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10 Minute No Bake Cheesecake

This No Bake Cheesecake is a 10-minute prep (plus chilling time), no-bake, foolproof way to make cheesecake, the easy way. And, it’s utterly delicious. Utterly simple. And one you’ll make often!

Side view of sliced No Bake Cheesecake with blueberry topping

With its melt-in-your-mouth sweet and velvety filling, it will become a favorite!

Perfect for the warm months when you want to keep the oven off — and still have a decadent treat.

While traditional cheesecakes are incredibly yummy, they can be challenging even for the pros. In this no-bake cheesecake recipe, there is no water bath method to employ, no risk of the surface cracking, and the oven, as mentioned, remains off.

It’s a win you’ll love this summer!

Side view of sliced No Bake Cheesecake on a white plate

What to Love About No Bake Cheesecake

  • 10 minutes (or less) to prep, plus chilling time
  • Make ahead perfect
  • So, so simple!

What is No-Bake Cheesecake?

It’s a cheesecake, made in about 10 minutes, that requires no oven, no baking, and very little time. Much like my No Bake 3 Ingredient Chocolate Pie, this dessert is made with simple ingredients, a few turns of a spatula, and chilling time.

It’s simple, it’s beautiful, and perfect for those days when you crave homemade cheesecake but want it quick and easy.

Ingredients for No Bake Cheesecake on a round wood board

What You Need to Make this Simple No Bake Cheesecake

These simple ingredients will transform into a decadent, creamy cheesecake you’ll love. Here are the ingredients needed. The exact measurements are in the recipe card at the bottom of this post:

  • Cream cheese, softened to room temperature
  • Ready-made graham cracker crust
  • Sour cream
  • Powdered sugar
  • Vanilla extract
  • Lemon juice
  • Whipped topping (like Cool Whip)
  • Toppings, optional
Whole No Bake Cheesecake with a slice missing on a cake stand

Tips for Making a Perfect No Bake Cheesecake

This classic No Bake Cheesecake is incredibly easy to make. Here are some tips to make it foolproof:

Cream Cheese

  • Be sure to use pure cream cheese and not cream cheese spread.
  • Bring the cream cheese to room temperature (see methods for doing this below). This will help provide a smooth and velvety texture.
  • Using chilled cream cheese will result in a lumpy cheesecake.


  • I prefer powdered sugar (or confectioners’ sugar) to granulated sugar as it helps give a smoother texture to the cheesecake. Either work though.

Mixing the Filling

  • Fold the ingredients together by hand, or carefully use a hand mixer. The more the ingredients are worked, the softer the cheesecake texture will be.


  • Allow at least 6 hours to chill the No Bake Cheesecake. I prefer to make it the day before and let it chill overnight for crisp slices.


There are several ways to serve this cheesecake. Be sure to add the topping before serving.

In the summer months, I love blueberry topping, which is what I’ve used here. You can make your own or buy a ready-made blueberry pie filling (strawberry and cherry work deliciously too).

Or, you can serve with fresh berries, like strawberries, blueberries, blackberries, or raspberries– which reminds me of another super easy summer dessert I love that also features fresh berries– Simple Berry Trifle Recipe!

Can I Substitute Whipped Cream for Whipped Topping?

Absolutely. However, be sure to use cold heavy whipping cream and beat until stiff peaks form. This step is essential as it gives structure and thickness to the cheesecake. If the cream isn’t whipped until stiff peaks form, it will not set as it should.

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:

  • Place cream cheese, in its foil wrapping, in a bowl. Cover with warm water and let sit about 10 minutes.
  • Remove 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. Error on the side of caution, it’s better to be a bit colder in the middle than melted!
  • Cube method: cut the cream cheese into cubes and let sit on the counter until it comes to room temperature. By cubbing, more surface is exposed to air and softens to room temperature more quickly than the entire block.
Top view of whole No Bake Cheesecake with slice missing

Can You Freeze a No-Bake Cheesecake?

A no-bake cheesecake freezes really well whether you freeze the entire cheesecake or even in slices.

Here are a few tips:

  1. Freeze the cheesecake without topping.
  2. Use an airtight container for a firm foundation for the cheesecake.
  3. If not using an airtight container, freeze on a cake board, double wrap in plastic wrap, and foil.
  4. It will keep for up to 2 months in the freezer.

To thaw a frozen no bake cheesecake, and refrigerate overnight.

Front view of No Bake Cheesecake with a bite missing
Side view of sliced No Bake Cheesecake with blueberry topping

10 Minute No Bake Cheesecake

Yield: 8 servings
Prep Time: 10 minutes
Chilling Time: 6 hours
Total Time: 6 hours 10 minutes

This No Bake Cheesecake is a 10-minute, no-bake, foolproof way to make cheesecake, the easy way. And, it's utterly delicious. Utterly simple. And one you'll make often!


  • 2 (8-oz) packages cream cheese (room temperature)
  • 1/2 cup sour cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 (8-oz) container whipped topping (Cool Whip)
  • 9 or 10-inch ready made graham cracker crust


  1. With a spoon or using a hand mixer, beat together the cream cheese, sour cream, sugar, vanilla, and lemon juice until smooth and combined.
  2. Gently fold in the whipped topping.
  3. Transfer the cheesecake filling into a ready-made graham cracker crust and smooth the top.
  4. Cover with plastic wrap and refrigerate for at least 6 hours or preferably overnight to set.
  5. Before serving, add toppings.


Topping Ideas:

  • Pie filling (I've used blueberry here)
  • Piping of whipped cream
  • Fresh berries

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 169Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 55mgCarbohydrates: 21gFiber: 0gSugar: 14gProtein: 1g

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  1. 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.

    1. 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!

  2. 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.

    1. Hi Eddy! You will want to whip 1 and 1/2 cups of heavy whipping cream (this is about 12 3/4 ounces) to equal 3 cups (or an 8-ounce tub) of whipped topping.

  3. I did make it! Made my own crust with honey graham crushed crumbs, 1/4 c. Melted butter and shook in some palm date sugar (better on glycemic scale with less carbs/sugar content).
    Used stevia for sweetner in the cream cheese base.
    I received multiple compliments!! It did not set up well enough to function as a cheesecake (although it refrigerated overnight), so I dipped it into a bowl, hand-crumbled the crust across the top. And had used an organic, non-corn syrup cheery pie filling. Took to our 55+ goup, and it was VERY well received. Hubby and I really liked it.

  4. Hi! I love this recipe but like to use real whipped cream instead of cool whip. But I find 8 oz is a bit much. Going to try 6 oz tonight.

      1. I am wanting to make a Boba smoothie cheesecake for daughter for her birthday. Thinking I can mod this recipe by substituting powdered flavored smoothie mix for powdered sugar and then adding cooked tapioca boba as I pour the filling into the shell. Thoughts?

        1. That sounds like an incredible birthday treat! I’d love to hear how it turns out substituting the smoothie mix and adding the cooked tapioca. It’s such a great idea!

          1. Hi Charleen! These would work great for a party. The easiest way to make these into mini cheesecakes would be to buy the mini graham crusts. Of if you don’t mind making your own crust, simply line 2 12-cup standard muffin tin cups with paper liners. Add about 2 tablespoons of crust into each muffin tin and pack down firmly. The make the cheesecake filling as written. Using a scoop, add about 1/4 cup filling to each muffin tin cup. Smooth the tops and refrigerate for about 8 hours.

  5. Totally awesome cheesecake recipe I was looking for one for my mom that was easy peasy. What’s funny is the lady I take care of has been making this no bake cheesecake for couple of decades. I copied what she did, but made a few adjustments. I like my cheesecake to taste a bit more like the cream cheese I have never used sour cream and neither has my friend. So it will be interesting to see how it tastes. I’m excited. I also used fresh lime/key limes instead of lemon, and I have even grated a bit of the peel for an added layer or yumminess. Thank you for for all your ideas and such an easy recipe.
    Kirsten H.

    1. Hi Kirsten! I absolutely love the adaptations you made in this No Bake Cheesecake. I’m craving key limes right now so am thinking I’m going to make it too! I hope you like it and thank you so much for trying the recipe.

    1. *I make this recipe GF and dairy free by using vegan butter, gf graham crackers, vegan sour cream, cream cheese & vegan whip. I do a straight 1:1 swap. *kitehill dairy free cream cheese works best in my opinion.

  6. Filling tastes so great and filled a graham cracker crust pie perfectly for me! Simple ingredients and my family loved it! Going to make this a thanksgiving tradition! I put fresh strawberries set over night with a sugar combo for natural syrup!

    1. Hi Sherise— I’m so glad you enjoyed the cheesecake! And that it worked well for Thanksgiving. I love how you adapted the strawberries. Thank you for letting me know and sharing!

    1. Hi Liz! I like to use powdered sugar, although granulated sugar works fine too. While I’ve not tried putting the mixture into cups, that’s a brilliant idea and I see now reason why it wouldn’t work equally well!

  7. I made this with some modifications. I saw some saying it was a lot of filling so I only used one block cream cheese and a quarter of the cool whip. I also used swerve and did that and vanilla just to taste without measuring. I also did a couple tablespoons sour cream. I really liked it this way and would totally make it again. Maybe up the sour cream and cool whip next time but I was trying to make a “lighter” dessert

  8. I also had way more filling than necessary for a 9” pie crust. Has anyone tried using (1) 8 oz block of cream cheese or only half of the whipped topping?

    1. Hi Kelly, thank you for your question. I’ve been out of town this weekend at a family reunion and just returned home. Thank you for your patience!

      The cheesecake filling always nicely fills a 9-inch pie crust for me. However, I do like to mound the filling so that the center is taller than the sides, but that is a personal preference. In the comments, Megan said that she was able to fill two 9-inch crusts with the recipe.

      I have not tested this recipe using half of the cream cheese and whipping topping. If you half the recipe, I would suggest also using half of the ingredient measurements for sour cream, sugar, vanilla, and lemon as well.

    1. Hi Mary, folding in an ingredient means you are combining different ingredients with different weights, like the whipping cream (which is light) and the cream cheese mixture, which is heavier in texture. As I began to describe my method of folding ingredients together, I came across an article by the BBC that describes it better than I could. The only difference, for me, is that I fold it together with a flexible spatula in this recipe.

      Here’s how the BBC describes folding: “The lighter mixture is poured on top of the heavier one in a large bowl. Starting at the back of the bowl, a wooden spoon is used to cut down vertically through the two mixtures, across the bottom of the bowl and up the nearest side. The bowl should be rotated slightly with each series of strokes. This down-across-up-and-over motion gently combines the ingredients them in the process to create a light, fluffy consistency.”

      Hope this helps!


    1. Thank you, Megan for trying the cheesecake. I love that you can get two pies out of it!

    1. Hi Lyn, the piping was a last-minute decision just before serving and was super easy to do. You can whip your own cream but I had some Cool Whip leftover from another container and used that. I filled a pastry bag fitted with a #1M tip and with a simple up and down motion, piped dollops of cream around the edges.

    2. To squeeze a pastry bag in order to force frosting or other paste-like mixtures through the tip of the bag for the purpose of decorating or creating special shapes.

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