No Bake Cheesecake

filed under: Cheesecakes 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.


4.86 from 42 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 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
  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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  • Phyllis’ says:

    Love the no bake cheesecake

  • Evelyn says:

    Greatest recipes

  • Reba Mann says:

    thank you for posting this. God bless you always.

  • LJ says:

    I Love the blue plates . Do you happen to know the brand ?

    • Amanda says:

      I got them at an antique store. 🙂

  • marisol col says:

    Your cake amazed me😍😍

  • Kate says:

    I tried halving this to fit into a 9″ graham crust. It apparantly doesn’t work, lol. The taste and texture were just beautiful all the way until the cream addition, and then it would not form the stiff peaks. It was just soup. I continued beating until eventually I could see that the cream was starting to separate and form little bits of butter, so I quit. Not sure what went wrong since it seems like this recipe could easily be halved. Ah well.

    • Kathy Walsh says:

      why did you add butter ? Kathy

  • Vira says:

    Woowww. So easy and simple! I want to make for my family gathering. So thank youu.

  • akasho says:

    This cake is looking so delicious, thank you for sharing your blog

  • Courtney Montgomery says:

    I am sorry but this did not work i wasted my time and ingredients i used a hand mixer which shouldn’t have made a difference.i am very unsatisfied.

  • Pearl says:

    Halved the recipe for one 9 inch pie crust, it came out great! The best and easiest recipe! Thank you!!

  • Amli Ami says:

    Hi I made it according to instructions and left it overnight but it’s still quite soft but delicious! Is it because I beat too little/too much or is it the type of cream used? Is there a minimum fat percentage I should look for? Really appreciate your feedback!

  • Zarina Nalla says:

    Very yummy going to make it soon thankyou

  • Jamie Docteur says:

    mind is good but also soft what didi I do wrong

    • Amanda says:

      Just needs to be more chilled. try popping it in the freezer for a bit. 🙂

  • Lynn says:

    I saw a recipe posted by a friend. It was Boston Cream Icebox Cake. I can’t find it anywhere. But I did find sooooo many other recipes I just love. I will be following toy for sure!!!

  • Kathy jorgensen says:

    Can you pour the unbaked cheesecake into a 9×13 pan,if you don’t have a springform pan?

  • Suzanne says:

    I just love those blue dishes you put the individual slices on! Where did you get them?

  • cindyk says:

    I admit I do not enjoy making cheesecake so this sounds so tempting. I was wondering if I can add pumpkin to it? Any thoughts of how that might affect the batter? Thanks so much

  • Douglas Chapman says:

    Please, please, please, call this CREAM CHEESE confection, pastry, or miracle.This recipe is not cheese cake–neither uses cheese nor is it cake! Cake comes from an oven. CHEESE CAKE contains eggs and is a baked pudding, never having a separate base. It’s a different animal altogether. What happened to American cooking?

    • Amanda says:

      Do you need professional help?

  • Alex says:

    All went well, untill I added the cream. It got to the soft peak stage, and then it separated. And now i can’t do anything with it. Any tips?

  • Jay says:

    Hey! I tried this out last weekend. The taste was amazing, but texture-wise it was way too soft. Any suggestions on how to make it stay firmer – is it ok to add in some gelatin?

    • Amanda says:

      VERY chilled has always worked for me. (eating right out of the refrigerator) However, you certainly could add gelatin if you want it even firmer.

  • Donna Pearl Harley says:

    This was awesome!! And very easy to make

  • Elley says:

    I added a few tbsp of fresh brewed coffee, vanilla caramel coffee creamer. Yummy taste so delicious

  • Helen says:

    Can I use Splenda or other low cal sugar in this cheesecake? My husband and I are diabetic and I’m trying not to use regular sugar…

  • Samantha says:

    I just want to know if you have a cookbook with the recipes in it? I would love to have one. Everything is amazing that you make

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