This no-bake cheesecake recipe is easy to make and tastes just like a classic should with a silky smooth filling and decadent taste. No water bath or oven required, just chill, slice and serve.
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Easy No-Bake Cheesecake Recipe
This no-bake cheesecake recipe is as easy as it gets and perfect for beginners. With just 5 ingredients and no oven required, it still delivers a silky, smooth, and creamy filling that tastes just as good as a classic cheesecake. You’d never guess how simple it is after the first bite!
What I love about this recipe is that it doesn’t use gelatin or sweetened condensed milk. It’s versatile enough to enjoy plain, topped with fresh fruit, or try my no-bake cherry cheesecake dip if you’re craving a fun twist.
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Cream cheese: Softened cream cheeses adds a nice tang and gives it that ultra-creamy consistency. Full-fat cream cheese is extra creamy whereas light cream cheese may not be as creamy.
- Sugar: The sugar helps balance the tang from the cream cheese and adds perfect sweetness.
- Heavy cream: This is key for creating a thick consistency.
- Vanilla extract: Vanilla adds the perfect boost of flavor. You can also mix in some fresh lemon juice to add a taste of tartness.
- Crust: A graham cracker crust made from graham cracker crumbs is the most traditional and what I used here.
- Cherry pie filling. My favorite way to top a no-bake cheesecake recipe, but you can garnish it how you like!
How to Make No-Bake Cheesecake
Add the softened cream cheese, sugar, vanilla, and lemon juice into the large bowl of an electric mixer. Beat the ingredients together for about 2 to 3 minutes, or until the mixture looks light and fluffy.
Slowly pour in the heavy cream and beat on medium-high speed until stiff peaks form. The texture is super thick and creamy.
Pour the filling on top of the prepared graham cracker crust and then spread it out evenly in the pan. Place the cheesecake in the refrigerator and chill for at least 4 hours.
Once your no-bake cheesecake is completely firm to the touch, remove it from the fridge and add any of your favorite toppings (I love cherry pie filling). Then slice and enjoy!
Recipe Tips
- Crust. I prefer a homemade graham cracker crust on this no-bake cheesecake, but a premade one works, too, or try an Oreo crust or pretzel pie crust.
- Softened cream cheese. If your cream cheese is too cold, it could create a lumpy texture.
- Lemon juice. You don’t have to add lemon juice, although I do recommend including it. The citrus adds a bit of tartness and helps balance out the sweeter flavors.
- Let set. The no-bake cheesecake needs to be set completely before serving. This usually takes at least 4 hours in the fridge, but overnight is even better.
- Mini versions. You can use this no-bake cheesecake recipe to make a mini dessert. Simply press the crust into each muffin cup in a lined muffin pan, then pour the filling on top. Chill in the fridge for at least 4 hours.
I love all types of cheesecake whether it’s this cheesecake dip recipe, cheesecake bars or mini cheesecakes with vanilla wafer crust.
More Delicious Dessert Recipes
No-Bake Cheesecake
Video
Ingredients
- 1 (8-ounce) package cream cheese , at room temperature
- ⅓ cup granulated sugar
- ¾ cup heavy cream , at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons fresh lemon juice , optional
- 1 9-inch prepared graham cracker crust
Optional toppings: Cherry pie filling, Fresh strawberries or raspberries, Crushed cookies or candy bars, Caramel or chocolate sauce
Instructions
- Make no-bake cheesecake filling. In the bowl of a stand mixer, beat 8 ounces cream cheese, 1/3 cup sugar, 1 teaspoon vanilla, and 2 teaspoons lemon juice, if using, for 2 to 3 minutes, or until light and fluffy. Slowly pour in 3/4 cup heavy cream and beat on medium-high speed for 3 minutes or until thick and creamy.
- Spread into crust. Spread the cheesecake mixture into the graham cracker crust. Refrigerate for at least 4 hours, or until firm.
- Serve. Top with your favorite toppings. Slice and enjoy!
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Favorite Toppings
- Pie filling: Cherry pie filling, peach pie filling, or apple pie filling are all great fillings to add on top. Simply open a can or use the homemade filling for a delicious topping!
- Fresh fruit: Fresh strawberries, blueberries, or raspberries are simple and blackberries will remind you of these blackberry cheesecake bars.
- Chocolate: Hot fudge, chocolate ganache, or simple chocolate chips sprinkled on top for that sweet and savory taste and texture.
- Sauce: Strawberry sauce, blueberry sauce, or caramel sauce are all great options for topping a slice of homemade no-bake cheesecake.
- Lemon: Lemon curd is refreshing, light, and zesty all in one bite.
- Cream: Whipped cream (or stabilized whipped cream for more sturdy) or cool whip is both light and creamy.
Recipe FAQs
If your cheesecake didn’t firm up, it may not have chilled long enough. Be sure to refrigerate it for at least 4–6 hours, or overnight for best results. Using heavy cream that’s been whipped until stiff peaks also helps the filling hold its shape.
Yes, at least in stages. Assemble the crust a few days in advance, wrap it tightly in plastic, and refrigerate until it’s needed.
Make sure to store the cheesecake in the fridge because of the softened cheese and cream. Cover the pan tightly in plastic wrap, aluminum foil or place in an airtight container and store in the refrigerator until ready to enjoy again. It will stay fresh in the fridge for about 3 to 5 days.
Wrap in several layers of plastic wrap or foil and place in a zip-top freezer bag. Place upright in the freezer and store for about 1 month. When ready to serve, thaw overnight in the fridge and enjoy the next day!
Gail
So easy and yummy!
France D
I made this one to a T. Left in the fridge to set overnight.. It never set..
It was like soup. I threw it away and made another one, from a different recipe. This one also never set. I don’t know what I’m doing wrong. I followed the instructions as they were. Any suggestions?
Jamielyn Nye
Hi France, Sorry you’re having trouble with the recipe. I’m not sure what your altitude is but that could effect it. My suggestion would be to start with less cream. Also when you’re adding the cream make sure it’s very cold and whisking until thick (forming a whipped cream). The texture is not supposed to be like a regular cheese cake. The no bake cheese cake is more smooth and creamy. Hope that helps!
Gail
Hope you finally found one to work for you. That can be very frustrating.
As Jamielyn mentioned, the altitude could make a difference. I live a mile up from sea level and can’t make an angel food cake here.
I wouldn’t have thrown it away, would have put it in the freezer and served it that way, even if it fell apart! Chocolate sauce fixes almost anything!😂
Meriale
I made this tonight and it as delicious. I used Betty Crocker Fudge Brownie as the crust on the bottom instead of the usual Graham cracker crust (which I love but anted to try something new). I topped it with a warm fudge topping drizzle and sliced fresh strawberries ith a dollop of whipped cream. I served it chilled and my goodness it was amazing…I didn’t use heavy cream either because of the high fat content, I used whole milk instead and cut amount back just a little to keep the cheese cake filling from becoming to runny. My family really enjoyed this dessert.
I Heart Naptime
That sounds delicious! Thank you for letting us know your version of this no-bake cheesecake.
Katie
Love how easy this is to whip up, and so delicious! We love it with caramel too.
Jamielyn Nye
Caramel sounds delicious! So glad you enjoyed the no-bake cheesecake!
Renee T
I love a no bake cheesecake and this recipe was so easy to follow and crazy delicious. I shared this recipe with all of my friends!
Sharina
I can’t say no to this no-bake cheesecake! It was so creamy and delightful, and I love its texture. Yummy!