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!
Reading the reviews, should the filling be doubled so it will fill out the entire pie crust? Thank you so much.
Hi Ferryal, no need to double the filling. The measurements listed will make enough to fill a 9-inch graham cracker crust. Enjoy!
Can I freeze this cheesecake
Sure! 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!
Best no-bake Cheesecake ever & so much easier than my old recipe! It is Husband approved as well. Thanks so much for sharing!
Yay, so glad both you and your husband enjoyed the recipe :) Thank you for your comment, Joan!
I was looking for an easy no bake light summery cheesecake recipe and found this recipe. I made it 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.
I’m so happy to hear that it was such a success, Sue! Thanks so much for leaving a comment and review :)
I used your recipe but I added cherry 🍒and 🍓to the mix and a teaspoon of juice each to the mix it came out fine and dandy then just put the 🍒and 🍓on top for decor thanks it was very quick and easy to make
That sounds so delicious!
This was so easy and delicious! Yum!
This is a favorite! It has all the yumminess of cheesecake with no baking involved, fabulous!
This is the best cherry cheesecake I have ever made! Light, fluffy and creamy. Not too sweet! Perfection!
I’m so happy to hear you enjoyed it! Thank you for your comment Haley! :)
Why does my cherry cream cheese pie never set? I have made this a dozen times and the cream cheese never sets!!
You may need to beat the cream cheese mixture longer until it is thick and creamy!
I made this using homemade yogurt cheese. Think even more drained than greek yogurt. Came out great, and did not need the lemon juice to add tang.
I’m so glad you enjoyed it! Thank you for leaving a comment and review Angie. :)
Can I use whipping cream instead of heavy cream?
Yes, that should be fine! :)