If you’re craving a luscious dessert that feels indulgent yet comes together without turning on the oven, this No Bake Cheesecake Recipe is your new best friend. Creamy, smooth, and perfectly sweet with a buttery graham cracker crust, it’s a classic treat that’s surprisingly simple to make. Whether you’re entertaining guests or just want to treat yourself, this cheesecake sets beautifully in the fridge and delivers all the rich, tangy flavors you love about a traditional cheesecake, but with a refreshing ease that anyone can master.

Ingredients You’ll Need

A round cheesecake with one slice missing is shown on a white plate, placed on a white marbled surface. The cheesecake has a light golden-brown crumb base layer visible only in the missing slice area, topped by a thick, smooth, and creamy white layer of cheesecake filling spread evenly all over the top. On the top center of the cheesecake, there is a pile of bright red fresh raspberries scattered freely, adding a pop of color. The cheesecake is photographed from above. photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple and essential ingredients that each play a vital role in perfecting the texture and taste of your cheesecake. From the buttery crust to the creamy filling, every component works in harmony.

7 oz (200g) Graham Crackers: Provides a crunchy, flavorful base for the crust; digestive biscuits are a great alternative.
½ cup melted butter: Binds the crumbs together and adds a rich, buttery flavor that enhances the crust.
2 tbsp granulated sugar: Adds subtle sweetness to balance the buttery crust.
26 oz (750g) full fat cream cheese: The hero of the filling, this creamy cheese must be at room temperature to whip up smooth and airy.
1¼ cup powdered sugar (sifted): Sweetens the filling while ensuring it’s silky and lump-free.
½ cup sour cream: Adds tanginess and a luxurious texture that makes the filling irresistibly creamy.
1 tbsp lemon juice: Brightens the flavor and balances the richness of the cream cheese.
1 cup heavy whipping cream (cold): Whipped to stiff peaks, it lightens the filling for that melt-in-your-mouth sensation.
1 tsp vanilla: Infuses warmth and depth to the creamy filling, rounding out the flavor beautifully.

How to Make No Bake Cheesecake Recipe

Step 1: Prepare the Crust

Start by crushing the graham crackers or digestive biscuits until they become fine crumbs. Combine these with melted butter and sugar, then mix until the texture resembles damp sand. Press this mixture firmly into the bottom of a 7-inch springform pan lined with parchment paper. Pop it in the fridge for now; chilling allows it to set perfectly while you whip up the filling.

Step 2: Make the Cream Cheese Filling

Beat the softened cream cheese with the powdered sugar until it’s smooth and thick with no lumps—patience here pays off with a luscious texture. Add in the sour cream and lemon juice, mixing gently but thoroughly. This combination gives the filling its trademark creamy tang.

Step 3: Whip the Cream

In a separate bowl, whip the cold heavy cream with vanilla until stiff peaks form. This step adds a fluffy lightness to the cheesecake filling, making each bite delightfully airy.

Step 4: Combine and Chill

Carefully fold the whipped cream into the cream cheese mixture, preserving as much air as possible to keep the filling light. Pour the filling over the chilled crust, smoothing the top gently. Cover the cheesecake loosely with plastic wrap—avoid pressing it directly onto the surface to keep it pristine.

Step 5: Chill and Set

Place your cheesecake in the fridge for at least 6 hours, but for the best results, allow it to set overnight (around 12 hours). The longer it chills, the firmer and easier to slice it will be.

Step 6: Release and Serve

To loosen the cheesecake from the pan, briefly warm the outside edges using a kitchen blowtorch or a hot, damp cloth—this makes releasing it smooth and clean. Run a palette knife around the edges and release the cake onto a serving plate. Now it’s time to decorate!

How to Serve No Bake Cheesecake Recipe

A round cheesecake with a smooth, creamy white top layer sits in a white plate on a white marbled surface. The cake has a thin golden crust visible at the edges and underneath a large slice that has been taken out, showing the interior crumbly texture. On the top center of the cheesecake, there is a pile of fresh, bright red raspberries scattered together. The creamy layer has slight swirls and soft peaks from spreading. No other objects are visible around the cake. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top this cheesecake with fresh berries, a sprinkle of crushed nuts, or a drizzle of fruit compote. These garnishes not only enhance the flavor but add a pop of color that makes this dessert feast-worthy.

Side Dishes

Pair your cheesecake with a simple cup of coffee or a refreshing glass of dessert wine. Light fruit salads or sorbets also complement the richness perfectly without overwhelming the palate.

Creative Ways to Present

For a twist, slice the cheesecake into individual portions and serve in pretty dessert glasses with layered berries or chocolate shavings. You can also try turning this recipe into mini cheesecakes using muffin tins—perfect for parties or when you want smaller servings.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cheesecake tightly covered in the refrigerator to maintain its freshness and prevent it from absorbing other odors. It will stay delicious for up to 4 days.

Freezing

This cheesecake freezes well—wrap it securely in plastic wrap and a layer of aluminum foil before freezing. When you’re ready to enjoy it again, thaw in the refrigerator overnight for the best texture.

Reheating

No reheating needed here! This dessert is best served chilled to enjoy its creamy texture and bright flavors. Just slice and serve directly from the fridge.

FAQs

Can I use low-fat cream cheese for this No Bake Cheesecake Recipe?

While you can use low-fat cream cheese, full-fat cream cheese provides the best texture and richness, ensuring the cheesecake is creamy and smooth rather than dense or dry.

How long does it take for the cheesecake to fully set?

It needs at least 6 hours to set, but chilling it overnight (around 12 hours) is ideal for the perfect sliceable texture.

Can I substitute the graham crackers with something else?

Definitely! Digestive biscuits work wonderfully, or you could use vanilla wafers or even crushed pretzels for a salty-sweet contrast in the crust.

What if I don’t have a springform pan?

You can use any cake pan lined with parchment paper, but removing the cheesecake may be trickier. A round cake pan or even a square pan will work—just be gentle when serving.

Is this No Bake Cheesecake Recipe suitable for beginners?

Absolutely! It’s a straightforward recipe with simple steps and minimal ingredients. Plus, no oven time means less worry and more time to enjoy the process.

Final Thoughts

Trust me, once you try this No Bake Cheesecake Recipe, it will become your go-to dessert for every occasion. It’s creamy, dreamy, and so easy to make, you won’t believe just how impressive it tastes. Go ahead, give it a try—you deserve a slice of joy that comes together effortlessly.