Easy No Bake Cheesecake Recipe - Lauren's Latest (2024)

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No-Bake Cheesecake has never been so easy or delicious! A silky smooth cream cheese filling surrounded by a buttery graham cracker crust. Enjoy plain or with any desired toppings with no oven required. The perfect summer dessert. Or if you’re looking for my classic cheesecake recipe <– see here!

Easy No Bake Cheesecake Recipe - Lauren's Latest (1)

What is No Bake Cheesecake?

Just as the name suggests, a no bake cheesecake doesn’t require any baking whatsoever. It’s the perfect dessert for hot weather, if you need a quick treat for a crowd or if you don’t want to take the time to make a traditional New York Style Cheesecake.

The graham cracker crust nor the filling requires any baking which means there are no eggs in this recipe and there is no extended baking or cooling times required. A no bake cheesecake is truly the fail-proof way to make cheesecake. No cracking, no baking, no water bath, no worries!

Which Cream Cheese is Best for Cheesecake?

Just like my Classic Cheesecake recipe, you’ll only need a few basic ingredients for this. Nothing new and very obvious items. For the cream cheese, I prefer Philadelphia brand because I think its a little more tangy that the other no-name brands out there. Be sure this is at room temperature to avoid lumps.

Easy No Bake Cheesecake Recipe - Lauren's Latest (2)

How to Make Cheesecake (No Bake)

There are only a few steps and a little fridge time standing in between you and this no-bake cheesecake recipe! As easy as can be!

Make the Crust

Stir melted butter together with graham cracker crumbs and a touch of sugar. Be sure every crumb is coated in butter to have a crust that sticks together. Press into a pie pan and refrigerate.

Do I Have to Bake the Graham Cracker Crust?

While a traditional cheesecake does call for pre-baking the crust, I find it isn’t necessary for a no-bake cheesecake because the melted butter works as glue to hold the graham cracker crumbs together for neat and tidy slices. The melted butter hardens in the refrigerator and works perfectly. I wouldn’t bother baking the crust. It’s an extra step that I think is unnecessary.

How to Make Easy No Bake Cheesecake Filling

  1. In a stand mixer, stir room temperature cream cheese together with granulated sugar and a touch of vanilla.
  2. Slowly incorporate the cold heavy cream into the cream cheese filling being sure to scrape the sides after each addition.
  3. Once all the whipped cream has been added, whip the filling for 30-60 seconds or until very thick and it holds its shape easily. Be sure to not over beat! If you beat it too long, it will go from thick back to thin and won’t set.

Pour Filling into Crust + Chill

Spread that thick and creamy filling into the chilled crust, cover with plastic wrap and refrigerate for several hours (or up to a few days).

Easy No Bake Cheesecake Recipe - Lauren's Latest (3)
Easy No Bake Cheesecake Recipe - Lauren's Latest (4)

Easy Cheesecake Recipe No Bake Tips

What to do if your Easy No Bake Cheesecake Doesn’t Set

If you are familiar with no bake cheesecake, you may know that getting a thick and luscious filling can seem harder than all us online folks make it look. It’s not hard, you just need to know how to make your filling properly.

Be sure to use room temperature cream cheese and blend with sugar and vanilla to get a smooth base to mix the whipped cream into. Next, using COLD heavy whipped cream, slowly incorporate it by thirds into the cream cheese mixture, letting it mix in completely and scraping the sides of the bowl after each addition. Once all the whipped cream has been incorporated, you want to whip it until its thick enough to hold its shape, completely smooth and creamy. You’re essentially whipping the cream within the cream cheese mixture.

Like I mentioned above, over mixing can turn your thick filling into soup. So once it’s thick, turn the mixer off and spoon it into your crust.

Also, using cold heavy whipping cream is important and helps thicken the filling. (Heavy whipping cream has a higher fat content than just whipping cream, so be sure to find the containers that say “heavy whipping cream” for ultimate success.)

No-Bake Cheesecake Recipe Toppings

Of course this cheesecake is delicious as in with no toppings whatsoever, though I am a little partial to a little lemon curd.

Serve with any desired toppings. From canned cherry or blueberry filling to fresh fruit or chocolate sauce, the sky is the limit!

Since this is a very basic, beautiful and delicious cheesecake recipe, try to find delicious toppings that will help enhance the flavor. Here are a few classic ideas:

  • cherry pie filling (what most no-bake cheesecakes call for)
  • fresh strawberries or raspberries
  • strawberry or raspberry sauce
  • chocolate shavings
  • chocolate sauce
  • melted nutella
  • whipped cream
  • lemon curd
  • chocolate ganache
  • salted caramel sauce
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Easy No Bake Cheesecake Recipe Storage

Leftover cheesecake should be covered in plastic wrap or an airtight container and stored in the fridge for 3-5 days.

To Freeze: Cheesecake can be frozen as a whole or cut into individual pieces. Be sure to wrap in plastic wrap and then wrap in foil before placing it in the freezer. Cheesecake will stay fresh for up to 1 month.

To Thaw: Place Cheesecake in the fridge overnight. The foil can be removed, but leave the plastic wrap on it until ready to serve. You can also microwave individual pieces for about 30 seconds at a time and then check it. I wouldn’t microwave an entire cake though.

More like this No-Bake Cheesecake Recipe

  • Gluten-Free No-Bake Cheesecake
  • No-Bake Brownie Batter Cheesecake
  • No-Bake Chocolate Cheesecake {Gluten + Sugar-Free}
  • Pumpkin Cheesecake
  • Nutella Cheesecake
  • Lemon Meringue Cheesecake
  • Strawberry Cheesecake
  • No-Bake Blueberry Cheesecake
  • Cheesecake Factory Vanilla Bean Cheesecake

This recipe is certainly one of my favorites and I know you are sure to love this easy no bake cheesecake too 🙂 With the holidays quickly approaching, be sure to bookmark, pin, save or print this recipe so you don’t lose it. It’s another great one to add to your repertoire! Enjoy, friends.

4.83 from 34 votes

Cheesecake (No Bake)

No-Bake Cheesecake has never been so easy or delicious! A silky smooth cream cheese filling surrounded by a buttery graham cracker crust. Enjoy plain or with any desired toppings with no oven required.

servings 8 servings

Prep Time 10 minutes mins

Total Time 4 hours hrs 10 minutes mins

Ingredients

US CustomaryMetric

Instructions

  • In a small bowl, stir graham cracker crumbs and melted butter together to moisten. Press into an 8 or 9-inch glass pie plate and refrigerate.

  • In a large bowl, mix cream cheese and granulated sugar together until smooth and well combined. Scrape the sides and mix again to ensure there are no lumps. Stir in vanilla.

  • With the mixer on, add cream in four increments, letting it whip into the cream cheese after each addition. Whip 1 minute until thick and light. Scrape the sides to ensure even mixing and whip again if needed.

  • Pour into prepared pie shell and smooth the top. Refrigerate 2 hours to overnight, covered in plastic wrap.

  • To serve, cut into pieces and top with two tablespoons of pie filling (or whipped cream) if desired.

Video

Nutrition

Calories: 479kcal | Carbohydrates: 26g | Protein: 5g | Fat: 40g | Saturated Fat: 23g | Cholesterol: 126mg | Sodium: 355mg | Potassium: 124mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1460IU | Vitamin C: 0.2mg | Calcium: 88mg | Iron: 0.8mg

Course: Dessert

Cuisine: American

Keyword: no bake cheesecake recipe, No-Bake Cheesecake

Easy No Bake Cheesecake Recipe - Lauren's Latest (2024)

FAQs

What is the secret to the best cheesecake? ›

The main trick with cheesecake is gentle, coaxing heat. Just as you want them to cook slowly, you also want them to cool gradually. Quick changes of temperature upset the structure of the cake, causing cracks. For a moister, creamier cake, turn off the heat when the center's still loose and let cool in the oven.

Why didn't my no-bake cheesecake set overnight? ›

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

Why is my no-bake cheesecake base so hard? ›

If your cheesecake base is too hard – this can be down to a few things, such as brands of biscuits, too much butter, or a really cold fridge (or if you froze the cheesecake). Generally I stick to a rule of about 100-150g of butter in a biscuit base.

Why is my no-bake cheesecake batter so runny? ›

If your cheesecake filling goes soupy in texture, don't worry—you can fix it! Just add a little gelatin to the mix, and it will set up in the fridge just fine. The trick is to use just enough gelatin so you don't end up with a jello texture for your cheesecake.

What does adding an extra egg to cheesecake do? ›

Eggs: Three whole eggs hold the cheesecake together. I also add an extra yolk, which enhances the cake's velvety texture. (Whites tend to lighten the cake, which is actually fine — if you don't feel like separating that fourth egg and don't mind some extra airiness in the texture, just add in the whole egg.)

What not to do when making cheesecake? ›

16 Mistakes You're Making With Homemade Cheesecake
  1. Working with cold ingredients. Hobo_018/Getty Images. ...
  2. Using whipped cream cheese. ...
  3. Using low-fat cream cheese. ...
  4. Undermixing your cheesecake. ...
  5. Not diversifying your cheeses. ...
  6. Not being careful with your eggs. ...
  7. Only making plain cheesecake. ...
  8. Baking in anything but a springform pan.
May 29, 2023

Can you over mix no-bake cheesecake? ›

Mixing the filling for longer than the recipe says.

To my regret, I found a super-soft cheesecake waiting the next day as a result. Try this: Make sure you use room-temperature cream cheese (more on that below) and use a hand mixer or mix by hand to avoid breaking the emulsion created by the cream cheese.

Should I cover no-bake cheesecake in the fridge? ›

Make-Ahead and Storage. To make this cheesecake partially ahead of time, assemble the crust up to a couple of days in advance, wrap tightly in plastic, and refrigerate until it's needed. Once filled, the cheesecake is best served within 36 hours, but can be tightly wrapped and refrigerated for up to a week.

Can a no-bake cheesecake set in 3 hours? ›

Refrigerate until set.

The mini no-bake cheesecakes set up in about 3 hours. I don't recommend using the freezer to speed this up because the graham cracker crust will quickly freeze before the filling does. A frozen crust is difficult to bite.

What can I use instead of biscuits for cheesecake base? ›

Nuts: in the Cheesecake Episode Hayley uses almonds instead of biscuits for her biscuit base. The nuts work a double purpose in the recipe by adding some fat as well as the body of the biscuit crumble. Seeds: in place of nuts, you could also grind seeds to a crumbly texture to use instead of biscuits or nuts.

How do you save a no bake cheesecake that didn't set? ›

After the chill time, if your cheesecake still isn't firm enough, you can freeze it to help it set up. Be careful not to freeze it too long unwrapped though; it can cause the texture to become gritty.

Can I put my no bake cheesecake in the freezer to set? ›

No, do not use the freezer to set the cheesecake, as this will result in a less attractive texture and the filling will not slice properly. For a firm no-bake cheesecake with neat slices, refrigerate it for a minimum of 12 hours. This makes it an ideal make-ahead dessert option.

How to fix lumpy no bake cheesecake? ›

You can either pour the mixture into a pot at a low temperature or put it in a bowl over warm water. Stir continuously until all the cream cheese lumps are melted, and the mixture is completely smooth. It is also a good method to fix cheesecake batters that are curdled or split.

What causes cheesecake not to set? ›

Reasons To Why Your Cheesecake Is Not Setting
  • Incorrect Oven Temperature. One of the common reasons why your cheesecake doesn't set is because of the incorrect oven temperature. ...
  • Overmixing. ...
  • Incorrect Water Bath Method. ...
  • Let Your Ingredients Sit. ...
  • Check Your Pan. ...
  • Check For Doneness. ...
  • Allow The Cheesecake To Cool.
Sep 20, 2023

What makes cheesecake taste so good? ›

The major component of this dessert's delicious flavour is undoubtedly high-quality cream cheese. After that, you add sugar, full cream, or sour cream. For a baked variant, some recipes ask for eggs and flour, while those for unbaked cheesecakes call for gelatin or its plant-based equivalent (agar-agar).

What makes New York cheesecake different than regular cheesecake? ›

New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special. It also includes extra eggs and egg yolks to provide and smooth consistency.

Is sour cream or whipping cream better for cheesecake? ›

The addition of cream gives a velvety, smooth texture, but too much of it and you begin to mask the cream cheese flavor. Sour cream supports the underlying tang of the cream cheese, but, if overdone, it takes over as the dominant flavor. You need a little of each -- cream for texture and sour cream for flavor.

Is sour cream or yogurt better for cheesecake? ›

Greek yogurt

It can be used as a 1:1 substitute for sour cream in cheesecake. Greek yogurt is a great option for those looking for a healthier option, as it is lower in fat and calories than sour cream.

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