No-Bake Cheesecake

If you don’t have the time (or patience) to make a full-on baked cherry cheesecake, that’s OK! We’re here to introduce you to the best no-bake cherry cheesecake recipe on the internet. It’s made with just a few easy ingredients, but it doesn’t skimp on flavors.

Be sure to save this recipe because you’ll come back to it again and again.

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This Philadelphia no-bake cheesecake is so creamy, delicious, and surprisingly easy to make. The recipe consists of a classic graham cracker crust and a velvety cheesecake filling. Top it with whipped cream and fruit sauce; it will be a huge hit with everyone!

Whether you need a last-minute dessert or just have a serious craving, these indulgent no-bake cheesecakes are quick, easy, and impossibly delicious!

Better yet, you get a luxurious dessert without even turning the oven on. Bonus!

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As someone who is (borderline) addicted to cheesecake, I can attest to how incredible these no-bake cheesecakes are.

They’re shockingly rich, dense, and oh-so-creamy.

And as much as I love baked cheesecakes, you can do so much more to cheesecake filling when you’re not baking it.

For example, you can fold in crushed pineapples and make a piña colada cheesecake.

Oh yeah, and I’ve got the recipe below.

  • 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 easy peasy 3 ingredient no-bake cheesecake recipe is simply delish! The filling is made with just 3 ingredients and is baked in a store-bought graham cracker crust to make this dessert even easier!

Those who know me best (and long-time readers of the blog) know how much I love cheesecake.

Recipes like red velvet Oreo cheesecake, strawberry crunch cheesecake, and apple crumble cheesecake often come across my table.

I can’t get enough of this dessert! My family likes it too — a cheesecake typically doesn’t last more than a few days in my house!

I also love making them for parties.

When I have plenty to keep me busy in terms of the main dish and side dishes, the last thing I want to do is spend hours preparing dessert.

That’s where recipes like this 3 ingredient no bake cheesecake come in!

Featuring simple, easy-to-find ingredients — and you don’t even need to turn on the oven.

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.


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.


  • 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


  • 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.


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


Amount Per Serving:

9g 4g 0g 3g


If you like chocolate-covered strawberries but want to take it up a notch, this decadent cheesecake is the way to go.

It’s fruity, rich, chocolatey, and ideal for date night, Valentine’s Day, or even Mother’s Day.

From the sweet filling to the silky-smooth topping, this has such a spectacular combination of flavors.

Whoever this cheesecake is made for, it’ll be love at first bite.

Rice Cooker Japanese Cheesecake

First a slow cooker cheesecake, and now a rice cooker dessert? If you liked the recipe above, this is the next best thing!

If you’ve never tried Japanese cheesecake before, take this as your sign to get baking.

It’s got such a fun and unique texture, and the flavor is a dream.

It’s not what you necessarily expect from cheesecake, but it’s a winner whenever I serve it.

No-Bake Raspberry Cheesecake Pots

If raspberries are what you crave, these sweet and tart cheesecake pots will leave you wanting more.

It only takes about 20 minutes to layer these little desserts.

After a bit of chilling time, you and your friends will be ready to gobble them up!


Skip the crust and use the cheesecake filling in a parfait: Mix the filling, then put some in into each serving 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.

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.

How to Thicken No-Bake Cherry Cheesecake Filling

The best way to ensure thick cheesecake filling is to beat cold heavy cream in a chilled bowl. Then fold the cold cream into the cream cheese filling so the air doesn’t deflate. This will keep the cheesecake sturdy and allow it to solidify in the fridge.

An easy way to thicken cheesecake is to simply leave it in the fridge for longer. If your cheesecake filling isn’t’ thick enough after the three hours that this recipe suggests, try refrigerating it for a few more hours or overnight.

If your cheesecake is still soupy and needs major help, you can add flavorless gelatin to the filling. This will firm up the mixture in the fridge and ensure the cheesecake holds its shape.

No-Bake Layered Blueberry Cheesecake (Gluten-Free, Paleo + Vegan)

Can we take a moment to appreciate how gorgeous this layered blueberry cheesecake is?

Plus, it’s so yummy, you’d never even know it’s vegan!

You’ll use dates in the crust for sweetness and cashews and coconut milk in the filling.

Then it’s finished with a tart fruit topping to balance everything out.

And again, go ahead and mix up the berries. I think this would look incredible with vibrant raspberries!

Allrecipes Community Tips and Praise

“This was probably the best cheesecake I have ever eaten! This was my first time attempting anything like this and it was definitely a success! I also think it would be pure bliss if I used chopped strawberries and sugar instead of cherries,” says Princess Piper.

“So yummy and good. Sweetness of the cheese part is perfect. I topped mine with fresh berries mixed with a little sugar. Perfect for a hot summer evening dessert. I used a pre-made graham cracker crust pie shell, so it was even easier and quickly made,” according to Edith-Cecila Varga.

“I loved, loved, loved this recipe!! I will not buy another no-bake boxed cheesecake again. This recipe turned out perfect. I did use a large premade graham cracker crust and the cheesecake mix was just the right size. My husband loved it – definitely a keeper,” raves Robin Morehouse-Todd.

Editorial contributions by Bailey Fink

The best Philadelphia no-bake cheesecake

The flavors and texture in this no-bake cheesecake complement each other beautifully, and each component comes together in a pinch.

Add your favorite fruit topping and pillowy whipped cream on top, and you’ve got yourself dessert perfection!

Plus, you don’t have to worry about a fussy water bath or a lengthy baking process with this recipe. Honestly, the hardest part is mustering the patience to let it set!

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!

More Delicious Desserts

How to Make No-Bake Cherry Cheesecake

You’ll find the full step-by-step recipe below, but here’s what you can expect from this no-bake recipe:

  • Make the crust: Mix the graham cracker crumbs with melted butter and sugar. Press the mixture into a pie pan.
  • Make the filling: Beat the cream cheese, sugar, and vanilla until smooth. Beat the heavy cream in a chilled bowl until soft peaks form, then combine with the cream cheese mixture. Pour the filling into the crust and chill until set.
  • Top and serve the pie: Top the pie with cherry pie filling before serving.

What Can I Use Instead Of Philadelphia Cream Cheese For Cheesecake?

You can use any brand of cream cheese for your 3 ingredient no bake cheesecake.

You can also completely replace it with a different ingredient: Greek yogurt, cottage cheese, mascarpone, and ricotta are all good options.

No Bake Millionaires Cheesecake Recipe

I think we found it, you guys: the most over-the-top, insanely rich, and decadent dessert ever!

From the supremely buttery biscuit base and moreish caramel cashew filling to the caramel sauce and ganache topping, it’s indescribably scrumptious.

Oh, and did I mention it’s vegan, gluten- and wheat-free, and no-bake? You’re welcome!

Storage instructions

Once you’re finished with your cheesecake, keep any leftovers in an airtight container in the refrigerator to enjoy later. Consume it within 3 to 4 days for the best results.

Make no-bake cheesecake ahead of time

This Philadelphia cream cheese no-bake cheesecake recipe is an excellent dessert for making 1 to 2 days in advance. Simply cover and store in the fridge for up to 2 days before serving. I wouldn’t go much longer than that, or the crust might become soggy.

Can you freeze Philadelphia no-bake cheesecake?

It will keep in the freezer for 2 to 3 months. Defrost in the refrigerator overnight before adding the toppings.

No-Bake Mocha Cheesecake

Coffee lovers, rejoice! This stunning mocha cheesecake is everything you love in the classic drink and then some!

I know I said chocolate and peanut butter were a dynamic duo. But chocolate and coffee are a match made in heaven.

It’s rich, it’s bitter, it’s sweet, and it’s beyond chocolatey. Seriously, the only thing missing is a creamy latte on the side.

Finish it off with a drizzle of chocolate and get stuck in!

No-Bake Matcha White Chocolate Cheesecake

It’s hard for me to explain just how matcha I love this cheesecake!

First of all, the color is gorgeous. That green hue and layered effect are just so enticing, I want to take a million pictures.

And the flavor? Oh, man!

If you like matcha at all, you’ll love it. It’s sweet, earthy, vanilla-infused, and impossibly creamy.

No Bake Cannoli Cheesecake

Cannoli cheesecake might be my new obsession. And I’m sure it will be yours too.

If you think about it, cannoli filling is a lot like no-bake cheesecake. It’s rich, creamy, and features silky smooth cheese (ricotta rather than cream cheese).

So it only makes sense to combine the two!

For the filling, you’ll need cream cheese, powdered sugar, ricotta cheese, vanilla, orange zest, and cinnamon.

And every ingredient counts! For example, you won’t get the same cannoli taste without the orange zest.

Finally, mix in some mini chocolate chips and chopped pistachios. Wow!

No Bake Margarita Cheesecake Recipe

If you’ve been here before, you likely know that I’m a margarita gal through and through.

You also probably know that I’m just a little obsessed with cheesecake.

Do you see where I’m going with this? How could I not make this no-bake margarita cheesecake??

Featuring cream cheese and condensed milk with lime juice, it’s a little like key lime pie.

But then you’ll add tequila and orange liquor for a punch of boozy goodness.

Sprinkle some sea salt on the top just before serving, and you’ll be in dessert heaven!

Strawberry Cheesecake Rice Krispies

Have you ever made a cheesecake with a Rice Krispie treat crust? You’re about to!

Not only are these cheerful squares filled with strawberry flavor, but the creamy cheesecake is such a scrummy contrast to the chewy, crispy base.

These are so unique and guaranteed to satisfy any sweet tooth.

Other Cheesecake Recipes You’ll Love

  • ¾ cup cold heavy cream
  • 2 bricks (16 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla (optional)
  • 1 (10”) store-bought graham cracker crust
  • (Optional) Preheat the oven to 350F. Bake the graham cracker crust for 5 minutes and then set it aside to cool. Baking the crust will help it hold together better, but “ready crusts” are safe to eat without baking.
  • Add the sweetened condensed milk (and vanilla, if using) to the cream cheese and mix until completely combined.
  • Add the whipped cream to the cream cheese mixture and gently fold them together using a silicone spatula– we want a light and fluffy cheesecake so make sure not to deflate the whipped cream!
  • When the cheesecake is smooth and combined, transfer it to the prepared graham cracker crust and smooth or swirl the top.
  • Refrigerate the cheesecake until set– at least 8 hours, but preferably overnight. This cheesecake is light and fluffy– for a firmer, more dense cheesecake (and one that is easier to slice), place the cheesecake in the freezer for 2 hours prior to serving.
  • Slice and garnish with fresh strawberries and mint.
  • Store any leftover cheesecake covered in the fridge for up to three days.


1Amount Per Serving: 16g 8g 0g 8g

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

Philadelphia cream cheese no-bake cheesecake

It’s a delightful and refreshing dessert that you’ll want to whip up all spring and summer long! It may be easy, but that only adds to the charm.

In fact, there are many things to love about this Philadelphia no-bake cheesecake: the crunchy graham cracker base, the creamy filling, and the ease of making, to name just a few.

Pressed for time? Click the Jump-To-Recipe button at the top of the page or scroll down to the recipe card to get the recipe right away.

No-bake Chocolate Icebox Oreo Cookie Cheesecake

This chocolate icebox cake is a beautiful and insanely good take on an Oreo cheesecake.

Cookie crust on the bottom, creamy cheesecake with Oreo chunks in the middle, and a smooth chocolate ganache on top.

Now that’s the kind of dessert that’ll knock your socks off.

Everybody will be fighting their way to the dessert table for these treats. So be sure to make double!

Can You Freeze No-Bake Cherry Cheesecake?

You can freeze no-bake cheesecake. Let the cheesecake set up completely in the fridge, then wrap the entire thing (pan and all) with one layer of storage wrap, then one layer of aluminum foil. Freeze for up to three months. Thaw in the fridge overnight before serving.

No Bake Apple Cheesecake

Apple desserts are a hit during the fall, but this one is too good to only make once or twice a year.

The filling is wonderfully spiced, and the cinnamon-sugar apple pie compote on top is divine.

You can even use caramel apple pie filling for an added level of fun fall flavor!

How to make Philadelphia no-bake cheesecake

Clear out a space in your refrigerator that comfortably fits the springform pan. Time to get cracking on this Philly no-bake cheesecake! This restaurant-worthy dessert is so easy to put together from scratch!

Make the crust

  • Combine ingredients. Pour the graham cracker crumbs, sugar, and melted butter into a medium-sized mixing bowl. Mix until everything is well combined.
  • Chill crust. Transfer the crumb mixture into the bottom and up the sides of a 9-inch / 23 cm springform pan. Use a dry measuring cup to gently compact the mixture into the pan. Place the crust into the refrigerator to chill while you prepare the filling.

Mix the filling

  • Mix the cream cheese and sugar. Beat the cream cheese, sugar, and vanilla extract in a large mixing bowl until everything is well combined and smooth.
  • Incorporate sour cream and lemon juice. Next, mix in the sour cream and lemon juice and mix until well combined. Set the mixture aside.
  • Whip heavy cream. Add the heavy cream and powdered sugar to a separate mixing bowl. Whip on high speed until stiff peaks form.
  • Combine cream cheese and whipped cream. Using a rubber spatula, gently fold half of the sweetened whipped cream into the cream cheese mixture. Then fold in the rest of the whipped cream until the filling is well combined. Be careful not to deflate the mixture.

Assemble & chill the cheesecake

  • Assemble cheesecake. Pour the filling into the prepared crust and spread out evenly.
  • Refrigerate. Return the springform pan to the fridge and chill the cheesecake until firm, which will take 5 to 6 hours.
  • Serve. Tip a knife in warm water and dry with a tea towel. Run the knife along the edge of the cheesecake, then remove the springform pan ring. Transfer the cheesecake onto a serving plate. Cut into slices and serve with your desired toppings. Enjoy!

How long does it take no-bake cheesecake to set?

To fully firm up, you want to refrigerate your no-bake cheesecake recipe for a minimum of 6 hours. Simply cover the springform pan loosely with plastic wrap and pop it in the fridge.

I prefer to chill it overnight before cutting and serving because I find the consistency best after refrigerating for a longer period.

Should You Bake The Crust Of A No-Bake Cheesecake?

If you want to make your 3 ingredient cheesecake with condensed milk truly no-bake, you don’t have to pre-bake your store-bought graham cracker crust.

That’s the beauty of ready crusts, and why I choose to use one in this recipe.

Reasons to love Philadelphia no-bake cheesecake

  • No baking: What could be better than a delicious cheesecake that you don’t have to bake?
  • Make-ahead: This recipe is easy to make in advance, so it’s perfect if you are planning to serve it at a party or big holiday feast.
  • Easy: This no-bake treat calls for inexpensive ingredients and comes together in just 20 minutes. It doesn’t get much simpler than this!
  • Delicious: The creamy texture and sweet, slightly tangy taste are unbeatable. The perfect dessert for spring and summer!
  • Customizable: When it comes to toppings and garnishes, you have so many options to dress up this treat.

No Bake Blackberry Cheesecake

Perfectly portioned, these no-bake blackberry desserts are great for crowds.

Just layer velvety smooth blackberry cheesecake filling on a crunchy cookie crust, then top it with billowy whipped cream.

Add fresh fruit to the top, and you’re all set.

Oh, and feel free to use any kind of berry here. Black raspberries are a fantastic alternative.

Table of Contents

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!

No-Bake Oreo Cheesecake

I don’t think I’ve ever met someone who didn’t like Oreo desserts. So, this Oreo cheesecake is guaranteed to be a hit at any party.

Easy to make and full of cookies and cream flavor, it’s the kind of dessert you’ll crave again and again.

With a cookie crust and chunks of Oreo cookies in every bite, this treat will disappear faster than a package of cookies on a Sunday night.

Here’s what I’m going to teach you in this post

  • How to make 3 ingredient cheesecake with condensed milk, heavy cream, and cream cheese. Added vanilla isn’t required, but I typically include it!
  • Instructions on how to prep the crust — pre-baking it is (of course) optional for 3 ingredient no bake cheesecake!
  • FAQs that could come up when you make this easy peasy no-bake cheesecake.

When you’ve got a big party soon, this 3 ingredient no bake cheesecake is the perfect solution for an easy dessert.

Make it the night before so you have a ready-to-eat treat that everyone will love!

No Bake Reese’s Peanut Butter Cheesecake

Chocolate and peanut butter are like peas and carrots, like cake and frosting, like a Negroni Sbagliato with Prosecco in it!

And this cheesecake might just be the best way to showcase this dynamic duo.

Full of and topped with Reese’s peanut butter cups, this cheesecake is unmatched in terms of peanut butter goodness.

There’s also creamy peanut butter in the filling, so you know this one is crazy-nutty!

How Do You Make A No-Bake Cheesecake Set?

This will help the 3 ingredient cheesecake with condensed milk (which also adds to the consistency!) firm up and take on a light and fluffy texture.

I love using condensed milk in baking as you can see in my Condensed Milk Brownies too!

You also need to allow it to chill in the fridge for at least 8 hours, and overnight for the best results. Patience is key here!

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.”

Mango (No-Bake) Cheesecake

How stunning does this mango cheesecake look?

And from the buttery crust and creamy filling to the vibrant gel top, it’s beyond heavenly to boot.

There’s mango puree in the filling, so you could leave the gel off if you want. But come on, it wouldn’t be the same without it!

Woolworth Cheesecake

Woolworth cheesecake is a fabulous icebox cake that’s super fluffy and mousse-like.

It was a popular dessert at the old supermarket chain, Woolworth’s, and it’s making a comeback.

Full of lemon flavor, it’s a fun mix of cream cheese, lemon gelatin, and evaporated milk. Blend it all until smooth, then leave it to set in the fridge.

Better yet, why not play around with the recipe? Use any flavor gelatin you like!

No-Bake Funfetti Oreo Birthday Cake Cheesecake

Don’t you just love a cake filled with cheerful colors? Trust me, birthday cake has never tasted this good.

Funfetti cheesecake is just as tasty as it is fun to look at. And all it takes is a generous helping of bright sprinkles!

Top it with whipped cream and golden Oreos, and you’re all set.

And yes, there’s even sprinkles in the crust! So be sure to use light-colored cookies so they can be seen.

The longer the no-bake cheesecake chills in the fridge, the more time it’ll have to set. If the cheesecake isn’t firm enough for your liking after 5 to 6 hours, just let it chill longer. Overnight is ideal if you have the time.

What’s the difference between baked and no-bake cheesecake

This Philadelphia no-bake cheesecake is lighter and softer compared to baked cheesecake. Since there is whipped cream and no eggs in this recipe, the texture is less dense overall.

How do you cut clean slices?

First, let your cheesecake cool before cutting. Then dip a sharp knife in warm water and dry it off with a kitchen towel before each cut. Warming the blade will help to create a smooth cut.

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!

No Bake Key Lime Cheesecake

Is it really possible to make key lime pie better? Yes, yes, it is, and it’s this creamy, bright, zippy key lime cheesecake!

If you love key lime pie, this dessert is dangerous – no way you’ll stop at just one piece!

If you can’t find key limes, I highly recommend ordering the juice online. I know it sounds extra, but I swear it tastes different!

Either way, this is the ideal dessert for your next BBQ.

No-Bake Pumpkin Cheesecake

The next time you’re asked to make a pumpkin pie, show up with this cheesecake instead.

It’ll be a happy surprise that’s sure to leave everyone smiling.

Gingersnap cookie crumbs make an excellent crust for the creamy spiced filling.

And between the pumpkin and cream cheese, there’s no way anyone will complain about the lack of pie.

No-Bake Cherry Cheesecake Bars

Cherry cheesecake is a classic. Those bright red cherries give the perfect pop of flavor and color to an otherwise light and bland-looking dessert.

And with only six ingredients, you’ll be munching on these delightful squares in no time.

No-Bake Mason Jar Cheesecakes

Are we still making desserts in mason jars? They’re just too cute to stop!

These mini no-bake cheesecakes are ideal for parties and are super easy to modify.

In fact, you could use any cookie crumb and topping you like. The only recipe you need is for the filling.

Other than that, go nuts! Try chocolate cookies with Nutella or gingersnaps with orange curd. The sky’s the limit!

How to Store No-Bake Cherry Cheesecake

Store cheesecake covered with storage wrap or foil in the fridge for five days.

No Bake Banana Cream Cheesecake

Banana cream pie is delicious, but you haven’t lived until you’ve tried this banana cream cheesecake.

It starts with a cookie crust topped with creamy, tangy cheesecake. Next up are fresh sliced bananas and banana pudding.

Finally, top it off with whipped topping!

Grab a fork and dive right in!

  • Crust: To change up the flavor, try using chocolate graham crackers, gingersnaps, vanilla wafers, chocolate chip cookies, or Oreo cookies.
  • Filling: Jazz up the filling with 1/4 cup cocoa powder for chocolate cheesecake and/or mini chocolate chips. You can also swirl 1/2 cup of lemon curd or strawberry jam on top of the cheesecake.
  • Cheesecake cups: Divide the crust evenly between 6 to 8 4-oz mason jars. Top with the cream cheese filling and refrigerate for 3 to 4 hours. Decorate with a swirl of whipped cream and your desired toppings.
  • Cheesecake bars: Prepare the recipe in a parchment paper-lined 9×9-inch baking dish. After chilling in the fridge, lift the cheesecake out and cut it into small squares for a bite-sized treat.

How To Make 3 Ingredient No Bake Cheesecake

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: You’re not required to pre-bake the graham cracker crust, but if you choose to, refer to the recipe card below for instructions on how to do so. Baking the crust will help it hold together better, but store-bought “ready crusts” are perfectly safe to eat without baking.

STEP TWO: Place the cold heavy cream into the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until you start to see stiff peaks — it should take around 3 minutes. Place the whipped cream in another bowl and set aside.

STEP THREE: Add the softened cream cheese to the stand mixer bowl and beat on medium for about 30 seconds to incorporate a bit of air. Add the sweetened condensed milk (and vanilla, if you like) to the cream cheese and mix until well combined.

STEP FOUR: Add the whipped cream to the cream cheese mixture and fold them together with a spatula — you want your 3 ingredient cheesecake with condensed milk to be light and fluffy, so be careful not to over-mix.

STEP FIVE: Pour the cheesecake filling into the graham cracker crust and smooth (or swirl!) the top. Refrigerate for at least 8 hours (overnight is better) to set your 3 ingredient no bake cheesecake. If you want firmer results, allow it to chill in the freezer for 2 hours before serving.

STEP SIX: Garnish with fresh strawberries and mint (or another topping of your choice) and serve!

Is Egg Necessary In Cheesecake?

Not for this 3 ingredient no bake cheesecake! Some recipes swear by it to create a smooth and rich texture, but I prefer something a bit more light and fluffy.

And, if you do want your easy peasy no-bake cheesecake to firm up a bit more, placing it in the freezer to chill is a nice trick.

I like to keep this recipe simple and leave out the egg completely.

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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.

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No Bake Rainbow Unicorn Cheesecake Bars

Stop that thought! Because these rainbow unicorn cheesecake bars and absolutely delightful!

They’re filled with rainbow marshmallows and topped with the most outrageous list of colorful toppings.

Plus, they’re also easy to make, easy to serve, and even easier to eat.

Kids will go crazy for these. But be warned: the adults might elbow their way to the front of the line.

This simple, six-ingredient Philadelphia no-bake cheesecake is an absolute delight.

And it’s the perfect blank canvas for whatever cheesecake toppings you like best.

It starts with a classic Graham Cracker base, over which you’ll pour silky-smooth and lightly tangy cheesecake.

Piña Colada Cheesecake

Piña coldadas scream summer, so this cheesecake is just what you need for your next BBQ or summer bash.

The filling mixes cream cheese, sugar, coconut cream, vanilla, whipped cream, and pineapple juice. So you know it’s smooth and zippy.

But then, you’ll add crushed pineapples, adding amazing texture to every bite.

Top it off with whipped coconut cream for added tropical flavor. I also like toasted coconut in the crust, but that is optional.

A short list of easy-to-find ingredients comes together to make this incredibly Philadelphia cream cheese no-bake cheesecake recipe. Exact measurements of each ingredient can be found in the recipe card below.

Graham cracker crust

  • Graham cracker crumbs: I like to use premade crumbs. Alternatively, crush graham crackers in a food processor or with a rolling pin over a bag of crackers.
  • Melted butter is the binding agent that holds the crust together. I always use salted butter. Of course, you can also opt for unsalted butter and add a pinch of salt.
  • Granulated sugar mixes together with the graham crackers and butter to make the sweet, buttery crust.

Philadelphia no-bake cheesecake filling

  • Philadelphia cream cheese adds a lovely tangy flavor and rich texture to the filling. Be sure to use full-fat, brick-style cream cheese and bring it to room temperature.
  • Sugar: You’ll need a little granulated sugar to sweeten the cream cheese and powdered sugar to stabilize the whipped cream.
  • Sour cream contributes to the flavor and works with lemon juice to thicken the filling.
  • Heavy whipping cream lends the no-bake cheesecake a light, airy texture. Ensure your cream is nice and cold so it whips up soft and fluffy.
  • Lemon juice gives a hint of vibrant citrus aroma. Freshly squeezed is best.
  • Vanilla adds depth to the filling. Be sure to use a good quality, pure vanilla extract.

No-Bake Lemon Cheesecake

Bright and zesty lemon cheesecake is my go-to for any and every summer soirée.

With a fantastic, crunchy cookie base and creamy lemon cheesecake on top, it’s a true pleasure.

Fresh zest and juice give this dessert magnificent flavor that can’t be beat. So, every bite is a sweet-tart flavor adventure that’s unforgettable.

How Long Does No-Bake Cherry Cheesecake Take to Set?

This recipe calls for two to three hours in the refrigerator, which should be the perfect time for the no-bake cherry cheesecake to set.

Tips for the best Philadelphia no-bake cheesecake

Here are a few simple ways to make sure your Kraft no-bake cheesecake recipe turns out perfectly! I know your family will love this treat just as much as mine does!

  • Press the crust into the pan: The simplest way to press the crust in an even layer into the pan is to utilize the bottom of a dry measuring cup.
  • Room temperature cream cheese: For the best results, let all ingredients come to room temperature before you begin. This prevents the texture from being lumpy and gives you a perfectly smooth, creamy filling.
  • Fresh lemon juice: Be sure to use freshly squeezed lemon juice. It interacts with the sour cream to thicken the filling and provides a hint of tanginess.
  • Beat the cream cheese well: Mix the cream cheese and sugar well at the beginning to ensure that the mixture is smooth. Press any lumps against the side of the mixing bowl to dissolve them.
  • Use cold cream: In order to whip properly, your heavy cream must be very cold. I recommend popping the mixing bowl and beaters in the fridge as well, so everything is nice and cold and your cream whips like a dream.
  • Gently fold the cream cheese and whipped cream together: If you mix them too roughly, the filling can deflate, and you won’t get the desired fluffiness.


Philadelphia no bake cheesecake goes great with just about any topping. To finish off your cheesecake when serving, consider these topping ideas:

  • Pie filling or compote: Try cherry, strawberry, blueberry, apple, peach pie filling, or fruit compote.
  • Sweet sauces: Hot fudge, caramel, lemon curd, or berries sauces are delicious with this recipe.
  • Fresh fruits, berries, or jam: Fruit and berries look beautiful.
  • Whipped cream: You can’t go wrong with sweetened whipped cream.
  • Chopped cookies or candy pieces: Top your cheesecake slice with your favorite chopped-up cookies or candy bars.
  • 2 cups / 200 g / 7 oz graham cracker crumbs
  • 1/2 cup / 115 g / 4 oz salted butter, melted
  • 1/3 cup / 85 g / 3 oz granulated sugar
  • 24 oz / 680 g Philadelphia cream cheese, softened (= 3 x 8 oz pkg., see note below)
  • 1/2 cup / 100 g / 3.5 oz granulated sugar
  • 3 tsp vanilla extract
  • 1/4 cup / 60 g / 2 oz sour cream
  • 3 tbsp fresh lemon juice
  • 1 1/4 cups / 300 ml / 10 fl oz heavy whipping cream, cold
  • 3/4 cup / 85 g / 3 oz powdered (confectioners’/icing) sugar
  • Combine ingredients. Pour the graham cracker crumbs, sugar, and melted butter into a medium-sized mixing bowl. Mix until everything is well combined.
  • Chill crust. Transfer the crumb mixture into the bottom and up the sides of a 9-inch / 23 cm spring formpan. Use a dry measuring cup to gently compact the mixture into the pan. Place the crust into the refrigerator to chill while you prepare the filling.
  • Mix the cream cheese and sugar. Beat the cream cheese, sugar, and vanilla extract in a large mixing bowl until everything is well combined and smooth.
  • Incorporate sour cream and lemon juice. Next, mix in the sour cream and lemon juice and mix until well combined. Set the mixture aside.
  • Whip heavy cream. Add the heavy cream and powdered sugar to a separate mixing bowl. Whip on highspeed until stiff peaks form.
  • Combine cream cheese and whipped cream. Using a rubber spatula, gently fold half of the sweetened whipped cream into the cream cheese mixture. Then fold in the rest of the whipped cream until the filling is well combined. Be careful not to deflate the mixture.
  • Buy 900 g full-fat Philadelphia cream cheese.
  • Place the cream cheese into the center of a clean cheesecloth or kitchen towel, and squeeze out the liquid until you have 680 g of cream cheese left.
  • You’ll notice that the texture is much firmer now and you can go ahead with the recipe.

1Amount Per Serving: 39g 23g 1g 12g

No-Bake Salted Caramel Cheesecake

Few flavors beat the buttery, sweet-savory taste of salted caramel. And this indulgent salted caramel cheesecake is proof.

Creamy cheesecake with salted caramel, caramel corn, and pretzels? This is what sweet dreams are made of.

How to Make No-Bake Cheesecake

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!

More no-bake dessert recipes

No-bake desserts are always a huge hit, especially during the summer months and at family gatherings. Here are a few more of our favorite no-bake desserts. I’m sure you’ll find a few more that you love!

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.

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!

Slow Cooker Classic Cheesecake

When I said “no-bake,” I bet you had no idea I’d tell you to put a cheesecake in a Crock Pot.

Yet here we are!

As with any slow cooker meal, this dessert is a “set it and forget it” recipe that I know you’ll love.

The only caveat is that you need a pan small enough to fit in the pot. Don’t try and make it right in the pot, or it’ll burn and turn rubbery around the edges.

No-Bake Chocolate Cheesecake

Where the recipe above is light and luscious, this chocolate cheesecake is rich, dark, and decadent.

Seriously, there’s no way you can turn down a slice of this. From the chocolate cracker crust to the velvety filling, it’s to die for.

Want to make it even more indulgent? Try adding a layer of ganache!

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