No Bake Cheesecake

This easy no-bake cheesecake recipe is extra creamy, smooth, and delicious. Step-by-step photos help you make this simple dessert recipe. Serve it plain or with salted caramel, fresh fruit, or cherry pie filling! Everyone loves this cheesecake recipe!

As a cheesecake lover, you’d of expected this no-bake version to have been on my website for years. Cheesecake baked vs no-bake are very different. Both absolutely gorgeous, but different.

I made this cheesecake and brought it to my works Thanksgiving lunch and it disappeared. Luckily I saved myself a slice so tonight while I am writing this up I am enjoying some. So soft, fluffy, and light. You’ll swoon for this dessert!

What’s the Difference Between Baked and No-Bake Cheesecake?

The main difference is that there are no eggs in a no-bake cheesecake and a no-bake cheesecake “sets” by chilling in the fridge. Whereas a baked cheesecake has eggs in the recipe, then the cheesecake is baked in a water bath, then it chills in the fridge.

The textures of these two cheesecakes are totally different. The no-bake version is a lot softer and almost mousse-like. Both are absolutely delicious.

I have over 20 baked cheesecake recipes if you want a baked one.

Let’s get to this recipe.

What Are The Ingredients For A No-Bake Cheesecake?

For the crust, I like a graham cracker crust but you could always use crushed Oreos or Biscoff biscuits too.

• Graham Cracker Crumbs
• Granulated/ Caster Sugar
• Unsalted Butter, melted

As this is a no-bake cheesecake there will be no eggs used in this recipe. To achieve the light but thick cheesecake texture we’ll use whipped cream and cream cheese.

• Heavy Whipping Cream. It is imperative that you whisk the cream until stiff peaks form, this helps in setting the cheesecake.
• Cream Cheese completely softened to room temperature. When in doubt let the cream cheese soften a bit longer. I cut my block of cream cheese into chunks to help speed up the process.
• Confectioners/ Powdered Sugar
• Medium Lemon, Zested and Juiced. This is the Microplane Zester I use and it makes it SOOO easy, feels like your zesting butter!
• Sour Cream
• Pure Vanilla Extract

You can serve the cheesecake plain as is but I always add to it. Fresh Whipped Cream  is a must but you could also add:

• Salted Caramel 
• Fresh Berries
• Blueberry or Cherry Pie Filling 
• Lemon Curd

How To Make No-Bake Cheesecake?

First things first, we need a crust! You can buy store-bought graham cracker crumbs or make your own, which I always do.

In a food processor pulse the graham crackers until they form a fine crumb. Add the crumbs to a large bowl and whisk in the sugar until evenly combined. Pour in the melted butter and stir to combine.

The crust mixture should look like wet sand.

Lightly spray a 9-inch springform pan with non-stick cooking spray, this just helps ensure you have no problems releasing the cheesecake when you’re ready to serve it.

Add the crust to the pan and use the bottom of a measuring cup/ or glass to gently press the crumbs into an even layer and up the sides of the pan. Place the pan in the freezer to set while you prepare the filling.

For the cheesecake filling, please please please make sure your cream cheese is softened to room temperature. If it is not fully softened then it will not blend evenly and you will end up with a lumpy cheesecake.

In a large bowl with a handheld electric mixer or bowl of an electric stand mixer fitted with a whisk attachment beat the heavy cream until stiff peaks form.

Scoop the whipped cream into a clean bowl then add the softened cream cheese to the dirty whipped cream bowl. Beat the cream cheese until smooth and creamy, 1-2 minutes. Scrape down the sides of the bowl to ensure all of the cream cheese is mixed together.

Next, you’ll add the confectioner’s sugar and lemon zest and mix on low until the powdered sugar is incorporated. I like to add the lemon zest now so that it allows time for the oils to release and be beat into the cream cheese for maximum flavor.

Then add the lemon juice, sour cream, and vanilla extract, making sure to scrape down the sides of the bowl so everything is evenly combined.

Add half of the whipped cream to the cream cheese mixture and use a spatula to gently fold the whipped cream in, when combined add remaining whipped cream and fold again. Be careful not to overfold, as this will deflate the cream.

Pour the cheesecake filling into the prepared crust. Use an offset spatula to spread it into an even layer.

Cover the cheesecake with foil or plastic wrap and place in the fridge for at least 8 hours or overnight. I usually use foil as I find plastic wrap tends to want to stick to the top of the cheesecake.

When your cheesecake has completed it’s chilling/ setting time take it out of the fridge and release the cheesecake from the springform pan. Use a spatula to loosen the crust from the bottom of the pan and use two large spatulas to transfer the cheesecake from the bottom of the pan to a serving plate.

Now you can add a layer of fruit, caramel, pie filling or leave plain. Then top with fresh whipped cream.

How Long Does No-Bake Cheesecake Last?

This cheesecake is the perfect dessert to make ahead of time because it stores so well. You can store any leftovers in the fridge for up to 5 days.

No-bake recipes are some of my favorite for their ease and no need for an oven.

Make sure to check out my cream cheese strawberry pie and Irish cream pie! Check out my friend Ari’s No Bake Chocolate Mousse Pie and my friend Kim’s No-Bake Strawberry Dreamsicle Pie!

★ Please let me know if you make this recipe by leaving a star rating and comment below!

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No Bake Cheesecake

★★★★★ 5 from 1 reviews

• Author: Elizabeth Waterson I Confessions of a Baking Queen
• Prep Time: 20
• Total Time: 8 Hours 20 Minutes
• Yield: 8–12 Slices 1x
• Category: Dessert
• Method: No Bake
• Cuisine: American

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Description

This easy no-bake cheesecake recipe is extra creamy, smooth, and delicious. Step-by-step photos help you make this simple dessert recipe. Serve it plain or with salted caramel, fresh fruit, or cherry pie filling! Everyone loves this cheesecake recipe!

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Scale 1x2x3x

Ingredients

Crust

• 150 Grams (1 1/2 Cups) Graham Cracker Crumbs
• 3 Tablespoons Granulated/ Caster Sugar
• 6 Tablesppons Unsalted Butter, melted

Cheesecake Filling

• 12oz (1 1/2 Cups) Heavy Whipping Cream
• 24oz Cream Cheese, completely softened to room temperature
• 150 Grams (1 1/4 Cups) Confectioners/ Powdered Sugar
• 1 Medium Lemon, Zested and Juiced
• 3.5oz (1/3 Cup) Sour Cream
• 1 Tablespoon Pure Vanilla Extract

Topping

• Fresh Whipped Cream 
• Salted Caramel 
• Fresh Berries
• Blueberry or Cherry Pie Filling

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Instructions

Crust

1. In a food processor pulse the graham crackers until a fine crumb is reached, pour into a large bowl. Whisk in the sugar until evenly combined then stir in the melted butter. The butter should be evenly disributed and the mixture should look like wet sand.
2. Lightly spray a 9-inch springform pan with non-stick cooking spray then pour the crust inside. Use the bottom of a measuring cup to gently press the crumbs into an even layer and up the sides of the pan. Place the pan in the freezer to set while you prepare the filling.

Cheesecake Filling

1. In the bowl of an electric stand mixer fitted with a whisk attatchment or large bowl with hand held electric mixer beat the heavy cream until stiff peaks form.
2. Scoop the whipped cream into a clean bowl then add the softened cream cheese to the dirty cream bowl. Beat the cream cheese until softened, 1-2 minutes. Scrape down the sides of the bowl to ensure all of the cream cheese is softened.
3. Add the confectioner’s sugar and lemon zest and mix on low until the powdered sugar is incorporated. Then add the lemon juice, sour cream, and vanilla extract, making sure to scrape down the sides of the bowl so everything is evenly combined.
4. Add half of the whipped cream to the cream cheese mixture and use a spatula to gently fold the whipped cream in, when combined add reamining whipped cream and fold again. Be careful not to overfold, as this will deflate the cream.
5. Pour cheesecake filling into the prepared crust and use an offset spatula to spread it into an even layer. Cover the cheesecake with foil or plastic wrap and place in the fridge for at least 8 hours or overnight.

Topping

1. Release the cheesecake from the springform pan and use a spatula to transfer the cheesecake from the bottom of the pan to a serving plate. Add a layer of fruit, caramel, pie filling or leave plain. Then top with fresh whipped cream. Store leftovers in the fridge for up to 5 days.

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Keywords: no-bake cheesecake recipe, no cook cheesecake, egg free cheesecake

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