No Bake Cheesecake

This classic no bake cheesecake recipe is silky, creamy and the perfect easy dessert for holidays, celebrations and warm summer days.

slice of cheesecake with strawberries on top

With its buttery graham cracker crust and smooth vanilla cheesecake filling, this dessert feels rich and indulgent while requiring very little effort. The texture is light yet luscious, and it pairs beautifully with fresh berries, chocolate sauce or fruit compote.

Because there's no baking involved, it's a fantastic make-ahead dessert for dinner parties, birthdays, family gatherings or anytime you want an impressive dessert without heating up the kitchen.

Try this Gluten Free Cheesecake and Cherry Cheesecake Smoothie, next!

Ingredients

graham cracker crumbs, cream cheese, sugar and butter

Graham cracker crumbs: Create a buttery, slightly sweet crust for the cheesecake.
Melted butter: Helps bind the crust together while adding richness.
Cream cheese: Forms the creamy, tangy base of the filling.
Powdered sugar: Sweetens the cheesecake while keeping the texture smooth.
Vanilla extract: Adds warmth and classic dessert flavor.
Cold heavy cream: Whips into the filling for a light and airy texture.
Whipped cream: Optional topping for extra richness and decoration.
Fresh strawberries: Add freshness and color for serving.

See recipe card for quantities.

Instructions

Step 1: Combine the graham cracker crumbs and melted butter in a mixing bowl.

graham crackers crumbs with butter in a springform pan

Step 2: Add the buttered crumbs to the dish.

Step 3: Press the crumb mixture firmly into the bottom of a springform pan and chill while preparing the filling.

Step 4: Add the cream cheese, powdered sugar, vanilla extract, and cold heavy cream to a large bowl.

Step 5: Beat until smooth, thick, and fluffy, allowing the filling to hold its shape.

Step 6: Spread the cheesecake filling evenly over the chilled crust.

cheesecake with whipped cream piped on top

Step 7: Refrigerate for at least 4 hours until fully set.

Substitutions

Graham crackers: Substitute with digestive biscuits or vanilla cookies.
Cream cheese: Mascarpone can be used for a richer flavor.
Heavy cream: Use whipped topping for an easier shortcut version.
Fresh strawberries: Swap with blueberries, raspberries, or cherries.

Variations

Add lemon zest and lemon juice for a citrus cheesecake version.
Swirl caramel or chocolate sauce into the filling before chilling.
Make mini cheesecakes in jars or muffin tins for individual servings.
Top with crushed cookies, berry compote or toasted coconut.

Equipment

A springform pan works best for easy removal and clean slices. You'll also need mixing bowls, an electric hand mixer or stand mixer for whipping the filling, and a spatula for smoothing the cheesecake evenly into the pan.

Storage

This cheesecake is ideal for making ahead and can be prepared the day before serving. Store covered in the refrigerator for up to 4 days to keep it fresh and creamy.

It's best served chilled straight from the fridge. Freezing is not recommended, as the texture may become grainy once thawed.

Top tip

For the smoothest cheesecake filling, make sure the cream cheese is fully softened before mixing. Cold cream cheese can leave lumps in the filling and prevent the cheesecake from becoming silky and airy.

FAQ

Why didn't my no bake cheesecake set properly?

No bake cheesecake usually needs more chilling time to fully firm up. Make sure it chills for at least 4 hours, although overnight chilling will give the best texture and cleanest slices.

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