Creamy, dreamy, and irresistibly smooth — this No Bake Cheesecake is a decadent dessert that brings a luxurious experience without ever turning on your oven. With a buttery graham cracker crust and a velvety, tangy-sweet cream cheese filling, it’s the perfect treat for warm days, special gatherings, or simply when you’re craving something rich and refreshing. Topped with fresh strawberries, blueberries, and fluffy whipped cream, each bite is bursting with flavor and texture.

Unlike traditional cheesecakes that require baking and water baths, this version simplifies everything. It’s an easy, elegant dessert that sets beautifully in the fridge. Whether you’re a beginner in the kitchen or a seasoned baker looking for something fuss-free, this no bake cheesecake is a guaranteed crowd-pleaser that looks as stunning as it tastes.

Ingredients for No Bake Cheesecake

Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional for brightness)
- 1½ cups heavy whipping cream
Toppings (optional but highly recommended):
- Fresh strawberries, halved
- Fresh blueberries
- Whipped cream swirls

Step 1: Prepare the Crust

In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to smooth and pack the crust tightly. Place in the refrigerator to chill while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer. Add the powdered sugar, vanilla extract, and lemon juice (if using). Mix until fully incorporated and lump-free. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it. This will create a light, airy texture.

Step 3: Assemble the Cheesecake

Remove the crust from the fridge. Spoon the filling over the crust and spread it out evenly using an offset spatula or back of a spoon. Smooth the top to your desired finish. Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours, but ideally overnight for the best set.

Step 4: Garnish and Serve

Once set, carefully release the springform pan ring. Top the cheesecake with halved strawberries, blueberries, and piped whipped cream for a beautiful finish. Slice with a warm knife for clean edges and enjoy every creamy bite!

Estimated Nutrition

Per serving (based on 12 slices):

Calories: ~380
Total Fat: 28g
Saturated Fat: 17g
Cholesterol: 90mg
Sodium: 220mg
Total Carbohydrates: 26g
Sugars: 19g
Protein: 4g

Note: Nutrition values are approximate and can vary depending on toppings or ingredient brands used.

Frequently Asked Questions

1. Can I make this cheesecake ahead of time?

Yes! This cheesecake is ideal for preparing a day in advance. It needs several hours to chill and set, making it a perfect make-ahead dessert.

2. Can I use store-bought whipped topping instead of whipped cream?

Absolutely. If you’re short on time, you can substitute the homemade whipped cream with an 8 oz tub of whipped topping like Cool Whip.

3. What’s the best pan to use for no bake cheesecake?

A 9-inch springform pan is highly recommended. It allows for easy removal and a clean presentation.

4. How do I get clean slices when serving?

Use a sharp knife dipped in hot water and wiped clean between cuts to get neat, clean slices.

5. Can I make this cheesecake gluten-free?

Yes, just use gluten-free graham crackers for the crust to make this recipe gluten-free.

6. Why didn’t my cheesecake set properly?

This could be due to under-whipped cream or not enough chilling time. Make sure the whipped cream has stiff peaks and allow a full 6–8 hours to chill.

7. Can I add flavor variations to the filling?

Definitely! You can mix in melted chocolate, fruit purée, or extracts like almond or lemon to customize the flavor.

8. Is it okay to skip the lemon juice?

Yes, but the lemon juice adds a slight tang that balances the richness of the filling. It’s optional but recommended.

No Bake Cheesecake Recipe

Author: Nora Sinclair
Total Time: 16 minute
Yield: 12 servings

Print Recipe

Description

Indulge in a luxurious dessert that requires no oven time — the No Bake Cheesecake is a silky, creamy dream layered on a buttery graham cracker crust. Perfect for summer parties, special occasions, or simply a cozy night in, this easy recipe brings a refreshing twist to classic cheesecake. With no baking involved, it’s an ideal quick dessert, easy recipe for beginners, and a delightful option for your collection of breakfast ideas, dinner ideas, or healthy snack alternatives (especially when topped with fresh fruit!). The smooth cream cheese filling paired with a crunchy crust and fresh berry topping makes it irresistible from the first bite to the last.

Instructions

In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
Press the mixture into the bottom of a 9-inch springform pan. Chill while you make the filling.
In a large bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla, and lemon juice; mix well.
In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
Spread the filling evenly over the crust. Smooth the top.
Cover and refrigerate for at least 6 hours or overnight.
Once set, release from the springform pan and decorate with berries and whipped cream.
Slice with a warm knife for clean cuts. Serve chilled.

Prep Time: 20 minutes
Cook Time: 6 hours or overnight
Category: Dessert