Easy No Bake Cheesecake
If you're looking for a creamy, foolproof no-bake cheesecake, this easy recipe has only 10 minutes of prep, a simple graham cracker crust, and a smooth, tangy filling that chills into beautiful slices. It's the kind of make-ahead dessert you'll love for summer gatherings, holidays, birthdays, or anytime you want cheesecake without turning on the oven.
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This recipe has become a longtime reader favorite on 31Daily, with hundreds of thousands of visits and more than 140 reader ratings. It was also featured in The Pancake Princess no-bake cheesecake bake-off, where it was recognized for its easy prep, flavor payoff, and soft, creamy filling.
Why This No-Bake Cheesecake Recipe Works
- Only 10 minutes of prep: The filling comes together quickly, then the refrigerator does the rest.
- No oven or water bath: No baking, no eggs, no cracking, and no complicated cheesecake steps.
- Make-ahead friendly: It needs time to chill, which makes it perfect for entertaining.
- Creamy, tangy, and sliceable: The filling is light and smooth but still sets up beautifully.
- A longtime reader favorite: More than 140 readers have rated this creamy, easy cheesecake.
This cheesecake was also included in The Pancake Princess no-bake cheesecake bake-off, where 9 popular no-bake cheesecake recipes were tested side by side. Among recipes from Southern Living, Sally's Baking Addiction, Preppy Kitchen, Natasha's Kitchen, Simply Recipes, and others, this 31Daily cheesecake was recognized as one of the easiest recipes for the best flavor payoff and one of the best soft and creamy fillings.
Jump to:
- Why This No-Bake Cheesecake Recipe Works
- FEATURED REVIEW:
- What is No-Bake Cheesecake?
- No-Bake Cheesecake Ingredients
- How to Make It In 3 Easy Steps
- Tips for Making a Perfect No-Bake Cheesecake
- Toppings
- Can I Substitute Whipped Cream for Whipped Topping?
- How to Bring Cream Cheese to Room Temperature
- Can You Freeze a No-Bake Cheesecake?
- No-Bake Cheesecake Recipe
- More No-Bake Recipes You May Also Enjoy
- Comments
What is No-Bake Cheesecake?
No-bake cheesecake delivers the creamy, tangy flavor of classic cheesecake without eggs, baking, or a water bath. The filling is mixed, spooned into a graham cracker crust, and refrigerated until firm enough to slice.
Much like my No-Bake 3-Ingredient Chocolate Pie, this dessert uses simple ingredients and a little refrigerator time. It's cool, creamy, and especially welcome when you want a homemade dessert without turning on the oven.
Explore my collection of No-Bake Dessert Recipes for more easy, make-ahead treats.
No-Bake Cheesecake Ingredients
You'll need only a handful of simple ingredients for this creamy no-bake cheesecake. Exact measurements are in the recipe card below.
- Cream cheese: Use full-fat, brick-style cream cheese softened to room temperature for the smoothest filling.
- Graham cracker crust: Use a prepared crust or make your own with graham cracker crumbs, sugar, and melted butter.
- Sour cream: Adds the tangy flavor associated with classic baked cheesecake.
- Powdered sugar: Dissolves easily into the cream cheese mixture, helping create a smooth filling without a grainy texture.
- Vanilla extract: Adds warmth and depth of flavor.
- Lemon juice: Brightens the filling and balances the richness of the cream cheese.
- Whipped topping: Lightens the filling and helps the cheesecake hold its shape once chilled. Homemade whipped cream can also be used, as explained below.
How to Make It In 3 Easy Steps
We will begin by making the cheesecake filling, then pour it into the graham cracker crust and chill it in the fridge until set.
Step 1: Make the cream cheese mixture
With a spoon or a hand mixer, beat the cream cheese, sour cream, sugar, vanilla, and lemon juice in a medium bowl until smooth and combined.
Step 2: Fold in the whipped topping
Gently fold in the whipped topping. Then, pour the cheesecake filling into a ready-made graham cracker crust and smooth the top with an offset or rubber spatula.
Step 3: Chill
Cover with plastic wrap or aluminum foil and refrigerate for at least 6 hours, preferably overnight, to set. Before serving, add toppings of choice!
Tips for Making a Perfect No-Bake Cheesecake
This cheesecake is simple to make, but a few small details will help the filling turn out smooth, creamy, and easy to slice.
- Use brick-style cream cheese: Choose full-fat cream cheese rather than cream cheese spread, which is softer and may prevent the cheesecake from setting properly.
- Soften the cream cheese first: Room-temperature cream cheese blends more smoothly and helps prevent lumps in the filling.
- Mix in two stages: Beat the cream cheese, sour cream, powdered sugar, vanilla, and lemon juice until smooth. Then gently fold in the whipped topping so the filling retains its light texture and structure.
- Allow plenty of chilling time: Refrigerate the cheesecake for at least 6 hours, although overnight is best for the cleanest slices. I usually make it the day before serving.
Toppings
There are several ways to serve this cheesecake, but topping it with pie fillings and fresh fruit is delicious!
As you know, toppings are optional and can be adapted to changing seasons. In the summer months, I love adding a blueberry topping like the canned blueberry pie filling I'm using here. Cherry pie filling is a classic cheesecake topping, as is a strawberry sauce.
You can also serve it with fresh berries like strawberries, blueberries, blackberries, or raspberries. This reminds me of another super easy summer dessert I love that also features fresh berries-the Simple Berry Trifle Recipe!
Can I Substitute Whipped Cream for Whipped Topping?
Yes. Use very cold heavy whipping cream and beat it until stiff peaks form before gently folding it into the cream cheese mixture. Reaching stiff peaks is important because the whipped cream provides structure and helps the cheesecake set. If the cream is too softly whipped, the finished cheesecake may remain too soft to slice cleanly.
How to Bring Cream Cheese to Room Temperature
There are a couple of ways to bring cream cheese to room temperature.
Here are a few methods that work:
- Warm Water Method: Place cream cheese in its foil wrapping in a bowl. Cover with warm water and let it sit for about 10 minutes.
- Microwave Method: Remove the cream cheese from its packaging and set it on a plate-microwave on high for 15 seconds. Flip over and test the middle. Continue microwaving in 10-second increments until softened. Err on the side of caution; it's better for the center to be a bit cool than melted.
- Cube method: Cut the cream cheese into cubes and let them sit on the counter until they reach room temperature. By cubing it, more surface area is exposed to air, helping the cream cheese soften more quickly than a whole block.
Can You Freeze a No-Bake Cheesecake?
Yes. No-bake cheesecake freezes well, either whole or divided into individual slices.
- Allow the cheesecake to chill and set completely before freezing.
- Freeze it without fruit, whipped cream, or other toppings.
- Place it in an airtight freezer-safe container, or set it on a cake board and wrap it tightly in plastic wrap followed by foil.
- Freeze for up to 2 months.
Thaw the cheesecake overnight in the refrigerator, then add your desired toppings before serving.
No-Bake Cheesecake Recipe
Ingredients
- 16 ounces cream cheese full fat at room temperature (2 8 oz. pkgs)
- ½ cup sour cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 8 ounces whipped topping like Cool Whip
- 1 prepared graham cracker crust 8-9 inch
Instructions
- With a spoon or a hand mixer, beat the cream cheese, sour cream, sugar, vanilla, and lemon juice until smooth and combined.
- Gently fold in the whipped topping. Then transfer the cheesecake filling into a ready-made graham cracker crust and smooth the top.
- Cover with plastic wrap and refrigerate for at least 6 hours or preferably overnight to set. Before serving, add toppings of choice!
Video
Notes
- Recipe Notes: Use block-style cream cheese, softened to room temperature, for the smoothest filling. A ready-made graham cracker crust does not need to be pre-baked; simply fill and chill.
- Chilling & Storage: Chill for at least 6 hours, or overnight for the cleanest slices. Store covered in the refrigerator for 3 to 4 days.
- Freezing: Freeze without toppings, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator before serving.
- Substitutions: Homemade whipped cream may be used in place of whipped topping, but be sure to beat cold heavy cream to stiff peaks so the cheesecake sets properly. Different crusts, such as Oreo, shortbread, or nut crusts, can also be used.
- Topping Ideas: Top with blueberry or cherry pie filling, fresh berries, strawberry sauce, lemon curd, caramel or chocolate sauce, and a piping of whipped cream or whipped topping before serving.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More No-Bake Recipes You May Also Enjoy
- No Bake 3 Ingredient Chocolate Pie
- Easy No Bake Pumpkin Cheesecake
- No Bake Peanut Butter Pie
- 10 Minute No Bake Mini Cheesecake
- 10 Minute Peppermint No Bake Cheesecake
- No Bake Chocolate Peanut Butter Bars
If you love easy no-bake desserts, you might also enjoy this Strawberry Lady Charlotte Cake, a pretty make-ahead cake with ladyfingers, strawberries, and lemon Chantilly cream.
- Easy No-Churn Chocolate Ice Cream
- Strawberry Lady Charlotte Cake
- Honey-Sweetened Strawberry Fool with Yogurt
- Easy Pumpkin Trifle
If you try this recipe, I'd love to hear your comments and consider giving it a 5-star rating. Explore the recipe index for more easy, delicious ideas, and stay updated by subscribing to our newsletter and following us on Facebook, Pinterest, Instagram, and YouTube!
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I loved the texture and taste. I made my own crust and used heavy whipping cream. Forget the Cheesecake Factory this was easy and affordable. The topping can be so many things, I did a toasted coconut.
Dusty Rose, thank you so much! I’m thrilled you loved both the texture and flavor. And homemade crust with heavy whipping cream sounds absolutely delicious. I also love your toasted coconut topping idea—what a beautiful twist! So happy this was easy, affordable, and cheesecake-worthy for you!
Чизкейк без выпечки 10 минут
I made this no bake cheesecake recipe for the first time and it was a hit with my family. I was actually able to make 2 cheesecakes out of the filling which was such a bonus. Will definitely be making this again. I just may add a touch less cool whip, but otherwise so so good.
Hi Tricia-- It's go great when you get two for one! I'm so glad your family enjoyed it.
Made it while visiting in-laws, it was the first time I've ever made a no-bake cheesecake & it turned out sooo delicious- everyone loved it!
Made this 10 minute no bake cheesecake as a Memorial Day Dessert as was looking for something very easy to make. Had made other recipes cheesecakes of this type in the past however this one was the easiest to make. It was the most delicious of the others that I had tried. Was so thick and rich with just the right amount of sweetness. Made the night before and instead of a blueberry topping used a cherry topping. Guests loved it. This has become my favorite and go to recipe that I will be using again the next time that I need to make a no bake cheesecake.
Hi Sue! I’m SO happy you enjoyed the cheesecake! I love using a cherry topping, especially for Memorial Day— thank you for trying it and letting me know how it worked for you!
I like using the Philadelphia no bake cheesecake filling to just make individual cheesecake desserts, Going to try your recipe to see if just the filling is Fluffy enough to do what I need. Will update.
Thank you! Would love to hear. You may also want to check out my 10 Minute No Bake Mini Cheesecake recipe too!
it was an easy recipe to follow!