No Bake Cheesecake Recipe
A creamy no-bake cheesecake with a buttery graham cracker crust and lightly tangy vanilla filling. It sets in the refrigerator with no oven and no gelatin.
Contains: Milk · Wheat
Graham cracker formulations vary and may contain additional allergens. Check the labels of the graham crackers, cream cheese and other packaged ingredients you use if you need to avoid specific allergens.
WHY IT WORKS
Why This Recipe Works
01
Use the Right Cream Cheese
Full-fat brick-style cream cheese gives the filling enough body to set cleanly without gelatin or baking.
02
Whip the Cream Firmly
Cold cream whipped to stiff peaks adds lightness while helping the cheesecake hold its shape once chilled.
03
Give It Time to Set
An 8-hour refrigerator chill firms the filling and the buttery graham cracker crust enough for neater slices.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
Use these cooking tools without leaving the recipe. Change the servings, switch measurements, keep a private note in this browser, and use any timer buttons shown below the method steps.
Ingredient quantities have been scaled. Cooking time, oven temperature, pan size and method timings are unchanged.
My Notes
Ingredients
- Graham Cracker Crust
-
-
Tools
-
Tools
-
- Cheesecake Filling
-
-
-
Tools
-
Tools
-
Tools
-
-
Method
Tap a step number as you finish it.
Timed steps show a timer button beneath the instruction.
-
Line the base of a 9-inch springform pan with parchment paper if you want easier transfer after chilling.
-
Combine the graham cracker crumbs, brown sugar, melted butter and 1/8 teaspoon (tsp) salt until the crumbs are evenly moistened. Press the mixture firmly over the bottom and about 1 1/2 inches (in) up the sides of the pan. Freeze for 20 minutes while you prepare the filling.
-
Beat the softened cream cheese, confectioners' sugar, sour cream, lemon juice, vanilla and 1/4 teaspoon (tsp) salt on medium-low speed until smooth, scraping down the bowl as needed.
-
In a clean bowl, whip the cold heavy whipping cream on medium-high speed until stiff peaks form. Stop once the cream holds its shape firmly.
-
Fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Fold in the remaining whipped cream in two additions until no white streaks remain.
-
Spoon the filling into the chilled crust and spread the top level with a spatula. Cover the pan without pressing the covering onto the surface.
-
Refrigerate for at least 8 hours, preferably overnight, until the filling is fully chilled and firm enough to slice.
-
Run a thin knife around the edge if needed, release the springform ring and transfer the cheesecake to a serving plate. Slice while cold and return any leftovers to the refrigerator promptly.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
This cheesecake needs at least 8 hours to set, so it is well suited to making the day before. Cover and refrigerate it once assembled, keep it chilled until serving and return leftovers to the refrigerator within 2 hours.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Gluten-Free
Change the following ingredient:
Replace2 US cups fine graham cracker crumbs
With2 US cups fine gluten-free graham-style cracker crumbs
Replace200 grams (g) fine graham cracker crumbs
With200 grams (g) fine gluten-free graham-style cracker crumbs
Use the same quantity of gluten-free graham-style cracker crumbs.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Use full-fat brick-style cream cheese rather than whipped or spreadable cream cheese, which can contain more moisture and produce a softer filling. Soften the cream cheese for smooth mixing, but keep the whipping cream cold until you are ready to whip it.
Useful Substitutions
Digestive biscuits can replace the graham crackers by weight for a similar crumb crust, although the flavor will be slightly different. Full-fat plain Greek yogurt can replace the sour cream in the same quantity for a somewhat tangier filling.
INGREDIENT QUALITY
Quality Note
Use full-fat brick-style cream cheese rather than whipped or spreadable cream cheese. Soften the cream cheese for smooth mixing, but keep the heavy whipping cream cold so it can be whipped to stiff peaks.
SPEND LESS
Cost-Saving Tip
If whole graham crackers are better value than boxed crumbs, crush the crackers yourself and measure the finished crumbs for the crust.
PREP TIPS
Tips
Soften the Cream Cheese
Room-temperature cream cheese blends smoothly with the sugar and sour cream and helps prevent small lumps in the finished filling.
Keep the Cream Cold
Cold heavy whipping cream reaches stiff peaks more reliably. Whip it separately, then fold it into the cream cheese mixture without knocking out too much air.
Pack the Crust Firmly
Press the graham cracker mixture firmly and evenly into the pan so the chilled crust is less likely to crumble when the cheesecake is sliced.
Chill Overnight When Possible
Eight hours is the minimum set time. An overnight chill usually makes the cheesecake easier to release from the pan and cut into clean slices.
MAKE IT LAST
Storing & Freezing
Storing
Keep the cheesecake covered in the refrigerator at 40°F or colder. For best quality, use it within 3 to 4 days and return it to the refrigerator within 2 hours of serving.
Freezing
Freeze the whole cheesecake or individual slices well wrapped in an airtight container. For best texture, use within about 1 month and thaw overnight in the refrigerator before serving.
ESTIMATED PER SERVING
Nutrition
1 of 12 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
No Bake Cheesecake FAQs
How long does no bake cheesecake need to chill?
Chill it for at least 8 hours. Overnight is even better because the filling becomes firmer and the crust is easier to slice cleanly.
Why is my no bake cheesecake too soft?
Common causes are using spreadable cream cheese, not whipping the cream to stiff peaks, overfolding the filling or cutting the cheesecake before it has chilled for the full set time.
Can I make this without a springform pan?
Yes. A deep 9-inch pie dish can work, although the cheesecake will be harder to remove in neat freestanding slices. Serve it directly from the dish.
Can I freeze no bake cheesecake?
Yes. Wrap the cheesecake or individual slices well, freeze in an airtight container and thaw overnight in the refrigerator. The texture may be slightly softer after thawing.
Does this no bake cheesecake use gelatin or eggs?
No. The filling gets its structure from full-fat cream cheese, whipped cream and a long refrigerator chill, so the base recipe does not need gelatin or eggs.
Looking for Something Else to Cook?
Browse more SinOrSlim recipes or use the recipe tools to adapt what you already have.