No Bake Cheesecakes Recipe

This is truly the most perfect and easy no-bake cheesecake. By following this no-bake cheesecake recipe, you’ll be gifted with a smooth and creamy dessert that sets up beautifully in the refrigerator. Unlike regular cheesecake, no-bake cheesecake isn’t overly heavy. It’s lightly sweet and perfectly refreshing!

These are very serious questions you might consider before making it, especially the goo one. But after making real no-bake cheesecake and tasting the final results, I’m here to declare that no-bake cheesecake should be everyone’s dessert obsession. My husband, who “doesn’t like cheesecake,” went back for seconds. This stuff is GOOD.

The Kitchn ranked this recipe first place in its no-bake cheesecake recipe showdown, with a score of 10/10! They said: “The thing that sets this recipe apart is its rich, full-on cheesecake flavor. It’s not too sweet and full of cream cheese goodness. … Slices of this cheesecake are tall, gorgeous, and very impressive, and the flavor lives up to the appearance. It’s a dessert you’d be proud to serve your friends and family.”

No-bake cheesecake is exactly what the name suggests. The graham cracker crust and cheesecake filling never see the inside of the oven, so it’s a fantastic dessert when the weather’s warm or when your oven is crowded. Or when you don’t feel like baking.

No-bake cheesecake is a lot easier than baked cheesecake. Without eggs and baking, there is virtually ZERO room for error. Traditional cheesecake runs the risk of over-beating the eggs, over-baking, under-baking, and cheesecake cracking. And if you’re using a cheesecake water bath, which I always recommend, your springform pan could leak. With no-bake cheesecake, we’re essentially cutting every single complicated step!

No-Bake Cheesecake

This is truly the most perfect and easy no-bake cheesecake. By following this no-bake cheesecake recipe, you’ll be gifted with a smooth, light, and creamy dessert that sets up beautifully in the refrigerator. The most important steps are whipping the heavy cream into stiff peaks before folding into the filling, and refrigerating the cheesecake overnight.

Prep: 20min

Total: 8h20min

Yield: 10

Ingredients:

• 2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)
• 1/3 cup (67g) packed light or dark brown sugar
• 1/2 cup (8 Tablespoons; 113g) unsalted butter, melted
• 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
• three 8-ounce blocks (680g) full-fat cream cheese, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 2 Tablespoons (15g) confectioners’ sugar
• 1/4 cup (60g) sour cream, at room temperature
• 2 teaspoons lemon juice
• 1 teaspoon pure vanilla extract

Instruction:

1. Stir the graham cracker crust ingredients together. Pour into a 9-inch springform pan or 10-inch springform pan and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10–20 minutes as you prepare the filling.
2. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4–5 minutes. Set aside.
3. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2–3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
4. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
5. Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
6. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
7. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
8. Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

10 Minute No Bake Cheesecake

This No Bake Cheesecake is a 10-minute, no-bake, foolproof way to make cheesecake, the easy way. And, it’s utterly delicious. Utterly simple. And one you’ll make often!

Prep: 10min

Total: 6h10min

Serving Size: 1

Nutrition Facts: calories 169 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, Saturated Fat 4 grams saturated fat, servingSize 1, Sodium 55 milligrams sodium, Sugar 14 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 3 grams unsaturated fat

Ingredients:

• 2 (8-oz) packages cream cheese (room temperature)
• 1/2 cup sour cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1 (8-oz) container whipped topping (Cool Whip)
• 9 or 10-inch ready made graham cracker crust

Instruction:

1. With a spoon or using a hand mixer, beat together the cream cheese, sour cream, sugar, vanilla, and lemon juice until smooth and combined.
2. Gently fold in the whipped topping.
3. Transfer the cheesecake filling into a ready-made graham cracker crust and smooth the top.
4. Cover with plastic wrap and refrigerate for at least 6 hours or preferably overnight to set.
5. Before serving, add toppings.

No-Bake Cheesecake Recipe

Creamy and decadent, this no-bake cheesecake is a classic dessert everyone loves!

Prep: 10min

Total: 265min

Yield: 8

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 464 kcal, Carbohydrate 32 g, Protein 5 g, Fat 36 g, Saturated Fat 19 g, Cholesterol 103 mg, Sodium 294 mg, Fiber 1 g, Sugar 20 g

Ingredients:

• 6 tablespoons melted unsalted butter
• 1 ½ cups graham cracker crumbs*
• ¼ cup granulated sugar
• 16 ounces cream cheese (softened)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream (cold)
• 1 teaspoon cornstarch

Instruction:

1. Combine melted butter, graham crumbs, and sugar in a bowl with a fork until well combined.
2. Press into the bottom and 1 ½ inch up the sides of a 9-inch pie plate or an 8-inch springform pan. Refrigerate while you make the filling.
3. Beat cream cheese with an electric mixer until smooth. Add powdered sugar and vanilla and beat until combined. Set aside.
4. In a medium bowl, beat heavy cream on low until for 1 minute. Add cornstarch and turn mixer onto high and beat an additional 3-4 minutes or until stiff peaks form. Fold whipped cream into the cream cheese mixture.
5. Spread the cheesecake filling into prepared crust and refrigerate 4 hours or overnight.
6. Top with your favorite toppings and serve.

4 Easy No-Bake Cheesecake Recipes

FAQ

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