No-Bake Cheesecake

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No-Bake Cheesecake has never been so easy or delicious! A silky smooth cream cheese filling surrounded by a buttery graham cracker crust. Enjoy plain or with any desired toppings with no oven required. The perfect summer dessert. Or if you’re looking for my classic cheesecake recipe <– see here!

But First, What is No Bake Cheesecake?

Just as the name suggests, a no bake cheesecake doesn’t require any baking whatsoever. It’s the perfect dessert for hot weather, if you need a quick treat for a crowd or if you don’t want to take the time to make a traditional New York Style Cheesecake.

The graham cracker crust nor the filling requires any baking which means there are no eggs in this recipe and there is no extended baking or cooling times required. A no bake cheesecake is truly the fail-proof way to make cheesecake. No cracking, no baking, no water bath, no worries!

A Note About Cream Cheese

Just like my Classic Cheesecake recipe, you’ll only need a few basic ingredients for this. Nothing new and very obvious items. For the cream cheese, I prefer Philadelphia brand because I think its a little more tangy that the other no-name brands out there. Be sure this is at room temperature to avoid lumps.

How to Make No Bake Cheesecake

There are only a few steps and a little fridge time standing in between you and this no-bake cheesecake recipe! As easy as can be!

Make the Crust

Stir melted butter together with graham cracker crumbs and a touch of sugar. Be sure every crumb is coated in butter to have a crust that sticks together. Press into a pie pan and refrigerate.

Do I Have to Bake the Graham Cracker Crust?

While a traditional cheesecake does call for pre-baking the crust, I find it isn’t necessary for a no-bake cheesecake because the melted butter works as glue to hold the graham cracker crumbs together for neat and tidy slices. The melted butter hardens in the refrigerator and works perfectly. I wouldn’t bother baking the crust. It’s an extra step that I think is unnecessary.

Make the Filling

In a stand mixer, stir room temperature cream cheese together with granulated sugar and a touch of vanilla. Slowly incorporate the cold heavy cream into the cream cheese filling being sure to scrape the sides after each addition. Once all the whipped cream has been added, whip the filling for 30-60 seconds or until very thick and it holds its shape easily. Be sure to not over beat! If you beat it too long, it will go from thick back to thin and won’t set.

My Filling Isn’t Thickening. Now What?

If you are familiar with no bake cheesecake, you may know that getting a thick and luscious filling can seem harder than all us online folks make it look. It’s not hard, you just need to know how to make your filling properly.

Be sure to use room temperature cream cheese and blend with sugar and vanilla to get a smooth base to mix the whipped cream into. Next, using COLD heavy whipped cream, slowly incorporate it by thirds into the cream cheese mixture, letting it mix in completely and scraping the sides of the bowl after each addition. Once all the whipped cream has been incorporated, you want to whip it until its thick enough to hold its shape, completely smooth and creamy. You’re essentially whipping the cream within the cream cheese mixture.

Like I mentioned above, over mixing can turn your thick filling into soup. So once it’s thick, turn the mixer off and spoon it into your crust.

Also, using cold heavy whipping cream is important and helps thicken the filling. (Heavy whipping cream has a higher fat content than just whipping cream, so be sure to find the containers that say “heavy whipping cream” for ultimate success.)

Of course this cheesecake is delicious as in with no toppings whatsoever, though I am a little partial to a little lemon curd.

Pour Filling into Crust + Chill

Spread that thick and creamy filling into the chilled crust, cover with plastic wrap and refrigerate for several hours (or up to a few days).

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Serve With Any Desired Toppings

Serve with any desired toppings. From canned cherry or blueberry filling to fresh fruit or chocolate sauce, the sky is the limit!

Crowd-Pleasing Cheesecake Toppings

Since this is a very basic, beautiful and delicious cheesecake recipe, try to find delicious toppings that will help enhance the flavor. Here are a few classic ideas:

• cherry pie filling (what most no-bake cheesecakes call for)
• fresh strawberries or raspberries
• strawberry or raspberry sauce
• chocolate shavings
• chocolate sauce
• melted nutella
• whipped cream
• lemon curd
• chocolate ganache
• salted caramel sauce

Storage Directions

Leftover cheesecake should be covered in plastic wrap or an airtight container and stored in the fridge for 3-5 days.

To Freeze: Cheesecake can be frozen as a whole or cut into individual pieces. Be sure to wrap in plastic wrap and then wrap in foil before placing it in the freezer. Cheesecake will stay fresh for up to 1 month.

To Thaw: Place Cheesecake in the fridge overnight. The foil can be removed, but leave the plastic wrap on it until ready to serve. You can also microwave individual pieces for about 30 seconds at a time and then check it. I wouldn’t microwave an entire cake though.

Other Cheesecake Desserts:

• Gluten-Free No-Bake Cheesecake
• No-Bake Brownie Batter Cheesecake
• No-Bake Chocolate Cheesecake {Gluten + Sugar-Free}
• Pumpkin Cheesecake
• Nutella Cheesecake
• Lemon Meringue Cheesecake
• Strawberry Cheesecake
• No-Bake Blueberry Cheesecake

This recipe is certainly one of my favorites and I know you are sure to love this easy no bake cheesecake too 🙂 With the holidays quickly approaching, be sure to bookmark, pin, save or print this recipe so you don’t lose it. It’s another great one to add to your repertoire! Enjoy, friends.