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This no-bake cheesecake recipe is so easy to make.
With no baking is required, simply mix the cheesecake filling, spread it into a buttery graham crust, and chill.
Top it all off with your favorite fruits or sauces.
Here’s Why You’ll Make This Cheesecake Recipe On Repeat…
- You won’t believe that a no-bake cheesecake can be this rich and creamy.
- With all of the goodness of a traditional cheesecake this recipe requires no baking, no water bath, and it won’t crack.
- It can be prepared and sliced or even added to individual jars.
- This cheesecake recipe freezes beautifully—so feel free to prepare ahead!
What You’ll Need For This No-Bake Cheesecake
- Graham Cracker Crust: I prefer a homemade no-bake graham cracker crust over store-bought as it’s thicker, less likely to crack, and tastes better.
- Cream Cheese: Use blocks of full-fat cream cheese for the best consistency. Reduced-fat versions may work, but they don’t set up as firmly.
- Powdered Sugar: Sweetens the mixture without being grainy.
- Vanilla Extract: Vanilla adds flavor—for an extra special touch, consider using a vanilla bean paste (Trader Joe’s also has a great one).
- Heavy Whipping Cream: Use cold heavy whipping cream for the best results. The addition of cornstarch stabilizes the whipped cream, keeping the cheesecake firm.
How to Make No-Bake Cheesecake
No-bake cheesecake is really easy to make in just a few simple steps!
- Prep Crust: Press ingredients into a pie plate or springform pan (recipe below).
- Prepare Cheesecake Filling: Beat cream cheese until smooth. Add sugar and vanilla. Fold in whipped cream.
- Fill & Chill: Spread filling in graham cracker crust, cover, and chill for at least 4 hours or overnight.
Our Favorite Toppings
Top this simple cheesecake with your favorite sauce like cherry pie filling, blueberry pie filling, or even chocolate sauce. Or keep it light and top with fresh fruit like raspberries or blackberries.
Pro Tips
- Use blocks of full fat cream cheese and ensure they’re at room temperature before mixing.
- Use cold, heavy whipping cream.
- When combining the cream cheese and the whipped cream, gently fold them together.
- I add vanilla extract, but you can add other extracts like citrus zest or a tablespoon of lemon juice to change the flavor.
- If the crust sticks to the pan, dip the bottom of the pan in hot water for a few seconds. The hot water will melt the butter on the edges of the crust, and it will release easily.
- For individual servings, put the cheesecake mixture into a freezer bag and squeeze it into small jars or cups. The jars can be frozen for easy desserts for one or two.
Prep Ahead and Storage
- Storage: Cover leftover cheesecake tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 4 days.
- Prep ahead: Prepare this no-bake cheesecake recipe in advance and refrigerate covered for at least 4 hours or up to 48 hours. Lightly cover the cheesecake or store the pie plate in an airtight container.
- Freezing: Once prepared, this cheesecake can be frozen. Wrap it in plastic wrap, place in a freezer-safe container or bag, and freeze for up to 4 months. Thaw in the refrigerator overnight before serving.
Did you make this No-Bake Cheesecake? Leave a rating and a comment below.
No-Bake Cheesecake
Creamy and decadent, this no-bake cheesecake is a classic dessert everyone loves!
Ingredients
Graham Cracker Crust
- 6 tablespoons melted unsalted butter
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
Cheesecake Filling
- 16 ounces cream cheese softened, 2 boxes
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream cold
- 1 teaspoon cornstarch
Instructions
- In a medium bowl, combine melted butter, graham crumbs, and sugar with a fork.
- Press the mixture into the bottom and up the sides (about 1 ½ inches) of a 9-inch pie plate or an 8-inch springform pan. Refrigerate while preparing the filling.
- Beat softened cream cheese with an electric mixer until smooth and fluffy. Add powdered sugar and vanilla extract and continue to beat until fully incorporated.
- In a separate bowl, beat cold heavy whipping cream on low for 1 minute. Add the cornstarch, increase the mixer speed to high, and beat for an additional 3-4 minutes until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture.
- Spread the cheesecake filling evenly into the prepared crust and refrigerate for at least 4 hours, or overnight.
- Top with your favorite toppings and serve.
Notes
Whipping Cream: Heavy whipping cream is recommended for the best flavor, and the cream should be very cold before whipping. If substituting whipped topping, the cornstarch can be omitted.
Cream Cheese: Low-fat or reduced-fat cream cheese may not set up as well.
Graham Crust: I purchase graham crumbs at the store. To make your own, add 21 graham crackers to a food processor and pulse to form crumbs.
To Serve: If the crust sticks to the pan, dip the bottom of the pan in hot water for a few seconds. The hot water will melt the butter on the edges of the crust, and it will release easily.
Freezing: This cheesecake can be prepared ahead of time and frozen (it’s just as good thawed as the day it is made!). Place the pan in the freezer and once frozen, wrap tightly in plastic wrap to seal completely. Thaw in the fridge overnight.
Nutrition Information
Serving: 1slice | Calories: 464 | Carbohydrates: 32g | Protein: 5g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 103mg | Sodium: 294mg | Potassium: 125mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1199IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert
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Cheesecake adapted from Strawberry Cheesecake Pie (No Bake)
The very best cheesecake I’ve ever had
I think that I missed something, This says No Bake. But it is baked. Please tell me if I’m missing something?
There is no baking in this recipe.