No-Bake Cheesecake
This No-Bake Cheesecake is super easy to make and doesn’t require you to turn the oven on. It features a buttery crust, and a creamy cheesecake filling.
This No-Bake Cheesecake takes about 30 minutes to put together. The only thing that takes time is waiting for it to firm up in the fridge.
With ingredients you mostly likely already have in your fridge and pantry, you can start making this delicious no bake cheesecake recipe!
This post may contain affiliate links. I earn a commission from qualified purchases. Please read our Privacy policy here.
No-Bake Cheesecake Recipe
To start making this No-Bake Cheesecake you will need:
- Graham crackers: if you don’t have graham crackers where you live, you can use digestive biscuits.
- Brown sugar: granulated sugar can also be used to make the crust instead of brown sugar.
- Butter
- Cream cheese: use full-fat cream cheese, from a block, not the spreadable kind.
- Powdered sugar
- Sour cream: can be substituted for greek yogurt.
- Lemon juice: it’s used to give a bit of a tangy taste to the cheesecake, but mostly because it reacts with the cream cheese, sour cream, and whipping cream, helping make the cheesecake thick.
- Vanilla extract
- Heavy whipping cream
Making the crust
To make the graham cracker crust, you will need graham cracker crumbs. Place the cookies in a food processor, and process until it becomes a fine crumb. Alternatively, you can place the crackers inside of a ziploc bag, and use a rolling pin to crumble the cookies.
Mix the brown sugar with the graham cracker crumbs. Then add the melted butter and stir.
Pour the mixture for the crust on the bottom of a 9″ or 8″ springform or cheesecake pan. If using an 8″ pan, it must be at least 3″ deep.
Use a spatula to press the crumbs up the sides of the pan to coat it evenly.
Then use a cup to press the crumbs on the bottom of the pan.
Place the pan with the crust in the freezer for 15 minutes, while you make the cheesecake batter.
No-Bake Cheesecake Filling Recipe
To make the No-Bake Cheesecake Filling, start by beating the room temperature full-fat cream cheese with a mixer.
Beat for 2 minutes at medium speed.
Then, add the powdered sugar, lemon juice, sour cream, and vanilla. Beat for another 2 minutes until combined. Remember to scrape the sides of the bowl in between.
Set the bowl aside. Now it’s time to whip the heavy cream. Make sure it’s super cold from the fridge.
Whip with an electric mixer, or stand mixer with the whisk attachment, for about 3 minutes on medium-high speed, until stiff peaks form.
Next step is to add the whipped cream to the cream cheese mixture in two parts. Add half of it, fold until combined.
Then, add the remaining half of the whipped cream, and fold again, until the cheesecake batter is smooth.
Now that the batter is creamy and smooth, pour it on the bottom of the cheesecake crust.
Use a spatula to spread it around and smooth it out.
Place the cheesecake in the refrigerator. Chilling time should be at least 6 hours, preferably overnight.
When you remove the cake from the fridge, you can top it with whipped cream and berries before serving.
Remember to store any leftovers in an airtight container in the fridge for up to 5 days.
You can also freeze the cheesecake, wrap it tightly in plastic wrap, then in aluminum foil, and place in an airtight container. I find it easier to cut it into slices first, and freeze the individually wrapped slices.
It makes it easier not only to store it, but also to thaw it.
Decorating the cheesecake
Here are some other suggestions of toppings for the cheesecake:
- Fresh berries and fruits such as strawberries, blueberries, cherries, raspberries, blackberries
- Curd: lemon curd, passionfruit curd, mango curd
- Dulce de leche or caramel sauce
- Strawberry sauce, or raspberry sauce
- Chocolate sauce
- Cherry pie filling
Recipe variations
- Pie: you can make this cheesecake into two 8-inch pies. You can use store-bought graham cracker crust. You can even get the mini pie crust ones, and you will be able to obtain about 20 mini pies.
- Mini cheesecakes: to obtain mini cheesecakes, you can divide the crust and the batter between 18 to 20 cupcake cavities. Line the pan with cupcake papers, then press the crust down on the bottom of the pan, freeze while you make the batter. Then divide the batter between the cupcake tins.
Make sure to let the mini cheesecakes, or pies sit in the fridge for a few hours before serving.
You may also top them with the toppings mentioned above, or anything else that comes to your mind, it’s totally your personal preference.
The texture of this no-bake cheesecake is fluffy, light, and irresistible! It’s not overly sweet, but also not bland. It has a tangy flavor, and it’s absolutely delicious!
It’s the perfect dessert to bring to a dinner at a friend’s house, or to a celebration or holiday! Everyone will love this recipe!
If you loved this recipe, here are some more recipes you might like:
- Pistachio Cheesecake
- Lemon Cheesecake
- Biscoff Cheesecake
- No-bake White Chocolate Cheesecake
- Funfetti Cheesecake
- No-bake Chocolate Cheesecake Pie
- Cannoli Cheesecake
- Baklava Cheesecake
- Cranberry Cheesecake
If you make this recipe, tag me on instagram, or leave a comment below, I love to hear from you!
No-Bake Cheesecake
Ingredients
Crust
- 2 1/4 cups graham cracker crumbs 270 grams
- 1/3 cup brown sugar 73 grams
- 10 tbsp unsalted butter melted (141 grams)
No-Bake Cheesecake Filling
- 3 blocks cream cheese softened (24 oz, 680 grams)
- 1 1/2 cups powdered sugar 187 grams
- 1 tbsp lemon juice
- 2 tsp vanilla extract
- 1/3 cup sour cream 80 grams
- 1 1/2 cups cold heavy whipping cream 360 ml
To decorate
- 1/2 cup cold heavy whipping cream
- 1 cup berries
Instructions
Crust
- In a medium bowl, mix the graham cracker crumbs with the brown sugar. Add the melted unsalted butter and mix to combine.
- Pour the mixture on the bottom of a 9” or 8” springform pan or cheesecake pan. If using an 8” pan, it must be deep.
- Use a spatula to press the crumb up the sides of the pan. Press hard to make the crumb stick to the sides. If it falls off, just keep repeating and working the crust up the sides of the pan.
- Then use a cup to press the crust on the bottom of the pan. You can also use the sides of the cup to press the crust on the sides. Make sure the crust is very packed. Take your time packing it. This will prevent the crust from falling apart when you are ready to serve the cheesecake.
- Place the crust in the freezer for at least 15 minutes.
No-Bake Cheesecake Filling
- To make the cheesecake filling, add the cream cheese to a large mixing bowl. Beat the cream cheese with a mixer. You can use a stand mixer with the paddle attachment, or a hand mixer. Beating time should be around 2 minutes, until the cream cheese is smooth.
- Add the powdered sugar, lemon juice, vanilla, and sour cream to the bowl. Beat for another 2 minutes at medium speed until combined.
- Remember to scrape the sides of the bowl in between.
- Set it aside.
- In another large bowl, whip the heavy cream by beating with a mixer at medium speed for about 3 minutes, until stiff peaks form. If using a stand mixer, use the whisk attachment.
- Add half of the whipped cream to the cream cheese mixture, fold with a spatula to combine.
- Once the first half is incorporated, add the remaining whipped cream to the mixture. Fold again until the batter is smooth and creamy.
- Remove the cheesecake pan from the freezer.
- Pour the batter on the bottom of the cheesecake pan. Use a spatula to smooth out the top, and to spread the mixture evenly.
- Place the cheesecake in the fridge for 6 hours or overnight.
To decorate
- Beat the whipping cream with a mixer for 2 to 3 minutes, until stiff peaks form. Place the whipping cream in a piping bag fitted with the tip of your choice, I used a 4B.
- Pipe the whipped cream on top of the cheesecake, and top with the desired berries.
- Slice and serve.
- See the notes section for more options on toppings.
Storage
- Store the cheesecake in the fridge for up to 4 days. You can freeze the cheesecake as well. To freeze, wrap it tightly in plastic, and place it in an air tight container. Sometimes it can be easier to cut into slices before freezing, making sure the plastic wrap is directly placed on the surface of the cheesecake, so it doesn’t form a skin.
- Freeze for up to 2 months. To thaw, simply place it in the fridge overnight.
In the uk we can only buy the spreadable cream cheese (Philadelphia ) will that be ok or not??
That depends on the cream cheese. In Brazil we have a philadelphia spreadable cream cheese that works for this recipe, I’ve used it and it’s the only one they have in Brazil. It works fine for no bake cheesecake. But in the USA, the type of spreadable cream cheese we have doesn’t work for this recipe. Im not sure if in the UK that’s the same, maybe your spreadable cream cheese is thicker like it is in Brazil. Does the cream cheese look like it’s been whipped? What’s the consistency like? If it has a fairly thick consistency, more solid than liquid I’d say, I’d use it and try to make the recipe.
Sem palavras para descrever essa delícia!!😋😋😋😋😋
It’s not necessary to add gelatine?
It is necessary
Is there a way to make this recipe Gluten-free?
all you’d have to do is use gluten-free graham crackers
Hi! Would love to use this recipe for mini cheesecakes, what suggestions would you be willing to share?
Yes, you can just make it into about 24 mini cheesecakes using mini cheesecake pans. Line the bottom of each with two pieces of parchment paper overlapping, so you can easily lift up the mini cheesecakes once they have baked and cooled. Press the crust on the bottom of the cavity, on top of the parchment paper. And then you should be good to go.