No Bake Cheesecake

filed under: Cheesecakes · Dessert on April 30, 2018

Are you are craving the silky smooth delightfulness that is Cheesecake but don’t want to turn on your oven? I have found the perfect No-Bake Cheesecake recipe for you! You may also like my Perfect Cheesecake Recipe!

No-Bake Cheesecake on Cake Stand

No Bake Cheesecake

So what exactly is a no-bake cheesecake? Simply put it’s a cheesecake that’s never seen the inside of an oven. Neither the crust nor the filling is baked, making it truly a no-bake dessert.

So how do you make a crust that is no bake? It’s simple! I use the standard ingredients of graham cracker crumbs, sugar, and butter, but I make extra sure that every single crumb is covered with butter. The butter will act as a binding agent when it cools ensuring a beautifully firm and delicious crust.


Overhead of No Bake Cheesecake with Slice Cut

No Bake Cheesecake Recipe

The filling for this no-bake cheesecake recipe is made with a special ingredient, heavy whipping cream. I have made several no-bake cheesecakes with the traditional sweetened condensed milk and always find that it tastes a bit different, or noticeable. So I went on the search for a recipe that would not use sweetened condensed milk and that would stand up to a classic baked cheesecake. The original recipe I found was on Serious Eats and after making it several times and making slight adaptations, I know that I have finally found the PERFECT No-Bake Cheesecake!

Because we are using heavy whipping cream in this recipe it is essential that it chills in your fridge for at least 6 hours before serving. Overnight works best! Also be sure to note that I used 2 different attachments with this recipe, the paddle and the whisk. Using these attachments at the specified times is important and ensures you will have the best no bake cheesecake!

I also used fresh lemon juice. I don’t recommend using a store-bought lemon juice as it doesn’t work as well and you can almost taste the difference.

One Piece of No Bake Cheesecake

When it comes to how you serve this cheesecake, the sky is the limit! You can add pie fillings (I added strawberry pie filling in the video and in a picture below) but blueberry, cherry, lemon, and raspberry also taste amazing! You could also drizzle chocolate on top and a healthy dollop of whipped cream for some extra richness.

By far my favorite way to eat this no-bake cheesecake is with fresh fruit. I love it with blueberries and kiwi and my kids grab fresh strawberries.

To make this a chocolate no-bake cheesecake, simply add 8 ounces of your favorite chocolate. Start by melting the chocolate in a microwave-safe bowl then set aside to cool a bit. Add the cooled melted chocolate to the cream cheese mixture and continue making the cheesecake as directed below. (Don’t forget to make an Oreo crust for a chocolate lovers dream come true!)

Piece of Cheesecake with Strawberries on Top

This no-bake cheesecake is the perfect dessert for summer! It comes together quickly, uses only a few simple ingredients, and tastes AHmazing!

Close up picture of inside of Cheesecake

Looking for the BEST baked Cheesecake? Try these:

Ultimate Blueberry Cheesecake

Pumpkin Cheesecake

Chocolate Raspberry Cheesecake

UPDATE: After talking to a number of readers some folks mentioned that their cheesecake didn’t set up as fully as mine did. Here are a few tips to make sure yours does:

Make sure to whip your heavy cream well, at least 3 minutes. You want the consistency to be fairly firm.

If you have chilled it for 6 hours in the refrigerator and it’s still not fully set, pop it in the freezer for about 30 minutes. The cheesecake should not freeze but will be firm.

4.88 from 48 votes
No Bake Cheesecake
Prep Time
20 mins
6 hrs

Smooth and creamy and no oven needed!

Course: Dessert
Cuisine: American
Keyword: no bake cheesecake
Servings: 8 people
Author: Amanda Rettke
  • 1 ¼ cup (105g) graham cracker crumbs
  • ¼ cup superfine sugar, can also use granulated
  • 6 tablespoons unsalted butter melted
  • 16 ounces plain full-fat cream cheese (two 8-ounce packages; 455g)
  • ¾ cup (150g) granulated sugar
  • 1 tablespoon (20g) fresh juice from 1 lemon
  • 1 teaspoon vanilla extract
  • teaspoon kosher salt
  • 1 ½ cups (357g, 12 ounces) heavy whipping cream
  1. Combine graham cracker crumbs, sugar, and melted butter in a small bowl. Make sure to get every crumb coated with butter. 

  2. Pour into a 7-inch springform pan. Spread into an even layer, then compress firmly with a measuring cup making sure to press up the sides of the pan. Set aside.

  1. Combine the cream cheese, sugar, lemon juice, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix at medium speed until soft and smooth. Scrape the bowl as needed.

  2. Switch to the whisk attachment and pour in the cream. Mix at low speed to combine, then increase to high and whip until the mixture can hold stiff peaks, 3 to 5 minutes.
  3. Pour into the prepared crust.
  4. Refrigerate until the filling is firm and cold, about 6 hours or overnight.

Recipe Video





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  • Samsam says:

    Wow I like no bake cheese cake plz can you send me recipes

  • Debbiedo says:

    Omg just made this it is so delish I want tell you how easy and quick this was and so. Very tasty great stuff best quickest cheese cake I ever made ty so much

  • Christine says:

    Made no bake cheese cake and it’s delicious

  • lisa g. says:

    Hi. Are you pouring the cream into the cream cheese mixture or whipping it in a separate bowl? Thank you!

  • Corinne says:

    Delicious and easy! I could have eaten it right out of the bowl but forced myself to put it in the crust and pop in fridge for dessert tonight. I’ll be serving with strawberries on the side, in case anyone wants to put a few on top of their slice. Thank you for sharing the recipe.

  • Linda says:

    I don’t have a stand mixer. Will my cheesecake turn out using a regular hand mixer without paddles or whisk??

    • Elizabeth Keeney says:

      Hi, Linda! I work with iambaker and am happy to help with questions. Yes, you could use a hand mixer, but we haven’t used that for this recipe, so I can’t say for sure how the cheesecake would turn out. Have a great day!

  • Cindy Freund says:

    Can you use cool whip or tru whip instead of the heavy cream?

    • Amanda Rettke says:


  • Ruth Irene O'Brien says:


  • Sarah says:

    I am curious how much to use a for a10 in springform pan

  • Anne-Marie says:

    PERFECT recipe. So fluffy and light on the fork.

    Any tips for opening up the spring pan without breaking the crust? The crust stuck to the sides. Thanks!

  • Valerie says:

    Hi. How to adjust the ingredientes for 6 inch round pan?

    • Elizabeth Keeney says:

      Hi, Valerie! I work with iambaker and am happy to help with questions. We have not made adjustments to make this recipe in a 6-inch round pan, so I can’t say what the updated amounts would be. Sorry I couldn’t be more help. Have a great day!

  • Sonya Watson says:

    This is a childhood memory of mine. My mom used to make this recipe. So now I’m going to make it.

  • Karen cotton says:

    Your the Best💖

  • Marta Felgueres Ducoing says:

    Absolutely delicious, a bit too sweet for my taste, but that is easily corrected. Loved the recipe!

  • Katie Searle says:

    I love your recipes. They never fail me.

  • Evalyn Harper says:

    No bake cheesecake looks delicious!

  • Lisa says:

    This is by FAR my favorite no bake cheesecake recipe I’ve ever made! It is so rich and creamy and still feels light as air to eat. I have altered the recipe a smidge, and add some ground cinnamon and a touch of instant espresso to the crust and it’s just otherworldly. Everyone who has had it loves it just as much as me! I’ve started making double batches to bring to work. Fantastic, super easy, and even more delicious!

    • Amanda Rettke says:

      Love those adaptations, Lisa! So smart!

  • Jamie says:

    Has anyone tried this with a sugar substitute?

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.