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4.88 from 49 votes

No Bake Cheesecake

Smooth and creamy and no oven needed!
Prep Time20 mins
Chilling6 hrs
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



  • 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.