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.
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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.
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.
- Once the cheesecake is set, slowly run a knife along the edges to loosen it from the pan. Unlatch the springform and lift it off.
- Top with your favorite toppings and serve.
Video
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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Cheesecake adapted from Strawberry Cheesecake Pie (No Bake)
This cheesecake is delicious, and it’s so easy to make. I’ll be making this recipe from now on!
So happy to hear you love this recipe, Lindsey!
the filling is so good even my cat liked it. 10/10
this looks exactly what I’ve been looking for ….easy to make and good to eat. I’m going to try to make it
I would love to hear how it turns out for you, Stephaine!
I made this recipe for my family on Christmas Eve. They loved it! It is amazing with canned peaches.
Happy to hear it was a hit, Khloe!
This recipe was PERFECT & completely simple. I’ve not only made it this way, but was able to make it gluten & dairy free as well. I just replaced the cream cheese with a dairy free cream cheese substitute, and graham cracker crust with pre-made gluten free crust. It doesn’t taste any different. It’s amazing.
So happy to hear you love this recipe, Kris!
This was DELICIOUS! I loved the lighter, mousse-like consistency. It’s not too sweet, which makes this perfect for pairing with fresh berries. I can’t wait to make this again. Thank you!! :)
So happy you love this recipe, Tiffany! Thanks for leaving a comment :)
You can also use ginger biscuits (aka hard cookies or ginger snaps) for the base for variation. The packet ones generally work best.
Great suggestion, Paul! Thanks for sharing.
Super easy recipe and it was delicious!
Can you add peanut butter to the cream cheese ? If so how much?
I love your recipe’s thanks
I haven’t tried it so I can’t say for sure Kathy. If you try it I would love to hear how it turns out!
Spend with Pennies has become my new go-to site for meals. Saw this easy dessert and I have been craving something cold, had everything on hand so I gave it a try. It was ok. I might have over- whipped the cream (even though I timed it for 4 min) because it turned lumpy on me. Obviously, that doesn’t affect the taste, just the consistency. I guess I was wanting more of a little bit of tang- maybe next time I will try adding a teaspoon of lemon juice. And it didn’t help my topping was expired 2 years ago – so that couldn’t help with the tang I was looking for either. But all in all an easy recipe and a good base to work with. Thank you for the recipe.
If substituting & using cool whip, how much do I use?
Approximately 2 cups. If you try it I would love to hear how it turns out Christine!
Best cheesecake recipe ever…it’s easy to make, uncomplicated directions, super delicious with basic ingredients. The perfect combination anyone can make it. I didn’t do a water bath and baked it at 350 for the full 45-50 minutes and had one short and shallow crack, no big deal and not saying it wouldn’t have happened anyway. Just remember to use a tray under your springform pan to prevent an oven mess as if your pan doesn’t seal perfectly, you may have a little oil from the graham butter crumb crust weep through. No big deal.
I am so happy to hear you loved this recipe Deana! Thank you for your tips.
Let me start with the fact that people have different taste, right?
For me, personally, its below average. The consistency is off and its way too sweet.
The filling reminds me more of, like, a mousse than cheesecake.
With that being said, I’m sure there are folks out there that’ll love it.
Just give it a try
Delicious! Easy to make! Already made it two times! Husband loves it and would like me to make it often! Looks like it is from a bakery!
My daughter wanted to make a cheesecake and I found your recipe. So easy and delicious! Thanks!
So glad you loved it Heather!
Can I use Cool Whip-instead of having to whip-up cream? If so, how much do I fold into the cream cheese mixture?
Hi Angelina, I have not made this recipe with cool whip so I am not sure if it will hold up as well as whipped cream. But if you do we would love to hear how it turns out! One cup of heavy cream makes about 2 cups of whipped cream if that helps!
Do you have a recipe for the wafer crust for the no bake Cheesecake?
Yes, you can find my graham crust recipe here.
I love to bake
Looks great
Thank you Cynthia! Enjoy the recipe.
You are my favorite recipe girl! Love the choices and tips you always give, thank you for such great ideas!! Stay healthy
Thank you for your kind comment! I love to hear that we give great tips and options.