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–+ servings
Side view of sliced No Bake Cheesecake with blueberry topping
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No-Bake Cheesecake Recipe

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!
Prep Time10 minutes
Chilling Time6 hours
Total Time6 hours 10 minutes
Servings: 8 servings
Calories: 169kcal
Author: Stephanie Wilson

Ingredients

  • 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)
  • 1 9 or 10-inch ready made graham cracker crust

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.
    Top view of cream cheese filling of no bake cheesecake in a glass bowl with a spatula.
  • Cover with plastic wrap and refrigerate for at least 6 hours or preferably overnight to set. Before serving, add toppings of choice!

Notes

  1. No Bake Cheesecake Topping Ideas: Pie filling (I've used blueberry here), piping of whipped cream (real whipped cream or cool whip), and fresh berries.
  2. Freezing: A no-bake cheesecake freezes well, whether you freeze the entire cheesecake or even in slices. It will keep in the freezer for up to 2 months when stored in an airtight container or using a cake board for stability and then wrapped in a double layer of plastic and foil. Be sure to freeze the cheesecake without any toppings. Thaw in the refrigerator overnight.
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Nutrition

Serving: 1g | Calories: 169kcal | Carbohydrates: 21g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 55mg | Sugar: 14g