You want a No Bake Cheesecake that actually sets, slices clean, and tastes like the real thing, this is it. The texture? Dreamy. The flavor? Straight-up classic. And the best part? It comes together with simple ingredients and zero oven drama. You don’t need a water bath, and you definitely don’t need to cross your fingers that it turns out perfectly. I’ve made this more times than I can count, and it never lets me down.
Cheesecake Ingredients
- Graham cracker crumbs – for that classic cheesecake crust
- Melted butter – binds the crumbs and makes them taste like gold
- Granulated sugar – just enough to sweeten the crust
- cream cheese – I prefer Philadelphia brand because I think its a little more tangy that the other no-name brands out there. Be sure this is at room temperature to avoid lumps.
- Powdered sugar – helps with that silky smooth filling
- Sour cream – adds the right amount of tang and creaminess
- Vanilla extract – flavor booster
- Cold heavy whipping cream – whipped to stiff peaks for that fluffy texture
- Fresh lemon juice – a little zing to balance the sweet
Recipe Variations
- Swap graham crackers for Biscoff cookies or crushed Golden Oreos
- Use a store-bought graham cracker crust if you’re short on time
- Choose a different topping (full list of ideas further down)
- Fold in cherry pie filling for an easy Black Forest vibe
- Make individual portions in mason jars or muffin tins
How To Make No-Bake Cheesecake
There are only a few steps and a little fridge time standing in between you and this no-bake cheesecake recipe! It really is as easy as can be! For ingredient amounts and detailed instructions, see the recipe card at the bottom of this post. Here is what you can expect.
1. Make the Crust
In a small bowl, stir melted butter together with graham cracker crumbs and granulated sugar. Be sure every crumb is coated in butter to have a crust that sticks together. Press into an 8 or 9 inch glass pie plate and refrigerate for about 15 minutes.
Pro Tip: 1 1/4 cups of graham cracker crumbs is about 10 full graham cracker sheets (the rectangular ones that typically come perforated into 4 smaller rectangles). If you’re buying them whole, use a food processor for fine crumbs.
2. Make the Filling
In a large bowl, using an electric hand mixer, beat the room temperature cream cheese together with granulated sugar and vanilla extract. Slowly incorporate the cold heavy cream into the cream cheese filling being sure to scrape the sides and bottom of the bowl after each addition. Once all the whipped cream has been added, whip the filling for 30-60 seconds or until very thick and it holds its shape easily.
Pro Tip: Be sure to not over beat! If you beat it too long, it will go from thick back to thin and won’t set.
Pour Filling into Crust + Chill
Spread that thick and creamy filling into the chilled crust, cover with plastic wrap and refrigerate for 6 hours to overnight.
Pro Tip: If you’re in a rush and have to serve it early, consider scooping it into individual cups instead of slicing. Otherwise, give it the full 6 hours (overnight is best) for that classic creamy-but-structured texture.
Add Toppings and Serve!
Serve with any desired toppings. From canned cherry pie or blueberry filling, to fresh fruit, lemon curd, or chocolate sauce. The sky is the limit! More ideas down below.
Recipe Tips for Success
If you are familiar with no bake cheesecake, you may know that getting a thick and luscious filling can seem harder than all us online folks make it look. It’s not hard, you just need to know how to make your filling properly. Here are my best tips for success.
- Use room temperature cream cheese to create a smooth base—no lumps allowed.
- Mix in sugar and vanilla extract before adding whipped cream to keep the filling silky.
- Use cold heavy whipping cream (not just “whipping cream”) for better structure and a thicker texture.
- Incorporate whipped cream in thirds, mixing slowly and scraping the sides and bottom of the bowl each time.
- Stop whipping as soon as the filling is thick and holds its shape—overmixing will make it runny.
- Chill the crust for at least 15 minutes so it firms up before adding the filling.
- Let the assembled cheesecake chill for 6 hours minimum (overnight is best) to fully set.
- Smooth the top with an offset spatula before chilling for a clean look.
Don’t I Have to Bake the Graham Cracker Crust?
While a traditional cheesecake does call for pre-baking the crust, I find it isn’t necessary for a no-bake cheesecake because the melted butter works as glue to hold the graham cracker crumbs together for neat and tidy slices. The melted butter hardens in the refrigerator and works perfectly. Just be sure every crumb is coated in butter to have a crust that sticks together. I wouldn’t bother baking the crust. It’s an extra step that I think is unnecessary.
Cheesecake Toppings
Since this is a very basic, beautiful and delicious cheesecake recipe, try to find delicious toppings that will help enhance the flavor. Here are a few classic ideas:
- cherry pie filling (what most no-bake cheesecakes call for)
- fresh strawberries or raspberries
- strawberry sauce or raspberry sauce
- chocolate shavings
- chocolate ganache
- melted nutella
- whipped cream
- lemon curd
- salted caramel sauce
Storage Directions
Leftover cheesecake should be covered in plastic wrap or an airtight container and stored in the fridge for 3-5 days.
To Freeze: Cheesecake can be frozen whole or cut into individual pieces. Be sure to wrap in plastic wrap and then wrap in foil before placing it in the freezer. Cheesecake will stay fresh for up to 1 month.
To Thaw: Place Cheesecake in the fridge overnight. The foil can be removed, but leave the plastic wrap on it until ready to serve. You can also microwave individual pieces for about 30 seconds at a time and then check it. I wouldn’t microwave an entire cake though.
Other Cheesecake Desserts
This no bake cheesecake is everything you want in an easy dessert—creamy, reliable, and seriously delicious. Once you see how simple it is to pull off, you’ll keep this one in rotation year-round. Enjoy, friends!
If you make this recipe, it would mean so much if you left a star rating and a quick review—it really helps! And if you snap a photo, tag me @bestdessertrecipes on Instagram so I can see your sweet creation!
No Bake Cheesecake
Ingredients
for the crust-
- 1 1/4 cup graham cracker crumbs (about 10 full sheets if buying crackers*)
- 2 tablespoons granulated sugar optional
- 6 tablespoons butter measured, then melted
for the cheesecake-
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup heavy cream cold
- 1 cup cherry pie filling canned, or topping of choice (optional)
Instructions
- In a small bowl, stir graham cracker crumbs, granulated sugar, and melted butter together to moisten. Be sure every crumb is coated in butter to have a crust that sticks together. Press into an 8 or 9-inch glass pie plate and refrigerate for at least 15 minutes.
- In a large bowl, using an electric hand mixer, beat the room temperature cream cheese together with granulated sugar and vanilla extract.
- With the mixer on, add the cold heavy cream in four increments, letting it whip into the cream cheese after each addition.
- Scrape the sides and bottom of the bowl with a rubber spatula after each addition.
- Once all the heavy cream has been added, whip the filling for 1 minute until thick and light and it holds its shape easily**.
- Scrape sides and bottom of the bowl one last time to ensure everything is fully mixed and smooth.
- Pour filling into the prepared pie shell and smooth the top. Cover with plastic wrap and refrigerate 6 hours to overnight*** to ensure a fully set cheesecake.
- To serve, cut into 8 equal pie shaped pieces and top with two tablespoons of pie filling (or topping of choice), if desired.
