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No-Bake Cheesecake

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!

No bake cheesecake in pan with cherry filling on top.
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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.

Mixing filling for cheesecake in bowl.

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 or pretzel pie crust also tastes super delicious. During the holidays, I love using a gingersnap crust to add more spice and ginger flavor.
Adding cherry filling on top of no bake cheesecake.

How to Make No-Bake Cheesecake

  1. 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.
  2. 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.
  3. 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.

No bake cheesecake with slice taken out.

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!

Slice of no bake cheesecake on plate.

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no bake cheesecake

No-Bake Cheesecake

4.92 from 25 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
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!
Prep Time: 20 mins
Chill time: 4 hrs
Total Time: 4 hrs 20 mins
Servings: 8


Optional toppings: cherry pie filling, fresh strawberries or raspberries, crushed cookies or candy bars, caramel or chocolate sauce


    • 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!



    Serving: 1slice | Calories: 315kcal | Carbohydrates: 23g | Protein: 3g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 199mg | Potassium: 79mg | Sugar: 13g | Vitamin A: 710IU | Vitamin C: 0.6mg | Calcium: 48mg | Iron: 0.7mg

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

    Course: Dessert
    Cuisine: American

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