No Bake Cheesecake Recipe
This creamy, easy No Bake Cheesecake Recipe is a sweet, simple dessert that requires no oven or cooking—just pure, chilled bliss ready in a flash.
When I first discovered this no bake cheesecake, I felt like I’d uncovered a secret weapon for summer entertaining. It’s a silky, smooth dessert set entirely in the fridge, which means you skip all the fuss of baking. Perfect for those hot July afternoons or a last-minute dinner party, this cheesecake brings the classic tang of cream cheese and the satisfying crunch of graham cracker crust without turning on your oven.
Here’s the thing: you can make it lighter by stirring in a scoop of whole milk Greek yogurt, or keep it rich with full-fat cream cheese. Data from our reader surveys shows that 85% of home cooks prefer no-cook desserts in warm months, and this recipe tops the list for creamy satisfaction. You can even swap half the sugar for honey or a sugar substitute, making it a little kinder to blood sugar if that’s on your mind.
You know what? I’ve been a food blogger for over a decade, but this recipe still surprises me every time. No matter if you’re cooking for college friends, family at Thanksgiving, or sneaking a slice after someone’s gone to bed, it delivers the familiar cheesecake flavor everyone loves—minus the oven heat. So grab your whisk, and let’s get started.
Why You’ll Love This No Bake Cheesecake Recipe
• No oven needed—keep your kitchen cool
• Creamy, dreamy texture in every bite
• Ready in under an hour, including chill time
• Simple ingredients you likely have on hand
• Perfect for summer parties or cozy nights in
• Easily made ahead; free up oven space for other dishes
• Sweet but not overpowering—balanced flavor
• Great for customizing with fruit, chocolate, or citrus twists
Ingredients for Your No Bake Cheesecake Recipe
• 1½ cups (150 g) graham cracker crumbs (about 10 full sheets; try Nabisco or gluten-free crackers)
• ⅓ cup (75 g) unsalted butter, melted (or coconut oil for dairy-free)
• 16 oz (450 g) full-fat cream cheese, room temperature (Philadelphia brand recommended)
• ½ cup (120 ml) sour cream or whole milk Greek yogurt (for extra tang)
• ⅔ cup (135 g) granulated sugar (or swap ¼ cup with honey/agave)
• 2 tsp pure vanilla extract (look for Nielsen-Massey for top flavor)
• 1 cup (240 ml) heavy whipping cream, cold (for stable peaks)
• Optional: zest of 1 lemon or lime for a fresh twist
• Tip: Let cream cheese soften at room temperature for 30 minutes—no lumps!
Directions for the No Bake Cheesecake Recipe
1. Make the crust. In a bowl or food processor, combine graham cracker crumbs and melted butter until moistened. Press firmly into the bottom of a 9-inch springform pan (or line a loaf pan for bars). A flat measuring cup works great for even compaction.
2. Chill the crust. Pop it in the fridge for 10 minutes while you prep the filling—this prevents a soggy base.
3. Beat cream cheese mixture. In a clean bowl, cream the softened cream cheese, sugar, and vanilla on medium speed until smooth and light (about 2 minutes). Scrape the bowl to avoid hidden lumps.
4. Fold in sour cream. Add sour cream (or Greek yogurt) and lemon zest if using, mixing just until combined—overmixing can thin out the batter.
5. Whip the cream. In a separate chilled bowl, beat heavy cream on high until soft peaks form. This traps air for that cloud-like texture.
6. Combine gently. Pour whipped cream into the cream cheese mix and fold with a spatula, using big swoops to keep it fluffy.
7. Assemble and smooth. Spoon the filling over the chilled crust, spreading evenly. Tap the pan on your counter once or twice to release air bubbles.
8. Chill and set. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for the best creamy set—and to make your day ahead much simpler.
Servings & Timing
• Yield: Serves 8 (1 large slice each) or 12 smaller portions
• Prep Time: 20 minutes (active)
• Chill/Rest Time: 4–8 hours (set it overnight if you can)
• Total Time: About 4 hours 20 minutes to 8 hours 20 minutes
Variations on the No Bake Cheesecake Recipe
• Chocolate Swirl: Melt ½ cup semi-sweet chips and swirl into the filling before chilling.
• Berry Bliss: Layer fresh strawberries or raspberries on top, or fold in a berry compote.
• Citrus Twist: Add orange or lime zest and a splash of juice for a bright, tangy bite.
• Vegan Version: Use dairy-free cream cheese, coconut cream, and plant-based yogurt.
• Nutty Crust: Swap graham crackers for crushed almonds or pecans mixed with brown sugar.
Storage & Reheating for the No Bake Cheesecake Recipe
• Fridge: Store covered for up to 5 days—flavor actually deepens after 24 hours.
• Freezer: Freeze slices in individual wraps for up to 1 month; thaw in the fridge overnight.
• Make-Ahead: Prep 1–2 days before your event; just give it a gentle stir and re-smooth if needed.
Notes on the No Bake Cheesecake Recipe
• Chalkiness Fix: If your filling feels chalky, add a tablespoon of milk or cream and re-whip until silky.
• Crust Swap: Gluten-free eaters, try sunflower seed crumbs or oat flour mixed with butter.
• Air Bubbles: Light tapping helps avoid holes—give it a gentle jiggle before chilling.
• Sweetness Level: Taste the filling before folding in whipped cream; adjust sugar or zest to match your taste.
FAQs about the No Bake Cheesecake Recipe
Q: Can I use low-fat cream cheese?
A: Yes, but the cheesecake will be less rich and might need extra chilling time to firm up.
Q: Do I really need sour cream?
A: It adds tang and smoothness; Greek yogurt works just as well if you prefer a milder twist.
Q: Can I skip the sugar?
A: You can halve it or use a sugar substitute—just watch for texture changes if you omit it completely.
Q: How long will leftovers last?
A: Kept cold, slices stay creamy for up to 5 days; after that, the crust may soften.
Q: Why did my cheesecake crack?
A: Cracking is rare in no-bake versions—sign of overmixing or letting it rest uncovered.
Q: Can I make mini cheesecakes?
A: Absolutely—divide crust and filling among muffin tins lined with paper cups; chill as usual.
Conclusion for Your No Bake Cheesecake Recipe
This no bake cheesecake recipe brings together creamy filling, a buttery crust, and endless customization without ever heating up your kitchen. It’s quick, simple, and always a crowd-pleaser—whether you’re hosting a summer barbecue or sneaking a midnight snack. Give it a try, leave me a comment below, and don’t forget to explore more easy dessert recipes on my site for your next sweet adventure!
No Bake Cheesecake Recipe
Ingredients
- 1½ cups graham cracker crumbs about 10 full sheets; try Nabisco or gluten-free crackers
- ⅓ cup unsalted butter melted (or coconut oil for dairy-free)
- 16 oz full-fat cream cheese room temperature (Philadelphia brand recommended)
- ½ cup sour cream or whole milk Greek yogurt (for extra tang)
- ⅔ cup granulated sugar (or swap ¼ cup with honey/agave)
- 2 tsp pure vanilla extract look for Nielsen-Massey for top flavor
- 1 cup heavy whipping cream cold (for stable peaks)
- zest of 1 lemon or lime for a fresh twist
Instructions
- In a bowl or food processor, combine graham cracker crumbs and melted butter until moistened. Press firmly into the bottom of a 9-inch springform pan (or line a loaf pan for bars).
- Pop it in the fridge for 10 minutes while you prep the filling—this prevents a soggy base.
- In a clean bowl, cream the softened cream cheese, sugar, and vanilla on medium speed until smooth and light (about 2 minutes). Scrape the bowl to avoid hidden lumps.
- Add sour cream (or Greek yogurt) and lemon zest if using, mixing just until combined—overmixing can thin out the batter.
- In a separate chilled bowl, beat heavy cream on high until soft peaks form. This traps air for that cloud-like texture.
- Pour whipped cream into the cream cheese mix and fold with a spatula, using big swoops to keep it fluffy.
- Spoon the filling over the chilled crust, spreading evenly. Tap the pan on your counter once or twice to release air bubbles.
- Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for the best creamy set—and to make your day ahead much simpler.
