This easy no-bake cheesecake is creamy and velvety-smooth. It’s delightfully light and tangy with a buttery graham cracker crust. It sets up nice and firm and is made without gelatin or sweetened condensed milk. A slice of no-bake cheesecake on white and pink plate with the rest of the cake in the background.

What is a no-bake cheesecake?

No-Bake cheesecake is a cheesecake that is not baked in the oven, but instead is chilled in the fridge to set and firm up. There are no eggs in the filling and it’s much easier to make than a traditional baked cheesecake. The texture of a no-bake cheesecake is not as dense as a baked cheesecake, yet it’s still as rich and creamy. It’s a great option for when you don’t feel like turning on your oven or fussing with the many steps of baking a cheesecake. And it tastes just as good or even better than a baked cheesecake. A top view of a no-bake cheesecake topped with whipped cream, strawberries and sprinkles.

Why this recipe is so great:

  • Just 2 ingredients for the crust – The crust is simply honey graham cracker crumbs and melted butter. It’s the easiest crust you’ll ever make. Once the butter resolidifies, it acts as a “glue” and holds the crust together.
  • Just 6 ingredients for the filling – The filling is simply cream cheese, powdered sugar, whipping cream, Greek yogurt, vanilla, and lemon juice. The cream cheese and whipped cream are the main components and provide the structure of the cake. The powdered sugar provides the sweetness and helps thicken the filling. The yogurt enhances that signature tangy flavor of a cheesecake. While the lemon juice helps thicken as well by reacting with the cream and curdling.
  • No-bake AND no-fail –  If you know how to turn on a mixer, you can make this cheesecake. It’s that easy! There is no risk of overbaking or underbaking with this recipe. All you have to do is combine your ingredients, put it in the fridge, and wake up the next day to a glorious cheesecake.
  • The taste and texture is light, creamy and refreshing – The texture of this cheesecake is like a mousse. It’s light and airy, smooth and creamy. The taste is rich and tangy, cool and refreshing. It’s a perfect ending to any meal.

How to make no-bake cheesecake:

picture collage of how to make no-bake cheesecake

  1. Mix some honey graham cracker crumbs and melted butter together. Press the mixture into the bottom and sides of a 9″ springform pan. Place in the freezer for 15 minutes to set.
  2. Meanwhile, using an electric mixer, beat some heavy whipping cream and powdered sugar until stiff peaks form. Set aside.
  3. In a large bowl, beat the cream cheese and powdered sugar together until smooth. Add in the Greek yogurt, lemon juice and vanilla extract. Mix again until smooth.
  4. Mix the whipped cream into the cream cheese mixture on low speed.
  5. Then give a few final stirs by hand using a rubber spatula until both mixtures are completely combined.
  6. Spoon the filling into the prepared crust. Spread the filling and smooth the surface using an offset spatula. Place in the fridge for a minimum of 4 hours or preferably overnight.

no-bake cheesecake filling and in cheesecake pan

Expert tips:

  • Firmly press the crust -Make sure to press the crust as firmly as you can into the bottom and sides of the pan so that the crust does not crumble when you slice and serve.
  • Beat the whipping cream to stiff peaks – Take the time to beat the whipping cream to stiff peaks. This is the most important factor and what makes this cheesecake thick enough to hold up beautifully when cut into.
  • Use room temperature cream cheese and beat until smooth – Room temperature cream cheese is much easier to mix and when combining it with the other ingredients, make sure to beat until smooth. If there are any lumps in the mixture, you’ll end up with a lumpy cheesecake.
  • Chill overnight – The cheesecake is set after being chilled for 4 hours, but is much studier and makes for cleaner slices after being chilled overnight, which also makes this a great make-ahead dessert.

Substitutions:

  • Honey graham cracker crumbs – You can use regular graham cracker crumbs and add 2 tablespoons of granulated sugar to make up for the honey. However, any kind of crispy cookie would work like digestive biscuits, vanilla wafers or speculoos. You can also use Oreo cookie crumbs if you prefer the chocolate flavor.
  • Greek yogurt – You can substitute with any kind of thick plain or vanilla yogurt like Icelandic or Balkan style or even full-fat sour cream.

FAQ:

  • How long does no-bake cheesecake last in the fridge? It will last 3-5 days tightly wrapped or stored in an airtight container.
  • Can you freeze no-bake cheesecake? Yes, once the cheesecake has set in the fridge, remove the outer rim of the springform pan. Then double wrap the cheesecake along with the bottom of the pan in plastic wrap and a layer of aluminum foil. Label and date and store in the freezer for up to 3 months. Thaw overnight in the fridge before serving.

A slice of no-bake cheesecake on a pink and white plate with pink fork.

You might also like these no-bake treats:

 

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BEST No-Bake Cheesecake


  • Author: Lily Ernst
  • Prep Time: 20 min
  • Cook Time: 0 min
  • Total Time: 20 minutes
  • Yield: 8-10

Description

This easy no-bake cheesecake is creamy and velvety-smooth. It’s delightfully light and tangy with a buttery graham cracker crust. This no-bake cheesecake sets up nice and firm and is made without gelatin or sweetened condensed milk.


Ingredients

  • 2 cups (230g) honey graham cracker crumbs*
  • 6 tbsp (90ml) unsalted butter, melted
  • 1 1/2 cups (375ml) whipping cream, cold
  • 1/4 cup (30g) powdered sugar
  • 2 packages (8 oz each)  cream cheese, room temperature (Philadelphia brand is best)
  • 1 cup (125g) powdered sugar
  • 1/2 cup (125ml) Greek yogurt**
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) vanilla extract

Optional whipped cream on top

  • 1/2 cup (125ml) whipping cream, cold
  • 1 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 810 whole strawberries
  • sprinkles

Instructions

Cheesecake

  1. Spray the botton and sides of a 9″ springform pam with non-stick cooking spray. Set aside.
  2. Mix the honey graham cracker crumbs and melted butter together until all is moistened. Press the mixture FIRMLY into the bottom and 1″ up the sides of  the springform pan. Place in the freezer for 15 minutes to set.
  3. Meanwhile, beat the whipping cream with the 1/4 cup powdered sugar until stiff peaks form. Set aside.
  4. In a large bowl, beat the cream cheese and 1 cup powdered sugar together until smooth. Add in the Greek yogurt, lemon juice and vanilla extract. Mix again until smooth.
  5. Mix the whipped cream into the cream cheese mixture on low speed. Then give a final few stirs by hand using a rubber spatula until both mixtures are completely combined.
  6. Spoon the filling into the prepared crust. Spread the filling and smooth the surface using an offset spatula. Place in the fridge for a minimum of 4 hours or preferably overnight.

Optional whipped cream topping

  1. Beat all the ingredients together until stiff peaks and pipe along the edges of the cheesecake using a Wilton 1M. Decorate with strawberries and sprinkles if desired.

Notes

To store – Tightly wrap or place in an airtight container and store in the fridge for up to 3-5 days.

To freeze – Once the cheesecake has set in the fridge, remove the outer rim of the springform pan. Then double wrap the cheesecake along with the bottom of the pan in saran wrap and a layer of aluminum foil. Label and date and store in the freezer for up to 3 months. Thaw overnight in the fridge before serving.

Expert tips:

  • Firmly press the crust -Make sure to press the crust as firmly as you can into the bottom and sides of the pan so that the crust does not crumble when you slice and serve.
  • Beat the whipping cream to stiff peaks – Take the time to beat the whipping cream to stiff peaks. This is the most important factor and what makes this cheesecake thick enough to hold up beautifully when cut into.
  • Beat the cream cheese until smooth – When combining the cream cheese with the other ingredients, make sure to beat until smooth. If there are any lumps in the mixture, you’ll end up with a lumpy cheesecake.
  • Chill overnight – The cheesecake is set after being chilled for 4 hours, but is much studier and makes for cleaner slices after being chilled overnight, which also makes this a great make-ahead dessert.

Substitutions:

*Honey graham cracker crumbs – You can use regular graham cracker crumbs and add 2 tablespoons of granulated sugar to make up for the honey. However, any kind of crispy cookie would work like digestive biscuits, vanilla wafers or speculoos. You can also use Oreo cookie crumbs if you prefer the chocolate flavor.

**Greek yogurt – You can substitute with any kind of thick plain or vanilla yogurt like Icelandic or Balkan style or even full-fat sour cream.

  • Category: dessert
  • Method: no-bake
  • Cuisine: American

Keywords: no-bake cheesecake recipe, easy no-bake cheesecake, no-bake cheesecake without gelatin

This post was originally published on August 17th, 2017 and has been recently updated with a new and improved recipe.

This easy no-bake cheesecake is rich and creamy-smooth. It's light and tangy with a touch of lemon and vanilla. Top it with your favorite berries and you have a perfect luscious dessert.

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