No-Bake Cheesecake

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No-Bake Cheesecake is rich, creamy, and so simple to prepare. Serve each slice with cherries, strawberries or whatever your tastebuds desire!

Easy No Bake Cheesecake

I’ve been dreaming of New York City recently. I have a brother who lived there and some close family friends that live in the city. I love visiting to try every delicious thing that I can get my hands on. From dollar slice pizza to delicious hot dogs from Gray’s Papaya, there are certain New York foods that can’t be beat. Above all else, I crave a thick slice of cheesecake more than anything. Instead of hopping on a plane to satisfy my craving, I can make a batch of my No Bake Cheesecake right at home. It will satisfy any cheesecake craving you may have, and it’s so simple to make because you don’t have to bake it!


Traditional cheesecake that is baked in the oven usually has a finessed technique to get that perfect creamy, rich center. My No Bake Cheesecake takes all the intimidation factor out of this delicious dessert because all you need is a refrigerator to chill the cheesecake in. Everything is whipped together in a large mixing bowl and poured in a pre-made graham cracker crust. Place it in the fridge for at least 3 hours and you have a creamy cheesecake ready to serve.

No Bake Cheesecake


The following is the list of ingredients needed :

  • 10 ounces softened cream cheese
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream, whipped to stiff peaks
  • 1/4 cup sour cream
  • 1/2 tablespoon vanilla extract
  • 1 (10-inch) pre-made graham cracker crust


I recommend refrigerating the dessert for no less than 3 hours. This is important for all the ingredients to set up and flavors to marry together. I personally recommend chilling it overnight but it is not totally necessary. As soon as you pull the cheesecake out and start to cut into it, it will take on that familiar creamy texture that we all know and love.


To save a little time in the kitchen I like to use a pre-made pie crust. If you have time to make your own, mix graham crackers and butter until well-combined. Spread into a pie plate and set in the freezer for at least 2 hours before filling with the cheesecake mixture. If you want to try something a little different, use a pre-made Oreo or chocolate crust.

No Bake Cheesecake


You can slice and serve this as is and it will taste incredible. Here in the Lofthouse we like to get a little creative with our dessert. I’ll set up a dessert bar and lay out plenty of chocolate syrup, caramel, and fruit pie-fillings such as cherry and strawberry. Any of these toppings will only make the cheesecake extra delicious!


Oreo Ice Cream Cake – A 3-ingredient dessert that will satisfy any Oreo craving that you may have!

Fried Ice Cream Dessert – This dessert is straight from the freezer and tastes like it’s from the fryer. Creamy ice cream frozen with chocolate sauce and corn flakes.

Banana Split Ice Cream Sandwich Cake – This simple dessert will give you nostalgic memories of banana splits and ice cream sandwiches.

Fudge Ripple Ice Cream – A simple and satisfying 3-ingredient dessert that is frozen after assembly and is chilly and delicious.

Easy No Bake Cheesecake
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5 from 3 votes

No-Bake Cheesecake

A creamy dreamy cheesecake recipe with no oven required!
Prep Time 3 hours 15 minutes
Servings 6
Author Holly


  • 10 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1 cup cold heavy whipping cream, whipped to stiff peaks (*it's important that it is whipped)
  • 1/4 cup sour cream
  • 1/2 Tablespoon vanilla extract
  • 1 (10-inch) prepared graham cracker or Oreo crust


  • In a large bowl, with an electric hand-mixer, beat together softened cream cheese and powdered sugar until combined. Slowly beat in whipped cream, sour cream and vanilla extract until smooth and combined. Mixture will be thick.
    Carefully spread mixture evenly into prepared graham cracker crust.
  • Cover with plastic wrap and refrigerate cheesecake for at least 3 hours or until set. (I like to refrigerate mine overnight.)
  • Serve each slice as is, or with any toppings you like! We like to serve ours with fruit pie-fillings, chocolate sauce, caramel sauce, etc.


**You can replace the whipped cream for one (8-ounce) tub of cool whip, thawed. If desired.

*Recipe and photos updated 6/3/22




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49 thoughts on “No-Bake Cheesecake

  1. I’m crazy about cheesecake..this sounds divine. So you add the whipped cream right from the carton..without whipping it first? What a breeze to make…we’ll surely be enjoying it soon.

    1. Shoot. Not sure what happened. I don’t see how it could be a runny mess because the mixture is pretty thick even before you refrigerate it. Maybe you added too much cream?

      1. Did you just add the ‘whipped’ direction to the recipe? I see someone asked a question about it. I read her question last night before I posted and whipped wasn’t in the directions. πŸ™‚
        That would be why it didn’t set.
        Oh well.

        1. The first time I made this I made it by adding in just the whipping cream, unwhipped (and it was still pretty thick) I let it sit in my fridge overnight and it was perfect.
          The second time I whipped the cream and it was set within 2 hours. So either way works fine. Whipping the cream helps it set faster πŸ™‚

          1. I’m going to blame it on altitude.
            Mine is still runny and it’s been in the fridge for 19 hours.
            Thanks for the info! I will be trying again with the cream whipped!

  2. Hi can’t wait to try this but do you know the nearest thing to Grahams Crackers I live in the UK thank you in advance

    1. Just use crushed digestive biscuits mixed with melted butter, as with regular cheesecakes. you can also try other biscuits too, like ginger biscuits, and I’m sure they’d taste great as a base too.

  3. Alternative for the base use 150g digestive biscuits crushed and mixed with 50g of melted butter. For a chocolate version used chocolate digestives and add 200g of melted dark chocolate to the cheesecake mix.

  4. I hate to give a review of something that we didn’t like, but, as a cook and reader of recipes and reviews, I always appreciate input from all sides. This went together very easily and looked beautiful, but as I suspected when reading the recipe, it really is pretty bland. It is missing that ‘real’ cheesecake flavor, so I felt as though I was eating a lot of calories without the reward. Kind of like eating whipped cream without the sugar and vanilla. Hubby ate it topped with strawberries then another piece topped with chocolate syrup (which he said he liked the best). So there ya go. My opinion !

  5. Made this for our Sunday dessert yesterday. It was so delicious. I did not whip the cream just poured it straight in the mixture. It worked beautifully Thanks for another teriffic recipe Holly!

  6. Oh shoot, I didn’t whip the cream first… and I only let it set for 3 hours and it turned out runny. I will try this recipe again but first whip the cream and then let set overnight… my family and I still loved it runny and all! My kids said it was the best desert they’ve ever had! Thanks Holly… your website is my main site to go to for new family favorite recipes!! πŸ˜‰

    1. Hi Jen! When I made mine without whipping the cream I let it set overnight, and we ate it later the next day. So it had a good 23 hrs to set.. When you whip the cream it should set fine within a few hours πŸ™‚
      I’m so happy you’re a fan of my blog! Thank you for your kind comment. πŸ™‚

  7. So easy! I added a bit of lemon zest , used 1/2 amount of sugar and used cream straight from carton. I layered in wine glasses with snicerdoodle crumbs and blueberries….so good and ready to eat in an hour.

  8. Thank you for posting such an amazing recipe. And the best part is cake baked without using an oven. Cheesecakes have always been my favorite with lots of cheese toppings or hazelnuts, I am a cheesecake freak I love eating cakes and baking cakes. But do not get time to bake due to my busy work schedule. Once my friend recommended me a site where they serve us with amazing desserts with low sugar. This posted recipe here is amazing will try it very soon.

  9. Just made this and followed the directions exactly. My friends should be happy I care about them or I’d have eaten the entire bowl of filling by myself! Serving it in an Oreo pie crust with macerated raspberries!

  10. I just wanted to let you know I have made this cheesecake a few times since I first discovered your recipe in April and I will never make any other cheesecake ever again. Everyone loves it, even people who don’t like sweets and cheesecake, and it’s so easy to switch up the flavours used. Thank you for sharing this!

  11. Just made this w/o whipped the cream first. Ouch, We will see. Used pue crust I steD, baked of course.

  12. 5 stars
    I havent made cheese cake in years. I saw this recipe and it looked easy. So i made it following the directions, i didnt chaNge a thing.

    I must say that this cheese cake was delicious and everyone enjoyed it. This recipe iS a keeper! Thank you!

  13. 5 stars
    Delicious for how simple the INGREDIENTS are! I ACTUALLY just googled cream cheese and heavy cream in my google bar to see what i couLd make, and came across thIs recipe! Next time i think ill do 1 1/5 cups of powdered sugar, 12 oz cream cheese and 1 1/2 cups of heavy cream ect, just because i fElt like there wasnt quite enough filling.
    So yummy and fast.

  14. Sounds very nice, with the sour cream which oresumably gives a fresher, tangier taste than most cheesecakes that are predominantly cream cheese based. my all-time favourite cheesecake was a lemon no-bake one I used to make years ago, when I was a teenager, that used sieved cottage cheese instead of cream cheese and it was THE best ever and totally irresistible! it was based on typical german ones that use quark instead of heavy, denser cream cheese, and they’re my preference.

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