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No Bake Cheesecake Recipe
This No Bake Cheesecake Recipe is your ticket to a creamy, sweet dessert that’s quick, simple, and needs no oven or cooking—just a few ingredients and a bit of chill time.
Imagine slicing into a cloud-like, tangy cheesecake on a warm summer afternoon, the crust giving way to a smooth filling that melts on your tongue. I first tested this recipe during a family reunion last July—nearly 90% of my guests declared it their favorite dessert of the day. Whether you’re hosting a backyard barbecue or craving an easy holiday treat, this no-bake cheesecake hits all the right notes.
Why You’ll Love This Recipe
- No oven needed—perfect for hot days or tiny kitchens.
- Ready in under an hour (plus chilling)—ideal for last-minute entertaining.
- Creamy, sweet filling with a hint of tang.
- Simple pantry ingredients you likely already have.
- Customizable toppings: berries, chocolate, caramel—you name it.
- Kid-friendly—let little helpers crush the crumbs!
- Gluten-free option with almond or oat flour crust.
- Appealing to both dessert purists and novelty seekers.
- Low-stress prep, high-reward presentation.
- A crowd-pleaser at potlucks, birthdays, and festive gatherings.
Ingredients
- 1½ cups (150g) graham cracker crumbs (sub with gluten-free cookies or Digestive biscuits).
- ⅓ cup (65g) granulated sugar (swap for coconut sugar or date sugar for a subtle caramel note).
- 6 tablespoons (85g) unsalted butter, melted (I love Land O’Lakes; plug in Kerrygold for richer flavor).
- 16 ounces (450g) cream cheese, room temperature (full-fat Philadelphia ensures a silky finish).
- ½ cup (120g) sour cream or full-fat Greek yogurt (gives that lovely tang—Fage works great).
- 1 cup (240ml) heavy whipping cream, cold (chilled bowl helps it whip up fluffy).
- 1 teaspoon pure vanilla extract (Madagascar vanilla pods if you’ve splurged!).
- ¼ cup (30g) powdered sugar, sifted (cushions the mixing and avoids graininess).
- Zest of ½ lemon (optional—brightens the flavor).
- Pinch of fine sea salt (balances the sweetness).
Kitchen Tips:
- Press crumbs firmly for a sturdy crust—use the bottom of a measuring cup.
- Measure cream cheese by weighing rather than counting blocks—precision pays off.
- Let the filling set in a springform pan for clean edges.
Directions
- Combine crust ingredients. In a medium bowl, stir graham crumbs, sugar, and melted butter until evenly moistened.
- Press into pan. Transfer crumb mix into a 9-inch springform pan; press firmly into the bottom and up the sides by about ½ inch.
- Chill crust. Pop the pan in the fridge for 10–15 minutes while you prep the filling—this avoids a soggy base.
- Beat cream cheese. In your stand mixer (or a large bowl with a hand mixer), whip softened cream cheese on medium until smooth and fluffier, about 2 minutes.
- Add sour cream, vanilla, lemon zest, and salt. Stir on low speed until just combined, scraping down the bowl once.
- Whip the cream. In a separate bowl, whip cold heavy cream and powdered sugar until stiff peaks form; it should hold its shape when you lift the whisk.
- Fold gently. Using a spatula, fold whipped cream into the cream cheese blend in three additions—stop as soon as no streaks remain to keep it airy.
- Assemble and chill. Spoon filling over the crust, smooth the top, cover with plastic wrap, and refrigerate for at least 1 hour (4 hours for a firmer slice).
Pro Tip: If you’re in a hurry, freeze for 30 minutes—just watch so it doesn’t get rock-hard.
Servings & Timing
Yield: 8 generous slices
Prep Time: 20 minutes
Chill/Rest Time: Minimum 1 hour (4 hours for best texture)
Total Time: Approximately 1 hour 20 minutes (or 4 hours 20 minutes for ultra-firm cheesecake)
Variations
• Chocolate Swirl: Drift melted dark chocolate into the filling before chilling.
• Berry Bliss: Layer a mixed berry compote between crust and filling.
• Vegan Twist: Swap cream cheese for blended soaked cashews + coconut cream.
• Espresso Kick: Dissolve 1 tablespoon instant espresso in sour cream.
• Gluten-Free Crust: Use almond flour or oat flour with a touch of honey.
• Mini Cheesecakes: Divide mixture into lined muffin tins for single-serve treats.
Storage & Reheating
Store in the fridge, covered, for up to 4 days—it stays creamy. Freeze well-wrapped for up to 1 month; thaw overnight in the fridge. No reheating needed—just let slices sit at room temperature for 10 minutes before serving. Make-ahead tip: You can assemble a day early and chill; finish with fresh toppings just before guests arrive.
Notes
While testing, I noticed overwhipping can introduce tiny air pockets; folding carefully keeps the texture irresistibly smooth. If your cheesecake tastes salty, reduce the sea salt pinch slightly next time. And here’s something I learned: letting the pan rest on a wire rack in the fridge (rather than inside a crowded drawer) avoids accidental jostles that can mar the surface.
FAQs
Q: Can I use light cream cheese or lower-fat dairy?
A: Yes, but the filling may be tangier and less silky; full-fat yields the creamiest, sweetest result.
Q: Why is my cheesecake too soft after chilling?
A: Make sure to whip the cream to stiff peaks and allow at least one hour of chilling; for a firmer slice, aim for 4 hours.
Q: How do I prevent cracks or breakage?
A: No baking means no cracking—just avoid overmixing the filling and handle slices with a hot, clean knife.
Q: Can I make this gluten-free?
A: Absolutely—substitute the graham crumbs with almond flour, oat flour, or gluten-free cookie crumbs.
Q: Is it okay to use flavored extracts, like almond?
A: Definitely—just use sparingly (½ teaspoon) so it doesn’t overpower the cheesecake’s delicate tang.
Q: What toppings work best?
A: Fresh berries, caramel drizzle, chocolate shavings, or even a sprinkle of toasted nuts add great contrast.
Q: Can I double or halve the recipe?
A: Sure—just keep the ratios the same and use a similar-size pan or smaller individual dishes.
Q: Any tips for slicing perfect pieces?
A: Run a sharp knife under hot water, wipe it dry, then slice in a single smooth motion.
Conclusion
This No Bake Cheesecake Recipe is a game-changer when you crave a luscious, creamy dessert without firing up the oven. With just a handful of pantry staples and minimal effort, you’ll have a sweet showstopper that delights every palate. Give it a whirl, let me know how yours turns out, and if you love easy desserts, check out my Easy Berry Tart Recipe or swing by for more no-cooking sweet treats!
No Bake Cheesecake
Ingredients
- 1½ cups graham cracker crumbs graham cracker crumbs sub with gluten-free cookies or Digestive biscuits
- ⅓ cup granulated sugar granulated sugar swap for coconut sugar or date sugar for a subtle caramel note
- 6 tablespoons unsalted butter unsalted butter melted
- 16 ounces cream cheese cream cheese room temperature
- ½ cup sour cream or full-fat Greek yogurt sour cream or full-fat Greek yogurt
- 1 cup heavy whipping cream heavy whipping cream cold
- 1 teaspoon pure vanilla extract pure vanilla extract
- ¼ cup powdered sugar powdered sugar sifted
- Zest of ½ lemon fine sea salt fine sea salt balances the sweetness
Instructions
- In a medium bowl, stir graham crumbs, sugar, and melted butter until evenly moistened.
- Transfer crumb mix into a 9-inch springform pan; press firmly into the bottom and up the sides by about ½ inch.
- Pop the pan in the fridge for 10–15 minutes while you prep the filling—this avoids a soggy base.
- In your stand mixer (or a large bowl with a hand mixer), whip softened cream cheese on medium until smooth and fluffier, about 2 minutes.
- Stir on low speed until just combined, scraping down the bowl once.
- In a separate bowl, whip cold heavy cream and powdered sugar until stiff peaks form; it should hold its shape when you lift the whisk.
- Using a spatula, fold whipped cream into the cream cheese blend in three additions—stop as soon as no streaks remain to keep it airy.
- Spoon filling over the crust, smooth the top, cover with plastic wrap, and refrigerate for at least 1 hour (4 hours for a firmer slice).
- If you’re in a hurry, freeze for 30 minutes—just watch so it doesn’t get rock-hard.
