No-bake cheesecake became my go-to dessert when I needed something impressive without turning on the oven. I first made it for a summer dinner party when the heat was just too much for baking, and the silky chilled texture was a total hit with everyone. One slice led to another, and it quickly became a staple in my dessert rotation.

What I love most about this cheesecake is how simple and foolproof it is to put together. The crust has a perfect buttery crunch, and the filling is ultra-creamy, light, and just sweet enough. It chills to perfection and can be dressed up or down with your favorite toppings.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Graham cracker crumbs – The base for that classic crust texture and flavor
Melted butter – Binds the crust and adds richness
Granulated sugar – Adds sweetness to the crust and balances the tang of the filling
Cream cheese – The star of the show for creamy, tangy richness
Powdered sugar – Dissolves easily and sweetens the filling smoothly
Vanilla extract – Adds depth and warmth to the flavor
Lemon juice – Brightens the filling and balances the sweetness
Heavy whipping cream – Whipped to add lightness and structure

Tools You’ll Need

Mixing bowls – For preparing both the crust and filling
Springform pan – Makes it easy to remove and serve the cheesecake cleanly
Hand mixer or stand mixer – For beating the cream cheese and whipping cream
Measuring cups and spoons – To keep everything in balance
Rubber spatula – Helps fold ingredients together gently
Food processor (optional) – For quick and even graham cracker crumbs
Plastic wrap – To cover the cheesecake while it chills in the fridge

Instructions

Step 1:

I start by combining the graham cracker crumbs, melted butter, and granulated sugar in a bowl until the mixture feels like wet sand.

Step 2:

I press the crust mixture firmly into the bottom of a springform pan using the bottom of a glass to make it even, then I chill it in the fridge while I prepare the filling.

Step 3:

In another bowl I beat the cream cheese until smooth, then add in the powdered sugar, vanilla extract, and lemon juice, mixing until everything is silky.

Step 4:

In a separate bowl I whip the heavy cream until stiff peaks form, then I gently fold it into the cream cheese mixture to keep the filling airy and smooth.

Step 5:

I pour the filling over the chilled crust and smooth the top with a spatula, then I cover the pan with plastic wrap.

Step 6:

I refrigerate the cheesecake for at least 6 hours or overnight until it’s fully set and firm enough to slice cleanly.

Step 7:

Before serving I sometimes top it with whipped cream, fresh fruit, or a drizzle of chocolate or caramel depending on the occasion.

Tips

Use full-fat cream cheese for the best texture and chill the crust while prepping the filling so it sets firmly. If you want to make it in advance, this cheesecake keeps well in the fridge for several days and can also be frozen for longer storage. Just thaw overnight in the fridge.

Ways to Serve

I love serving this cheesecake plain for a classic experience or dressing it up with berries and lemon zest for a summer treat. You can also slice it into bars for parties or top it with a cherry pie filling for a nostalgic twist.

Frequently Asked Questions

Can I freeze No-Bake Cheesecake?

Yes! Wrap it tightly and freeze for up to 2 months. Thaw in the fridge before serving.

Why is my cheesecake too soft?

It may not have chilled long enough. Make sure to let it set at least 6 hours or preferably overnight.

Can I use a different crust?

Absolutely! Try crushed Oreos, digestive biscuits, or even gingersnaps for a flavor twist.

See You in the Kitchen

I hope you give this No-Bake Cheesecake a try soon because it’s creamy, cool, and so satisfying without ever touching the oven. It’s a beautiful dessert that anyone can master and enjoy.

Happy Cooking!