This no-bake cheesecake is light, fluffy, and rich without ever going near the oven. A crisp graham cracker crust is filled with a dreamy blend of whipped cream, cream cheese, lemon juice and zest, sour cream, and vanilla. Chill it overnight and enjoy a silky, mousse-like dessert that's perfect for summer gatherings or make-ahead entertaining.
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 texture.
Featured Review
"Best no bake cheesecake, I have tried so many recipes and they always turn out so runny, yours is the perfect consistency!!! Thanks for the recipe Liz!!! "
Rodney
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!
I have over 20 baked cheesecake recipes if you want a baked one. Here's my vanilla bean-baked cheesecake recipe and check out my pumpkin no-bake cheesecake for Thanksgiving!
Why Whipped Cream + Cream Cheese Works Magic
- Graham Cracker Crust (crumbs, sugar, melted butter). A sturdy, buttery base that's set by chilling. It holds up well and balances the creamy filling without needing baking.
- Heavy Whipping Cream. Whipped to stiff peaks, it lightens and aerates the filling, giving it a mousse-like texture.
- Cream Cheese (room temperature), Powdered Sugar, Lemon Zest & Juice, Sour Cream, Vanilla. This combination creates smooth, tangy sweetness. Lemon adds brightness, while sour cream adds depth and creaminess.
- Toppings: Fresh Whipped Cream, Salted Caramel, Fresh Berries, Cherry or Blueberry Pie Filling. These are optional finishing touches. They enhance flavor and presentation without changing the base recipe.
Whip, Chill, Enjoy
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.
Make sure to check out my cream cheese strawberry pie and Irish cream 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
This no-bake cheesecake is light, fluffy, and rich without ever going near the oven. A crisp graham cracker crust is filled with a dreamy blend of whipped cream, cream cheese, lemon juice and zest, sour cream, and vanilla. Chill it overnight and enjoy a silky, mousse-like dessert that's perfect for summer gatherings or make-ahead entertaining.
- Total Time: 8 Hours 20 Minutes
- Yield: 8-12 Slices 1x
Ingredients
Crust
- 150 grams (1 ½ Cups) Graham Cracker Crumbs
- 3 Tablespoons Granulated/ Caster Sugar
- 6 Tablespoons Unsalted Butter, melted
Cheesecake Filling
- 12oz (1 ½ Cups) Heavy Whipping Cream
- 24oz Cream Cheese, completely softened to room temperature
- 150 grams (1 ¼ Cups) Confectioners/ Powdered Sugar
- 1 Medium Lemon, Zested and Juiced
- 3.5oz (⅓ Cup) Sour Cream
- 1 Tablespoon Pure Vanilla Extract
Topping
- Fresh Whipped Cream
- Salted Caramel
- Fresh Berries
- Blueberry or Cherry Pie Filling
Instructions
Crust
- 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 distributed and the mixture should look like wet sand.
- 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
- In the bowl of an electric stand mixer fitted with a whisk attachment or large bowl with a handheld electric mixer 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 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.
- 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.
- 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 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
- 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.
- Prep Time: 20
- Category: Dessert
- Method: No Bake
- Cuisine: American
Grace says
How do I transport it to a place 2 hours away? Would I need to put it in a cooler or is it okay to just take it by placing it in a box with ice packs to keep the temperature low?
Elizabeth Waterson says
Hi Grace, if it were me I would place it in the freezer an hour or two before leaving then take it in a cooler. Better cooler than not!! Let me know if you have any other questions. XX Liz
Jim says
I LOVE making your cheesecakes for my wife! This one was so easy!!! Will def make again! Love from Van Nuys.
Lynne says
So versatile I added the caramel sauce and milk chocolate discs. I love being able to prep this the day before my dinner party. More time with my guests
Elizabeth Waterson says
Hi Lynne, thank you so much for coming back to review the recipe I appreciate it so much!!! Adding chocolate and caramel sounds like a winning combo!! XX Liz
Anna says
Is this sturdy enough to be a cake layer??
Elizabeth Waterson says
I personally wouldn't risk it- maybe placing it on top of a cake layer and nothing on top. But adding something on top I do not suggest. I would do a baked cheesecake for that. I have plenty of baked cheesecake recipes here. Let me know if I can help with anything else or if you try it!! XX Liz
Rodney says
Best no bake cheesecake, I have tried so many recipes and they always turn out so runny, yours is the perfect consistency!!! Thanks for the recipe Liz!!! 🙂
Peter Fernandes says
How can we avoid the cake slipping while traveling from the board for the NY Cheese cake
Elizabeth Waterson says
Hi Peter, thanks for reaching out. For any cake, you are placing on a cake board or serving plate you can place a schemer or pipe of whipped cream or frosting to kind of hold the base in place. Please let me know if you have any further questions or if you try one of the cheesecakes I would love to know what you think! XX Liz
Valinda says
Would half n half work instead of heavy cream
Valinda says
Sorry I see it’s for whipped cream. Thanks
Elizabeth Waterson says
Hi Valinda, no worries, yes you need the heavy cream. Please let me know if you have any further questions or if you try the recipe I would love to know what you think! XX Liz
Tanya says
Hi there! I’ve been searching for your No-Bake Blueberry Cheesecake Bars recipe, but I’ve had no luck. Could you please send it to me or direct me to a link where I can find it? I would very much appreciate it.
Elizabeth Waterson says
Hi Tanya, thanks for reaching out. I am afraid I don't have a no-bake blueberry cheesecake bar recipe. You could take this recipe and cut it in half and press them into a 9-inch square pan. Then I would make the topping from my Lemon Blueberry Cheesecake. I'd make the no-bake cheesecake layers than when the blueberry topping is cool place it on top and let it chill for the full 8 hours. Please let me know if you have any questions, feel free to direct message me on Instagram too that might be easier to go back and forth. Goodluck. XX Liz
Jessica Griffin says
I have made this cheesecake many times. It has become a staple in our home for all holidays, birthdays, and get togethers. I have used a variety of fruits and it never disappoints! All the fresh ingredients are key and I will never make any other cheesecake!
Elizabeth Waterson says
Aww, thank you so much Jessica for the lovely review.So happy to hear it is a staple for your fam! May I ask a huge favor, please? If you make another recipe would you leave a star rating with the review? That is what google looks for so I would be so grateful for your help! Thank you XX Liz
Natalie says
Hi! I just found your wonderful recipe and was wondering if I wanted to make this a key lime cheesecake flavor could I just swap out the lemon for key lime? Any thoughts would be appreciated.
Thanks
Natalie
Elizabeth Waterson says
Hi Natalie, so sorry your comment was in my spam folder and I've just known seen it! I would follow the idea used in my Key Lime Cheesecake recipe here: https://confessionsofabakingqueen.com/key-lime-cheesecake/ using the lime zest will really help get that tart key lime flavor. Please let me know if you have any questions or if you try the recipe I would love to know what you think! XX Liz
Mira says
Hi..if the biscuits are sweet still we hv to add sugar in it?
And is your whipping cream sweet? Can we add non dairy cream in this?
Elizabeth Waterson says
Hi Mira, thanks for reaching out. You don't have to add the additional sugar if you don't want to in the crust. I just use plain double whipping cream that is in its liquid form and it has not been sweetend. I have never tried it with non-dairy products, so I am truly just not sure. Sorry! Please let me know if you try it and report back for others to know too 🙂 Thank you! XX Liz
Bec says
Hello,
Since you have recipes for baked cheesecakes and no bake cheesecakes, I’m hoping you might have an idea for me.
Would it be possible to convert a baked recipe to a no bake recipe? Obviously the egg/gelatin aspect would need to be addressed but what other adjustments would you expect to need? More/less of the listed liquids to create a no bake from baked recipe?
Otherwise- do you happen to have a pineapple lime no bake cheesecake recipe that doesn’t use flavoured jelly/jello?
Trying to find a recipe to try for this but I think I might have to run my own experiment!
Elizabeth Waterson says
Hi Bec I dont have that type of cheesecake but if I were starting I would take this cheesecake recipe add in a ton of lime zest and a couple tablespoons of lime juice, maybe a teaspoon of lime zest and I'd probably make a pineapple topping to go on top. That would be my initial thoughts, hope that helps! XX Liz