No-Bake Cheesecake has never been so easy or delicious! A silky smooth cream cheese filling surrounded by a buttery graham cracker crust. I’ve tested the heck out of this one so you don’t have to—it sets up like a dream and tastes even better. It’s the perfect dessert if you need a quick treat for a crowd without turning the oven on. Just mix, chill, and serve.
The graham cracker crust nor the filling requires any baking which means there are no eggs in this recipe and there is no extended baking or cooling times required. A no bake cheesecake is truly the fail-proof way to make cheesecake. No cracking, no baking, no water bath…BOOM, no worries!
Ingredients Needed For No-Bake Cheesecake
Just like my Classic Cheesecake recipe, you’ll only need a few basic ingredients for this. Nothing surprising here. Here’s what you’ll need:
- Graham cracker crumbs – Use a food processor to pulse graham crackers into fine crumbs for the base.
- Melted butter – Helps the graham crumbs stick together and form an even layer.
- Cream cheese – I prefer Philadelphia brand because I think it’s a little more tangy than the other no-name brands out there. Be sure this is at room temperature to avoid lumps.
- Granulated sugar – Sweetens the cheesecake without overpowering it.
- Vanilla extract – Adds extra flavor and enhances the overall taste.
- Heavy whipping cream – Whipped to stiff peaks to lighten the rich cheesecake mixture.
- Canned pie filling – Cherry pie filling, blueberry, or any flavor you prefer for topping.
Variations
- Crust alternatives: Swap graham crackers for vanilla wafer crumbs, chocolate cookie crumbs or even shortbread cookie crumbs.
- Topping options: Use fresh fruit, or a homemade topping like my Strawberry Sauce, Caramel Sauce, Blueberry Sauce, or a drizzle of chocolate sauce instead of canned pie filling.
- Flavor boosters: Add a little lemon zest or fresh lemon juice into the cream cheese mixture for a lemon cheesecake twist.
- Mix-ins: Fold in mini chocolate chips or small dollops of lemon curd for extra flavor.
How to Make Easy No-Bake Cheesecake
There are only a few steps and a little refrigeration time standing between you and this no-bake cheesecake recipe! It really is as easy as can be! For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are my step by step directions:
1. Make the Crust
Stir melted butter together with graham cracker crumbs and a touch of sugar. Be sure every crumb is coated in butter to ensure your crust sticks together. Press into a pie pan and refrigerate. This is super easy to do with the bottom of a measuring cup.
Do I have to bake the graham cracker crust? A traditional cheesecake does call for pre-baking the crust, but 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. I wouldn’t bother baking the crust. It’s an extra step that I think is unnecessary in this situation.
2. Make the Filling
In a large separate bowl, beat cream cheese, sugar, and vanilla extract until smooth using a stand mixer with paddle attachment or handheld mixer. Scrape the sides and mix again to ensure there are no lumps.
3. Add the Heavy Cream
With the mixer on, add heavy cream in four increments, letting it whip into the cream cheese after each addition. Whip 1 minute until thick and light. Scrape the sides to ensure even mixing and whip again if needed.
Pro Tip: Be sure not to over beat! If you beat it too long, it will go from thick back to thin and won’t set.
4. Pour Filling into Crust + Chill
Pour into prepared pie shell, smooth the top and cover in plastic wrap. Refrigerate 2 hours to overnight.
5. Serve
Cut into pieces and top with two tablespoons of pie filling (or whipped cream) if desired.
What to do if your Easy No Bake Cheesecake Doesn’t Set
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.
- Be sure to use room temperature cream cheese and blend with sugar and vanilla to get a smooth base to mix the whipped cream into. Next, using COLD heavy whipped cream, slowly incorporate it by thirds into the cream cheese mixture, letting it mix in completely and scraping the sides of the bowl after each addition. Once all the whipped cream has been incorporated, you want to whip it until its thick enough to hold its shape, completely smooth and creamy. You’re essentially whipping the cream within the cream cheese mixture.
Like I mentioned above, over mixing can turn your thick filling into soup. So once it’s thick, turn the mixer off and spoon it into your crust.
- Using cold heavy whipping cream is important and helps thicken the filling. (Heavy whipping cream has a higher fat content than just whipping cream, so be sure to find the containers that say “heavy whipping cream” for ultimate success.)
No-Bake Cheesecake Toppings
Of course, this cheesecake is delicious as in with no toppings whatsoever, but here are some topping ideas.
- cherry pie filling (what most no-bake cheesecakes call for)
- blueberry pie filling or blueberry sauce
- fresh strawberries or raspberries
- raspberry or strawberry sauce
- blackberry sauce
- mixed berry sauce
- chocolate shavings
- peppermint chocolate sauce
- Nutella hot fudge sauce
- whipped cream
- lemon curd
- chocolate ganache
- salted caramel sauce
- hot fudge sauce
Phew! I started out with a small list and just couldn’t STOP…so many options for toppings for this delicious dessert!
Storage + Make Ahead 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 as a 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.
More Cheesecake Recipes to Try!
- Chocolate Cheesecake
- Pumpkin Cheesecake
- Nutella Cheesecake
- Lemon Meringue Cheesecake
- Strawberry Cheesecake
- Cheesecake Factory Vanilla Bean Cheesecake
- Cheesecake Factory Godiva Dark Chocolate Cheesecake
Whether you’re making this for a last-minute party, a perfect summer dessert, or just because you love a good rich cheesecake, this No-Bake Cheesecake Recipe is foolproof. The combination of creamy texture, simple ingredients, and endless topping possibilities makes it one of those great recipes you’ll want to save and make again next time. It’s another great one to add to your repertoire! The printable recipe card is below. Enjoy, friends!
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Cheesecake Recipe No Bake
No-Bake Cheesecake has never been so easy or delicious! A silky smooth cream cheese filling surrounded by a buttery graham cracker crust. Enjoy plain or with any desired toppings with no oven required.
Ingredients
- ▢ 1 1/4 cups graham cracker crumbs
- ▢ 6 tablespoons butter melted
- ▢ 16 oz cream cheese softened (two 8 oz packages)
- ▢ 1/2 cup granulated sugar
- ▢ 2 teaspoons vanilla extract
- ▢ 1 cup heavy cream cold
- ▢ 1 cup canned pie filling cherry, blueberry, etc. (or topping of choice)
US Customary – Metric
Instructions
- In a small bowl, stir graham cracker crumbs and melted butter together to moisten. Press into an 8 or 9-inch glass pie plate and refrigerate.
- In a large bowl, mix cream cheese and granulated sugar together until smooth and well combined. Scrape the sides and mix again to ensure there are no lumps. Stir in vanilla extract.
- With the mixer on, add cream in four increments, letting it whip into the cream cheese after each addition. Whip 1 minute until thick and light. Scrape the sides to ensure even mixing and whip again if needed.
- Pour into prepared pie shell and smooth the top. Refrigerate 2 hours to overnight, covered in plastic wrap.
- To serve, cut into pieces and top with two tablespoons of pie filling (or whipped cream) if desired.
Video
Nutrition
Calories: 516kcal | Carbohydrates: 35g | Protein: 5g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 113mg | Sodium: 346mg | Potassium: 162mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1522IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg