Easy No-Bake Cheesecake
This Easy No-Bake Cheesecake is the perfect dessert for beating the summer heat! Enjoy a light, fluffy, and smooth filling on top of a brown sugar buttery graham cracker crust. Unlike a classic, rich cheesecake, this cheesecake has a tangy flavor and takes minutes to make.
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I still remember the first time I had a no-bake cheesecake. I was newly married at a BBQ potluck with some friends. As everyone filled the table with their dishes, I noticed a friend pull out her no-bake cheesecake. After one bite, I knew I needed the recipe.
Hers was made in a store-bought graham cracker crust with cool whip topping. At the time, I thought nothing of it. But over the years, as we continue to clean up our diet, I knew I wanted to create a dessert with the same great flavor but with better ingredients.
The result? A no-bake cheesecake made in a few simple steps and with real ingredients. Beat the filling ingredients together, spread into the graham cracker crust, and refrigerate until set. Easy peasy!
What is No Bake Cheesecake?
Unlike a baked classic cheesecake recipe, the no bake cheesecake is made without eggs or the need to bake. This means it’s virtually impossible to mess it up. No water baths, over beating the eggs, under baking, or the ghastly crack for overbaking. Every step is made simple.
No-bake cheesecake is just like the name states. Just mix the graham cracker crust and cheesecake filling before adding to a dish. No oven. No heating up the house. It’s the perfect dessert to make in the height of summer’s heat or when your oven is crowded.
More No Bake Desserts
- Healthy Date Snickers Bars
- Easy Chocolate Chip Cookie Dough Bites
- Healthy Cookie Dough Stuffed Dates
Why You’ll Love Easy No Bake Cheesecake
- Light – Unlike traditional cheesecake, this no bake cheesecake isn’t overly heavy. The light and refreshing cheesecake filling melts in your mouth.
- Simple Ingredients – Real food made with whole ingredients tastes better! This recipe uses heavy whipping cream instead of cool whip for a dessert you can feel good feeding your family.
- Cool – Beat the heat this summer and opt for no bake treats instead. Just like cookie dough balls or Snickers dates, there’s no need to turn on the oven.
- Beginner friendly – This is the perfect dessert for those new to cooking and baking. No water bath. No knowing when the cake is done. No
Ingredients
The exact measurements are in the recipe card below.
Graham Crust:
- Graham crackers – For those in the UK, use digestive biscuits if you can’t source graham crackers.
- Brown sugar – A hint of molasses makes this graham cracker crust extra special.
- Butter – Melt unsalted butter for a consistent flavor.
Cream Cheese Filling:
- Cream cheese – Use room temperature cream cheese for a smooth, lump-free texture. The fat is where the flavor is, so be sure to use full-fat cream cheese for the best flavor.
- Sour cream – Let the sour cream come to room temperature for easy creaming.
- Heavy cream – Use cold heavy cream. The colder the cream, the better it’ll whip.
- Vanilla extract – Use vanilla bean paste for tiny flecks of vanilla bean throughout the cake.
- Powdered sugar – The confectioner’s sugar adds a bit of sweetness and helps thicken the filling.
Tools
- Large mixing bowl
- Food processor (optional)
- Hand mixer or stand mixer
- Fine mesh strainer (optional)
- 9×13 baking pan
- spatula
- kitchen scale or measuring cups and spoons
How to Make No Bake Cheesecake
Graham Cracker Crust
This is a no bake graham cracker crust made with 3 ingredients: graham cracker crumbs, melted unsalted butter, and brown sugar. Blitz whole graham crackers in a food processor until they’re ground finely. Add the brown sugar and melted butter. Pulse a few times to combine everything before spreading into the bottom of a cake pan.
How to Make No-Bake Cheesecake Filling
Whip the heavy cream into stiff peaks and set aside. In a separate bowl, beat the cream cheese until smooth and creamy. Add the remaining ingredients and mix for 30 seconds. Fold the whipped topping into the cream cheese mixture using a lifting motion to keep it light.
Whipped cream is at stiff peaks when you lift the beaters from the cream, and the peaks hold their shape without bending.
Assemble
Dollop the no bake cheesecake filling across the prepared crust. Use an offset spatula and smooth the filling. Cover the pan and refrigerate until ready to serve. Use a sharp knife to cut clean lines in the cheesecake.
Serving Suggestions
- Top with fresh fruit
- Add a drizzle of chocolate sauce
- Spoon blueberry, apple, or cherry pie filling over each piece
- Mascerate strawberries to create a fresh strawberry sauce
- Spread a thin layer of lemon curd over the top of the cake
Stand Mixer Option
Alternatively, you can mix the cheesecake mixture in a stand mixer fitted with the paddle attachment. First, mix the cream cheese on medium speed until smooth before adding the sour cream, vanilla extract, and powdered sugar. Scoop into a clean bowl. Pour the heavy cream into the bowl of the stand mixer fitted with the whisk attachment and whisk on medium-high until stiff peaks form. Combine the two before spreading over the graham crust.
Helpful Tips for No Bake Cheesecake Recipe
- Don’t skip the chilling step! The cheesecake needs time to chill for the filling to set. I suggest at least 6 hours before slicing; overnight is best.
- While most graham cracker crusts use granulated sugar, the additional moisture in the brown sugar helps set the no-bake graham crust. Plus, it adds a subtle molasses note for a more complex flavor profile.
- Use the bottom of a measuring cup or glass to make it easy to press the mixture flat.
- To keep the filling light and fluffy, be gentle when mixing the cream cheese and whipped topping so you don’t deflate it.
FAQs About Easy No Bake Cheesecake
How Long is No Bake cheesecake Good For?
Store the no bake cheesecake in the fridge for 3 to 5 days. Over time, the crust will begin to soften. Waiting to add any fruit toppings right before serving each piece will extend the cheesecake’s shelf life. Otherwise, the fruit will soften and weep into the cheesecake filling.
What makes a no bake cheesecake set?
The moisture in the brown sugar helps set the sturdy crust even without baking. For a firm cheesecake filling, be sure to allow plenty of time to chill. Overnight is the best, but do at least 6 hours.
What’s the best pan to use?
I created this recipe for a 9×13 cake pan since most people have one. However, you can use a 9″ springform pan too. Just be sure to press enough crust up the sides of the pan past where the bottom of the pan and sides meet.
Can I Freeze no bake cheesecake?
Yes. After the cheesecake sets in the fridge, place the cheesecake into the freezer until frozen solid. Then, cover the top of the pan with plastic wrap, pressing it over the top of the cake so there’s as little air as possible. Layer a piece of foil over the top of the pan and place back into the freezer.
If you’re using a spring form pan, remove the sides of the pan and wrap the cake in a layer of plastic wrap and then a layer of foil. Enjoy within 3 months for the best flavor. Thaw in the fridge for 6-8 hours, slice and enjoy.
I’d love to hear from you! If you made this Easy No Bake Cheesecake recipe and loved it, I would love it if you gave it 5 stars!
Easy No-Bake Cheesecake
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Ingredients
Graham Cracker Crust
- 235 g graham cracker crumbs 15 sheets, 2 cups
- 67 g brown sugar ⅓ cup
- 113 g unsalted butter ½ cup, 1 stick
Cheesecake Filling
- 4 8 oz cream cheese
- 338 g heavy whipping cream 1½ cups
- 1 tsp vanilla extract
- 60 g sour cream ½ cup
- 125 g powdered sugar 1 cup
Instructions
Graham Cracker Crust
- Break whole graham crackers into large pieces to fit into the bowl of a food processor. Pulse a few times to break up the crackers before turning on high to grind the crackers into fine crumbs. Add brown sugar and melted butter to the graham cracker crumbs. Pulse a few times to incorporate everything.
- Turn out the graham mixture into a 9×13 baking pan and flatten evenly.
Cream Cheese Filling
- Add the softened cream cheese to a large bowl and mix with a handheld mixer until smooth and creamy.
- Add the vanilla extract, sour cream, and powdered sugar, and mix for 30 seconds or until everything is combined. Scrape the sides and bottom of the bowl as needed.
- Add the heavy cream to a separate medium bowl. Mix on low speed and gradually increase to medium-high speed until stiff peaks form.
- Fold the whipped cream into the whipped cream cheese mixture using a lifting motion so you don't deflate the air in the filling.
Assemble
- Dollop the creamy filling across the prepared crust. Use an offset spatula and smooth the filling. Cover the pan and refrigerate until ready to serve. Use a sharp knife to cut clean lines in the cheesecake.