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.
Going to get everything I need and make it this again week. We’re doing another Thanksgiving dinner just with the family!
Hope you enjoy :)
Turned out delicious with coconut cream!
I only had coconut cream in my pantry, so gave it a go. Turned out very yummy. Also left out the lemon juice.
Great! Happy to hear it worked well for you :)
Looks delicious, & yummy will make
so easy and delicious will always use this recipe
I rate it a 9 cause its similar to how i make no bake cheesecake. I will modify mine by adding the lemon to it.
It really does make a difference! :)
My family has me make this recipe multiple times every year because they love it.
I’m so happy to hear that, Felicity! Thank you for your comment and review :)
Reading the reviews, should the filling be doubled so it will fill out the entire pie crust? Thank you so much.
Hi Ferryal, no need to double the filling. The measurements listed will make enough to fill a 9-inch graham cracker crust. Enjoy!
Can I freeze this cheesecake
Sure! To freeze, wrap in several layers of plastic wrap or foil and place in a zip top freezer bag. Place upright in freezer and store for about 1 month. When ready to serve, thaw overnight in fridge and enjoy the next day!
Best no-bake Cheesecake ever & so much easier than my old recipe! It is Husband approved as well. Thanks so much for sharing!
Yay, so glad both you and your husband enjoyed the recipe :) Thank you for your comment, Joan!
I was looking for an easy no bake light summery cheesecake recipe and found this recipe. I made it for the first time yesterday and it was so easy to make and turned out really well. It was very delicious and not overly sweet and rich. My husband and our company really enjoyed it. I will definitely be making this again.
I’m so happy to hear that it was such a success, Sue! Thanks so much for leaving a comment and review :)
I used your recipe but I added cherry 🍒and 🍓to the mix and a teaspoon of juice each to the mix it came out fine and dandy then just put the 🍒and 🍓on top for decor thanks it was very quick and easy to make
That sounds so delicious!
This was so easy and delicious! Yum!
This is a favorite! It has all the yumminess of cheesecake with no baking involved, fabulous!
This is the best cherry cheesecake I have ever made! Light, fluffy and creamy. Not too sweet! Perfection!
I’m so happy to hear you enjoyed it! Thank you for your comment Haley! :)
Easy and delicious!
I made this using homemade yogurt cheese. Think even more drained than greek yogurt. Came out great, and did not need the lemon juice to add tang.
I’m so glad you enjoyed it! Thank you for leaving a comment and review Angie. :)
Can I use whipping cream instead of heavy cream?
Yes, that should be fine! :)
I’ve made this cheese cake several times always a hit simply love it!
I’m so happy to hear it’s always a hit! Thank you for your comment Darlene. :)
I made it yesterday and it was delicious!!:)
I’m so glad you enjoyed it! :)