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.


4.87 from 46 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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  • Brenda says:

    I made this low carb. I added Splenda in the place of sugar and sugar free cookies ground up instead of Graham Crackers. I make a sugar free blueberry topping by adding frozen blueberries, a little water , a little cornstarch, and splenda. Also you can use sugar free cherry pie filling. EXCELLENT

  • Shawley says:

    Lovely, simple, bright flavor but even I managed to screw this up. Somewhere between “3 to 5 minutes” on high my Kitchen Aid turned this into soup! My son followed the recipe to a T, start to finish so I’m hoping the soup will firm a little by morning. If not, maybe we’ll freeze it 🙂 Our first no bake, as I always do the New York style; but my son loved that he could lick the egg free beater!

    • Jeanette says:

      I made this no bake cheese cake. Followed the recipe. I put everything in order as the recipe called for.
      It was refrigerated the night before. It never set up. I tried putting it in the deep freeze like was suggested made it soupy.
      I always read a recipe or 2 times and set everything out in bowls measuring cups & measuring spoons.
      I keep coming back and
      Read the reply’s

    • Brenda Brunner says:

      I’ve made a similar recipe. I beat the heavy cream alone into stiff whipped cream and fold it into the creamed ingredients.

  • Debra says:

    I need recipe. With no sugar. And no salt

  • Sandra L Schoenfeld says:

    I turned 57 years old earlier this month and decided that I needed to cross something off of my Bucket List. I chose “make a truly homemade cheesecake”. Yes, I seriously have never made a homemade (from scratch) cheesecake. So, after going through numerous online recipes, I chose this one. I followed the recipe to the letter with the only exception being that I don’t have a stand up mixer though my hand mixer does have a wisk attachment, which I used. The ingredients were stiffer in the early part of the mixing, then became smoother and more liquid. Though I mixed for the full 5 minutes hoping it would become thicker, it did not. I had a bad feeling about it but poured it into my crust anyway and simply hoped for the best. Sadly, it did not set up as it should have and I am SOOO disappointed to have such a poor result for this Bucket List item. Why would this happen? I did everything just right and I refuse to accept that not having a standup mixer played a role! On the up-side, my husband (who was dreaming and drooling about trying this cheesecake) and I had cheesecake soup for breakfast! It tasted wonderful; we just used spoons rather than forks!

    • Amanda says:

      So sorry it did not live up to your expectations Sandra! However, this is not a “truly homemade cheesecake”. It is a no-bake version and will never (no matter how much I would like it too!) live up to a traditional cheesecake which is baked.

    • Practical says:

      @Sandra L Schoenfeld That’s when you need to revise your life and look for actually meaningful things to do than spending an hour writing about your cheesecake disappointments.

      • Christina says:

        I’d advise you to revise your life if you feel the need to judge strangers online.

    • Maria says:

      Hi Sandra,

      Sorry to hear it didn’t work out. I often find that the brand of ingrediants you use can make a huge difference, as can the type of cream you use.

      I had the same problem as you, but I added gelatin before pouring it into the crust to salvage it.

      Baking/making is all about trial and error! I hope you give it another shot!

      • Amanda says:

        What a wonderfully encouraging and informative comment! Thank you for taking the time today, Maria. 🙂

  • Joyce says:

    So my husband made this cheesecake with fresh lime juice. Our entire family of 11 had nothing but excellent comments!! And a few of my kids even fought over the last piece!! It is now on our “favorites” list. This is huge since I have a baked cheesecake that has always been top of our list. Tonight my 15-year old son said for his birthday dinner he wanted the no-bake cheesecake because it was wonderful!! Thought I would pass it along. My husband said that the trick to making this cheesecake is to let the cream cheese completely warm to room temperature and then whip it. It was a PERFECT whipped texture!! Thanks!

  • Lecia says:

    I just made this tonight and it turned out purrrrfect! I used a hand mixer with the paddle and whisk as directed and I used the juice from a whole lime, I like it tart. It taste great and it had stiff peaks. Tempted to eat before it chills. Thank you, I love my new favorite recipe.

  • Analyse says:

    This looks amazing! Is there a way to make it into a chocolate no bake cheese cake?

  • margie Masih says:

    You guys I’m sure that receive is a good one.i just read u remember how Woolworths made theirs.they used evaporated milk and look how it turned out.ive made it baked,with whipping cream,and canned milk.i think u guys over whipped it.try it again but don’t whip it to death.

  • eliza says:

    made this last night although i only had a 26cm pan so i increased the ingredients a tad bit and still ended up with a very shallow cheesecake but still very good.

    Like the other comments, the filling part did not set firmly despite a good 12 hours in the fridge but it at least wasn’t at soup level. I might try putting it in the freezer 30 minutes before eating.

  • Katie says:

    For those who had an issue with getting the right consistency, I suggest whipping the heavy cream first, using a chilled bowl and wisk attachment. After you get the right te texture transfere into anothet bowl and set aside in the fridge. Then mic together the first part of the recipe with the cream cheese. Once you’ve dont thst just fold the whipped cream into the cream cheese mixure. Its important that you do not over beat the cream or you will get butter. Also you will notice she does not say to softenream cheese, this is because you need the ingredients to be cold for the cream to form peaks. So either make then separate or keep everything cold and work quickly. Hope this helps 😉

  • Lisa says:

    This cheesecake turned out great. Love it

  • Jeni says:

    I made this cheesecake and its been chilling in the refrigerator for 8 hours and its really still its knowhere close to being firm. I put everything out in order and re-checked the recipe!
    I’ll put it in the freezer and see what happens.

  • Terre says:

    Ok, I JUST made this. Great flavor. I am wondering if those that had runny results used REGULAR whipping cream and not heavy as directed…
    I did do as another reviewer did, which was to whip the cream first in a chilled bowl and whisks
    I kept the cream cheese cold
    Folding the two by hand didn’t seem to blend well, so I used my mixer for a few seconds. For a quick dessert, it’s a winner

    • Melissa says:

      I’m curious, too, about the people who said it turned out runny. If you over beat whipping cream you should get chunks of butter and liquid, right? I wonder if the people used half-and-half, which will never stiffen up in a matter how much you whip it.

  • Yvie’s Mommy says:

    Made this recipe a couple hours ago and they are chilling. I used small 2.3 oz plastic containers with lids. They are for girls night and the containers make them easy to transport. Anyway, the batter I tasted was awesome. I didn’t have the issue others did with consistency. This will be my go to when time is not on my side and need a quick dessert.

  • Jan says:

    Hi. I’ve made this with great results. Thank you! I’m wondering – if I want to double or triple this for a larger springform pan, what adjustments do I need to make, please? Is it a simple case of doubling or tripling all ingredients?

  • R says:

    very very disappointed..the cream would NOT whip up..and it was very cold too before l added it to the cream cheese mixture.

    • Vicky says:

      I can’t understand why you had soup, the two packages of cream cheese alone should have made it thick. My thought is maybe you didnt beat it at a high enough speed long enough to whip the cream. I assume you used the original of the Philadelphia brand cream cheese?

  • Lorraine says:

    Probably the best I have ever tasted, I nearly ate the entire thing myself.

  • Brittany says:

    This recipe is a absolutely delicious. I didn’t add the lemon because I didn’t have any, and it still tastes perfect. My stand mixer bowl and attachments were in the wash, so I just used my hand mixer with just the plain old beaters and this stuff is THICK. I mean pipe it into an ice cream swirl thick. I dont know how someone could get soup from this – maybe my lack of lemon juice?? Either way, this recipe was perfect and I’m only letting them chill because I dont need them until tomorrow. 🙂

  • Cheryl I. says:

    Omg I made this and it turned out to be THE best cheese cake ever. Will definitely make it again! I found out you can substitute the cream for dairy free tapioca whip cream and it’s wonderful!

  • Debbie Shade says:

    I tried your recipe and it came out great!
    My co-workers wanted cheesecake for their
    birthday, they loved it. Very easy to make, for
    those needing it to be, I used Truvia instead of sugar and no salt! Recipe called for 3/4 c sugar I
    used about 1/3 c truvia. Great recipe thank you

  • Vicky Carnley says:

    My whole family loved this recipe. It is creamy and refreshing. The lemon adds just the right amount of tanginess.To be honest though, I did reduce the amount of sugar by 1/4 cup. It doesn’t taste like those no bake mixes out of the store. This is superior. Even my mother loves this and she is fussy about her cheesecakes. I also love that I don’t have to wash a second bowl for the whippung cream, I just exchange the whisk for the paddle. Excellent and so eady, esspecially if youcheat like I did and use Keeblets premade deep dish graham cracker crust. Thanks, Vicky

  • eva sombillo says:

    hi amanda i am eva sombillo from philippines,i am your million avid fan in baking,i really love your videos on baking because its easy to follow all your steps in baking,its just sad that i cannott do it on my own coz i dont have an oven….

  • Brenda Brunner says:

    For those having trouble with it not setting up:
    Try beating the heavy cream by itself to make stiff whipped cream. Then fold it into the creamed ingredients.

  • Dan says:

    Whisking the cream mixture for one minute at low speed and less than one minute at medium speed was just right to make stiff peaks

  • Belva says:

    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

    • Amanda says:

      So glad Belva!!