Best no-Bake Cheesecake Recipe

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Few sweets are as popular and celebrated as no-bake cheesecake. Its creamy texture, rich flavor, and simplicity make it a popular option among amateur bakers and seasoned chefs. Whether you’re organizing a special occasion or just want a sweet treat, learning the art of making the ideal no-bake cheesecake is a skill worth developing.

Why choose the best no-bake cheesecake?

No-bake cheesecake stands out for a variety of reasons, the most notable of which is its convenience and quickness of preparation. Unlike traditional cheesecakes, which need baking in a water bath and precise temperature control, the no-bake variant eliminates these processes completely. This makes it excellent for busy people or those who want a stress-free dessert-making experience without sacrificing taste.

Ingredients for the best no-bake cheesecake

Certainly! Here are the materials and quantities you’ll need to make a scrumptious no-bake cheesecake:


Crushing Graham Crackers: If you don’t have a food processor, you can smash Graham crackers using a zip-top plastic bag and a rolling pin. This method works great for creating fine crumbs for your cheesecake crust.

Butter Options: While unsalted butter is advised for a neutral flavor that allows the Graham crackers to shine, salted butter can provide a savory contrast if you love salty-sweet combos. 

Cream Cheese: For the greatest texture and consistency in your no-bake cheesecake filling, choose block-style cream cheese over whipped cream cheese in tubs. If you don’t have any sour cream on hand, you can substitute it with full-fat Greek yogurt. It has a similarly tangy and creamy feel.

Lemon Juice and Zest: Fresh lemon juice not only thickens the filling but also adds a mild citrus flavor. Adding lemon zest improves the flavor profile, making the cheesecake bright and refreshing.

Using Powdered Sugar: People prefer powdered sugar because it dissolves easily, resulting in a smooth and creamy cheesecake filling. If you run out of powdered sugar, make your own by combining granulated sugar and cornstarch or potato starch in a food processor.

Vanilla Extract Variations: Vanilla extract enhances the depth and warmth of the cheesecake. For a slightly different flavor profile, consider using vanilla paste or vanilla powder instead.

Heavy whipped cream: To keep the light and airy texture of this homemade no-bake cheesecake, we forgo the cool whisk and instead whisk heavy cream to stiff peaks. We gently blend this whipped cream into the cream cheese mixture to achieve a creamy yet fluffy texture, eliminating the need for baking. Heavy whipping cream is preferred, but standard whipping cream with at least 30% milkfat will suffice. This step is essential for attaining the ideal balance of richness and lightness in each bite of your delectable cheesecake.



  • 2 cups (200g) graham cracker crumbs (about 16 full graham crackers)
  • 1/2 cup (115g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar


  • 3 (8-ounce) packages (680g) cream cheese, softened
  • 1 cup (240ml) heavy whipping cream
  • 1 cup (120g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice (optional, for a hint of citrus)

Topping (Optional)

  • Fresh berries (strawberries, blueberries, raspberries, etc.)
  • Fruit compote or sauce
  • Chocolate shavings or syrup

These ingredients will combine to make a creamy, smooth, and perfectly chilled no-bake cheesecake that is sure to impress!

Nutritional facts


Here is the approximate nutritional data for a standard serving (one slice) of no-bake cheesecake.

  • Calories: Around 300–350 per slice.
  • Total fat: around 20–25 grams, with saturated fat accounting for 12–15 grams.
  • Cholesterol: About 60–80 mg.
  • Sodium: around 200–250 mg.
  • Total Carbohydrates: 25–30 grams, with sugars accounting for roughly 20–25 grams.
  • Protein: About 5-7 grams.

These figures can vary depending on the ingredients and serving sizes, but they give a basic indication of the nutritional value of no-bake cheesecake. Enjoy in moderation as part of a well-balanced diet!

Preparation time: 20–30 min.

Refrigerate: 10-12hour

Serving 9-12 people

Best No-Bake cheesecake

How to make No-Bake cheesecake

Certainly! Here’s a step-by-step guide for making a wonderful no-bake cheesecake:

Step 1: Prepare the crust

Mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted unsalted butter in a mixing dish

Blend the ingredients until they are well combined and the butter coats the crumbs evenly.

Firmly press the mixture into the bottom of a 9-inch springform pan, spreading it evenly with the back of a spoon.

While you’re preparing the filling, refrigerate the pan.

Step 2: Make the cheesecake filling

In a large mixing bowl, combine 16 ounces of softened cream cheese and beat until smooth and creamy.

Add 1/2 cup powdered sugar and 1 teaspoon vanilla extract to the cream cheese, lemon juice, and sour cream mixing until smooth.

In a separate bowl, whisk 1 cup of heavy cream until firm peaks form.

Gently whisk the whipped cream into the cream cheese mixture until well combined.

Step 3: Assemble and chill

Remove the springform pan from the refrigerator and spread the prepared cheesecake filling over the chilled crust.

To ensure a uniform surface, smooth the top of the filling using a spatula or the back of a spoon.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to allow it to fully set.

Once set, remove the cheesecake from the springform pan by releasing the latch and carefully removing the edges.

Step 4: Serve and enjoy!

Cut the cold cheesecake into pieces with a sharp knife, cleaning the blade between cuts to ensure clean edges.

Arrange each slice on a dessert plate and top with fresh berries, chocolate sauce, or whipped cream, if desired.

Share your tasty homemade no-bake cheesecake with family and friends!

Following these comprehensive procedures will ensure that you always make the perfect no-bake cheesecake, with a creamy texture and tempting flavor that will impress.

How to Thicken No-Bake Cheesecake


A rich and creamy no-bake cheesecake filling is dependent on two crucial processes that avoid the dreaded “cheesecake soup” scenario. First and foremost, beating cold, heavy cream into stiff peaks is essential. This aerates the mixture, and gives a delicious mousse-like texture that sets wonderfully in the refrigerator. Second, when incorporating the whipped cream into the cream cheese mixture, use gentle handling to preserve the air that was introduced while whipping. This procedure preserves the filling’s structure, ensuring that it solidifies perfectly during the chilling phase. Refrigerate the cheesecake for at least 6–8 hours, preferably overnight, to increase its hardness and allow for clean, neat slices—a sign of a well-prepared dessert. Avoid freezing the cheesecake since it loses its smoothness and makes slicing difficult. These processes ensure a visually appealing result and make the dessert an excellent make-ahead choice for any occasion.

Pro Tips

Certainly! Here are six essential guidelines to remember while making a no-bake cheesecake:

Use Room-Temperature Ingredients: Melt your cream cheese to room temperature before combining. This eliminates lumps and produces a smooth, creamy filling.

Whip heavy cream until firm peaks form before folding it into the cream cheese mixture. This stage gives the cheesecake a light and mousse-like texture.

Fold the whipped cream gently into the cream cheese mixture using a spatula. This maintains the air in the whipped cream and allows the cheesecake to set properly.

Chill thoroughly. Place the prepared cheesecake in the fridge for at least 6–8 hours, ideally overnight. This allows the filling to set and develop its full flavor.

Prepare the Crust Properly: Firmly press the Graham cracker crust into the pan and chill it before filling. This creates a strong base that will not crumble when served.

Avoid Freezing: While refrigeration is crucial, it is not advisable to freeze the cheesecake. Freezing the cheesecake can change its texture and make slicing difficult, resulting in a loss of its smooth consistency.

Following these guidelines will help you make a wonderful, creamy, and delicious no-bake cheesecake that will impress your family and friends!

Variations of no-bake cheesecake with different crusts.

Here are five versions of no-bake cheesecake with various crust options:


Oreo Cookie Crust: Crushed Oreo cookies combined with melted butter form a rich, chocolatey crust that complements the creamy cheesecake filling.

Shortbread Crust: Made with crushed shortbread cookies and butter, this crust has a buttery, slightly sweet flavor that complements any cheesecake variety.

Nutty Graham Cracker Crust: For texture and nutty taste, add finely chopped nuts, such as almonds or pecans, to the Graham cracker crust recipe.

Chocolate Cookie Crust: Crushed chocolate wafer cookies mixed with melted butter make a delectable crust that chocolate fans will appreciate.

Coconut Macaroon Crust: Combine shredded coconut and sweetened condensed milk and press into a pan. for a tropical spin on traditional cheesecake, ideal for coconut lovers.

Each crust variety adds a distinct twist to the classic no-bake cheesecake, allowing you to tailor the dessert to your taste preferences and the occasion.

No-Bake Cheesecake with Fruit Toppings

Here are five tasty ways to enhance your no-bake cheesecake with fruit toppings:

Fresh Berry Medley: For a pop of color and juicy flavor, top your cheesecake with a variety of fresh berries, such as strawberries, blueberries, raspberries, and blackberries.

Lemon curd: Spread a layer of tart lemon curd over the chilled cheesecake to provide a refreshing contrast to the creamy filling.

Mango Puree: For a tropical twist, drizzle or spread mango puree over the cheesecake, it adds a vibrant and fruity flavor to the creamy texture.

Caramelized Pineapple: Cook pineapple slices in brown sugar and butter until caramelized, then place on top of the cheesecake for a caramelized, tangy-sweet topping.

Mixed Fruit Compote: Cook seasonal fruits, such as peaches, plums, and berries, with sugar until soft and syrupy. Spoon the compote over the cheesecake to create a tasty and visually appealing presentation.

Adding fruit tops improves the visual appeal of your no-bake cheesecake, it offers complimentary flavors that take the dish to the next level of enjoyment.

Ideas for serving and presenting no-bake cheesecake


There are numerous ways to serve and present no-bake cheesecake. Begin by slicing the cheesecake into exquisite sections using a sharp knife soaked in hot water to ensure clean cuts. Garnish each slice with fresh berries, such as strawberries, blueberries, or raspberries, for a pop of color and a pleasant flavor. Drizzle chocolate ganache or caramel sauce on top for an extra layer of deliciousness. Alternatively, dust with powdered sugar for a simple but lovely finish. Serve on elegant dessert plates or cake stands to heighten the appearance, ensuring that the slice looks as good as it tastes, making it ideal for any special occasion.

Related Recipes:


Certainly! Here are some useful FAQs (frequently asked questions) on no-bake cheesecake:

What is a no-bake cheesecake? 

You can make a no-bake cheesecake without using an oven. Instead of baking, it cools in the fridge. It often contains a creamy filling of cream cheese and whipped cream over a graham cracker shell.

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

Refrigerate no-bake cheesecakes for at least 4 hours to ensure proper setting. We recommend overnight chilling (at least 6–8 hours) for optimal results and a firmer texture.

Can I freeze no-bake cheesecake?

It is not advisable to freeze no-bake cheesecakes. Freezing can change the texture, making the cheesecake overly stiff or frosty. For the greatest flavor and texture, keep it in the refrigerator and eat it within a few days.

How should I keep a no-bake cheesecake?

Cover and refrigerate your no-bake cheesecake. To avoid absorbing other odors in the fridge, store it in an airtight container or cover it with plastic wrap or foil. When properly stored, it will survive for up to 5–7 days.

Final thoughts

No-bake cheesecake is a delicious way to enjoy a creamy and luscious dessert without the need to bake. Its silky texture and rich flavor make it a popular choice for casual and extraordinary events. With unlimited options for crusts, fillings, and toppings, you can simply tailor it to your tastes. Whether you’re a beginner in the kitchen or an experienced baker searching for a quick and stunning dessert, no-bake cheesecake will fulfill cravings and impress visitors alike. 


Course: CakeCuisine: American


Prep time


Cooking timeminutes


Total time



No-bake cheesecake stands out for a variety of reasons, the most notable of which is its convenience and quickness of preparation. Unlike traditional cheesecakes, which need baking in a water bath and precise temperature control, the no-bake variant eliminates these processes completely.


  • 2 cups (200g) graham cracker crumbs (about 16 full graham crackers)

  • 1/2 cup (115g) unsalted butter, melted

  • 1/4 cup (50g) granulated sugar

  • 3 (8-ounce) packages (680g) cream cheese, softened

  • 1 cup (240ml) heavy whipping cream

  • 1 cup (120g) powdered sugar

  • 1 teaspoon vanilla extract

  • 1 tablespoon lemon juice (optional, for a hint of citrus)

  • Fresh berries (strawberries, blueberries, raspberries, etc.)

  • Fruit compote or sauce

  • Chocolate shavings or syrup


  • Prepare the Crust:
  • In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined.
  • Press the mixture into the bottom of a 9-inch (23cm) springform pan, making sure it’s evenly distributed and packed tightly.
  • Refrigerate the crust while you prepare the filling.
  • Prepare the Filling:
  • In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  • Gradually add the powdered sugar and mix until well combined and smooth.
  • Add the vanilla extract and lemon juice (if using) and mix until combined.
  • In a separate bowl, whip the heavy cream until stiff peaks form.
  • Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  • Assemble the Cheesecake:
  • Pour the filling over the chilled crust and spread it out evenly.
  • Smooth the top with a spatula.
  • Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly.
  • Serve:
  • Before serving, remove the cheesecake from the springform pan and transfer it to a serving plate.
  • Add your desired toppings, such as fresh berries, fruit compote, or chocolate shavings.

Recipe Video


  • Cold Cream Cheese: Always use softened, room temperature cream cheese to avoid lumps.
    Skipping Whipped Cream: Whip the cream to stiff peaks before folding it in for an airy texture.
    Insufficient Chilling: Chill the cheesecake for at least 4 hours, preferably overnight, to set properly.
    Wet Toppings: Add fresh fruit or wet toppings just before serving to prevent sogginess.
    Low-Fat Ingredients: Use full-fat cream cheese and heavy cream for the best texture and flavor.
    Overmixing: Gently fold in the whipped cream to maintain lightness.
    Crust Issues: Balance the butter-to-crumb ratio and press the crust firmly but not too tightly.
    Wrong Pan: Use a springform pan for easy removal and clean edges.
    Skipping Lemon Juice: Include lemon juice if called for, to balance sweetness and enhance flavor.
    Room Temperature Ingredients: Ensure all ingredients are at room temperature for even blending.

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Meet Elena, Our Culinary Enthusiast

Elena is the driving force behind With a lifelong love for food and a passion for sharing her culinary creations with others, she's dedicated to bringing you the very best in home cooking. Drawing inspiration from her multicultural background and her travels around the globe, Elena's recipes are infused with flavour, creativity, and a whole lot of love.

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