This no-bake cheesecake recipe is a breeze to make and decadently delicious.
This cheesecake is rich and delicious; no baking required! Spread it into a buttery graham cracker crust and top with your favorite fruits or sauces.
A perfect go-to dessert for any occasion or holiday.
No-Fuss No-Bake Cheesecake
There’s a sweet spot in my heart for both a rich classic baked cheesecake and this easygoing no-bake version.
- This easy no bake cheesecake recipe is rich and decadent.
- This no-bake cheesecake recipe is both rich and decadent.
- It has all of the flavors of a traditional cheesecake recipe but with no baking, no water bath, and no worries about cracking!
- Prepare it in my easy no bake graham cracker crust or a store-bought crust for quicker prep.
- Prep ahead for holidays and parties; this recipe needs to be chilled for at least 4 hours.
- This no bake cheesecake recipe can be frozen. Once thawed, it tastes like it was just made.
Ingredients for No Bake Cheesecake
- Graham Cracker Crust – This is an easy 3 ingredient graham crust and requires no baking. Use any kind of crushed cookies or pretzels as a fun alternative.
- Cream Cheese – The star of the filling! Full fat Philadelphia cream cheese is the best option. Other brands or reduced-fat versions may work as well but may not set up as firm.
- Powdered Sugar – Gives the filling its smooth sweetness and integrates better into the cream cheese compared to granulated sugar.
- Vanilla Extract: This addition adds flavor; for an extra special touch, consider using a vanilla bean paste.
- Heavy Whipping Cream: Use cold heavy whipping cream for a light creamy cheesecake. The addition of cornstarch stabilizes the whipped cream keeping the cheesecake firm.
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. Fold in whipped cream.
- Fill & Chill: Spread filling in graham cracker crust, cover. Chill at least 4 hours or overnight.
Feeling Fancy?
Scrape the seeds out of a fresh vanilla bean and add to the cream cheese mixture for a French Vanilla style look.
Pro Tips for No Bake Cheesecake
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.
- Use cold heavy whipping cream. Whip the cream until stiff peaks form.
- When combining the cream cheese and the whipped cream, gently fold them together.
- I add vanilla extract but you can add other extracts, citrus zest, or a tablespoon of lemon juice to change the flavor.
Prep Ahead and Storage
- Storage: Cover leftover cheesecake tightly with plastic wrap or transfer to an airtight container. Refrigerate for 3-4 days.
- Prep ahead: Prepare this no bake cheesecake recipe in advance, refrigerate covered for at least 4 hours or up to 48 hours. Lightly cover the cheesecake or store the pie plate in an airtight container.
- Freezing: Once prepared, this cheesecake can be frozen. Wrap it in plastic wrap, place in a freezer-safe container or bag, and freeze for up to 4 months. Thaw in the refrigerator overnight before serving.
More Cheesecake Favorites
If you’re craving a delicious cheesecake, there are lots of options beyond a quick this classic no bake cheesekcake. It’s an easy way to satisfy your sweet tooth and impress your guests.
Did you love this No-Bake Cheesecake? Be sure to leave a rating and a comment below!
No-Bake Cheesecake Recipe
Equipment
Ingredients
Graham Cracker Crust
- 6 tablespoons melted unsalted butter
- 1 ½ cups graham cracker crumbs*
- ¼ cup granulated sugar
Cheesecake Filling
- 16 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream cold
- 1 teaspoon cornstarch
Instructions
- In a medium bowl, combine melted butter, graham crumbs, and sugar with a fork.
- Press the mixture into the bottom and up the sides (about 1 ½ inches) of a 9-inch pie plate or an 8-inch springform pan. Refrigerate while preparing the filling.
- Beat softened cream cheese with an electric mixer until smooth and fluffy. Add powdered sugar and vanilla extract and continue to beat until fully incorporated.
- In a separate bowl, beat cold heavy whipping cream on low for 1 minute. Add the cornstarch, increase the mixer speed to high, and beat for an additional 3-4 minutes until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture.
- Spread the cheesecake filling evenly into the prepared crust and refrigerate for at least 4 hours, or overnight.
- Top with your favorite toppings and serve.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Cheesecake adapted from Strawberry Cheesecake Pie (No Bake)
Spend with Pennies has become my new go-to site for meals. Saw this easy dessert and I have been craving something cold, had everything on hand so I gave it a try. It was ok. I might have over- whipped the cream (even though I timed it for 4 min) because it turned lumpy on me. Obviously, that doesn’t affect the taste, just the consistency. I guess I was wanting more of a little bit of tang- maybe next time I will try adding a teaspoon of lemon juice. And it didn’t help my topping was expired 2 years ago – so that couldn’t help with the tang I was looking for either. But all in all an easy recipe and a good base to work with. Thank you for the recipe.
If substituting & using cool whip, how much do I use?
Approximately 2 cups. If you try it I would love to hear how it turns out Christine!
Best cheesecake recipe ever…it’s easy to make, uncomplicated directions, super delicious with basic ingredients. The perfect combination anyone can make it. I didn’t do a water bath and baked it at 350 for the full 45-50 minutes and had one short and shallow crack, no big deal and not saying it wouldn’t have happened anyway. Just remember to use a tray under your springform pan to prevent an oven mess as if your pan doesn’t seal perfectly, you may have a little oil from the graham butter crumb crust weep through. No big deal.
I am so happy to hear you loved this recipe Deana! Thank you for your tips.
Let me start with the fact that people have different taste, right?
For me, personally, its below average. The consistency is off and its way too sweet.
The filling reminds me more of, like, a mousse than cheesecake.
With that being said, I’m sure there are folks out there that’ll love it.
Just give it a try
Delicious! Easy to make! Already made it two times! Husband loves it and would like me to make it often! Looks like it is from a bakery!
My daughter wanted to make a cheesecake and I found your recipe. So easy and delicious! Thanks!
So glad you loved it Heather!
Can I use Cool Whip-instead of having to whip-up cream? If so, how much do I fold into the cream cheese mixture?
Hi Angelina, I have not made this recipe with cool whip so I am not sure if it will hold up as well as whipped cream. But if you do we would love to hear how it turns out! One cup of heavy cream makes about 2 cups of whipped cream if that helps!
Do you have a recipe for the wafer crust for the no bake Cheesecake?
Yes, you can find my graham crust recipe here.
I love to bake
Looks great
Thank you Cynthia! Enjoy the recipe.
You are my favorite recipe girl! Love the choices and tips you always give, thank you for such great ideas!! Stay healthy
Thank you for your kind comment! I love to hear that we give great tips and options.