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
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.
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.
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!)
This no-bake cheesecake is the perfect dessert for summer! It comes together quickly, uses only a few simple ingredients, and tastes AHmazing!
Looking for the BEST baked Cheesecake? Try these:
Chocolate Raspberry Cheesecake
Smooth and creamy and no oven needed!
- 1 1/4 cup (105g) graham cracker crumbs
- 1/4 cup superfine sugar, can also use granulated
- 6 tablespoons unsalted butter melted
- 16 ounces plain full-fat cream cheese (two 8-ounce packages; 455g)
- 3/4 cup (150g) granulated sugar
- 1 tablespoon (20g) fresh juice from 1 lemon
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- 1 1/2 cups (357g, 12 ounces) heavy whipping cream
Combine graham cracker crumbs, sugar, and melted butter in a small bowl. Make sure to get every crumb coated with butter.
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.
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.
- 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.
- Pour into the prepared crust.
- Refrigerate until the filling is firm and cold, about 6 hours or overnight.
Recipe Video
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.
Just made this and the consistency turned out great. I used room temp cream cheese and extra lemon juice. I even doubled the recipe and it I had to spread the batter into the crusts. Cant wait to serve this and try my 1st piece. Thanks
So glad Belva!!
Hola Amanda!!!!!
Tus recetas de postres haces que se vean simples, sencillas y deliciosas, gracias por mostrar tu pasión, saludos desde México!!!!!
I like the cheese cake
I made this cheesecake yesterday – beat the heavy cream in to the cream cheese for 4 minutes. I let it set for about 24 hours in the fridge. It seemed firm but it wasn’t. I now have it in the freezer and am hoping to cut a nice slice in about 30 minutes. I do have one question…the crust is hard to cut through – was that to be expected? I’m having a hard time managing a soft cheesecake and hard crust. Any tips would be appreciated. And regardless, it tastes terrific!
You are a lifesaver! I used your recipe as a filling in raspberry parfait with vanilla wafer cookie crumbs. I needed a dessert in a hurry and did not have time to let it set-up in the fridge. I made your cheesecake filling in a very short amount of time and assembled individual parfaits in 9 ounce clear plastic cups. As soon as the last raspberry garnish was on top of the last cup, I put my trays in the car and drove straight to the event where they were being served. They were a big hit. Your recipe saved the day! Thank you!
Awesome idea Melissa!!!
Excellent recipe, I omitted the lemon and added 1/4 tsp almond extract. Trader Joe’s graham cracker are great to use and half of the butter is needed with these Graham’s as they are already quite rich
Love the additional of almond extract!!
Can’t wait to try the Red Velvet & the Easy Cheesecake.. Both look easy & doable!!
I have made this cheesecake multiple times now as it seems to be a family favorite I’ve never had a problem with it setting up in fact the first time I made it it was holding stiff peaks at only two minutes of beating on my commercial Kitchenaid I didn’t want to overwork the cream and the cheese cake came out superb …….I even added a little lemon zest to the mix thank you for this wonderful tasty easy recipe it’s a keeper
Oh i forgot to add the 10 stars 💓
<3
I had to refrigerate the filling and rewhip once it was very cold.
This tasted yummy but my cheesecake turned out runny even after being in the refrigerator for more than 6 hours. It’s now in the freezer. The one thing that wasn’t clear in the recipe is weather the cream cheese needs to be cold or at room temperature. Mine was at room temperature perhaps that’s the reason why it was runny or maybe I over beat it, could that be the problem? I would love to try this again if only I can figure out what went wrong.
I haven’t made this yet but I’m curious… Has anyone tried using knox unflavored gelatin to help firm this up?
Very nice
Can you beat the whipping cream to firm peaks and then fold it into the rest of the filling mixture? I have done this with another recipe I make and it sets up beautifully!
A DELICIOUS topping for cheesecake is powdered sugar mixed into sour cream. I am anxious to try this on your cheesecake 🙂
omg hi!
the cheesecake is currently chilling, and i have the say, the filling tastes great on its own! i followed this recipe tee, although i did eyeball the vanilla, but that’s okay. can’t wait to eat!
This was the best tasting cheesecake I’ve ever made! I had no problem with it setting. I really recommend it. My whole family loved it too. Thank u so much, I’m sure I’m gonna make it again! 😃👍