No-Bake Cheesecake Recipe

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.

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.

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

1

Amount Per Serving:

9g 4g 0g 3g

SAVE THIS AND PIN IT FOR LATER!

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.

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.

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.

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.

How to Store No-Bake Cherry Cheesecake

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

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.

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

Creamy and mousse-like, these no-bake cheesecakes are served in individual cups for the perfect dessert. They’re rich, decadent, and so incredibly simple to make! A guaranteed crowd pleaser.

Even though it’s still pretty warm here, fall is right around the corner and I’ve been recipe testing lots of yummy pumpkin and apple-filled recipes. But this week I was really craving something cold and didn’t feel like turning on my oven.  So I decided to whip up a batch of these hassle-free, no bake cheesecake cups because they are probably one of the simplest recipes to make and taste like absolute heaven.

The bottom layer is made of cookie crumbs, and the filling is a rich, creamy cheesecake mousse. And it tastes even better than it sounds. Plus, I just love deserts served in jars or glasses, don’t you? It makes them look so ornate and unique.

How to make individual cheesecake cups

• Make the crust. In a bowl, mix together graham cracker or other cookie crumbs and melted butter until the crumbs are completely moistened – they should feel like wet sand. Then, divide them evenly and press them firmly into your serving cups to form a crust
• Make the filling. In an electric stand mixer fitted with the paddle attachment or using a handheld mixer, beat the cream cheese with sugar until smooth. If the cream cheese is soft enough, you can do this by hand with a whisk, but I find that a mixer is much easier. Combine the lemon zest and vanilla. Lastly, whip the cream in a separate mixing bowl until soft peaks form, and fold the cream into the cream cheese using a rubber spatula until completely combined.
• Put into cups. Use a spoon or piping bag to evenly place the cheesecake filling on top of the crusts.
• Garnish. You can use any fruit that goes well with cheesecake as a garnish, like strawberries, cherries, raspberries, blueberries, or any tropical fruits. I love to use whatever is in season.
• Storage. Keep these cheesecakes refrigerated until serving.

Tips for making individual cheesecake cups

• Temperature:
  Make sure the cream is cold before whipping. Otherwise, it may not whip up into nice, fluffy cream.To avoid lumpy cheesecake batter, make sure the cream cheese is room temperature before beating it together with the sugar.
• Make sure the cream is cold before whipping. Otherwise, it may not whip up into nice, fluffy cream.
• To avoid lumpy cheesecake batter, make sure the cream cheese is room temperature before beating it together with the sugar.
• Garnish:
  If using fresh berries that aren’t quite sweet enough, toss them with a bit of granulated sugar. Evn if they do have enough natural sweetness, you may want to toss them with lemon juice, zest, or berry jam for extra flavor.You can also top the cheesecakes with chocolate ganache, lemon curd, berry sauce, jam, or sugared nuts.Another option is to use this same recipe to make individual trifles, which means arranging it in layers. I made one trifle in a jar, as you can see below, to give you an idea of what it looks like. For a trifle variation, fresh berries or lemon curd is especially good.
• If using fresh berries that aren’t quite sweet enough, toss them with a bit of granulated sugar. Evn if they do have enough natural sweetness, you may want to toss them with lemon juice, zest, or berry jam for extra flavor.
• You can also top the cheesecakes with chocolate ganache, lemon curd, berry sauce, jam, or sugared nuts.
• Another option is to use this same recipe to make individual trifles, which means arranging it in layers. I made one trifle in a jar, as you can see below, to give you an idea of what it looks like. For a trifle variation, fresh berries or lemon curd is especially good.
• Cream cheese: Use bricks of full-fat cream cheese for this recipe. Cream cheese that comes in tubs is less firm, typically because it is lower in fat and won’t work as well for this recipe.

More delicious cheesecake recipes

: individual glasses (150ml each)

Creamy, rich, and smooth, these no-bake cheesecake cups are easy to make and taste amazing.

For the Crust:

• (85g) graham cracker/digestive biscuit/vanilla cookie crumbs (pulse in a food processor or blender until finely ground.)
• (25g) unsalted butter, melted

For the Cheesecake Filling:

• (225g) cream cheese, at room temperature
• (100g) granulated sugar
• pure vanilla extract
• lemon zest, optional
• (240 ml) heavy cream
• Diced fresh fruit, for topping
  , for topping

Prep: 20 min. + chilling

• 2 tablespoons graham cracker crumbs, divided
• 1 package (.3 ounce) sugar-free lemon gelatin
• 2/3 cup boiling water
• 1 package (8 ounces) reduced-fat cream cheese, cubed
• 1 cup 1% cottage cheese
• 2 cups reduced-fat whipped topping

Directions

• Coat the bottom and sides of a 9-in. pie plate with cooking spray. Sprinkle with 1 tablespoon cracker crumbs; set aside.
• In a small bowl, dissolve gelatin in boiling water; cool slightly. Pour into a blender; add cream cheese and cottage cheese. Cover and process until smooth. Transfer to a large bowl. Fold in whipped topping. Pour into prepared pie plate. Sprinkle with remaining cracker crumbs. Cover and refrigerate until set.

Nutrition Facts

1 slice: 141 calories, 8g fat (6g saturated fat), 21mg cholesterol, 272mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 7g protein.

Recommended Video

Jump to Recipe

The cottage cheese pie is a delicious creamy custard texture cake. It turns yummiest when it completely cools down in the refrigerator before serving. I love it because it is not just delicious, it is a healthy dessert as well, with minimal ingredients. It can be made low-carb and keto-friendly. I used raisins in this pie, which adds a unique flavor to it.

Similar to Air Fryer Cheesecakes, this cottage cheese pie recipe is a famous old-fashioned recipe from Eastern Europe. It’s going to become a favorite. Raisins are just plain tasty, especially in this cake.

I love this super easy and delicious recipe for its taste and simplicity. It turns out very moist with a custard-like texture. It is even better when cools in the refrigerator. The cake solidifies while keeping its moisture.

What You Need for Easy Cottage Cheese Pie

• Cottage cheese: I used full-fat cottage cheese. You can substitute for low-fat cottage cheese, cream cheese, or ricotta.
• Sugar: Only one tablespoon is needed. I used the Monk fruit sugar substitute which is keto-friendly
• Raisins: They are optional. Feel free to replace them with another dried fruit of your choice. Or use blueberries
• Flour: Either all-purpose flour. Or use almond/coconut flour for a low-carb version.
• Egg. Optional.
• A dash of lemon juice and vanilla
• Sour cream: I love to serve it with a dollop of sour cream on top.
• Powdered sugar: for dusting

In this picture, you can see the beautiful and glossy top crust, after baking for 30 minutes in the air fryer.

• Mix: In a medium-sized bowl, add cottage cheese, sugar, egg, vanilla essence, flour, raisins, and a dash of lemon juice. Mix all together.
• It will turn into a creamy cake-like batter.
• Line a 9-inch baking pan with parchment paper. I use unbleached and chlorine-free parchment paper for all my baking needs.
• Spray parchment paper with oil. I use Ghee butter cooking oil spray.
• Spread the cake batter evenly.
• Bake at 350F for 30 minutes until the top layer turns golden brown. I baked this Cottage cheese pie in my Cuisinart Air fryer oven and Ninja Grill 6-in-1. On a bake setting. They both produce gorgeous top crust.

Picture #4: I opened the air fryer halfway (at 15 minutes) and spread the layer of sour cream. This is optional, however, I love how it comes out with a gorgeous and glossy top crust.

Variations for a Cottage cheese pie

You can make this pie in the air fryer. If your air fryer does not have a “bake” option you can bake it in the oven.

Serve it with powder sugar and fruit. And you can also top it with sour cream and fruits.

If you are a keto person and want the healthiest version of this pie, then you can use almond flour, coconut flour, or gluten-free flour.

Add lemon zest for extra flavor and aroma.

Bake it inside the crust, such as graham crackers, biscuits, or yeast dough crust.

How to store Cottage cheese pie?

You can store this pie for up to 5 days in the refrigerator. Put the cottage cheese pie in an air-tight container and place it in the fridge.

How is this Cottage cheese pie cake healthy?

It is a healthy dessert because it contains nutritious ingredients such as:

Cottage cheese: It is a good source of protein, vitamins, and other minerals. Also good for cancer patients and pregnant women. It is a healthy way to consume cottage cheese if you are a sweet lover.

Raisins: Eating raisins improve digestion, may prevent anemia, improve skin texture, and may improve eye health. Their sugar is mostly fructose, which has a lower glycemic index.

Almond flour: It is high in antioxidants, vitamin E, and other nutrients. It improves blood pressure, cholesterol level, and blood sugar level.

I hope you will try this recipe, please do comment below and let me know how it turned out.

Easy Dessert Recipes

• 16oz cottage cheese (450g)
• 1 medium egg
• 1 tablespoon sugar/ brown sugar (sweetener of choice)
• 4oz raisins (100g)
• ½ cup flour/ almond/coconut
• 1 teaspoon vanilla
• 1 teaspoon lemon juice
• Sour cream

• Mix: In a medium-sized bowl, add cottage cheese, egg, sugar, vanilla essence, flour, raisins, and a dash of lemon juice. Mix all together.
• It will turn into a creamy cake-like batter.
• Line a 9-inch baking pan with parchment paper. I use unbleached and chlorine-free parchment paper for all my baking needs.
• Spray parchment paper with oil. I use Ghee butter cooking oil spray.
• Spread the cake batter evenly.
• Bake at 350F for 30 minutes until the top layer turns golden brown. I baked this Cottage cheese pie in my Cuisinart Air fryer oven and Ninja Grill 6-in-1. On a bake setting. They both produce gorgeous top crust.

Variations for a Cottage cheese pie

If you are a keto person and want the healthiest version of this pie, then you can use almond flour, coconut flour or gluten-free flour.

Reader Interactions

No-bake Oreo cheesecake uses Oreo cookies in the crust, filling, and topping! This is an easy dessert that can be made before a party or holiday gathering.

Calling all Oreo lovers! This no-bake Oreo cheesecake uses Oreo cookies three ways: in the crust, in the filling, and as a topping.

The cheesecake filling is smooth and creamy, and the entire recipe takes less than 30 minutes to prepare. Since the filling needs to be refrigerated for at least 4 hours in advance, it’s also a perfect make-ahead dessert.

You can make this Oreo cheesecake for a birthday party, family event, or holiday gathering. I guarantee everyone will love it!

Ingredients for This Recipe

This no-bake cheesecake tastes incredibly decadent, but requires only a fraction of the time and ingredients needed to make a regular baked cheesecake. Here’s what you will be using to make it:

• Oreos: If you plan to top this recipe with even more Oreos, I suggest buying a family pack so that you have enough. You’ll need 40 Oreos for this recipe and the family size packs have 48 cookie sandwiches in them.
• Butter: used unsalted butter for the crust, but it would be fine to use salted butter if that’s all you have on hand.
• Powdered sugar: Sweetens the filling without leaving a grainy texture.
• Vanilla extract: Use pure vanilla extract for the best flavor.
• Heavy whipping cream: Creates a creamy, fluffy no-bake cheesecake. to use cold heavy whipping cream so that it thickens properly.

Oreo crust pressed into a springform pan

Cream cheese, powdered sugar, and vanilla mixed together

Whipped cream beat to stiff peaks

Whipped cream and Oreos folded into cream cheese mixture

How to Make No-Bake Oreo Cheesecake

This is an incredibly easy cheesecake recipe and is perfect for beginners or anyone short on time. Since the cheesecake filling doesn’t require baking, it’s also easier to make! Here’s a quick overview of how to make it:

• Combine the cream cheese, sugar, and vanilla: Do this in a separate mixing bowl. An electric mixer makes quick work of this, but you can also use a wooden spoon and some elbow grease.
• Make the whipped cream: In another bowl, beat the heavy whipping cream until stiff peaks form. In other words, when you lift your beaters up out of the bowl, the peaks of the whipped cream stand straight up.
• Finish the cheesecake filling: Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture. If needed, you can use your mixer to gently mix in the whipped cream on low-speed. Then, fold in the chopped Oreos.
• Assemble the cheesecake: Scoop the filling on top of the prepared Oreo crust. Use an offset spatula or the back of a spoon to smooth the filling out into an even layer.
• Chill the cheesecake: Cover the pan tightly with plastic wrap and chill for at least 4 hours before slicing and serving.
• Garnish (optional): If desired, you may pipe whipped cream (regular or stabilized) around the cheesecake and nestle either a mini Oreo or half of a regular sized Oreo into the whipped cream.

What Type of Oreos Are Best for This Recipe?

I used regular Oreo cookies, but you may use Double Stuf or even a gluten-free substitute. You could also use a different flavor of Oreos, like lemon, mint, birthday cake, etc.

Note that you will be using the entire cookie (i.e. both the cookie itself as well as the creme filling).

Will Lite Cream Cheese Work in This Recipe?

Do NOT substitute cream cheese spread in a tub for the brick-style cream cheese. Cream cheese spread will result in a very soft filling that’s difficult to slice.

Can Whipped Topping Be Used Instead of Whipped Cream?

Yes! You can replace the heavy whipping cream in the recipe with one 16-ounce tub of whipped topping and gently fold it into the cream cheese mixture.

Keep in mind that whipped topping is usually already sweetened, so if you do use it, you may want to reduce the powdered sugar in the recipe to 3/4 cup.

Can This Recipe Be Made in Advance?

Of course! I typically make this no-bake Oreo cheesecake the day before I plan on serving it and refrigerate it overnight. However, you can cover it tightly and store it in the refrigerator for three to four days.

If you are adding toppings, I would wait to add them until the day you plan on serving it.

Baking Tips

• I strongly suggest using a 9-inch springform pan for this recipe because it does make quite a bit of filling. If you don’t have one, you can use a pie plate. If using a pie plate, I suggest using the same Oreo crust and cutting the filling recipe in half since it would be far too much filling.
• Before mixing up the crust, line your springform pan with some parchment paper to prevent it from sticking and make it easier to remove from the pan.
• Make sure that your cream cheese is at room temperature before getting started, this ensures a smoother filling with no lumps.

Recipe Video

An easy No-Bake Oreo Cheesecake with an Oreo crust! This no-bake cheesecake makes a perfect dessert for any time of year!

For the crust

• brick-style cream cheese
• cold heavy whipping cream

• To make the crust: Add the Oreos to a food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, add the melted butter, and mix until are of the crumbs are moistened.
• Line the bottom of a 9-inch springform pan with parchment paper, scoop the mixture into the pan, and firmly press it down into one even layer. Transfer to the refrigerator to chill while you make the cheesecake filling.
• To make the filling: Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add in the powdered sugar and vanilla extract and mix until well combined.
• Pour the heavy whipping cream in a separate bowl. Start mixing on low speed, then increase the speed to medium-high until the mixture thickens and stiff peaks form. Add the whipped cream to the cream cheese mixture and gently fold it in or mix it in on low speed with your mixer until just combined. Then, fold in the chopped Oreos.
• Remove the springform pan from the refrigerator, scoop the cheesecake filling onto the crust, and carefully spread it around into one even layer.
• If desired, pipe whipped cream around the edges and top with the Oreos.
• Cover tightly and transfer back to the refrigerator to chill for at least 4 to 5 hours or overnight. Remove the no-bake cheesecake from the pan, slice and enjoy!

Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days.

Heavy Whipping Cream: In the original recipe I posted in 2016, I used 16 ounces of thawed whipped topping (such as Cool Whip). If you prefer to use this, simply leave out the heavy whipping cream and gently fold 16 ounces of whipped topping into the other filling ingredients. You may also slightly reduce the powdered sugar in the recipe as well, start with 3/4 cup and add more if desired.

More Oreo Desserts You’ll Love!

This site contains affiliate links, if you make a purchase through them, we receive a small commission.

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*

• 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)

Recipes you’ll love

About the author

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.