The Best No Bake Cheesecake Recipe

Today I’m showing you how to make a cheesecake WITHOUT baking it! You know I love baked cheesecake recipes like cherry cheesecake and sour cream cheesecake. And so many of you have made my classic cheesecake recipe and loved it. But today, this no-bake cheesecake is stealing the show. It’s completely oven-free with AMAZING results.

The secret to this completely no-bake cheesecake recipe is in the crust. I’ve adapted my homemade graham cracker crust so you don’t have to blind bake it. While I’ve found that some no-bake crusts can be crumbly, not as sturdy, and generally not as easy to slice as a baked crust, this one is perfect! Plus, not having to turn on your oven and wait for the crust to cool is a huge bonus.

What Makes This the Best No-Bake Cheesecake Recipe?

• Light, fluffy texture. This recipe makes a thick, sliceable cheesecake with the lightest, melt-in-your-mouth texture. No need for melting chocolate.
• Only 4 ingredients. The no-bake cheesecake filling consists of just cream cheese, heavy cream, powdered sugar, and a hint of vanilla. Mix everything, dump it into a graham cracker crust, and chill the cheesecake in the fridge. That’s it!
• Leave your oven free. You don’t even need to bake the crust! No-bake cheesecake is an easy way to save on oven space during the holidays.
• No-bake cheesecake doesn’t heat up the house. No-bake desserts are perfect for summer occasions, too. This is a great dessert to make ahead, and it’s ready to serve when guests arrive.

Baked vs. No-Bake Cheesecake

Let’s discuss the elephant in the room here: Does a no-bake cheesecake taste like a baked cheesecake? I’m going to go with a solid yes-ish.

• Taste: Baked cheesecake recipes have a distinct tang from the cream cheese. The flavor of a no-bake cheesecake is very similar to classic cheesecake, albeit a little milder due to less cream cheese
• Texture: It’s the texture that’s most different. Baked cheesecake is smooth and creamy, while no-bake cheesecake is much lighter in texture due to the whipped cream.

Ingredients You’ll Need

Here are the ingredients you will need for your no-bake cheesecake recipe. See the recipe card below for the exact measurements.

• Graham Cracker Crust – I use my homemade graham cracker crust. You can buy whole graham crackers and crush them in a blender or food processor, or you can buy graham cracker crumbs. You’ll mix the crumbs with melted butter, sugar, and a pinch of salt to make the crust.
• Cream Cheese – It is cheesecake, of course! Make sure your cream cheese is room temperature so it folds in smoothly with the whipped cream, leaving your cheesecake free of lumps.
• Heavy Cream – The fluffy texture of this cheesecake comes from full-fat heavy whipping cream. Make sure it’s not pouring cream. The heavy cream should be very cold, so it whips easily into stiff peaks.
• Powdered Sugar – Also called confectioner’s sugar, it has the best fine texture for a silky cheesecake filling. If you don’t have powdered sugar, you can make it by processing granulated sugar in a high-powered blender until you have a fine powder.
• Vanilla Extract – This is what gives your cheesecake flavor, but feel free to use any extract flavor you like! Lemon would be a delicious, zesty twist.

How to Make No-Bake Cheesecake

No-bake cheesecake, like classic cheesecake, is a fantastic make-ahead dessert. It’s perfect for parties or special occasions where you want to impress guests without being 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.

1. Prepare the crust. First, combine your graham cracker crust ingredients. Press the crust firmly into the bottom and up the sides of a lightly greased springform pan. Chill the crust in the freezer while you prepare the filling.
2. Make the whipped cream. Using your stand mixer, whip cold heavy cream until it forms stiff peaks. When you lift the whisk attachment upright, the whipped cream should hold its shape.
3. Make the cheesecake filling. Next, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Using a rubber spatula, gently fold your prepared whipped cream into the cream cheese mixture.
4. Fill and refrigerate. Spread the cheesecake filling inside the crust. Lastly, cover the cheesecake and place it in the fridge for at least 4 hours, or overnight.

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, and how to avoid it:

• 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 in the overall texture of the cheesecake.
• It needs to be refrigerated for longer. Another reason your cheesecake isn’t firm is that you haven’t let it chill for long enough. Be patient, friends!
• You over-mixed the whipped cream and cream cheese. Fold your no-bake cheesecake batter together GENTLY. You want it to be mixed thoroughly, but not aggressively, or it deflates. Use a light hand and a rubber spatula to fold the whipped cream into the sweetened cream cheese.

Add-ins and Variations

The texture of a no-bake cheesecake is a little delicate. It won’t hold up well to a ton of add-ins or heavy mix-ins. However, there are a few easy ways to make this cheesecake recipe your own. Here are some ideas:

• No-bake Oreo cheesecake: Add up to 1 cup of finely crushed Oreo Cookies to the filling. Swap crushed Oreo crumbs for graham crackers in the crust.
• Nutella: I have a delicious no-bake Nutella cheesecake for the chocolate-hazelnut lovers.
• Fun flavors: Try my no-bake cannoli cheesecake or cookie dough cheesecake with edible cookie dough for something different.
• Flavoring 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 for the holidays. Get creative!
• Lemon: My mom used to add a few tablespoons of fresh lemon juice to her no-bake cheesecake. This gives it a tiny amount of tartness, and it’s fantastic! You could also fold in fresh lemon zest.

Optional Cheesecake Toppings

Add any of these tasty topping ideas just before serving, not before chilling for best results.

• Fresh fruit
• Whipped cream
• Microwave caramel sauce
• Cherry pie filling
• Hot fudge sauce
• Chopped candy (peanut butter cups are a favorite!)
• Drizzle of Nutella or nut butter

How to Store

• Keep the cheesecake refrigerated. No-bake cheesecake needs to be kept in the fridge. Store it covered and enjoy within 3-4 days.
• Freeze. You can freeze this no-bake cheesecake for up to 2 months. Chill it thoroughly in the fridge first so that it sets. Then, wrap it in a double layer of plastic wrap. Thaw the cheesecake in the fridge before serving.

More Favorite No-Bake Desserts

• Peanut Butter Cup Brownie Cheesecake
• Creamy Cherry Pretzel Dessert
• Millionaire Pie
• Marshmallow Chocolate Pie
• Eclair Cake