This easy no-bake cheesecake has a silky-smooth filling and classic cheesecake flavor. No oven or water bath needed, just chill, slice and serve.

I love all types of cheesecake whether it’s this cheesecake dip recipe, cheesecake bars or these mini cheesecakes with vanilla wafer crust.

Finished no bake cheesecake with cherry topping and buttery graham cracker crust, ready to slice.

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Key Takeaways: Easy No-Bake Cheesecake Recipe

  • Only 5 ingredients. The creamy filling comes together with cream cheese, sugar, cold heavy cream, vanilla and optional lemon juice.
  • No gelatin or condensed milk. Cold heavy cream thickens the filling and helps the cheesecake set.
  • Quick preparation. It takes about 10 minutes to assemble before chilling.
  • Easy to make ahead. Chill it for at least 4 hours, although overnight is even better for clean slices.

Why I Love This Recipe

Compared with my classic cheesecake, this no-bake version has a lighter texture while still delivering that rich, tangy flavor. The filling comes together quickly, then the refrigerator does the rest.

Serve this easy no bake cheesecake plain or dress it up with fresh fruit, cherry pie filling or your favorite dessert sauce. For another fun twist, try my no-bake cherry cheesecake dip.

XO - Jamielyn

Recipe Ingredients

Mixing bowl with whipped no bake cheesecake filling made of cream cheese, sugar, and heavy cream.

Find the full printable recipe with specific measurements below.

  • Cream cheese: Use softened, full-fat brick cream cheese for the smoothest, creamiest filling.
  • Sugar: Granulated sugar sweetens the filling while balancing the tangy cream cheese.
  • Heavy cream: Keep it cold so it whips properly and helps the filling set.
  • Vanilla and lemon: Vanilla adds warmth, while optional fresh lemon juice brightens the flavor.
  • Crust: A homemade graham cracker crust is traditional in a no-bake cheesecake, although a premade crust works, too.
  • Cherry pie filling: My favorite topping, but fresh fruit or dessert sauce would also be delicious.

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.

Spoon spreading cherry topping over creamy no bake cheesecake filling in a graham cracker crust.

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.

Overhead view of no bake cheesecake with cherry pie filling and golden graham cracker crust.

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!

Whole no bake cherry cheesecake in a pie dish with graham cracker crust, topped with glossy cherries.

Favorite No Bake Cheesecake Toppings

Recipe Tips

  • Change the crust. Graham cracker is classic, but an Oreo crust adds chocolate flavor, while a pretzel pie crust gives it a salty-sweet twist.
  • Start with cold heavy cream. It needs to be cold to whip properly and give the filling enough structure to set.
  • Soften the cream cheese. Softened cream cheese blends smoothly without leaving lumps.
  • Let it chill. Refrigerate the cheesecake for at least 4 hours, although overnight is best for a firmer filling and cleaner slices.
  • Slice it cleanly. Use a sharp knife and wipe it clean between each cut.
  • Make minis. Divide the crust and filling among lined muffin cups, then chill for at least 4 hours.

No Bake Cheesecake FAQs

Why didn’t my no-bake cheesecake set?

The heavy cream may not have been cold enough, the filling may not have been whipped long enough, or you may have used low-fat, spreadable or pre-whipped cream cheese. For the best results, use full-fat brick cream cheese and cold heavy cream, beat until the filling is thick and holds stiff peaks, then refrigerate for at least 4 hours. Overnight is even better.

How do I know when a no-bake cheesecake is set?

The filling should feel firm to the touch and no longer look loose or wobbly in the center. It should hold its shape when sliced, although it will remain softer than a baked cheesecake. If it still looks soft, let it chill longer.

My no bake cheesecake is still runny, what can I do to fix it?

If the filling is still in the bowl, continue beating it on medium-high until it thickens and holds stiff peaks. If the cheesecake is already assembled, refrigerate it overnight. If it is still too soft to slice, place it in the freezer for 30 to 60 minutes before serving. Always start with cold heavy cream so it whips properly.

Can I add more cream cheese for a firmer cheesecake filling?

Yes. For a thicker, sturdier filling and a fuller pie, add another 4 ounces of softened cream cheese. The original version has a softer, lighter texture, so choose whichever consistency you prefer.

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Slice of no bake cheesecake with cherry topping and graham cracker crust on a white plate.

More cheesecake recipes to try include my no bake Oreo cheesecake, cheesecake stuffed strawberries or mini cookies and cream cheesecakes!

More Delicious Dessert Recipes

No-bake cheesecake in pie dish on the counter topped with cherry filling with a pie server nearby.

No-Bake Cheesecake

4.95 from 79 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Chill time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 8
This no-bake cheesecake recipe is so easy to make and tastes just like a classic should with a silky smooth filling and decadent taste. No oven required, just chill, slice and serve.
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Ingredients 

  • 1 (8-ounce) package cream cheese , at room temperature
  • ⅓ cup granulated sugar
  • ¾ cup heavy cream , cold
  • 1 teaspoon vanilla extract
  • 2 teaspoons fresh lemon juice , optional
  • 1 9-inch 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 cold heavy cream and beat on medium-high speed for 3 minutes or until the mixture is thick and holds stiff peaks.
  • 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

Filling: If you want the filling to be more firm, you can add in an extra 4 ounces of softened cream cheese. We prefer this no bake filling to be a little more soft than traditional cheesecake though.
Storage: Make sure to store the cheesecake in the fridge because of the softened cheese and cream. Cover the pan tightly in plastic wrap and place in the refrigerator until ready to enjoy again. It will stay fresh in the fridge for about 3 to 5 days.
Freeze: Wrap in several layers of plastic wrap or foil and place in a zip top freezer bag. Place upright in freezer and store for about 1 month. When ready to serve, thaw overnight in fridge and enjoy the next day!

Nutrition

Serving: 1slice, Calories: 217kcal, Carbohydrates: 23g, Protein: 2g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 25mg, Sodium: 107mg, Potassium: 48mg, Fiber: 0.4g, Sugar: 13g, Vitamin A: 330IU, Vitamin C: 1mg, Calcium: 21mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.