No-Bake Cheesecake

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This No-Bake Cheesecake is a breeze to whip up, and the best part? No oven required! Enjoy a rich, buttery crust topped with a smooth and creamy cheesecake filling.

Quick and Simple

You’ll only need about 30 minutes to prepare this No-Bake Cheesecake. The most time-consuming part is letting it chill in the fridge to firm up. With basic ingredients you likely already have, you can start making this delightful cheesecake in no time!

No-Bake Cheesecake

Prep Time 30 minutes
Chilling Time 6 hours
Course Dessert
Servings 10


For the Crust:

  • 2 1/4 cups graham cracker crumbs about 8 ounces
  • 1/3 cup brown sugar
  • 10 tablespoons unsalted butter melted
  • For the Cheesecake Filling:
  • 3 blocks 8 oz each of cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 1/3 cup sour cream
  • 1 1/2 cups cold heavy whipping cream

For Decoration:

  • 1/2 cup cold heavy whipping cream
  • 1 cup mixed berries


Making the Crust

  • Mix Ingredients: In a medium bowl, combine the graham cracker crumbs with brown sugar. Add melted butter and mix well.
  • Form the Crust: Pour the mixture into the bottom of a 9inch springform pan (or an 8inch pan if it’s deep). Use a spatula to press the crumbs firmly along the bottom and up the sides of the pan.
  • Freeze: Place the crust in the freezer for at least 15 minutes.

Preparing the Cheesecake Filling

  • Beat the Cream Cheese: In a large mixing bowl, beat the cream cheese with a mixer on medium speed for about 2 minutes until smooth.
  • Combine Ingredients: Add powdered sugar, lemon juice, vanilla, and sour cream to the bowl. Beat for another 2 minutes, making sure to scrape down the sides of the bowl.
  • Whip the Cream: In another large bowl, whip the heavy cream with a mixer on medium speed for about 3 minutes until stiff peaks form.
  • Fold and Mix: Gently fold half of the whipped cream into the cream cheese mixture until combined. Then fold in the remaining whipped cream until smooth.
  • Assemble: Pour the cheesecake filling over the chilled crust. Use a spatula to smooth the top evenly.
  • Chill: Place the cheesecake in the fridge for at least 6 hours or overnight to set.


  • Whip the Cream: Beat the cold heavy cream with a mixer for 23 minutes until stiff peaks form. Transfer to a piping bag fitted with a tip of your choice.
  • Decorate: Pipe whipped cream on top of the cheesecake and add berries as desired.
  • Serve: Slice and serve!


Storage Tips

  • Fridge: Store the cheesecake in the fridge for up to 4 days.
  • Freezer: Wrap tightly in plastic and place in an airtight container. It’s helpful to slice before freezing to avoid forming a skin. Freeze for up to 2 months. Thaw in the fridge overnight.


  • Substitutions: Greek yogurt can replace sour cream if needed.
  • Cream Cheese: Use the blockstyle, fullfat cream cheese, not the spreadable kind.
  • Toppings: Try different toppings like Lemon Curd, Mango Curd, Passionfruit Curd, or Dulce de Leche.
  • Crust Options: You can bake the crust at 325°F for 15 minutes to make it less crumbly, but this step is optional.
  • GlutenFree: Use glutenfree graham crackers for a glutenfree option.
  • Alternative Sweeteners: Granulated sugar can substitute brown sugar in the crust.

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