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!
I love the rich and delicious flavor of cheesecake. It tastes incredible and every bite is perfection. While I love a classic cheesecake, I also love to make variations like apple cheesecake pie, chocolate peanut butter cheesecake, cheesecake dip, cheesecake bars and cheesecake brownies.
Easy cheesecake recipe
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 cheesecake 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. You could even add a cute Valentine’s cake topper for an extra special touch!
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 of this delicious homemade cheesecake!
Cheesecake ingredients
This no-bake cheesecake recipe requires only 5 ingredients and is so simple! You can definitely buy a pre-made crust, however I like to make a homemade graham cracker crust. It’s seriously SO easy and tastes way better than store-bought in my opinion.
- Cream cheese
- Sugar
- Heavy cream
- Vanilla extract
- Lemon juice (optional)
- Graham cracker crust
How to make cheesecake
To make this homemade cheesecake, just follow the simple steps below. Scroll down for the printable no-bake cheesecake recipe.
- Beat cream cheese, sugar, vanilla and lemon juice until light and fluffy, about 2 to 3 minutes.
- Slowly pour in heavy cream and beat for 3 minutes on medium-high speed, until thick and creamy.
- Spread cheesecake filling on top of graham cracker crust and refrigerate at least 4 hours, until firm.
- Top cheesecake with your favorite toppings and enjoy!
Frequently asked questions about cheesecake
Do you need lemon juice in cheesecake? Adding lemon juice to this cheesecake recipe is optional, however I do recommend including it. The citrus adds a bit of tartness and helps balance out the strong flavors from the cheese and cream.
How long does cheesecake take to set? This homemade cheesecake takes about 4 hours to set in the fridge. You want the filling to be firm to touch.
Does no-bake cheesecake need to be refrigerated? Yes, you need to store this no-bake cheesecake in the fridge because of the softened cheese and cream. Just cover the pan tightly in plastic wrap and place in the refrigerator until ready to enjoy again.
How long will a no-bake cheesecake last? This no-bake cheesecake will last about 3 to 5 days if stored in the fridge. Just make sure to cover with plastic wrap and don’t add the toppings until ready to serve.
Can I freeze no-bake cheesecake? Yes, you can freeze this no-bake cheesecake recipe. Just wrap the cheesecake in several layers of plastic wrap or foil and place in a zip top freezer bag. Place cheesecake upright in freezer and store for about 1 month. When ready to serve, thaw cheesecake overnight in fridge and enjoy the next day!
Toppings for no-bake cheesecake
There are plenty of delicious toppings that you can use for this no-bake cheesecake recipe. I actually love to eat mine with fresh strawberries and chocolate sauce, but the cherries just look so pretty! Feel free to adjust your toppings based on preference!
- Cherry pie filling
- Fresh strawberries or raspberries
- Crushed cookies
- Crushed candy bars
- Chocolate chips
- Caramel sauce
- Hot fudge
No-Bake Cheesecake Recipe
Ingredients
- 8 ounces cream cheese , softened
- 1/3 cup sugar
- 3/4 cup heavy cream
- 1 teaspoon pure 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.
- Top with your favorite toppings.
Notes
Nutrition
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! :)