This no-bake cheesecake recipe is so easy to make and tastes just like a classic should with a silky smooth filling and decadent taste. No oven required, just chill, slice and serve.
Cheesecake is one of those classic desserts I love to make whether it’s this cheesecake dip recipe, cheesecake bars or mini cheesecakes with vanilla wafer crust.
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Easy No-Bake Cheesecake Recipe
This no-bake cheesecake recipe is so easy and perfect for beginners! It takes only 5 ingredients and doesn’t require any baking like my best cheesecake recipe. After taking a bite, you would never know how simple it is!
It’s everything a cheesecake should be with a silky, smooth, light and creamy filling. If you’re still on the edge about making one from scratch, try making my no-bake cherry cheesecake dip instead. I love how versatile this decadent dessert is to enjoy!
Recipe Ingredients
What I love about this no bake cheesecake is there is no gelatine or condensed milk!
Find the full printable recipe with specific measurements below.
- Cream cheese: This adds a nice tang and gives it that ultra-creamy consistency. Just make sure your cream cheese has softened before using. If it’s too cold, it could create a lumpy texture. Full-fat cream cheese is extra creamy whereas light cream cheese may not be as creamy.
- Sugar: The sugar helps balance the tang from the cream cheese and adds perfect sweetness.
- Heavy cream: This is key for creating a thick consistency.
- Vanilla extract: Vanilla adds the perfect boost of flavor. You can also mix in some fresh lemon juice to add a taste of tartness.
- Crust: A graham cracker crust made from graham cracker crumbs is the most traditional but an Oreo crust or pretzel pie crust also tastes super delicious.
- Cherry pie filling. My favorite way to top a no-bake cheesecake recipe, but you can garnish it how you like!
How to Make No-Bake Cheesecake
- Mix. Add the softened cream cheese, sugar, vanilla, and lemon juice into the large bowl of an electric mixer. Beat the ingredients together for about 2 to 3 minutes, or until the mixture looks light and fluffy.
- Add cream. Slowly pour in the heavy cream and beat on medium-high speed until stiff peaks form. The texture is super thick and creamy.
- Chill. Pour the filling on top of the prepared graham cracker crust and then spread it out evenly in the pan. Place the cheesecake in the refrigerator and chill for at least 4 hours. It should be completely firm to touch when you remove it from the fridge.
- Top. Add any of your favorite toppings right before serving. Then slice and enjoy!
Favorite Toppings
- Pie filling: Cherry pie filling, peach pie filling, or apple pie filling are all great fillings to add on top. Simply open a can or use the homemade filling for a delicious topping!
- Fresh fruit: Fresh strawberries, blueberries, or raspberries are simple but always delicious to top a no-bake cheesecake.
- Chocolate: Hot fudge, chocolate ganache, or simple chocolate chips sprinkled on top for that sweet and savory taste and texture.
- Sauce: Strawberry sauce, blueberry sauce, or caramel sauce are all great options for topping a slice of homemade no-bake cheesecake.
- Lemon: Lemon curd is refreshing, light, and zesty all in one bite.
- Nuts: Candied nuts give it that sweet texture and crunch in every bite.
- Caramelized fruit: If you have had caramelized pineapple or caramelized bananas then you know how delicious this combination is going to be!
- Cream: Whipped cream (or stabilized whipped cream for more sturdy) or cool whip is both light and creamy.
Tips and Variations
- Crust. I prefer a homemade graham cracker crust, but you can absolutely buy a premade one from the store to save time.
- Lemon juice. You don’t have to add lemon juice, although I do recommend including it. The citrus adds a bit of tartness and helps balance out the sweeter flavors.
- Let set. It’s important that you allow the no-bake cheesecake to be set completely before serving. This usually takes at least 4 hours in the fridge, but overnight is even better.
- Mini versions. You can use this no-bake cheesecake recipe to make a mini dessert. Simply press the crust into each muffin cup in a lined muffin pan, then pour the filling on top. Chill in the fridge for at least 4 hours.
Try more no-bake recipes like no-bake peanut butter bars, no-bake strawberry icebox cake, lemon ice box pie, or these no-bake scotcheroos!
More Delicious Dessert Recipes
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No-Bake Cheesecake
Video
Ingredients
- 1 (8-ounce) package cream cheese , at room temperature
- ⅓ cup granulated sugar
- ¾ cup heavy cream , at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons fresh lemon juice , optional
- 1 9-inch prepared graham cracker crust
Optional toppings: Cherry pie filling, Fresh strawberries or raspberries, Crushed cookies or candy bars, Caramel or chocolate sauce
Instructions
- Make no-bake cheesecake filling. In the bowl of a stand mixer, beat 8 ounces cream cheese, 1/3 cup sugar, 1 teaspoon vanilla, and 2 teaspoons lemon juice, if using, for 2 to 3 minutes, or until light and fluffy. Slowly pour in 3/4 cup heavy cream and beat on medium-high speed for 3 minutes or until thick and creamy.
- Spread into crust. Spread the cheesecake mixture into the graham cracker crust. Refrigerate for at least 4 hours, or until firm.
- Serve. Top with your favorite toppings. Slice and enjoy!
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
This cheesecake filling is made of cream cheese as the base and thickness, sugar for sweetness, heavy cream to make it silky and smooth, and a pinch of vanilla for that extra balance and flavor. Just five ingredients!
Yes, at least in stages. Assemble the crust a few days in advance, wrap it tightly in plastic, and refrigerate until it’s needed.
Make sure to store the cheesecake in the fridge because of the softened cheese and cream. Cover the pan tightly in plastic wrap, aluminum foil or place in an airtight container and store in the refrigerator until ready to enjoy again. It will stay fresh in the fridge for about 3 to 5 days.
Wrap in several layers of plastic wrap or foil and place in a zip-top freezer bag. Place upright in the freezer and store for about 1 month. When ready to serve, thaw overnight in the fridge and enjoy the next day!
Categorized as: 5 Ingredients Or Less, American, Birthdays, Cake + Cupcakes, Desserts, Freezer-Friendly, Fruit Desserts, No-Bake, Nut-Free, Pies + Tarts, Valentine's Day, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
All fine and dandy but I want to print some of these favourite recipies and it wont print why wont it ket me print it I have let my computer print it and it wont so it is not at my end… please help me
Hi Alice! Did you click the pink “print recipe” button? It will pull the recipe in a different tab for you to print.
This was the second cheesecake I have made, but made this right behind the Key Lime, no bake, today. Easier than the first one and for a traditional flavor cheesecake it was perfect! So simple to make!
I made this for one of the Brothers at my lodge at his request. It didn’t last 5 minutes after the dinner we had made. the smiles and clean plates were all the thanks I needed.
An amazing and easy recipe that tastes wonderful!
Thank you so much for this!!
I’m so happy everyone loved it! Thank you for leaving a comment and review Karl. :)
Can you use milk instead of heavy cream?
Unfortunately I don’t think it will get as fluffy with just milk.
I haven’t made it yet but with corona virus I can’t get heavy cream. Will it not set up with regular milk. I don’t want to try it with regular milk if it’s not going to work. Can’t afford to waste what I have
Hi Renee! Unfortunately I don’t think it will set up with regular milk. You need the heavy cream to get it thick and creamy!
I only had milk, so I cooked milk, sugar and cornstarch until it thickened and added to the cream cheese and mixed thoroughly. Worked just fine.
Thanks for your comment Joy! I know that will be helpful to others who don’t have heavy cream.
It turned out perfectly! Love that it’s light and so beautifully goes with any topping :)
I’m so glad you enjoyed it! :)
Followed recipe, but did not set up solid, will make again, a little disappointed in the consistency. May try a little cornstarch or flower next time. Taste great.
This is delicious. But I had to double the cheesecake ingredients to fill the crust all the way.
Can I use whipped topping instead of heavy cream?
Normally I would say yes on substituting whipped topping if the heavy cream was mixed and then added, but since this mixed with other ingredients, I don’t think it would work as well unfortunately.
I am wanting to make this recipe, but I am a type 1 diabetic. Can I substitute the sugar for stevia or something like that? Or would that make it taste differently?
Hi Chelsea! I haven’t tried substituting stevia in this recipe so I’m not sure if it will change the taste or texture. If you have had success with other recipes I would definitely give it a try! :)
Can you use this as just a quick filling without refrigerating (like piping it into strawberries) or is it runny?
I think piping it into strawberries would work great! I would just let it set in the strawberries for 4 hours once they are filled to let it set more. Great idea! :)
My mom used to make a cheesecake similar to yours, but she used sweetened condensed milk instead of the heavy cream. I have been looking for her recipe and can’t find it. I bet your recipe is as good as that one, if not better!
Hope you enjoy! Homemade cheesecake is the best! :)
This is calling my name! I have to make it for dessert soon!
Hope you enjoy!! :)
No bake cheesecake is the best cheesecake! I love using the cherry topping on top, but I also love it clean!
Such a delicious and easy dessert!
You had me at no bake! Nothing beats a delicious cheesecake like this.
I make this No-Bake Cheesecake at least 5 times a year. I find it to be delicious and easy to make. This is one of my family’s favorite desserts.
Such a delicious recipe! :)
Can i use the premade keebler crust?
Definitely!!
Perfect treat when you need some tasty and quick! Cheesecake is always a hit!
I agree, cheesecake is always a hit! Hope you enjoy! :)
love it. clean and taste great!!!
This cheesecake is so decadent and creamy! Everyone fights over the last piece.
I’m so glad you enjoyed it!
This cheesecake is delicious! Recipe is incredibly easy too
Hope you enjoy! :)