Easy No-Bake Cheesecake Recipe

Mary and Brenda Maher

By Brenda & Mary

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Bakers like me love getting lost in the kitchen whipping up yummy cheesecakes or mini cheesecakes. But I totally get it if you’re not up for all that jazz: maybe you’ve got a busy day ahead, or you’re just not in the mood for a kitchen wrestling match with ingredients.

no bake cheesecake

Either way, fear not, ’cause my basic recipe for no-bake cheesecake is gonna make your life a whole lot sweeter!

Why My Cheesecake Without Baking Recipe Is Such A Hit

no bake cheesecake recipe

Let me tell you why no-bake cheesecake is DA BOMB:

  • It’s a cheesecake cheat code that skips all the tricky oven stuff. No need to preheat, no timing stress, and no fear of those pesky cracks ruining your treat. Perfect for beginners or anyone with a jam-packed schedule!
  • The graham crackers give us a delightful mix of buttery goodness and crumbly texture against the creamy filling. But hey, you can get creative from here. Swap out the crackers for cookies or nuts for a whole new flavor profile.
  • And speaking of its filling – oh, that’s pure bliss. Cream cheese, a touch of sweetness, and you’re in cheesecake heaven. Plus, this blank canvas is begging for your artistic touch: squeeze in some lemon juice, swirl in fruit purees, toss in chocolate chips – heck, go wild with as much peanut butter as you like. Endless flavor possibilities, indeed!

How To Make No-Bake Cheesecake

Ingredients

Really, this killer dessert recipe barely asks for anything fancy: 

  • Heavy cream: The cream whipped into stiff peaks is the magic trick behind the cake’s thickness without any baking involved! 
  • Cream cheese: And I meant REAL bricks of cream cheese; skip the spreadable kind! 24 ounces (that’s three 8-oz bricks) give the perfect balance of thickness and creaminess. It should be at room temperature for easier blending.
  • Granulated sugar: Don’t go overboard, btw. We just need enough to break down our cream cheese. Too much will overpower the vanilla flavors and tangy kick!
  • Confectioners’ sugar: It helps thicken the cake filling while keeping things light. I tried cornstarch and flour, but they left a REAL chalky taste in my mouth. Stick with confectioners’ for the win! 
  • Sour cream: This guy adds a classic tanginess to our cheesecake flavor, so don’t skip it. For a little extra oomph, you can also add a bit of vanilla extract and lemon juice.  

Instructions

Crust

Step 1.

Mini Cheesecakes biscuit

Mix your crust ingredients until they’re all blended. Then, grab either a 9″ or a 10″ spring-form pan and press the mixture in super tight. 

Pro tip: the tighter you pack it, the less it’ll crumble when you slice up your cheesecake! I like to take out a small measuring cup and use its bottom to REALLY press it down. 

Pop everything in the freezer for 10 to 20 minutes while we get the filling ready!

Filling

Step 2. 

Grab your stand or hand mixer with the whisk attachment and whip the heavy cream until it forms stiff peaks, about 4 to 5 minutes. Once it looks all fluffy, set it aside.

Step 3.

make whip cream frosting

Next, in that same mixer (fewer dishes, yay!), blend your cream cheese together with granulated sugar at medium speed ’til it’s smooth sailing. Don’t forget to scrape the bowl’s sides to catch any sneaky bits. 

Now, add confectioners’ sugar, lemon juice, sour cream, and vanilla, and mix it all up for a couple of minutes until creamy. Make sure no big lumps are hanging around; only stop mixing when it finally looks as smooth as silk!

Step 4.

no bake cheesecake batter

Here comes the fun part: gently fold your whipped cream (from Step 2) into your cheesecake filling. Take it slow with the silicone spatula to keep all the lovely air in the mix. Just a few turns until it’s nicely combined, and you’re good to go!

Assembly

Step 5.

Alright, time to bring that crust out of your freezer; let’s spread our filling in there! Grab your offset spatula (if you’ve got one) and smooth out the top nice and even.

Step 6.

Cover the cheesecake real tight with either aluminum foil or plastic wrap, and pop it in the fridge. We’re talking about 6 to 8 hours here, but honestly, the longer, the better! I usually let mine cool overnight for the best results.

Serving

Step 7.

no bake cheesecake filling

When it’s time to dig in, grab a knife and gently loosen the cooled cake from the pan’s rim, then peel the rim off. Now, I trust you’re ready for the next satisfying part: slicing it up! Use a sharp knife and wipe it clean after each slice for those picture-perfect servings.

Step 8.

Finally, it’s topping time! Serve up your cheesecake with whatever tickles your fancy. From fresh fruit to chocolate drizzle, the sky’s the limit. Enjoy!

no bake cheesecake final
How to make no bake cheesecake

Notes

1. If you’re thinking of swapping in light cream cheese (you know, the neufchâtel kind), just a heads up: it might give your cheesecake a different feel, maybe even a thinner one. So, if you’re all about creamy, set-up texture, stick with the regular version!

2. The cheesecake is already a delight, but adding some fruit can take it to the next level! Juicy fruits like sliced blueberries or strawberries usually work wonders for me. 

Feeling fancy? You can whip up an easy fruit sauce by simmering 2 cups of frozen or fresh fruit, 1 tablespoon of cornstarch, ¼ cup of sugar, and 2 teaspoons of lemon juice until it’s syrupy! Depending on your fruit type, you might need to adjust the sugar or add a splash of water if it’s getting too thick.

3. When it comes to the cream for your cheesecake, make sure it’s heavy cream. No whipping cream allowed! Why? Because heavy cream has a much higher milk fat content, usually 35% or more, the secret sauce behind the thick filling texture!

Check the label for 35% or higher milk fat content to make sure you’re getting the good stuff. If the carton doesn’t list the percentage, just seek a brand/ company that guarantees at least 35% on its official website or channel. Trust me, my friend, you’ll thank me later for that heavenly creamy filling.

FAQs

Can I Freeze My No-Bake Cheesecakes?

Yup, freezing them is totally doable! Just wrap them snugly in plastic before popping them in the freezer. 

Skip any fancy whipped cream or toppings until you’re ready to dig in; trust me, it’ll make storage WAY easier and less messy. You can munch on your frozen cheesecakes straight from the freezer – or, if you prefer them softer, let them thaw in the fridge before serving.

How Long Will My No-Bake Cheesecakes Last? 

Well, in my house, it disappears faster than you can say “cheesecake”!

But if you’ve got better self-control than me, then your refrigerated cheesecake can hold up for about 5 days. Just make sure it’s in an airtight container/ bag, or you can wrap your spring-form pan tightly in plastic before stashing it away.

Why Did My Cheesecake Refuse To Set?

Ah, the mystery of unset cheesecakes! 

If yours didn’t firm up, it could be because of the cream cheese. As I said earlier, you must use the brick-style, full-fat kind, not the spreadable tub stuff. Also, give your cream a good whipping – it needs to reach stiff peaks for a perfect texture.

Good luck with your baking!

Discover More Unique Cake Recipes:

no bake cheesecake

No-Bake Cheesecake

Craving something sweet but not in the mood to crack up the oven? My no-bake cheesecake recipe to the rescue – the perfect combo of buttery graham cracker crusts and a silky smooth filling!
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Course: Cake
Cuisine: American
Prep Time: 25 minutes
Cook Time: 0 minutes
Refrigeration Time: 8 hours
Total Time: 8 hours 25 minutes
Servings: 12
Calories: 290kcal
Author: Brenda Maher

Ingredients

Graham Cracker Crust

  • 2 cups graham cracker crumbs (or 16 full-sheet graham crackers)
  • cup packed dark or light brown sugar
  • ½ cup melted, unsalted butter

Cheesecake

  • 1 ⅓ cups heavy cream
  • 24 ounces softened, full-fat brick cream cheese, room temperature
  • ½ cup granulated sugar
  • 2 tbsp confectioners’ sugar
  • ¼ cup sour cream, room temperature
  • 2 ½ tsp lemon juice
  • 1 ½ tsp pure vanilla extract

Instructions

Crust

  • Mix crust ingredients and press tightly into a 9″ or 10″ spring-form pan. Freeze for 10-20 minutes.

Filling

  • Whip heavy cream until stiff peaks form (4-5 mins). Set it aside.
  • Blend cream cheese with granulated sugar until smooth. Add confectioners’ sugar, lemon juice, sour cream, and vanilla. Mix until creamy.
  • Gently fold your whipped cream (From Step 2) into your cheesecake filling ’til combined.

Assembly

  • Spread the filling over the crust in the pan. Cover tightly and refrigerate for 6 to 8 hours or overnight.

Serving

  • Loosen the cake from the pan and peel off the rim. Slice with a sharp, dry knife.
  • Top with your desired toppings, like fresh fruit or chocolate drizzle before serving. Enjoy your delicious dessert!

Notes

  • Light cream cheese may alter the texture of your delicious cheesecake, potentially making it thinner. Stick with regular cream cheese for a creamier, set-up texture.
  • Add fruit like blueberries or strawberries to enhance your classic cheesecake. You can also make an easy fruit sauce by simmering fruit, cornstarch, sugar, and lemon juice until syrupy.
  • Use heavy cream, not whipping cream, for a thick filling texture. Look for at least 35% milk fat content on the label for the best results, or seek brands guaranteeing this much percentage.

Nutrition

Calories: 290kcal | Carbohydrates: 13g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 86mg | Sodium: 138mg | Potassium: 85mg | Fiber: 1g | Sugar: 11g | Calcium: 64mg | Iron: 1mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!

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Mary and Brenda Maher

Mary & Brenda Maher

Mary & Brenda Maher, are the founders of Cake Girls, a Chicago-based online baking shop specializing in cake supplies, party decor, and DIY cake tutorials. They are known for their elaborate and artistic cake creations, which have been featured on the Food Network Challenge and in a reality show, Amazing Wedding Cakes.

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