Easy No Bake Cheesecake (Creamy, Delicious, & No Oven Needed!)

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

1. 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.
2. 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).
3. 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

1. 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!
2. I add the granulated sugar, vanilla extract, and salt, and beat again until smooth and combined.
3. Next, I gently fold in the room temperature sour cream.
4. 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

1. I retrieve the chilled crust from the freezer.
2. I pour the cheesecake filling evenly over the prepared crust and smooth the top with a spatula.
3. I cover the cheesecake tightly with plastic wrap (making sure it doesn't touch the surface of the filling).
4. 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.

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