This Easy No Bake Cheesecake is the perfect dessert solution when you want something creamy, delicious, and incredibly simple! With a buttery graham cracker crust and a smooth, tangy cream cheese filling, this recipe delivers classic cheesecake flavor without ever turning on your oven. I absolutely love making this No Bake Cheesecake during warmer months or whenever I need a quick and impressive dessert. It’s perfect for parties, potlucks, or just a sweet treat after dinner.
Why You’ll Love This No Bake Cheesecake
- No Oven Required: Perfect for hot weather or when your oven is busy!
- Creamy and Tangy: Achieves that classic cheesecake texture and flavor with minimal effort.
- Quick and Easy: Comes together quickly with simple ingredients and steps.
- Make-Ahead Friendly: Ideal for making a day or two in advance.
- Crowd-Pleaser: A universally loved dessert that’s always a hit.
Ingredients for No Bake Cheesecake
Here’s what you’ll need to make this easy no-bake dessert. The full list with measurements is in the recipe card below.
Crust
- Graham cracker crumbs (Crumb)
- Salted butter, softened (Fat)
- Packed brown sugar (Sweetener)
Cheesecake Filling
- Cream cheese blocks, softened to room temperature (Dairy)
- Whipped topping (such as Cool Whip) (Topping) Specific brand mentioned
- Sour cream, room temperature (Dairy)
- Granulated sugar (Sweetener)
- Vanilla extract (Flavoring)
- Salt (Seasoning)
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love this classic No Bake Cheesecake, but here are a few fun variations:
- Fruity: Top with fresh berries, cherry pie filling, strawberry sauce, or lemon curd.
- Chocolate: Use an Oreo cookie crust, add cocoa powder to the filling, or drizzle with chocolate ganache.
- Caramel Pecan: Swirl caramel sauce into the filling and top with toasted pecans.
- Different Crust: Use vanilla wafers, shortbread cookies, or gingersnaps for the crust.
- Add Extracts: Incorporate almond extract, lemon extract, or coconut extract into the filling.
How to Make No Bake Cheesecake
Let me show you how incredibly simple it is to make this Easy No Bake Cheesecake:
Make the Crust
- First, I combine the graham cracker crumbs, softened salted butter, and packed brown sugar in a medium bowl. I stir until the crumbs are evenly moistened.
- Next, I press this mixture firmly and evenly into the bottom of my desired pan (a 9-inch springform pan or pie plate works well).
- I place the crust in the freezer to chill and firm up while I make the filling, usually about 15-30 minutes.
Make the Cheesecake Filling
- In a large bowl, using a hand mixer or stand mixer, I beat the softened cream cheese until it’s completely smooth and free of lumps. This is key for a creamy No Bake Cheesecake!
- I add the granulated sugar, vanilla extract, and salt, and beat again until smooth and combined.
- Next, I gently fold in the room temperature sour cream.
- Finally, I carefully fold in the whipped topping (like Cool Whip) until everything is just combined and no streaks remain. I’m careful not to overmix here, as it can deflate the whipped topping.
Assemble and Chill
- I retrieve the chilled crust from the freezer.
- I pour the cheesecake filling evenly over the prepared crust and smooth the top with a spatula.
- I cover the cheesecake tightly with plastic wrap (making sure it doesn’t touch the surface of the filling).
- I refrigerate the No Bake Cheesecake for at least 6-8 hours, or preferably overnight, until it’s completely firm and set.
Tips and Tricks for the BEST No Bake Cheesecake
Here are my secrets for making this no-bake dessert truly exceptional:
- Room Temperature Cream Cheese: Ensure your cream cheese is fully softened to room temperature to avoid lumps in the filling.
- Fold Gently: Fold the whipped topping into the cream cheese mixture gently to maintain a light and airy texture. Don’t beat it vigorously.
- Chill Thoroughly: This is the most crucial step! The cheesecake needs ample time in the refrigerator (at least 6-8 hours) to firm up properly. Don’t rush this step.
- Use Full-Fat Cream Cheese: For the richest flavor and creamiest texture, use full-fat block cream cheese, not the spreadable kind in a tub.
- Compact the Crust: Press the graham cracker crust firmly into the pan to create a sturdy base.
How to Serve
This No Bake Cheesecake is delicious served:
- Plain: Enjoy its simple, creamy, tangy flavor on its own.
- With Fruit Topping: Top with fresh berries, cherry pie filling, strawberry sauce, or blueberry compote.
- With Chocolate or Caramel: Drizzle with chocolate sauce, caramel sauce, or salted caramel.
- With Whipped Cream: Add an extra dollop of whipped cream on top.
Serve chilled directly from the refrigerator.
Make Ahead and Storage
This dessert is perfect for making ahead! You can make the entire cheesecake up to 2 days in advance and store it, covered, in the refrigerator. Leftovers will keep well in the refrigerator for up to 5 days.
FAQs about No Bake Cheesecake
- Why didn’t my No Bake Cheesecake set?
- The most common reason is not chilling it long enough. It needs at least 6-8 hours, preferably overnight, to firm up completely. Also ensure you used block cream cheese and not the spreadable kind.
- Can I use homemade whipped cream instead of Cool Whip?
- Yes, but make sure it’s stabilized whipped cream (usually made by adding a bit of gelatin or extra powdered sugar) so the cheesecake sets properly and doesn’t become watery. Use about 3 cups of homemade stabilized whipped cream.
- Can I freeze this No Bake Cheesecake?
- Yes! Wrap the chilled cheesecake tightly in plastic wrap and then foil. Freeze for up to 1-2 months. Thaw overnight in the refrigerator before serving. The texture might be slightly different after freezing.
Enjoy this incredibly easy, creamy, and delicious No Bake Cheesecake! It’s the perfect dessert when you need something sweet without the heat of the oven.
Print
No Bake Cheesecake
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8–10 1x
- Category: Dessert, No-Bake, Cheesecake
- Cuisine: American
Description
This easy No-Bake Cheesecake is creamy, delicious, and requires absolutely no baking! A simple graham cracker crust is filled with a smooth, tangy cheesecake mixture made with cream cheese and whipped topping.
Ingredients
Scale
For the Graham Cracker Crust:
- 1 1/2 cups (126g) graham cracker crumbs (from about 8–9 whole graham crackers)
- 6 tablespoons (85g) salted butter, softened (not fully melted)
- 1/3 cup (70g) packed brown sugar (light or dark)
For the Cheesecake Filling:
- 24 ounces (three 8-ounce packages) cream cheese, softened to room temperature
- 2 cups (5 1/2 ounces) whipped topping (such as Cool Whip), thawed
- 1/4 cup (55g) sour cream, room temperature
- 3/4 cup (150g) granulated sugar
- 2 teaspoons (10g) vanilla extract
- 1/4 teaspoon salt
Instructions
-
- n a medium bowl, combine the graham cracker crumbs and packed brown sugar.
- Add the softened salted butter. Mix with a fork until the crumbs are evenly moistened.
- Press the crumb mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch pie plate or springform pan.
- Chill Crust: Place the crust in the refrigerator or freezer to chill and firm up while you prepare the filling (at least 10-15 minutes).
- Make the Cheesecake Filling:
- In a large bowl, using an electric mixer (hand mixer or stand mixer with paddle attachment), beat the softened cream cheese until completely smooth and creamy, ensuring there are no lumps.
- Add the granulated sugar, sour cream, vanilla extract, and salt to the cream cheese. Beat again until well combined and smooth. Scrape down the sides of the bowl as needed.
- Gently fold in the thawed whipped topping (Cool Whip) with a rubber spatula until just combined. Do not overmix.
- Assemble Cheesecake: Pour the cheesecake filling over the chilled graham cracker crust. Spread it evenly with a spatula.
- Chill: Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until the filling is firm and completely set.
- Serve.
Notes
- Graham Cracker Crumbs: You can use pre-made crumbs or crush whole graham crackers in a food processor or zip-top bag.
- Butter for Crust: Using softened, not fully melted, butter helps create a less greasy crust that holds together well.
- Cream Cheese: Ensure the cream cheese is fully softened to room temperature to avoid lumps in the filling.
- Whipped Topping: Use thawed Cool Whip or a similar stabilized whipped topping. Homemade whipped cream can be used, but the cheesecake may be slightly less stable.
- Sour Cream: Adds a slight tang to balance the sweetness. Room temperature sour cream incorporates better.
- Chilling: Chilling is crucial for the no-bake cheesecake to set properly. Plan for at least 4-6 hours, or overnight for the best results.
- Variations: Top with fresh fruit, pie filling (cherry, blueberry), caramel sauce, or chocolate sauce before serving.
- Storage: Store leftover cheesecake covered in the refrigerator for up to 5 days.