOD.

The Kitchn ranked this recipe first place in its no-bake cheesecake recipe showdown, with a score of 10/10! They said: “The thing that sets this recipe apart is its rich, full-on cheesecake flavor. It’s not too sweet and full of cream cheese goodness. … Slices of this cheesecake are tall, gorgeous, and very impressive, and the flavor lives up to the appearance. It’s a dessert you’d be proud to serve your friends and family.”
No bake cheesecake on white cake stand
Let’s Rewind. What Is No-Bake Cheesecake?

No-bake cheesecake is exactly what the name suggests. The graham cracker crust and cheesecake filling never see the inside of the oven, so it’s a fantastic dessert when the weather’s warm or when your oven is crowded. Or when you don’t feel like baking. 😉

No-bake cheesecake is a lot easier than baked cheesecake. Without eggs and baking, there is virtually ZERO room for error. Traditional cheesecake runs the risk of over-beating the eggs, over-baking, under-baking, and cheesecake cracking. And if you’re using a cheesecake water bath, which I always recommend, your springform pan could leak. With no-bake cheesecake, we’re essentially cutting every single complicated step!

What it lacks in oven time, it makes up for in taste and texture:

Thick, buttery, and crunchy graham cracker crust
Smooth, creamy, and velvet-rich cheesecake filling

It’s totally worth mentioning that the filling tastes like cheesecake mousse!
No bake cheesecake in springform pan
4 Minute Video Tutorial:
Thick & Sturdy Graham Cracker Crust

This is a no-bake graham cracker crust. It’s thick, crunchy, and sets up beautifully… even without baking! There are only 3 ingredients required: graham cracker crumbs, melted butter, and brown sugar. I usually use granulated sugar in graham cracker crust, but prefer brown sugar in this recipe. The moisture in brown sugar helps solidify the crust. Pack it into a 9-inch springform pan, then place in the freezer while you prepare the filling.
2 images of graham cracker crust in glass bowl and pressed into springform pan
How to Make Perfect No-Bake Cheesecake

Like I mention above, this no-bake cheesecake recipe is very easy. The process is similar to how we make strawberry cream cheese pie. Beat the filling ingredients together, then spread into your graham cracker crust and refrigerate until set. That’s it! The cheesecake filling is made in 2 bowls. In the 1st bowl, beat heavy cream into stiff peaks. In the 2nd bowl, beat the remaining ingredients. Fold everything together. Here are the cheesecake filling ingredients. Each has a job to perform!

Heavy Cream: Beating heavy cream into stiff peaks most important step in this entire recipe and *the secret* to a thick no-bake cheesecake filling.
Cream Cheese: Make sure you use bricks of real cream cheese, not cream cheese spread. I tested with varying amounts and 24 ounces (three 8 ounce bricks) produced a thick, yet creamy cheesecake filling. Make sure it’s room temperature.
Granulated Sugar: Granulated sugar breaks down the cream cheese. It’s easy to go overboard on sugar, but keep it light. Less sugar helps the tangy cream cheese and vanilla flavors stand out.
Confectioners’ Sugar: A smidge of confectioners’ sugar thickens the filling, while also keeping it light. I tested with flour and cornstarch and both left a chalky aftertaste. I recommend sticking with confectioners’ sugar.
Sour Cream: Add a little sour cream for that trademark tangy cheesecake flavor.
Vanilla Extract & Lemon Juice: A splash of both flavors add a little something special.

2 images of no bake cheesecake filling in glass bowls
No bake cheesecake in springform pan
How to Thicken No-Bake Cheesecake

These 2 important steps guarantee a thick no-bake cheesecake filling. Without 1 or 2, you’ll be eating cheesecake soup. (It’s not pretty.)

As mentioned, the most important step is to beat cold heavy cream into peaks. Fold the whipped cream into the cheesecake filling gently so you don’t deflate the air. The air creates a delicious mousse-like consistency and solidifies the filling in the refrigerator.
Refrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert! Do not freeze the cheesecake to set it. The filling won’t slice and you’ll lose the velvet texture!

Speaking of beautiful slices, make sure you smooth the filling into the crust. I like using a large or small offset spatula to make the job easier. After refrigerating, decorate with whipped cream, lemon curd, strawberry sauce, raspberry sauce, blueberry sauce, fresh berries, and/or salted caramel. But if you’re a cheesecake purist, all you need is a fork. 🙂
No bake cheesecake with whipped cream and strawberries on a white cake stand
Can I Make Mini No-Bake Cheesecakes?

Yes! See my mini no bake cheesecakes, which are made in a standard muffin pan.
Let’s Talk About Freezing No-Bake Cheesecake

I don’t recommend freezing no-bake cheesecake to set it—you really need to use the refrigerator for that step. And trust me, it’s worth the wait.

However, you can freeze the cheesecake to enjoy at a later time. After it sets in the refrigerator, wrap the whole pan (you can remove the sides if desired) in 1 layer of plastic wrap, then 1 layer of aluminum foil. No-bake cheesecake freezes wonderfully for up to 3 months. Thaw in the refrigerator, then slice and serve.

With the make-ahead components of this recipe (whether waiting for it to set or freezing ahead of time), it’s great choice for your menu of Easter dessert recipes or any time you have company. Take care of all the hard work ahead of time, then sit back, relax, and enjoy a slice (or two) of cheesecake with your family and friends!
Slice of no bake cheesecake on white plate

When it’s time to serve, I’m always shocked that the crust and filling don’t fall apart. Follow this recipe for success. Would LOVE to know if you try it!
More Cheesecake Desserts

Classic Cheesecake
Mini Cheesecakes
Blueberry Swirl Cheesecake
How to Prevent Cracks in Cheesecake
White Chocolate Raspberry Cheesecake Bars
Snickers Cheesecake
Cheesecake Pie
Lemon Cheesecake

I have an entire cheesecake recipes category, too!
Slice of no bake cheesecake with a strawberry on top
No-Bake Cheesecake
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1 Star 4.9 from 345 reviews

Author: Sally Prep Time: 20 minutes Cook Time: 0 minutes Total Time: 8 hours, 20 minutes Yield: serves 10-12

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