No Bake Cheesecake Recipe
This No Bake Cheesecake is your go-to dessert for any occasion when you crave indulgence without the oven. Creamy, rich, and effortlessly elegant, it’s a chilled classic that always impresses.
Made with fewer than ten ingredients and no baking required, it’s the perfect dessert to prep ahead, serve cold, and top however your sweet tooth desires. No fuss, all flavor.
Star Players in This No Bake Cheesecake
- Cream cheese – The foundation of the filling, giving the cheesecake its signature tangy richness and creamy texture.
- Heavy whipping cream – Whipped and folded in, it lightens the texture, giving the cheesecake a dreamy, mousse-like quality.
- Powdered sugar – Adds sweetness while dissolving effortlessly into the filling for a silky-smooth bite.
- Sour cream – Brings subtle tang and depth, rounding out the flavor beautifully.
- Vanilla extract – Adds aromatic warmth and classic cheesecake notes.
- Lemon juice – A touch of brightness that balances the richness.
- Graham cracker crumbs – Earthy, toasty, and slightly sweet, they form the base of the buttery crust.
- Butter – Binds the crust and adds a rich, satisfying finish.
- Granulated sugar – Sweetens and stabilizes the crust to hold its shape perfectly.
How to Make This No Bake Cheesecake
Start by making the crust—just stir graham cracker crumbs, melted butter, and sugar, then press the mixture into a springform pan and freeze to set.
The filling comes together in minutes. Beat softened cream cheese with sour cream, lemon juice, powdered sugar, and vanilla until smooth. Separately whip the cold cream until stiff peaks form, then fold it gently into the cheesecake base.
Spread the filling evenly over the crust, smooth the top, and refrigerate for at least two hours—overnight is even better. Once chilled and set, it’s ready to slice and serve with your favorite toppings.
Tips, Tricks & Twists
Whip the cream cold—straight from the fridge—for quicker peaks and better stability. Chilling your mixing bowl beforehand can help even more.
Be patient with the chill time. This no-bake cheesecake needs at least two hours in the fridge to firm up properly, but overnight delivers the cleanest slices and best flavor.
Don’t be afraid to get creative with toppings. Fresh berries, chocolate ganache, fruit compote, or even crushed candy bars all add personality and seasonal flair. Want to go gluten-free? Just swap in your favorite GF graham crackers for the crust.
Keeping It Cool: Storing Leftovers
This no bake cheesecake stores beautifully. Wrap the pan tightly or transfer slices to an airtight container and refrigerate for up to 5 days.
For longer storage, freeze individual slices wrapped in plastic wrap and foil. Thaw overnight in the fridge before serving—just note that the texture may soften slightly after freezing.
Avoid microwaving to reheat, as it’s meant to be served cold. Instead, let it sit at room temperature for 10 minutes before enjoying for the best consistency.
No Bake Cheesecake Recipe
Ingredients
Crust
- ¼ cup granulated sugar 50g
- ½ cup unsalted butter melted (113g)
- 2 cups graham cracker crumbs 260g
Filling
- 1 tablespoon lemon juice
- ½ cup heavy whipping cream 120g
- 1 tablespoon vanilla extract
- 4 8-ounce blocks cream cheese, softened to room temperature (908g)
- ⅓ cup sour cream 79g
- 1 cup powdered sugar 120g
Instructions
- For the Crust:
- Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl, stirring until uniformly mixed. Firmly press the mixture into the base and up the sides of a 9-inch springform pan. Set in the freezer while preparing the filling.
- For the Filling:
- Place the cream cheese, sour cream, lemon juice, powdered sugar, and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture becomes smooth, approximately 1 to 2 minutes. In a separate medium bowl, vigorously whisk the heavy cream until stiff peaks form, about 1 minute. Gently fold the whipped cream into the cream cheese mixture until just combined. Transfer the filling into the prepared crust, smoothing the surface with a small offset spatula. Cover with plastic wrap and refrigerate for at least 2 hours, or until set.
