No-Bake Cheesecake
Easy No-Bake Cheesecake Recipe with only 6 ingredients! A creamy make-ahead dessert with a graham cracker crust and light, velvety filling.
Lately, I’ve been craving the energy and the incredible food of New York City. With family and friends who’ve lived there, I’ve always loved exploring NYC’s iconic eats. From classic dollar-slice pizza to the legendary hot dogs at Gray’s Papaya, NYC is a dream for food lovers. But nothing tops a thick, creamy slice of New York-style cheesecake. Instead of booking a flight, I satisfy that craving at home with this easy No-Bake Cheesecake recipe. It’s rich, smooth, and perfectly sweet, everything you want in a cheesecake, without ever turning on the oven. Plus, this no-bake version also adds a lighter, more refreshing texture than your typical ultra-rich cheesecake. There are also no complicated steps to this method; just mix, pour, and chill, which I’ll break down for you below!
NO-BAKE CHEESECAKE
Traditional baked cheesecake recipes can feel intimidating, requiring finessing techniques to achieve that perfectly creamy texture. This easy no-bake cheesecake eliminates all the guesswork. There’s no water bath, no cracking, and no baking required; all you will need is six simple ingredients and a refrigerator. This homemade no-bake cheesecake comes together quickly by whipping everything in one bowl and pouring it into a graham cracker crust. After chilling for at least 3 hours, you’ll have a smooth, creamy cheesecake that’s ready to serve. It’s the perfect make-ahead dessert for parties, holidays, or any time you need a quick and delicious treat. If you’re looking for the most perfect no-bake cheesecake recipe that’s easy, creamy, and foolproof, this is it.
Learn how to make homemade no-bake cheesecake from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Quick & Easy No-Bake Cheesecake Recipe:
- No Oven Needed: Skip the baking and keep your kitchen cool with this easy no-bake cheesecake. It’s a refreshing dessert for warm weather or when you want something quick and fuss-free.
- Creamy & Sweet: Every bite is rich, velvety, and perfectly sweet, just like a classic New York-style cheesecake, minus the stress of baking.
- Classic Graham Cracker Crust: The buttery graham cracker crust adds the perfect crunchy contrast to the creamy cheesecake filling, giving you that classic flavor everyone loves.
- Foolproof & Beginner-Friendly: If you’ve never made cheesecake before, this is the best no-bake cheesecake recipe to start with. No water bath, no cracks, no stress!
- Make-Ahead-Friendly: This make-ahead cheesecake needs time to chill, making it ideal for parties, holidays, and gatherings. Prep it in advance and enjoy stress-free entertaining.
Ingredients
- 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
Note
You can replace the whipped cream with one (8-ounce) tub of Cool Whip, thawed, if desired. Also, I recommend using full-fat cream cheese and sour cream to create a richer, more indulgent no-bake cheesecake. Lower-fat options can affect both texture and taste.
Instructions
In a large bowl, with an electric hand-mixer, beat together softened cream cheese and powdered sugar until combined. Slowly beat in the whipped cream, sour cream, and vanilla extract until smooth and well combined. The mixture will be thick.
Carefully spread the mixture evenly into the prepared graham cracker crust.
Cover with plastic wrap and refrigerate cheesecake for at least 3 hours or until set. Note: 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.
Servings
Serves 6.
Storage
Store your no-bake cheesecake covered in the refrigerator for up to 4-5 days in an airtight container to keep it fresh. For the best texture, add toppings like fruit or whipped cream just before serving. To freeze, wrap it tightly and store it in a freezer-safe container for up to 2-3 months. When ready to enjoy, thaw it overnight in the refrigerator and let it sit at room temperature for 10-15 minutes before serving for the creamiest texture.
Holly’s Tips for The Best No-Bake Cheesecake Recipe:
- Soften Cream Cheese First: For a smooth, lump-free filling, make sure your cream cheese is completely softened to room temperature before mixing. This is key for achieving that classic creamy no-bake cheesecake texture.
- Customize Your Crust: A graham cracker crust gives a classic flavor, while an Oreo crust adds a chocolatey twist. Either option works perfectly for this easy no-bake cheesecake recipe.
- Whip Cream to Stiff Peaks: Properly whipped heavy cream is essential for structure. Stiff peaks help the cheesecake set firmly without baking, giving you that light, fluffy consistency.
- Avoid Overmixing The Filling: Once you add the whipped cream, mix just until combined. Overmixing can deflate the air and result in a dense cheesecake instead of a light and airy one.
- Smooth Out The Top: Use a spatula to evenly spread and smooth the filling before chilling for a polished, bakery-style look.
- Don’t Rush The Chill Time: Refrigerate for at least 3 hours, but overnight is ideal for clean slices and the best texture. Proper chilling ensures your cheesecake sets firmly.
- Make It Your Own: Dress it up with fresh berries, chocolate sauce, caramel drizzle, or fruit compote to create your preferred cheesecake flavor.
- For Neat Slices Every Time: Wipe your knife clean between cuts and use a warm blade for that perfect presentation.
Frequently Asked Questions:
A baked cheesecake uses eggs and is cooked in the oven for a dense, rich texture, while a no-bake cheesecake relies on whipped cream for structure, resulting in a lighter, creamier dessert.
Absolutely! This no-bake cheesecake is the ideal make-ahead dessert. For best results, prepare it at least 3-4 hours in advance, but overnight chilling will give you the best texture and flavor.
Yes! You can easily make a homemade graham cracker crust or Oreo crust for this recipe. Both options work perfectly and enhance the flavor.
If your cheesecake didn’t set properly, it’s usually because the whipped cream wasn’t beaten to stiff peaks or the cheesecake didn’t chill long enough. Be sure to follow both steps closely for the best no-bake cheesecake results.
To make a vegan No-Bake Cheesecake, swap the dairy ingredients for plant-based alternatives while keeping the same creamy texture. Use vegan cream cheese in place of regular cream cheese, coconut cream (the thick part from a chilled can of coconut milk) instead of heavy whipping cream, and a dairy-free sour cream or coconut yogurt for tang and richness. Sweeten with powdered sugar as usual and check that your graham cracker or Oreo crust is vegan-friendly (or make your own with dairy-free cookies and vegan butter). Mix everything until smooth, chill until set, and you’ll have a rich, creamy vegan no-bake cheesecake.
To make a gluten-free No-bake Cheesecake, swap the crust for a gluten-free option while keeping the creamy filling the same. Use gluten-free graham crackers or gluten-free cookies to make your own crust, or purchase a pre-made gluten-free crust if available. The cheesecake filling ingredients are naturally gluten-free, but always check labels to be sure. Once assembled and chilled, you’ll have a smooth, delicious gluten-free no-bake cheesecake.
Similar Recipes
Craving something similar? Try my Easy No Bake Cheesecake.
Big chocolate fan? Don’t miss my No-Bake Chocolate Cheesecake.
Looking for more cheesecake recipes? Try these top-loved recipes next: Chocolate-Dipped Strawberry Mini Cheesecakes and Cheesecake Taquitos.
Looking for something more festive? My No-Bake Halloween Cheesecake Cups are a great last-minute Halloween party favor, and my Pumpkin Cheesecake Bars are a Thanksgiving dessert favorite.
Have you made this No-Bake Cheesecake recipe? 🍰
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #NoBakeCheesecake #LifeInTheLofthouse
No-Bake Cheesecake (Simple Make-Ahead Dessert)
Ingredients
- 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
Instructions
- 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.
Notes
WANT TO SAVE THIS RECIPE FOR LATER?
PIN IT TO YOUR FAVORITE PINTEREST BOARD! 📌
Good with peanut butter in it, too!!! (about 1/3 cup)
Mine turned out great. So easy. Thank you.
Glad it was a hit for you, Sarah!
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!
Yeah, by now it definitely should have set. Sorry, Jess!
This. Looks. FABULOUS, Holly! I absolutely adore cheesecake and I cannot wait to dive into a thick, fat slice of this gorgeous specimen! 😉 Pinned!
Hi. Do you have a recipe for the graham crust? Thanks.
Gherry, I just bought a pre-made 10-inch graham cracker crust from the grocery store.
You whip it first the heavy cream, then add it to the cream cheese mixture?
Yes! 🙂
I use coolwhip! Much easier and tastes just as good
Too bad i dont have a mixer 🙁
You can use egg beater until fluffy
Try vanilla wafers or any simple cookie crumbled
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!
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.
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!
do you use sour cream in this recipe or just cream cheese?
I love your positeve attitude
Double the recipe if using a 10” pie crust. Came out great! Grated some chocolate over it.
Can I substitute Greek Yogurt for the whipped cream?
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!
Is this recipe a more dense or more Mousse like texture? TIa!
Lyndsey, it’s more of a softer, mousse like texture 🙂
I haven’t made cheesecake in years. I saw this recipe and it looked so easy. I made it following the directions and didn’t change a thing. I must say that this cheesecake was delicious! Everyone enjoyed it. Thank you!
Delicious for how simple the ingredients are! I just googled cream cheese and heavy cream to see what I could make, and came across your recipe! Next time I’ll do 1 1/5 cups of powdered sugar, 12 oz cream cheese and 1 1/2 cups of heavy cream etc, because I felt there wasn’t enough filling.
So yummy and fast.
Can I use sugar free powdered sugar?
Hi Nancy, I have not tried this recipe with any sugar substitutes, so I cannot say how it will turn out.
No-Bake Cheesecake was a snap… sooo good!
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.