No-Bake Cheesecake

This no-bake cheesecake features a smooth, rich, and creamy filling that’s impossible to resist. Plus, the easy recipe doesn’t require an oven — so it’s perfect for busy holidays when the kitchen is full.

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My easy, No-Bake Cheesecake is made no gelatin or condensed milk and tastes JUST like the classic version you’re used to! This recipe needs only a few hours to chill before slicing and serving. Includes a how-to video!

Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
Unclasp sides of pan, and remove cheesecake.

This delicious and super simple cheesecake without cream cheese takes no time at all to pull together! This light and creamy dessert will be a fan favorite in no time and no water bath is needed!

It took me until adulthood and a very sugary and delicious bagel to admit that I can stomach sugary cream cheeses. Plus, moving out east for college made it nearly impossible for me to avoid bagels and cream cheese. Thankfully, I’ve come a long way, but I’m still not one to seek out a traditional cheesecake or cream cheese unless it’s of the honey or brown sugar type.

That’s where this healthy cheesecake without cream cheese comes in! Other recipes for cheesecake without cream cheese will use lemon juice, lemon zest, or sour cream to mimic the tanginess of cream cheese, but we don’t need those because we have tangy Greek yogurt! Pair this with spicy gingersnap cookies and it’s the perfect baked cheesecake recipe!

Looking for other similar yummy desserts to try? Check these out: Strawberry Crunch Cake, Honey Mug Cake, and Easy Matcha Brownies!

This No Bake Cheesecake is a 10-minute prep (plus chilling time), no-bake, foolproof way to make cheesecake, the easy way. And, it’s utterly delicious. Utterly simple. And one you’ll make often!

With its melt-in-your-mouth sweet and velvety filling, it will become a favorite!

Perfect for the warm months when you want to keep the oven off — and still have a decadent treat.

While traditional cheesecakes are incredibly yummy, they can be challenging even for the pros. In this no-bake cheesecake recipe, there is no water bath method to employ, no risk of the surface cracking, and the oven, as mentioned, remains off.

It’s a win you’ll love this summer!

What to Love About No Bake Cheesecake

10 minutes (or less) to prep, plus chilling time
Make ahead perfect
So, so simple!

What is No-Bake Cheesecake?

It’s a cheesecake, made in about 10 minutes, that requires no oven, no baking, and very little time. Much like my No Bake 3 Ingredient Chocolate Pie, this dessert is made with simple ingredients, a few turns of a spatula, and chilling time.

It’s simple, it’s beautiful, and perfect for those days when you crave homemade cheesecake but want it quick and easy.

What You Need to Make this Simple No Bake Cheesecake

These simple ingredients will transform into a decadent, creamy cheesecake you’ll love. Here are the ingredients needed. The exact measurements are in the recipe card at the bottom of this post:

Cream cheese, softened to room temperature
Ready-made graham cracker crust
Sour cream
Powdered sugar
Vanilla extract
Lemon juice
Whipped topping (like Cool Whip)
Toppings, optional

Tips for Making a Perfect No Bake Cheesecake

This classic No Bake Cheesecake is incredibly easy to make. Here are some tips to make it foolproof:

Cream Cheese

Be sure to use pure cream cheese and not cream cheese spread.
Bring the cream cheese to room temperature (see methods for doing this below). This will help provide a smooth and velvety texture.
Using chilled cream cheese will result in a lumpy cheesecake.

Sugar

There are several ways to serve this cheesecake. Be sure to add the topping before serving.

In the summer months, I love blueberry topping, which is what I’ve used here. You can make your own or buy a ready-made blueberry pie filling (strawberry and cherry work deliciously too).

Or, you can serve with fresh berries, like strawberries, blueberries, blackberries, or raspberries– which reminds me of another super easy summer dessert I love that also features fresh berries– Simple Berry Trifle Recipe!

Can I Substitute Whipped Cream for Whipped Topping?

Absolutely. However, be sure to use cold heavy whipping cream and beat until stiff peaks form. This step is essential as it gives structure and thickness to the cheesecake. If the cream isn’t whipped until stiff peaks form, it will not set as it should.

How to Bring Cream Cheese to Room Temperature

There are a couple of ways to bring cream cheese to room temperature.

Here are a few methods that work:

Can You Freeze a No-Bake Cheesecake?

A no-bake cheesecake freezes really well whether you freeze the entire cheesecake or even in slices.

Here are a few tips:

Freeze the cheesecake without topping.
Use an airtight container for a firm foundation for the cheesecake.
If not using an airtight container, freeze on a cake board, double wrap in plastic wrap, and foil.
It will keep for up to 2 months in the freezer.

To thaw a frozen no bake cheesecake, and refrigerate overnight.

Ingredients

2 (8-oz) packages cream cheese (room temperature)
1/2 cup sour cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 (8-oz) container whipped topping (Cool Whip)
9 or 10-inch ready made graham cracker crust

Instructions

With a spoon or using a hand mixer, beat together the cream cheese, sour cream, sugar, vanilla, and lemon juice until smooth and combined.
Gently fold in the whipped topping.
Transfer the cheesecake filling into a ready-made graham cracker crust and smooth the top.
Cover with plastic wrap and refrigerate for at least 6 hours or preferably overnight to set.
Before serving, add toppings.

Notes

Pie filling (I’ve used blueberry here)
Piping of whipped cream
Fresh berries

Amount Per Serving:

9g 4g 0g 3g

SAVE THIS AND PIN IT FOR LATER!

Our favorite no-bake cheesecake recipe requires just minutes of prep and just a handful of simple ingredients!

A rich and decadent cheesecake filling is tucked into a buttery graham cracker crust and refrigerated. It’s super creamy, sweet & tangy.

A perfect go-to dessert for any occasion or holiday. No oven is required!

Why I Love This No-Bake Cheesecake

A rich dense baked cheesecake with blueberry sauce is my absolute favorite dessert but I’ll happily eat any form of cheesecake. I do love the simplicity of a no-bake dessert like this one.

This easy no bake cheesecake recipe is rich and decadent.
I love it in a homemade graham cracker crust (also no bake!) but a store-bought crust can be used.
Prep ahead for holidays and parties since it needs to be chilled for at least 4 hours or overnight!
It can be prepared and frozen. Once thawed it tastes just as good as the day it was made.

Cream Cheese Filling – I find full fat Philadelphia cream cheese sets up the best for a rich creamy texture. Depending on the brand, light or low-fat versions don’t seem to set as well.

Heavy whipping cream is decadent and rich and when folded into the cream cheese, it creates the perfect consistency. I prefer heavy whipping cream but in a pinch, cool whip or whipped topping can be used. A splash of vanilla extract and some powdered sugar add sweetness and flavor (but you can add other extracts if you’d like).

Graham Cracker Crust – A graham cracker crust is easy to make. With just 3 ingredients, no baking is required.

Worth the Effort!

Making a homemade crust is worth the effort. It takes less than 5 minutes and it’s thicker than a store-bought crust and holds up better. I find store-bought crusts can be too thin and crack when served.

You can swap out the graham crackers for another cookie in the crust if you’d like.

Toppings for Cheesecake

Top this simple cheesecake with your favorite sauce like cherry pie filling, blueberry pie filling, or even chocolate sauce. Or keep it light and top with fresh fruit like raspberries or blackberries.

How to Make No-Bake Cheesecake

No-bake cheesecake is crazy easy to make in just a few simple steps!

Prep Crust: The ingredients together and press them into a pie plate or springform pan per the recipe below.
Prepare Cheesecake Filling: Beat cream cheese until smooth. Add sugar and vanilla.
Fill & Chill: Make whipped cream and fold into cream cheese mixture.
Spread filling in graham cracker crust, cover. Chill at least 4 hours or overnight.

Scrape the seeds out of a fresh vanilla bean and add to the cream cheese mixture for a French Vanilla style look.

Kitchen Tips

No-bake cheesecake is a cinch to make, but a few tips will ensure a perfect result every time!

Ensure the cream cheese is at room temperature before mixing.
The heavy whipping cream should be very cold for the best results. Whipping the cream until stiff peaks form ensures that the cheesecake will set properly.
When combining the cream cheese and the whipped cream, over folding.
Do not use low-fat dairy in this recipe.
We add vanilla extract. Other extracts or a tablespoon or so of lemon juice can be added.

More Cheesecake Favorites

Did you love this No-Bake Cheesecake? Be sure to leave a rating and a comment below!

No-Bake Cheesecake Recipe

Creamy and decadent, this no-bake cheesecake is a classic dessert everyone loves!

Graham Cracker Crust

melted unsalted butter
graham cracker crumbs*

Cheesecake Filling

Combine melted butter, graham crumbs, and sugar in a bowl with a fork until well combined.
Press into the bottom and 1 ½ inch up the sides of a 9-inch pie plate or an 8-inch springform pan. Refrigerate while you make the filling.
Beat cream cheese with an electric mixer until smooth. Add powdered sugar and vanilla and beat until combined. Set aside.
In a medium bowl, beat heavy cream on low until for 1 minute. Add cornstarch and turn mixer onto high and beat an additional 3-4 minutes or until stiff peaks form. Fold whipped cream into the cream cheese mixture.
Spread the cheesecake filling into prepared crust and refrigerate 4 hours or overnight.
Top with your favorite toppings and serve.

Whipping Cream: Heavy whipping cream is recommended for the best flavor and cream should be very cold before whipping. If substituting whipped topping, the cornstarch can be omitted.

Cream Cheese: Low-fat or reduced-fat cream cheese may not set up as well.

Graham Crust: I purchase graham crumbs at the store. To make your own, add 21 graham crackers to a food processor and pulse until it forms crumbs.

To Serve: If the crust sticks to the pan, dip the bottom of the pan in hot water for a few seconds. The hot water will melt the butter on the edges of the crust and it will release easily.

Freezing: This cheesecake can be prepared ahead of time and frozen (it’s just as good thawed as the day it is made!). Place the pan in the freezer and once frozen, wrap tightly in plastic wrap to seal completely. Thaw in the fridge overnight.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Cheesecake adapted from Strawberry Cheesecake Pie (No Bake)

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This creamy, soft and egg-free New York Style Cheesecake recipe is a favorite among my friends and family. When served with my simple chocolate sauce, this elegant dessert is both beautiful and delicious!

New York Style Cheesecake is the quintessential dinner party dessert. Made with both cream cheese and heavy cream, the filling is extra creamy, dense and soft. I have also engineered this recipe to be completely egg free!

Digestive biscuits make for a buttery, crisp crust that pairs beautifully with the tangy cheese cake filling. That said, this recipe is entirely adaptable to your preferences. Feel free to swap in graham crackers, gingersnaps, Biscoff or even chocolate sandwich cookies instead.

This simple eggless cheese cake recipe gives you a medium sized cheesecake, which is perfect for a small party. You can also easily halve the recipe if you prefer, just be sure to use a smaller springform pan.

This recipe also includes a simple chocolate sauce to serve with the cheesecake. You can skip this if you want, but the sweet chocolate sauce complements the slightly sour taste of the cheesecake very well.

Feel free to substitute your own favorite cheesecake garnish instead, like caramel sauce, fresh berries or lemon curd.

Finally, while cheesecakes are often considered more difficult desserts to make, my recipe takes just 20 minutes of active time to prepare. Make this easy recipe for your next special occasion and bask in the admiration and appreciation of your loved ones!

Note: This recipe is a baked version and does need an oven.

How to Make Cheesecake Recipe

1. Take 10 to 12 digestive biscuits or crackers or marie biscuits. Break them and add in a blender or grinder jar.

2. Grind to a fine powder.

3. Take this powder in a mixing bowl.

4. Add 2 tablespoons melted butter in it.

5. Mix very well with a spoon.

6. Now place this mixture in greased spring pan (a.k.a. springform). Grease the bottom as well as the sides very well with butter.

I used two pans of 5.5 inches (diameter) and 2.75 inches (height).

Tip: You can also use a 5 or 6 inches round pan. Alternatively, you can even use small to medium baking bowls or ramekins for individual servings. In this case you do not need to remove the cheesecake, so you do not need to worry about using springforms.

7. Using your fingertips or the back of a small glass or bowl, press the cracker and butter mixture into the pan, making a neat, even layer. Refrigerate the pan for 20 to 30 minutes, so that the cracker layer sets.

Make Cheese Cake Filling

8. In another bowl, take 3 cups cream cheese (600 grams) and ¾ cup sugar (150 grams).

Note: All the ingredients should be at room temperature.

I have used Philadelphia brand of cheesecake. Feel free to use a good brand that is available to you.

9. Next add 1 tablespoon cornstarch (cornflour), 1 tablespoon lemon juice and 1 teaspoon vanilla extract or powder.

10. Using an electric beater, start to whip this mixture.

11. Use a medium-high speed and whip till smooth and creamy. Scrape the sides with a spatula and continue to beat. You can also use a stand mixer to beat the mixture.

Tip: Be sure to scrape down the sides of the bowl very well to prevent any lumps. The cream cheese tends to hang on the sides of the bowl, so I recommend scraping a few times while making the cheesecake filling.

12. There should be no lumps of cream cheese in the mixture.

13. It should be smooth, thick and creamy without any lumps. Beat the mixture *just* until smooth. Do not over beat, as this can cause your cheesecake to crack.

14. Now add ½ cup cream.

15. Beat the mixture again.

16. Whip till the cream is blended very well and you see a even, smooth, creamy and thick mixture.

17. Remove the pan from the fridge. Here is the set cracker crust layer.

18. Now pour the whipped cream cheese layer in the pan.

19. Even the top by using an offset spatula or the back of a spoon.

20. Keep the pan in a preheated oven and bake for 30 to 40 minutes at 180° C/356° F. Remember to preheat your oven at 180° C/356° F for 15 minutes and keep both the top and bottom heating elements on. Keep the pans in the middle rack.

(As mentioned before, I used two pans. If you opt to use a different sized pan, please adjust your cook times accordingly!)

Tip: If you use two pans, I recommend using a baking sheet or tray to help you check for doneness and to remove the cheese cakes from the oven.

21. After baking, check for doneness. A perfectly baked cheesecake will have sides that look risen, firm and set.

The centre of the cheesecake should be wobbly, but not runny, when you shake the pan gently. The sides will also look separated from the pan.

Let the cheesecake cool to room temperature. On cooling, the centre will become firm. Do not over bake. Since temperatures vary with the size, make and litres of the oven, do keep a check while the cheesecakes are getting baked. Cracks should not form on the cheesecake.

Tip: To prevent the top of your cheesecake from cracking, keep your oven door slightly open after baking and allow the cheesecake to cool inside it. This will keep the temperature from shifting too abruptly and rupturing the top.

22. Once the eggless cheesecake has cooled to room temperature, cover it with foil or an air tight lid. Place the pans in the fridge for at least 4 hours or up to overnight.

Make Chocolate Sauce

1. Take ½ cup hot milk in a bowl. You can heat milk in a pan or a microwave. Do not boil the milk, which can scald it and negatively impact the flavor and texture. Simply bring it to steaming.

2. Add 1 cup roughly chopped sweet chocolate (75 grams). If using semisweet or bittersweet chocolate, feel free to add sugar to taste.

3. Mix very well with a spoon or spatula, till all the chocolate dissolves.

4. Let the chocolate sauce cool to room temperature.

Serve New York Style Cheesecake

5. Dip a butter knife in a bowl or cup containing warm water.

6. Now take the butter knife and gently slide it around the pan edge, separating the cheesecake from the pan.

7. Push the detachable lid from the bottom and gently remove the cheesecake. Then gently remove the lid from the base.

8. Place the cheesecake on a serving plate or tray.

9. Drizzle the chocolate sauce and serve the cheesecake. Enjoy!

Tip: If you prefer, you can also allow your guests to dress up their own cheese cake slices. If you are having a large party, you could even create a cheesecake bar replete with many toppings like chocolate and caramel sauce, whipped cream or buttercream, crushed cookies, candies, fresh berries and citrus curd. So fun!

FAQs for Best Cheesecake

Why did the top of my cheesecake crack?

Uh-oh. Sounds like one of two things happened: 1. You over beat the filling, or2. You tried to cool the cheesecake too quickly.

For the best results, only mix the filling until it is *just* uniform, and allow the baked cheesecake to cool in the turned-off oven with a slightly opened door until cool enough to handle. Then you can remove it and allow it to cool the rest of the way to room temperature.

What can I substitute for digestive biscuits?

A very easy way to change the flavor profile of your cheese cake is to change out the crust. Feel free to swap in graham crackers, gingersnaps, Biscoff cookies, or even chocolate sandwich cookies instead!

I don’t like chocolate – what else can I serve with my New York style cheesecake instead?

No problem at all! This cheesecake makes a lovely blank canvas for your to paint your own favorite flavors on. Try subbing in some salted caramel sauce, lemon curd, fresh berries or a berry-based coulis instead!

What makes this a New York style cheesecake?

A New York style cheesecake has a filling that has been augmented with either heavy cream or sour cream, which results in a creamier, denser filling. The addition of lemon zest is also a typical feature of New York style cheesecakes.

Since my filling has both heavy cream and lemon zest, it can therefore be classified as “New York style.”

Can I freeze cheesecake?

Absolutely! Once the cheesecake has cooled to room temperature, you can cover it and pop it in the freezer instead of the refrigerator. It should keep well for about 2 to 3 weeks. Any leftovers can also be frozen.

Also, freezing the cheesecake for even just one night can result in cleaner edges for your slices! Remove from the freezer, run a warmed knife around the edge to help it release from the pan.

Then, using a long chef’s knife that you have warmed with water, cut into the appropriate number of pieces. Allow it to come to refrigerator temperatures before serving.

More Rich Desserts To Try!

Tiramisu Recipe (Without Eggs)

Creamy Cheesecake Recipe | New York Cheesecake Recipe

10 to 12 or graham crackers or Marie biscuits
– salted or unsalted
– 600 grams
– 150 grams
or vanilla powder
– 30% to 50% fat, heavy or whipping cream

For chocolate sauce

– whole milk
or 1 cup chopped sweet chocolate

Preparing Cracker Crust

Take 10 to 12 digestive biscuits or crackers or marie biscuits. Break them and add in a blender or grinder jar.
Grind to a fine powder like texture. Take this powder in a mixing bowl.
Add 2 tablespoons melted butter in it. Mix very well with a spoon.
Now place this mixture in greased springform pans.
With your fingertips or the back of a small glass or bowl, press the cracker and butter mixture and make a neat and even layer. Keep this pan in the fridge for 20 to 30 minutes, so that the cracker layer sets.

Making New York Style Cheesecake

In another bowl, take the cream cheese, sugar, cornstarch, lemon juice and 1 teaspoon vanilla extract.
Now with an electric beater, start to beat this mixture.
Use a medium to medium-high speed and whip till smooth. Do not over beat.
Next add the whipping cream or heavy cream.
Again beat the mixture till the cream is blended very well and you see a even, creamy, thick smooth mixture. Do not over beat.
Now pour the whipped cream cheese layer in the pan. With an offset spatula or back of small spoon even the top.
Keep the pans in a preheated oven and bake 180° C/356° F for 30 to 40 minutes. Remember to preheat oven at 180° C/356° F for 15 minutes and keep both the top and bottom heating elements on. Keep the pans in the middle rack.
To check the doneness, the sides will look firm, risen and the center of the cheesecake will be wobbly. The sides will also look separated from the pan. Let the cheesecake cool at room temperature.
Then cover with a foil or an air-tight lid and place the pans in the fridge for 4 hours or more. You can also keep overnight.

Take ½ cup hot milk in a bowl. You can heat milk in a pan or a microwave. No need to boil the milk. Just let it get hot.
Add roughly chopped sweet chocolate (75 grams). If using semi-sweet or bitter chocolate, then do add sugar as per taste.
Mix very well with a spoon or spatula till all the chocolate dissolves.
Let the chocolate sauce cool at room temperature.

Removing and Serving Cheesecake

Dip a butter knife in a bowl or cup containing warm water.
Now take the butter knife and gently slid through the sides of the pan, separating the cheesecake from the pan.
Push the detachable lid from the bottom and gently remove the cheesecake. Then remove the lid from the base.
Place the cheesecake on a serving plate or tray.
Drizzle the chocolate sauce and serve. Or your family or guests can serve the chocolate sauce themselves on the sliced cheesecakes.
If you want you can even add some berries like blueberries, blackberries or strawberries while serving. Dry fruits or slivered nuts can also be sprinkled on the cheesecake.
Feel free to top the cheesecake with your choice of sauce like a berry sauce or caramel sauce or lemon curd sauce.

Keep all the ingredients at room temperature, including cream cheese, vanilla extract or powder and cream.
Do not over beat the cream cheese. Doing so may result in cracked tops once the cheese cake gets baked.
Do keep a check while baking as oven temperatures vary. So it can take less or more time than what is mentioned in the recipe. Do not over bake. If you see cracks on top, then remove it from the oven.
You can skip making the chocolate sauce but I would suggest to make it. Or else top the cheesecake with your favorite sauce like a berry sauce or lemon curd sauce.
I used two pans. If you opt to use a different sized pan, please adjust your cook times accordingly.
If you use two pans like me, I recommend using a baking sheet or tray to help you check for doneness and to remove the cheese cakes from the oven.

% Daily Value*

Saturated Fat 20g

Vitamin A 1344IU

Vitamin B1 (Thiamine) 1mg

Vitamin B2 (Riboflavin) 1mg

Vitamin B3 (Niacin) 1mg

Vitamin B6 1mg

Vitamin B12 1µg

Vitamin C 1mg

Vitamin D 1µg

Vitamin E 1mg

Vitamin K 4µg

Vitamin B9 (Folate) 17µg

* Percent Daily Values are based on a 2000 calorie diet.

Recipe FAQs

What is no-bake cheesecake filling made of?

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!

Can I make this no-bake cheesecake ahead of time?

Yes, at least in stages. Assemble the crust a few days in advance, wrap it tightly in plastic, and refrigerate until it’s needed.

Do I have to make the crust or can I use store-bought?

You can definitely use store-bought if you prefer.

Is cheesecake better baked or no bake?

This is a major preference between each person. Baked cheesecake has a dense, fluffy, moist, and smooth texture whereas no baked cheesecake has a richer, thicker, and creamier texture. You may love this baked cheesecake bars recipe!

How to Make this – Step by Step

Step one: Preheat the oven to 350 degrees.

Step two: Blend the gingersnap cookies and melted butter together in a food processor to finely chop the cookies and create the crust.

Step three: Transfer the cookie mixture to a pie crust or 8” springform pan. Press down the crust evenly. Bake this for 10 minutes.

Step four: While the crust bakes, make the filling by mixing the Greek yogurt, sweetened condensed milk, and honey until thoroughly combined. This can be done in a large bowl with an electric mixer (or hand mixer) or in a stand mixer on low speed to medium speed with the whisk attachment or paddle attachment.

Step five: Remove the crust from the oven and pour the yogurt filling over top. Return to the oven and bake for 35 minutes or until the center is just set (it will look like Jell-O – slightly firm but still moves) and the edges are slightly golden brown.

Step six: Once this baked dessert is done, remove from the oven and let the cake come to room temperature. Transfer to the fridge to continue to set for at least 4 hours but preferably overnight before enjoying. Try having a slice of this perfect dessert with fresh fruit (fresh berries are my favorite!) or caramel sauce!

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, at room temperature
fresh lemon juice
prepared graham cracker crust

Cherry pie filling, Fresh strawberries or raspberries, Crushed cookies or candy bars, Caramel or chocolate sauce

In the bowl of a stand mixer, beat the cream cheese, sugar, vanilla, and lemon juice, if using, 2 to 3 minutes, or until light and fluffy. Slowly pour in the heavy cream and beat on medium-high speed 3 minutes, or until thick and creamy.
Spread the cheesecake mixture into the graham cracker crust. Refrigerate at least 4 hours, or until firm.
Top with your favorite toppings. Slice and enjoy!

Storage: Make sure to store the cheesecake in the fridge because of the softened cheese and cream. Cover the pan tightly in plastic wrap and place in the refrigerator until ready to enjoy again. It will stay fresh in the fridge for about 3 to 5 days.

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!

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!

Can You Freeze No-Bake Cheesecake?

Yes, you can freeze no-bake cheesecake! It’s a great option if you don’t plan to finish it within five days. Wrap the cheesecake in at least one layer of storage wrap, then at least one layer of aluminum foil. Freeze for up to three months, then thaw in the refrigerator overnight.

More Delicious Desserts

This Greek Yogurt Cheesecake is the BEST way to make Cheesecake without cream cheese because it’s so simple and tastes amazing!

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cake, cheesecake, Yogurt

Unsweetened Greek Yogurt
Sweetened Condensed Milk
Ginger snap Cookies

Preheat the oven to 350 degrees.
Blend cookies and melted butter in a food processor.
Transfer the mixture to a pie tin or springform pan and press to flatten evenly. Bake for 10 minutes.
While the crust bakes, mix the Greek yogurt, condensed milk, and honey together until combined.
Pour the yogurt mixture over the crust once it’s done baking. Place this whole cheesecake back in the oven and bake for 35 minutes or until just set.
Let this cool and then transfer to the fridge to continue to set for at least 4 hours but preferably overnight before enjoying.

Nutritional information is an estimate and for informational purposes only.

*Either salted or unsalted butter works.

No oven, n water bath, and no cracks in your cheesecake with this simple-to-make dessert! It takes less than 10 minutes to make the cheesecake filling and just a few hours to chill (you and the cheesecake).

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!

Tips + Modifications

This no-bake cheesecake is the best of the best and is made perfectly just how it is. There are always modifications that need to be made and special tips to help make your dessert even better. Look over these helpful tips and use the modifications if necessary!

Crust. I prefer a homemade crust, but you can absolutely buy a premade one from the store to save time. Use a food processor to crush your graham crackers for the homemade crust. Use melted butter to hold the crust together.
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 strong flavors from the cheese and cream.
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. You want the filling to be firm to touch before serving. A firm filling also creates super smooth slices.
Mini versions. You can use this no-bake cheesecake recipe to make mini cheesecakes if preferred. Simply press the crust into each muffin cup in a lined muffin pan, then pour the filling on top. Let chill in the fridge for at least 4 hours, or until the filling is completely set. Then remove from liners and enjoy!

Why my recipe works

Whipped cream creates a sturdy base without the need for gelatin.
Uses the same ingredients as classic cheesecake (minus the eggs) for that classic flavor.
Much easier and less fussy than a baked cheesecake–great for beginners!
Can handle toppings like fresh fruit, pie filling, or a drizzle of chocolate sauce.

Joy Tip!

Sweetness neutralizes tang! Yogurt has a very distinct bite to it. The only way to neutralize this is with the right amount of sugar. So while adding a tablespoon of honey may seem weird, without it this cheesecake recipe without sour cream will taste more like a yogurt cake.

How Long Does No-Bake Cheesecake Last?

Stored correctly (in an airtight container in the fridge), this no-bake cheesecake will last for about five days.

For an authentic-tasting cheesecake, we want to stay as true as possible to classic ingredients. That means using:

Cream cheese. Make sure you use brick-style, full-fat cream cheese. This should be softened to room temperature.
Sour cream. Sour cream is CRITICAL for a rich, classic, real cheesecake flavor. Maybe this is just my cheesecake snobbery showing here, but a cheesecake made without sour cream is not a cheesecake! Sour cream packs a ton of flavor and adds depth and authenticity to this no-bake cheesecake recipe. If you don’t have or can’t find sour cream, full-fat, plain greek yogurt will also work in a pinch.
Lemon juice. Just a splash enhances the cheesecake flavor and adds a slight tang. Bottled or fresh lemon juice will work here. This can be left out if needed.
Sugar. I love using brown sugar in my graham cracker crust for an extra note of flavor. Powdered sugar in the filling blends beautifully while also encouraging a firm, fully-set texture.
Heavy cream. While not typical for traditional cheesecake (though critical for my basque cheesecake), heavy cream is essential for this no-bake cheesecake. We’ll be whipping this to stiff peaks and folding it into our cheesecake mixture. This creates stability without the need for gelatin or condensed milk!

SAM’S TIP: This recipe will make too much filling for a store-bought graham cracker crust. If you want to use one, you can just pour the extra filling that doesn’t fit in a bowl, chill, and enjoy crustless!

Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

Ingredients and Substitutions

All substitutions are a 1:1 substitute unless otherwise noted.

Greek Yogurt: This is the magic ingredient that gives the tang in this cheesecake without sour cream or cream cheese! The high content of whey protein in Greek yogurt is how this delicious cheesecake sets when baked without eggs.

Substitutions: Any type or flavor of Greek yogurt can be used that goes with ginger. For example, a lemon Greek Yogurt would make for a refreshing lemon cheesecake! For additional fluff, you can mix in a half cup of whipped cream or cool whip.

Sweetened Condensed Milk: Cheesecake has to have sweetness!

Substitutions: Coconut condensed milk can be used but evaporated milk cannot be used.

Honey: Yogurt has a very distinct tang and the only way to neutralize that is with sweetness. And even though we have sweetened condensed milk, this requires just a smidge more sweetness.

Substitutions: Maple syrup, agave syrup, or any liquid sugar can be used. You can also try adding different flavors like lemon curd, lime zest, or chocolate ganache for a chocolate cheesecake.

Gingersnap Cookies: I am just obsessed with gingersnap cookies, way better than a plain crust! Plus, using spiced cookies is a much quicker way to pack in flavor with minimal simple ingredients.

Substitutions: Vanilla wafers, graham crackers or graham cracker crumbs can be used for a buttery graham cracker crust! You can also use a store-bought graham cracker crust in place of the cookies and the butter.

Butter: Butter helps to bind the cookie crumbs for the crust.

Substitutions: Coconut oil or vegan butter can be used. Unsalted butter or salted can be used.

5 star review

“I made this recipe 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.”

Fun Fact

Cheesecake dates back to ancient Greece! A version was even served at the Olympic games. I bet theirs was made with Greek yogurt too. Speaking of ancient recipes being like ours, another version of ancient cheesecake from the Romans was sweetened with honey (like ours!) instead of sugar. ()

An 8-inch crust also works in this recipe.

Lemon extract gives a hint of tartness, and I find it complements the vanilla extract. You can leave it out if you prefer plain cheesecake.

Any fruit filling can be used in place of strawberry, or top cheesecake with fresh fruit.

Directions

Combine cream cheese, sugar, vanilla, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy. Fold in whipped topping.
Pour mixture into graham cracker crust and smooth evenly. Top with pie filling.
Refrigerate until firm, 2 to 3 hours.

Facts and Common Questions

Typically any type of dairy with a high percentage of whey protein will work. This can be Greek yogurt, like this recipe, cottage cheese, or mascarpone.

How do you imitate cream cheese taste?

Cream cheese has a tang to it, so by using any other type of product with a tang, you can imitate cream cheese. You can also add a splash of lemon juice or vinegar to imitate the tang.

How can I thicken a cheesecake without cream cheese?

Cheesecake can be thickened by using another similar dairy product, like Greek yogurt! You can also use eggs, cornstarch, or gelatin to create an emulsion that will thicken and set when baked.

For the Crust

Start with your homemade graham cracker crust: Stir together graham cracker crumbs, sugar, and melted butter until well-combined and mixture resembles damp sand.
Press the mixture firmly and evenly into the bottom and up the sides of a springform pan, then place in the refrigerator to chill (no baking needed for the crust, either!).

For the Filling

Whip the heavy cream to stiff peaks (thickened, fluffy, voluminous, resembling Cool Whip only tastier).
In a separate bowl, beat together cream cheese, powdered sugar, vanilla extract, lemon juice, and sour cream until smooth.
Gently fold the whipped cream into the cream cheese mixture until completely combined and batter is smooth.
Evenly spread the cheesecake filling into your prepared graham cracker crust and chill for several hours before slicing and serving.

SAM’S TIP: Since we’re not baking this cheesecake, it won’t be smoothing itself out in the oven. You can smooth the top of your cheesecake with an offset spatula before chilling for a pretty appearance if you’d like!

Variations

Skip the crust: use cheesecake filling in a parfait and invent a whole new “layer cake.” Mix the filling, then put some in a glass. Top with broken-up cookies (such as chocolate or vanilla wafers) or graham crackers, and add fresh fruit (such as raspberries or blueberries). Alternate layers. Refrigerate parfait for 30 minutes, and serve.

Cheesecake is one of those classic desserts that’s loved by many! It’s often served for special occasions and is the perfect dessert for celebrating. I usually only make one once a year, right around Valentine’s day. It’s great to enjoy after a delicious Valentine’s dinner and looks so festive with the cherry pie filling on top.

This no-bake cheesecake recipe is so easy and perfect for beginners! It takes only 5 ingredients and doesn’t require any baking. After taking a bite, you would never know how simple it is!

Joyful Pairings for Cheesecake!

Try these recipes to pair with your cheesecake!

No Churn Vanilla Ice Cream

Nut Butter Snickerdoodles

Protein Hot Chocolate

Did you try this and love it? Leave us a review, we would love to hear from you!

You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:

No-Bake Cheesecake Ingredients

These are the simple ingredients you’ll need to make this easy no-bake cheesecake recipe:

· Cream cheese: This no-bake cheesecake starts with two packages of cream cheese.· Sugar: A cup of white sugar adds the perfect amount of sweetness.· Extracts: Vanilla extract enhances the overall flavor. Lemon extract is optional, but it adds welcome brightness.· Cool Whip: A container of frozen whipped topping (such as Cool Whip) is the secret ingredient in this no-bake dessert.· Pie crust: Use a store-bought graham cracker crust or make your own at home.· Pie filling: The recipe calls for a can of strawberry pie filling, but you can use whatever flavor you like.

How Do You Make No-Bake Cheesecake?

Here’s a brief overview of what you can expect when you make no-bake cheesecake at home:

1. Make the cream cheese filling.2. Pour the mixture into the pie crust, then top with the fruit filling.3. Chill the pie until set.

Want to Save it for Later? Here’s how!

Cheesecake can be kept in the freezer or fridge using these simple tips!

Fridge: To store your cheesecake, simply store in the fridge covered with plastic wrap or in a sealed container for up to a week.

Freezer: To freeze your cheesecake, I recommend cutting it into individual slices and wrapping each one in plastic wrap to prevent freezer burn. Store these pieces in a sealed container for up to 1 month in the freezer. After a month, the texture will start to deteriorate. When ready to eat, take out however many pieces you want and place in the fridge to thaw the day before.

Allrecipes Community Tips and Praise

“So easy and delicious,” raves one Allrecipes community member. “It does make a lot of filling, but I am not complaining. Just more delicious cheesecake to eat!!”

“Great recipe,” according to Kanathia Narcisse. “Just like my grandmother’s. I used shortbread cookies for the crust. It was amazing.”

“Easy and tasty,” says Gary Cole. “Didn’t have lemon extract, so I used almond. Topped with cherry pie filling. I turned out great. Was a big hit at Thanksgiving.”

Editorial contributions by Corey Williams

Frequently Asked Questions

Can no-bake cheesecake be frozen?

Yes, you can absolutely freeze no-bake cheesecake! I recommend chilling as instructed (in the recipe below) first and then covering the cheesecake well with plastic wrap before freezing. I don’t recommend adding any decorative whipped cream topping (or any topping) until you are ready to serve, as it will make storing more difficult (and messier!).

You can eat the frozen cheesecake straight from frozen or return it to the refrigerator to allow it to thaw before enjoying.

How long does a no-bake cheesecake last?

Personally, we can never get this cheesecake to last longer than 48 hours in our house! If you have more self-control, your cheesecake will keep up to 5 days in the refrigerator. Be sure to either store it in an airtight container or tightly wrap the springform pan in plastic wrap when storing.

Why didn’t my no-bake cheesecake set?

If you used the wrong kind of cream cheese or didn’t whip your cream long enough, your cheesecake may not set. Make sure to use full-fat brick-style cream cheese and not the spreadable kind that comes in a tub. If you need a visual of what cream whipped to stiff peaks looks like, check out the video below.

No-bake cheesecake would also be delicious on my Oreo crust!

9″ or 10″ graham cracker crust prepared in springform pan (please click link for graham cracker crust recipe)
softened to room temperature (450g) (use brick-style cream cheese, not the spreadable kind sold in tubs)
Additional whipped cream for topping, optional

Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy.
Add powdered sugar and stir until combined.
Stir in vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl.
Add sour cream and stir well.
Pour heavy cream into a separate, medium-sized bowl (preferably a chilled metal bowl). Whisk on high speed (preferably using an electric mixer) until stiff peaks are achieved.
Fold your whipped cream into cream cheese mixture until smooth and well-combined.
Spread cheesecake mixture evenly over prepared graham cracker crust.
Cover and refrigerate at least 4 hours or overnight. Top with additional whipped cream before cutting and serving, if desired.

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

This recipe was originally posted 06/05/2017, recipe remains the same but post has been updated to be more helpful September 2022

More Cheesecake Recipes

Chocolate cheesecake: make the crust with chocolate wafer cookies (10 ounces, or about 50 cookies) instead of graham crackers. Once you’ve mixed the filling, gently stir in 1 cup mini chocolate chips, and then fill the crust. Sprinkle more chips on top of the chilled cake.

No-Bake Cheesecake (Without Gelatin)

As a self-proclaimed cheesecake snob, I know how disappointing it can be to make a no-bake cheesecake recipe and have it not even closely resemble real-deal, classic cheesecake. With most recipes, you encounter one of two problems: either the texture is lacking (soft, pudding-like) or the flavor is just completely off. So, when I set out to make my no-bake cheesecake, I knew exactly what I needed to avoid just as much as I knew what I was looking for!

My no-bake cheesecake recipe creates a classic, fresh-tasting, firm cheesecake without ever turning on the oven. While many no-bake cheesecakes use gelatin or condensed milk for stabilization, I use homemade whipped cream for the best flavor and texture (and don’t even think about substituting Cool Whip!).

This cheesecake sets up very nicely in the fridge after a few hours (preferably overnight) and has that same, firm cheesecake texture and taste that you’re familiar with–NO oven needed! You’re going to love it!

Storing + Freezing No Bake Cheesecake

Make this easy no-bake cheesecake ahead of time, store leftovers, or even freeze this decadent dessert. It is simple to make and to have for those special occasions!

Store: Make sure to store the cheesecake in the fridge because of the softened cheese and cream. Cover the pan tightly in plastic wrap and place in the refrigerator until ready to enjoy again. It will stay fresh in the fridge for about 3 to 5 days.

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 the fridge and enjoy the next day!

5 Simple Ingredients

It is really that simple to create a decadent and delicious no-bake cheesecake. With only five ingredients you will be able to make this cheesecake quickly and easily. Classic cheesecake is layered with graham cracker crumbs, a silky, cream cheese mixture, and topped off with large cherries on top. This makes for a decadent dessert!

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.
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 is the most traditional to use for cheesecake, but an Oreo crust or pretzel pie crust also tastes super delicious. I love using a gingersnap crust during the holidays to add more spice and ginger flavor. I have also heard that a crust made with digestive biscuits or Biscoff cookies is pretty tasty.