The Best No Bake Cheesecake Recipe

This creamy No Bake Cheesecake Recipe is so easy to make!  A smooth dessert with fluffy, almost mousse-like filling and a thick, buttery graham cracker crust. Top with with fresh fruit, caramel sauce, or whipped cream!

This no-bake cheesecake recipe is easy and delicious! If you’re looking for a water bath cheesecake, you may want to try my Best Classic Cheesecake Recipe – it comes with step-by-step instructions and tons of photos. I also love this Chocolate Cheesecake & this amazing Instant Pot Cheesecake.

Picture of the Best No Bake Cheesecake

The Best No Bake Cheesecake Recipe

Today I’m showing you how to make a cheesecake WITHOUT baking it!! You know I LOVE cheesecake, and have the most perfect Cheesecake Recipe here on my site, that is guaranteed to turn out perfectly. I answer all the questions you may have and simplify the process. SO many have made it and loved it. But today, while we are still talking about cheesecake, we’re coming at it from a different angle! An entire cheesecake recipe from start to finish that you DO.NOT.BAKE. Yep, completely no bake with AMAZING results. You’re going to LOVE this recipe!

Sliced No Bake Cheesecake with a no bake graham cracker crust

Is No-Bake Cheesecake the Same as Classic Cheesecake?

Let’s discuss the elephant in the room here, does No Bake Cheesecake taste like cheesecake? I’m going to go with a solid yes-ish. The flavor as a classic is very similar to classic cheesecake, albeit a little milder due to the there being less cream cheese involved, but it’s the texture that’s the most different. Cheesecake, is smooth and creamy, with the distinct tang from the cream cheese. No Bake Cheesecake has less cream cheese and is much lighter in texture due to the whipped cream! So yes, it does taste like cheesecake, but it’s just a little different. IN A GOOD WAY!

How to make No Bake Cheesecake

How To Make No Bake Cheesecake

No Bake Cheesecake, like classic cheesecake, is an amazing make-ahead dessert. It’s fantastic for parties or special occasions where you want to impress guests, but not be stuck in the kitchen the day of the event! Both the crust and the filling are completely “no bake” and only need a few minutes of prep!

What Ingredients Do You Need For a No Bake Cheesecake?

Here are the ingredients you will need for your no bake cheesecake recipe:

  1. Graham Cracker Crumbs: You can buy whole graham crackers and crush them in a blender or food processor, or you can buy the boxes of graham cracker crumbs! If you do crush them yourself, just make sure they are all finely crushed and uniform in size, so the crust holds together!
  2. Kosher Salt: I like to add a small pinch of kosher salt to my graham cracker crust to give it a little salty/sweet vibe!
  3. Cream Cheese: It is cheesecake, of course! Just make sure your cream cheese is room temperature, so it will fold in with the whipped cream smoothly, leaving no lumps!
  4. Heavy Cream (aka Heavy Whipping Cream): The fluffy texture of this cheesecake comes from the whipped cream! Make sure your heavy cream is very cold so it will whip into stiff peaks!
  5. Butter: You will need a little butter for the graham cracker crust. The butter basically holds the crust together!
  6. Powdered Sugar AND Granulated Sugar: You will need both kinds of sugar for this recipe. You’ll use the granulated sugar in the crust and the powdered sugar in the cheesecake filling!
  7. Vanilla Extract: This is what gives your cheesecake flavor, but feel free to use any extract flavor you like!

Do You Bake The Crust of a No Bake Cheesecake?

I love a graham cracker crust on my cheesecakes and I’ve adapted a typical graham cracker crust recipe so you don’t have to bake it! If you prefer to bake the crust, you can absolutely do that, just omit 2 tablespoons of butter in this recipe. I have found that sometimes no bake crusts can be a little more crumbly, not be as sturdy, and generally not slice as pretty as a baked crust. But, they taste almost the same, and I enjoy the ease of a no bake crust! Not having to turn on your oven and wait for the crust to cool is a huge bonus!

Why Is My No Bake Cheesecake Runny?

This is the most common issue folks have with a no bake cheesecake…it never firms up. There are a few reasons this could be happening:

  1. You didn’t whip your heavy cream until stiff peaks formed. You want your whipped cream to be THICK. Don’t whip it so much that it turns into butter, but get it as stiff as you can. This will make a huge difference.
  2. Another reason that your cheesecake isn’t firm is that you haven’t let it chill long enough! Be patient, friends!
  3. Possibly you could have over-mixed the whipped cream into the cream cheese. Fold this GENTLY. You want it to be mixed thoroughly, but not aggressively. Make sense? Use a rubber spatula to fold in the whipped cream into the sweetened cream cheese. Take your time!

Can I Use Cool Whip In My No Bake Cheesecake?

Of course I know I will get this question, and the answer is yes. You can use Cool Whip in this no bake cheesecake in place of the whipped cream, but the texture will be different. It won’t be as mousse-like in texture, and will be a little more creamy. It won’t be quite as stiff, but it will still be delicious!

What Can You Add To No Bake Cheesecake?

The texture of a no bake cheesecake is a little delicate, so it won’t hold up well to large pieces of mix-ins. BUT you could definitely add a few things to make it interesting! Here are some ideas:

  • Crushed Oreo Cookies. I would say add no more than 1 cup of crushed Oreo Cookies. AND sub in crushed Oreos for the graham crackers to make a full blown Oreo Cheesecake!
  • Extracts. I use vanilla extract in this recipe, but you could use whatever flavor you prefer! Try Coconut Extract, Almond Extract, Lemon Extract, or even Peppermint Extract (on a crust made from Thin Mints this would be fab!) Get creative!
  • Lemon Juice. My mom used to make her No Bake Cheesecake with a few tablespoons of fresh lemon juice added right in. This gives it a tiny amount of tartness, and it’s fantastic!

Easy No Bake Cheesecake Recipe topped with blueberries

Let’s Talk Toppings: What are the Best Cheesecake Topping Ideas?

You may be wondering: Can I top this cheesecake with something extra? Yes of course! Just add the topping before serving, not before chilling for best results! Here are some fun ideas:

  • Fresh Fruit
  • Whipped Cream
  • Caramel
  • Cherry Pie Filling
  • Hot Fudge
  • Any Chopped Candy
  • Drizzle of Nutella

NO Bake Cheesecake with a mousse texture on a graham cracker crust

Looking For More No Bake Desserts? Try These:


No Bake Cheesecake

  • Author: Shelly
  • Prep Time Prep Time: 15 minutes
  • Cook Time Cook Time: 0 minutes
  • Total Time Total Time: 15 minutes
  • Yield Yield: serves 12 1x
  • Category Category: Cheesecake
  • Method Method: No Bake
  • Cuisine Cuisine: Dessert


This creamy No Bake Cheesecake Recipe is so easy to make!  A smooth dessert with fluffy, almost mousse-like filling and a thick, buttery graham cracker crust. Top with with fresh fruit, caramel sauce, or whipped cream!



  • 1/2 cup butter, melted
  • 1 1/2 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt


  • 2 cups cold heavy whipping cream
  • 3 (8- ounce) packages cream cheese, room temperature
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract



  1. Lightly coat a 9- inch springform pan with nonstick spray. Set aside.
  2. In a large bowl evenly combine the butter, graham cracker crumbs, sugar, and salt.
  3. Press the mixture firmly into the bottom and up the sides of the prepared pan.
  4. Place in the freezer while you prepare the filling.


  1. In the bowl of your stand mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form.
  2. Remove the whipped cream from the mixing bowl and set aside.
  3. In the same mixing bowl, replace the whisk attachment with the paddle attachment. Mix the cream cheese, powdered sugar, and vanilla extract together on medium speed for 2 minutes, or until smooth and creamy, scraping the sides of the bowl as needed.
  4. Remove the bowl from the mixer and using a rubber spatula, fold in the whipped cream evenly, making sure to scrape the sides and bottom of the bowl completely.
  5. Spread the cheesecake filling into the chilled crust and smooth with an off-set spatula.
  6. Cover and chill for 4 hours or overnight.


Store airtight in the refrigerator for up to 3 days, or freeze airtight for up to a month

Keywords:: no bake cheesecake, best no bake cheesecake recipe, easy no bake cheesecake

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No Bake Cheesecake

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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September 13, 2020 3:33 am

I was wondering the aisles of Kroger thinking about dinner when I saw a picture of cheesecake and thought “mmmmmmm…but I’m NOT baking this late” so I googled ‘no bake cheesecake’ and the gods of fortune were on my side, because this recipe came up. I followed the recipe exactly (with the help of my husband because I’m pathology unable to follow recipes without putting my own twist on it lol). The mix is so thick and creamy and delicious, we were all fighting over the spatula I spread it with. Honestly, it would stand up on it’s own now,… Read more »

August 8, 2020 4:50 pm

Does the cream cheese have to be cold or can it be room temp?

August 5, 2020 11:26 pm

Is there any reason why Neufchâtel wouldn’t work? I already have some on hand. Thanks!

August 1, 2020 5:18 pm

Addicted now! I wanted something super light and this hit the mark. I didn’t have unsalted butter so I used salted and just omitted the salt for the crust. My daughter thought the filling could have been sweeter so we added 1/4 cup sugar to the cheesecake mixture. I was worried about letting the whipped cream sit so I made the rest of the filling first and then whipped the cream fresh out of the fridge. I let it sit in the fridge overnight and it set up beautifully. I really don’t know how anyone could go wrong. You really… Read more »

July 28, 2020 7:26 pm

I am leaving this review again as it was deleted the first time for reasons unknown.
I made this recipe exactly as directed and although it tasted good, it was a complete fail. The cake never set and when I removed the springform pan, it collapsed.

Stephanie Lacey
July 22, 2020 11:43 pm

No this was not easy to make I will not ever be using heavy whipping cream again! Regular whip cream is a much better alternative!

July 20, 2020 5:20 pm

I’ve made this twice and it was specifically requested for my step-sons birthday cake! Just one question; after omitting the 2 tablespoons of butter, how long and at what temperature should I bake the crust? Just needing a firmer crust for serving purposes.

July 11, 2020 7:33 am

So it’s 24 ounces of cream cheese?

June 6, 2020 3:51 pm

In your opinion, do you think I could use this cheesecake as the filling for cake layers?

May 29, 2020 1:41 pm

Made this today and added a can of crushed drained pineapple (folded in at end) it is excellent! thank you

May 14, 2020 11:43 pm

Hi! Can I use 16 oz cream cheese and 2 cups whipped cream?

May 14, 2020 7:41 am

What is the measurement of whipped cream in ounces or grams ? I used 1 and a half cup but my cheesecake didn’t set well.

Janet Urso Markley
April 18, 2020 4:43 pm

Can I use a hand mixer?

Janet Urso Markley
April 19, 2020 12:38 pm
Reply to  Shelly

Thank you…I’m going to make it today ?

Bonny L Glavin
April 27, 2020 7:56 pm

Have you made this yet?

April 3, 2020 5:03 am

Could I use condensed milk in place of the sugar in the filling?

February 13, 2020 11:37 pm

I made this vegan and gluten free and the ratios worked super well, my husband was really impressed! I bought vegan cream cheese and dairy free cocowhip (coconut cream base), i made the powdered sugar with monk fruit/erythritol and arrowroot (1 tbsp to 1 cup), and added lemon zest and juice- crust was gf 5 ingredient buckwheat larabars (not the date type it looked like a bread) blended up and then added melted coconut oil and sea salt, it flattened and froze super well. Planning on a low sugar homemmade blueberry topping- im just way impressed that the ratios worked… Read more »

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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