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.

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

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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

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: 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 pie 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.

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.

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

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 in pie dish on the counter topped with cherry filling with a pie server nearby.

No-Bake Cheesecake

4.97 from 76 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 , at room temperature
  • 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 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

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.

Favorite Toppings

Recipe FAQs

Why didn’t my no-bake cheesecake set?

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.

Can I make this no-bake cheesecake ahead of time?

Yes, at least in stages. Assemble the crust a few days in advance, wrap it tightly in plastic, and refrigerate until it’s needed.

How to store no-bake cheesecake?

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.

Can I freeze a cheesecake that is not baked?

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!