No Bake Cheesecake

This easy no bake cheesecake has a traditional buttery graham cracker crust with a creamy, one-bowl cheesecake filling. There’s no baking needed for this light and fluffy classic dessert. Plus, step-by-step pictures show you just how easy it is to make.

Is No-Bake Cheesecake better than baked cheesecake?

Cheesecake is a decadent dessert that is great for holidays and special occasions, but can be intimidating to make if you’re not an experienced baker.

Traditional cheesecake requires baking the crust, then filling the crust with cheesecake filling and baking again — this time inside of a water bath. The cheesecake is then chilled in the fridge.

No bake cheesecake, on the other hand, is simply assembled with a crust and filling and placed in the refrigerator to set.

The main difference, besides the technique, is the texture.

Traditional baked cheesecake is firm, slightly dense, and creamy.

No-bake cheesecake is soft, light, and creamy. A lot like a whipped mousse.

As far as which is better — that depends on your definition of “better.” Both are equally creamy, sweet, and delicious.

If we are talking about which is easier… no bake cheesecake wins every time.

One Bowl Method

The biggest challenge with a no bake cheesecake is making sure the filling gets firm. It’s important to incorporate the cream cheese mixture and whipped cream without deflating the cream, and losing too much air. It should be a light, whipped texture, and fairly thick.

Most recipes will have you beat the heavy cream separately to stiff peaks and then fold it into the cream cheese mixture. This can be a great method, but the filling can soften if it’s over-mixed. Plus, you have to dirty another bowl.

I like to beat my cream cheese in a stand mixer to get the lumps out with the paddle attachment. Then I switch over to the whisk attachment and slowly beat in the heavy cream. It whips and thickens just like whipped cream, while also combining with the cream cheese. The best part is that it only uses ONE bowl.

It’s a fun trick. Just make sure you whip it long enough. You’ll know it’s ready when it’s nice and thick and leaves ripples in the cream cheese mixture. The filling will continue to set as it chills.

For the Graham Cracker Crust

This simple no-bake cheesecake is super easy to make and requires absolutely no baking. Even the crust. To make the graham cracker crust:

1. Pulse graham crackers into fine crumbs.
2. Combine graham cracker crumbs, brown sugar, and melted butter in a 9-inch springform pan.
3. Press evenly on the bottom and up the sides of the pan. Tip: Using the bottom of a measuring cup can help, especially with corners.
4. Chill graham cracker crust in freezer until filling is made.

What is no-bake cheesecake filling made of?

Unlike a baked cheesecake that uses eggs to create a firm texture, no bake cheesecake uses whipped cream to thicken and set the cheesecake filling.

This recipe is for a classic vanilla cheesecake without sour cream. You will need:

• Cream Cheese – I always use Neufchâtel cream cheese to save a few calories. Although I wouldn’t use fat-free cream cheese because it won’t set up properly. Full fat or 1/3 less fat only. I like to use the cream cheese COLD, straight from the fridge. If you are super worried about lumps, you can let it soften slightly at room temperature, but the paddle attachment on your mixer should be sufficient in removing lumps.
• Powdered Sugar – To sweeten the dessert. If you didn’t know, there is a bit of cornstarch in powdered sugar. This acts as a thickener to help the cheesecake set up better without gelatin.
• Salt – Just a small amount to enhance the flavors.
• Vanilla – For flavoring.
• Lemon Juice – To enhance the tang of the cream cheese.
• Heavy Whipping Cream – To create a light whipped texture.

This is essentially my whipped cream cheese frosting recipe, altered to fill a whole cheesecake.

For the No Bake Cheesecake Filling

1. Beat the cream cheese in a stand mixer with the paddle attachment for 10-15 seconds. Scrape bowl.
2. Add the powdered sugar, salt, vanilla, and lemon juice. Incorporate and mix and until no lumps appear. Scrape bowl.
3. Switch to the whisk attachment and slowly add the heavy cream while the mixer is running on medium speed.
4. Increase speed to high and whip the heavy cream with the cream cheese until thick and fluffy.

Assemble and Chill

Empty the no-bake cheesecake filling into the graham cracker crust and smooth the top with a spatula.

Cover the pan with foil and chill the cheesecake overnight, for best results.

How do you stiffen a no-bake cheesecake?

To get cheesecake filling to stiffen and firm up completely, it needs to be refrigerated for a minimum of 6 to 8 hours. The longer the better. I typically chill it overnight.

Dropping the temperature of your fridge may also help, especially if it’s set at the minimum temperature. You want it nice and cold.

If your cheesecake still isn’t firm enough, you can freeze it to help it set up.

Can I use Cool Whip?

Frozen whipped topping (aka Cool Whip) can be a great shortcut for whipped cream and would work just fine in this recipe. Use one 8oz container (thawed) and fold it into the cream cheese mixture instead of whipping it. Be careful not to over-mix it.

Can I freeze no bake cheesecake?

You can absolutely freeze this no bake cheesecake. Freeze the cheesecake without toppings. Cover it tightly with plastic wrap, then a layer of foil, and freeze it up to 3 months.

Thaw cheesecake in the refrigerator overnight or slice and serve it frozen, if desired.

What to Put on Top of Cheesecake

This no bake cheesecake is simply delicious as-is, but here are some topping ideas:

• Whipped Cream
• Fresh Fruit
• Pie Filling (Cherry, Raspberry, Strawberry, Blueberry, Apple)
• Caramel
• Hot Fudge/Chocolate Sauce
• Chocolate Shavings
• Chopped Candy Bars (Snickers, Twix, Hershey’s)

More No Bake Dessert Recipes

• No Bake Chocolate Cheesecake
• Layered No Bake Cheesecake
• No Bake Peanut Butter Bars
• Cheesecake Filled Strawberries
• Peanut Butter Pie Recipe
• Smore Rice Krispie Treats
• No Bake Nutella Cheesecake
• Avalanche Cookies