This no-bake cheesecake recipe is perfect for beginners! Only 5 ingredients and absolutely no baking. It’s everything a cheesecake should be…silky, smooth, light, creamy and decadent!
Easy No-Bake Cheesecake
Cheesecake is one of those classic desserts that’s loved by many! It’s often served for special occasions and is the perfect dessert for celebrating. I usually only make one once a year, right around Valentine’s day. It’s great to enjoy after a delicious Valentine’s dinner and looks so festive with the cherry pie filling on top.
This no-bake cheesecake recipe is so easy and perfect for beginners! It takes only 5 ingredients and doesn’t require any baking. After taking a bite, you would never know how simple it is. It’s everything a cheesecake should be…silky, smooth, light, creamy and decadent. You won’t be able to get enough! If you’re still on the edge about making one from scratch, try making my no-bake cherry cheesecake dip instead. It tastes just like regular cheesecake, with a little less work.
5 Simple Ingredients
- Cream cheese: This adds a nice tang and gives it that ultra creamy consistency. Just make sure your cream cheese has softened before using. If it’s too cold, it could create a lumpy texture.
- Sugar: The sugar helps balance out the tang from the cream cheese and adds the perfect amount of 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 hint of tartness.
- Crust: A graham cracker crust is the most traditional to use for cheesecake, but an Oreo crust also tastes super delicious. During the holidays, I love using a gingersnap crust to add more spice and ginger flavor.
How to Make No-Bake Cheesecake
- MIX. Add the softened cream cheese, sugar, vanilla and lemon juice into the bowl of an electric mixer. Beat the ingredients together for about 2 to 3 minutes, or until the mixture looks light and fluffy. Then slowly pour in the heavy cream and beat on medium-high speed until the texture is super thick and creamy.
- CHILL. Pour the filling on top of the prepared graham cracker crust and then spread out evenly in pan. Place the cheesecake in the refrigerator and chill for at least 4 hours. It should be completely firm to touch when you remove it from the fridge.
- TOP. Add any of your favorite toppings on right before serving. Then slice and enjoy!
Favorite Toppings
There are plenty of delicious toppings that you can use for this recipe. I actually love to eat mine with fresh strawberries and hot fudge, but the cherries just look so pretty! Feel free to adjust your toppings based on preference.
- Cherry pie filling
- Fresh strawberries or raspberries
- Hot fudge
- Crushed cookies
- Peach pie filling
- Lemon curd
- Strawberry sauce
- Blueberry sauce
- Crushed candy bars
- Caramelized bananas
- Chocolate ganache
- Chocolate chips
- Caramel sauce
- Apple pie filling
- Candied nuts
- Whipped cream (or stabilized whipped cream for more sturdy)
Tips + Modifications
- Crust. I prefer a homemade crust, but you can absolutely buy a premade one from the store to save time.
- 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 strong flavors from the cheese and cream.
- Let set. It’s important that you allow the cheesecake to set completely before serving. This usually takes at least 4 hours in the fridge, but overnight is even better. You want the filling to be firm to touch before serving. A firm filling also creates super smooth slices.
- Mini versions. You can use this recipe to make mini cheesecakes if preferred. Simply press the crust into each of the muffin cups in a lined muffin pan, then pour the filling on top. Let chill in the fridge for at least 4 hours, or until the filling is completely set. Then remove from liners and enjoy!
5 star review
“I made this recipe for the first time yesterday and it was so easy to make and turned out really well. It was very delicious and not overly sweet and rich. My husband and our company really enjoyed it. I will definitely be making this again.”
– Sue
How to Store Cheesecake
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. To 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!
More Delicious Desserts:
- Reese’s no-bake cheesecake
- Mini cheesecakes with graham cracker crust
- No-bake cheesecake dip
- Oreo cheesecake bites
- Apple cheesecake pie
No-Bake Cheesecake
Ingredients
- 8 ounces cream cheese , softened
- 1/3 cup granulated sugar
- 3/4 cup heavy cream
- 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
- Beat the cream cheese, sugar, vanilla and lemon juice (if desired) for 2-3 minutes or until light and fluffy. Slowly pour in the heavy cream and beat on medium-high speed for 3 minutes or until thick and creamy.
- Spread the cheesecake mixture into the graham cracker crust. Refrigerate at least 4 hours, or until firm. Then top with your favorite toppings.
- Slice and enjoy!
Video
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
I’ve made this cheese cake several times always a hit simply love it!
I’m so happy to hear it’s always a hit! Thank you for your comment Darlene. :)
I made it yesterday and it was delicious!!:)
I’m so glad you enjoyed it! :)
All fine and dandy but I want to print some of these favourite recipies and it wont print why wont it ket me print it I have let my computer print it and it wont so it is not at my end… please help me
Hi Alice! Did you click the pink “print recipe” button? It will pull the recipe in a different tab for you to print.
This was the second cheesecake I have made, but made this right behind the Key Lime, no bake, today. Easier than the first one and for a traditional flavor cheesecake it was perfect! So simple to make!
I made this for one of the Brothers at my lodge at his request. It didn’t last 5 minutes after the dinner we had made. the smiles and clean plates were all the thanks I needed.
An amazing and easy recipe that tastes wonderful!
Thank you so much for this!!
I’m so happy everyone loved it! Thank you for leaving a comment and review Karl. :)
Can you use milk instead of heavy cream?
Unfortunately I don’t think it will get as fluffy with just milk.
I haven’t made it yet but with corona virus I can’t get heavy cream. Will it not set up with regular milk. I don’t want to try it with regular milk if it’s not going to work. Can’t afford to waste what I have
Hi Renee! Unfortunately I don’t think it will set up with regular milk. You need the heavy cream to get it thick and creamy!
I only had milk, so I cooked milk, sugar and cornstarch until it thickened and added to the cream cheese and mixed thoroughly. Worked just fine.
Thanks for your comment Joy! I know that will be helpful to others who don’t have heavy cream.
It turned out perfectly! Love that it’s light and so beautifully goes with any topping :)
I’m so glad you enjoyed it! :)
Followed recipe, but did not set up solid, will make again, a little disappointed in the consistency. May try a little cornstarch or flower next time. Taste great.
This is delicious. But I had to double the cheesecake ingredients to fill the crust all the way.
Can I use whipped topping instead of heavy cream?
Normally I would say yes on substituting whipped topping if the heavy cream was mixed and then added, but since this mixed with other ingredients, I don’t think it would work as well unfortunately.
I am wanting to make this recipe, but I am a type 1 diabetic. Can I substitute the sugar for stevia or something like that? Or would that make it taste differently?
Hi Chelsea! I haven’t tried substituting stevia in this recipe so I’m not sure if it will change the taste or texture. If you have had success with other recipes I would definitely give it a try! :)