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.
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.
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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.
- Reader-loved and bake-off recognized: This recipe has received more than 140 reader ratings and was included in The Pancake Princess no-bake cheesecake bake-off.
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.
What is No-Bake Cheesecake?
No-bake cheesecake is an easy way to enjoy classic cheesecake flavor without turning on the oven. Instead of baking, the creamy filling is mixed, spooned into a graham cracker crust, and chilled until set.
Much like my No-Bake 3-Ingredient Chocolate Pie, this dessert is made with simple ingredients and a little refrigerator time. It's cool, creamy, beautiful, and perfect for days when you want homemade cheesecake the easy way.
No-Bake Cheesecake Ingredients
You'll need just a handful of simple ingredients to make this creamy no-bake cheesecake. Exact measurements are in the recipe card below.
- Cream cheese softened to room temperature (see methods of softening cream cheese below).
- Graham cracker crust: You can use a prepared crust or make your own with graham cracker crumbs, a bit of sugar, and melted butter.
- Sour cream: This simple ingredient mimics a baked cheesecake recipe in the most delicious way!
- Powdered sugar for the perfect consistency and the right amount of sweetness
- Vanilla extract for flavor
- Lemon juice: Adds brightness and balances the richness of the cream cheese.
- Whipped topping (like Cool Whip)
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 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 below). This will help provide a smooth and velvety texture.
- Using chilled cream cheese will result in a lumpy cheesecake.
Sugar
- I prefer powdered sugar (or confectioners' sugar) to granulated sugar because it helps give the cheesecake a smoother texture. Either works, 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.
Chilling
- When making this no-bake cheesecake, allow it to chill for at least 6 hours or overnight (chilling step) for the cleanest slices. In fact, I prefer to make it the day before I plan to serve it.
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?
Absolutely. However, for the best results, be sure to use cold, heavy whipping cream with at least 35% fat. I like to use heavy cream with 40% fat. Beat the cream until stiff peaks form. This step is essential as it gives the cheesecake structure and thickness. 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:
- 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?
A no-bake cheesecake freezes really well, whether you freeze the entire cheesecake or even in slices.
Here are a few tips:
- Freeze the cheesecake without topping.
- Use an airtight container for a firm foundation for the cheesecake.
- If not using an airtight container, freeze on a cake board and double wrap in plastic and foil.
- It will keep in the freezer for up to 2 months.
To thaw a frozen no-bake cheesecake, refrigerate it overnight.
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.
- Strawberry Lady Charlotte Cake
- Honey-Sweetened Strawberry Fool with Yogurt
- Easy Pumpkin Trifle
- Honey Lavender Ice Cream (Naturally Sweetened)
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!
The BEST Cheesecake ever! My husband said, don't try to make it any other way, stick with this one.
I would like to use heavy cream instead of cool whip, how many ozs should I use?
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.
Hi. How do I sub ricotta for Cool Whip?
Hi Lynn, I’ve not yet tested this recipe using ricotta instead of cool whip— but it’s on my list to try. When I do, I plan to swap 15 ounces of ricotta for the sour cream and whipped cream and increase the powdered sugar to 1 cup. I’d love to hear if you try it!
I just did that,,,whipped the cream, plus vanilla, 2 tbsp w sugar, salt….for whipped cream. Measure a cup….s/b ok.
5 stars
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.
I'm SO glad it worked out-- Thank you for letting me know!
Use this recipes every time and my family loves it!
Hi Carey, I'm so glad you and your family are enjoying this recipe!
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.
Hi Jeri! I'd love to hear how 6 ounces turned out!
What about using Redi Whip around the edges for "curb appeal"?
Hi Renee! I'm ALL for curb appeal! Absolutely that would be a fantastic idea.
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?
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!
How do i adjust this receipe to make mini cheesecakes for a party i'm doing?
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.
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.
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.
This looks so good sadly I’m gluten free and dairy free.
*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.
Thank you so much, Kelsie, for giving us an idea of the products you use to make this GF and dairy free!
Amazing.... Thank you!
So glad you liked it, Kelsie! Thanks for sharing!!
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!
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!
Granulated or powdered sugar?
can I put this mixture in cups?
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!
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
Thank you for sharing your modifications, Lydia! I'm so glad you enjoyed it.
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?
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.
What does Gently fold in the whipped topping mean?
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!
Stephanie
Thank you for the recipe! This filled 2 9-inch pie crusts for me.
Thank you, Megan for trying the cheesecake. I love that you can get two pies out of it!
I would like some directions / video on “ piping with whipped cream “ -
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.
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.
Thank you, Yuvonne.