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.

a prepared no bake cheesecake recipe on plates with cherry sauce

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.
cream cheese , powdered sugar , vanilla , cream and cornstarch to make No Bake Cheesecake with labels

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.

finished cheesecake filling to make No Bake Cheesecake

How to Make No-Bake Cheesecake

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

  1. Prep Crust: The ingredients together and press them into a pie plate or springform pan per the recipe below.
  2. Prepare Cheesecake Filling: Beat cream cheese until smooth. Add sugar and vanilla. Fold in whipped cream.
  3. 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.

put filling in pie shell to make No Bake Cheesecake

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.
close up of a slice of No Bake Cheesecake with a bite out of it

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 on a plate
4.97 from 63 votes↑ Click stars to rate now!
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No-Bake Cheesecake Recipe

Creamy and decadent, this no-bake cheesecake is a classic dessert everyone loves!
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Servings 8 slices


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


  • 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.


Whipping Cream: Heavy whipping cream is recommended for the best flavor, and the 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 to form 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.
4.97 from 63 votes

Nutrition Information

Serving: 1slice | Calories: 464 | Carbohydrates: 32g | Protein: 5g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 103mg | Sodium: 294mg | Potassium: 125mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1199IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg

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

Course Cake, Dessert
Cuisine American

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Cheesecake adapted from Strawberry Cheesecake Pie (No Bake)

plated No Bake Cheesecake with cherries and a title
close up of No Bake Cheesecake with a bite taken out and a title
plated No Bake Cheesecake and close up photo with writing
close up of No Bake Cheesecake on plates with writing


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. 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.

    1. Approximately 2 cups. If you try it I would love to hear how it turns out Christine!

  2. 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.5 stars

  3. 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 3 stars

  4. 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!5 stars

    1. 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!

  5. You are my favorite recipe girl! Love the choices and tips you always give, thank you for such great ideas!! Stay healthy