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Best No-Bake Cheesecake

Averie Sunshine

4.93 from 13 votes

Updated: Nov 01, 2026

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No-Bake Homemade Cheesecake 🍓❤️ Look no further than this EASY recipe for PERFECT no-bake cheesecake with a tangy, cream cheese-forward flavor, and a homemade graham cracker crust! Impress your family and friends by serving them the BEST no-bake cheesecake after a special family dinner, as a holiday dessert, or anytime you’re craving perfect cheesecake! 

Easy No-Bake Cheesecake Recipe

• The best part about this no-bake homemade cheesecake recipe is not just that the silky smooth, tangy cream cheese filling, or the homemade buttery graham cracker crust, it’s the no-bake aspect!

• For anyone who’s been a regular here you know that I am not a pie baker, piped frosting on cupcakes gives me sweaty palms, and I don’t relish making cheesecakes, or any type of “fussy” dessert.

• However, this is the best cheesecake because it’s so easy, turns out perfectly every time, the filling tastes like a light cheesecake mousse, and there’s no baking! No water baths, nothing to crack or break – just perfect cheesecake, every time.

• My perfect no-bake cheesecake recipe is like a blank canvas. The cream cheese flavor really shines through and it’s ripe for customizing and flavoring. Read below for some of my flavor twists and variations from fruity to chocolate or salted caramel cheesecake.

• While the filling is soft, it definitely holds it shape thanks to heavy cream beaten into the cream cheese.

• Serve a thick slice of this no-bake cheesecake with buttery graham cracker crust well-chilled after a fancy dinner, casual get-together, for a holiday dessert, or just because you love cheesecake. 

Ingredients in Homemade No-Bake Cheesecake

• Graham cracker crust: Melted unsalted butter, graham cracker crumbs, and granulated sugar create the easy, buttery crust without any baking required.
• Cream cheese, granulated sugar, confectioners’ sugar, vanilla, and lemon juice: These create the smooth, rich cheesecake filling. You MUST use full-fat, brick-style cream cheese, not lite, fat-free, or spreadable varieties, which contain too much water and can prevent the cheesecake from setting properly. Fresh lemon juice adds a subtle tang that balances the sweetness.
• Cold heavy whipping cream: Whipped cream gives the cheesecake its light, fluffy texture and helps the no-bake filling hold its shape.
• Optional toppings: Fresh whipped cream or whipped topping, strawberries, raspberries, blueberries, blackberries, peaches, or nectarines are all delicious. You can also add salted caramel, chocolate or strawberry sauce, jams, or preserves.
• Optional mix-ins: Customize the cheesecake filling with flavored extracts, mini chocolate chips, toffee bits, peanut butter chips, chopped peanut butter cups, candy bars, or chocolate chip cookies. Add your favorites to create a completely different flavor!

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make No-Bake Homemade Cheesecake

1. Make the Graham Cracker Crust. Pour in the melted butter and stir it together with the graham cracker crumbs and sugar. Press the crust into the bottom and up the sides of a  9-inch springform pan. Place it in the freezer.
2. Make the No-Bake Cheesecake Filling. Add the cream cheese to a large bowl and whip it until smooth. Add the sugar and beat until combined. Add the confectioners’ sugar, vanilla, lemon juice, and beat until smooth and combined.
3. In a separate bowl, beat cold heavy whipping cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture by hand.
5. Chill the Cheesecake Overnight. Turn the filling out into the graham cracker crust and refrigerate overnight to set. Remove the springform pan outer ring, optionally garnish with whipped cream, fruit, or as desired, and serve! 

Note: Scroll down to the recipe card section of the post for step-by-step photos and process shots of the cooking process.

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4.93 from 13 votes

Best No-Bake Cheesecake

By Averie Sunshine

🍓❤️ Look no further than this EASY recipe for PERFECT no-bake cheesecake with a tangy, cream cheese-forward flavor, and a homemade graham cracker crust! Impress your family and friends by serving them the BEST no-bake cheesecake after a special family dinner, as a holiday dessert, or anytime you're craving perfect cheesecake!

Prep Time: 20 minutes minutes

Cook Time: 0 minutes minutes

Additional Time: 8 hours hours

Total Time: 8 hours hours 20 minutes minutes

Servings: 12

Equipment

• Large Mixing Bowl
• Handheld electric mixer
• springform pan

Ingredients 

Crust:

• ▢ 7 tablespoons unsalted butter, melted
• ▢ 1 ½ cups graham cracker crumbs
• ▢ 2 tablespoons granulated sugar

Cheesecake Filling

• ▢ 24 ounces brick-style cream cheese, softened (Do NOT use lite, reduced fat, fat-free, or spreadable cream cheese)
• ▢ ½ cup granulated sugar
• ▢ 1 cup confectioner’s sugar
• ▢ 2 teaspoons vanilla extract
• ▢ 2 teaspoons lemon juice, freshly squeezed
• ▢ 1 ¼ cups heavy whipping cream, cold

Instructions 

• Graham Cracker Crust – Melt the butter in a microwave-safe bowl or glass measuring cup, about 1 minute on high power.
• To a medium bowl, add the graham cracker crumbs, granulated sugar, drizzle or pour in the melted butter, and toss with a fork to combine.
  
• To a 9-inch springform pan* (See Notes), transfer the buttery graham cracker crumb mixture, packing it firmly on the bottom of the pan and pressing it about halfway up the sides with your fingertips. Place the springform pan in the freezer while you make the cheesecake filling.
  
• Cheesecake Filling – To the bowl of a stand mixer fitted with the paddle attachment, or handheld electric mixer, add the cream cheese and beat on high speed until smooth. Stop and scrape down the sides of the bowl.
  
• Add the granulated sugar and beat to combine, about 1 minute.
  
• Add the confectioners' sugar, vanilla, lemon juice, and beat to incorporate, making sure to start on a low speed so the sugar doesn't fly everywhere. Stop and scrape down the sides of the bowl; set aside.
  
• To a separate medium bowl, add the heavy whipping cream (make sure it is very cold for best results), and whip using the whisk attachment of your mixer until the whipped cream has expanded in volume and stiff peaks form, 7 to 8 minutes or as necessary depending on your mixer.**(See Notes)
• Add the whipped cream to the bowl with the cream cheese mixture.
  
• Gently fold the whipped cream in, by hand, taking care not to over-stir, over-mix, or deflate the air you created in the whipped cream. If you don't know how to fold, watch a video on the internet so you don't over-do it.
  
• Remove the graham cracker crust from the freezer and carefully turn out the filling mixture into it, smoothing the top with a rubber spatula or offset knife.
  
• Cover the springform pan tightly with plastic wrap or foil, and place it in the refrigerator overnight to chill and set up, at least 8 hours but longer is fine. Tip – Do not try to cheat and speed it up by doing this in the freezer because the texture will change for the worse so plan ahead and make sure the setting up process is in the fridge.
• When ready to serve, run a butter knife around the perimeter of the springform pan and then gently pull the outer ring off and away. This helps to allow the graham cracker crust to stay on the cheesecake and to not get pulled off and stick to the springform pan.
  
• Slice the cheesecake as desired and top with whatever optional garnishes you desire, including whipped cream, whipped topping, fresh fruit, salted caramel sauce or chocolate sauce, etc.
  
• Extra no-bake cheesecake will keep airtight in the fridge for up to 5 days. After it has already set up, leftover cheesecake can be kept frozen airtight for up to 3 months. Tip – If you plan to freeze it, I recommend storing it in individual sandwich-sized baggies or in individual freezer-safe plastic containers. Single servings are much easier to deal with both to find room in your freezer as well as for an easy snack so you aren’t unnecessarily waiting to thaw the whole cheesecake.

Notes

When it comes to making this easy, best, no-bake cheesecake, I have some tips to make sure it becomes a favorite cheesecake dessert recipe!

I use store-bought graham cracker crumbs for the graham cracker crust. It is possible to pulverize actual graham crackers in your food processor to create 1 1/2 cups crumbs – likely about 11 or 12 whole, large, rectangular graham crackers. For me it’s just easier to use store bought crumbs.

I personally use this 9-inch Calphalon Springform Pan that I bought in 2015 and it has been going strong ever since! You need to use a springform pan for the cheesecake because springform pans are:

1. Taller than a normal 9-inch round cake pan and this adds more depth, or volume, so you can pack in the homemade graham cracker crust all the way to the top of the pan, or nearly.
2. Able to accommodate the total amount of cheesecake filling which would be too much for a regular 9-inch cake pan.
3. Great for releasing the no-bake cheesecake so there is no struggling or issue.

Bottom line, if you want to bake it in a cake pan or other type of pan, you will have to experiment with reducing the recipe so that everything “fits” since I don’t know the answer to this.

Make sure to whip the heavy cream to actual stiff peaks. That means that when you lift the mixer beaters out of the cream, the peaks will stand firmly up on their own and not deflate or fall, although the tips may be slightly soft. Also the whipped cream will have expanded in volume. This may take 7 to 8 minutes depending on the strength of your mixer.

The whipping cream should be cold for best results. While cream cheese beats better softened to room temp, heavy whipping cream does not, so keep it cold.

 

Nutrition

Serving: 1, Calories: 465cal, Carbohydrates: 32g, Protein: 5g, Fat: 36g, Saturated Fat: 22g, Polyunsaturated Fat: 12g, Cholesterol: 103mg, Sodium: 234mg, Sugar: 25g

Nutrition information is automatically calculated, so should only be used as an approximation.

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