Easy No-Bake Cheesecake
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.
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.
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:
(the ingredient amounts are listed in the printable recipe card further below)
- 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.
- Meanwhile, using an electric mixer, beat some heavy whipping cream and powdered sugar until stiff peaks form. Set aside.
- 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.
- Mix the whipped cream into the cream cheese mixture on low speed.
- Then give a few final stirs by hand using a rubber spatula until both mixtures are completely combined.
- 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.
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.
You might also like these no-bake treats:
- No-Bake Chocolate Cheesecake
- No-Bake Key Lime Pie
- No-Bake Chocolate Cream Pie
- Easy Eggless Tiramisu
- No-Bake Cookies with Coconut
Did you make this recipe? Please kindly leave a comment with your star rating below.
PrintEasy No-Bake Cheesecake
- Prep Time: 20 min
- Cook Time: 0 min
- Total Time: 20 minutes
- Yield: 8-10
- Category: dessert
- Method: no-bake
- Cuisine: American
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
- 8–10 whole strawberries
- sprinkles
Instructions
Cheesecake
- Spray the botton and sides of a 9″ springform pam with non-stick cooking spray. Set aside.
- 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.
- Meanwhile, beat the whipping cream with the 1/4 cup powdered sugar until stiff peaks form. Set aside.
- 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.
- 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.
- 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
- 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.
Nutrition
- Serving Size: 1 slice
- Calories: 427
- Sugar: 21.7 g
- Sodium: 230.9 mg
- Fat: 31.6 g
- Carbohydrates: 31.7 g
- Protein: 5.8 g
- Cholesterol: 86.4 mg
This post was originally published on August 17th, 2017 and has been recently updated with a new and improved recipe.
If i want to make chocolate version, is it possible? How to do it?
Hi Ellis,
You can replace the 1/2 cup Greek yogurt with 1 cup (6oz) of melted semi-sweet chocolate and skip the lemon juice. Enjoy and have a lovely weekend!
Should heavy whipping cream or just whipping cream?
You can use heavy cream or whipping cream. Any cream 30% M.F. or higher works.
My gosh! Easy but most importantly, DELICIOUS! Beautifully silky smooth and nice and light. As a vegetarian (do not consume gelatin), I thought a bake cheesecake was the only option for me. I will make this again and again. So easy to dress up as you please. I’m making a sauce with fresh picked strawberries to go with it. Thank you for a great recipe.
You’re very welcome and thank you for your lovely feedback, Joey! I’m so glad to hear that you’ll be making it again and again. Enjoy and have a great day!
I am confused about comments because the recipe does not call for condensed milk…
Hi Carol,
I just recently updated this post on Dec 14th and my new and improved recipe doesn’t use condensed milk. Sorry for the confusion, but the new recipe is 1000 times better, so I hope you give it a try!
This is so delicious, thank you!! <3 I want to send this to a friend but they live around an hour away. Will this spoil if it's in one of those food-grade tin cans and delivered via motorcycle? :s Thanks again!
You’re welcome! I’m glad you like it and thank you for the kind words. As for transporting for an hour via motorcycle, I would put the tin cans in a plastic bag and put them in a cooler or over ice while you transport it, especially in warm weather.
This looks amazing!! Is there anyway i can exchange the lemon juice with something else? Like milk or water i guess.
Also, do you think it would still be okay if i do it in a 5 inch pan instead?
Thank you for sharing this amazing looking cheesecake with no gelatin!
You can omit the lemon extract if you want, and add another teaspoon of vanilla or 1/2 tsp almond extract if you wish. Yes, you can make this is a 5 inch pan. You’re going to get a nice thick cheesecake!
This recipe looks delicious. I always wanted to have no bake yet quick cheese cakes.i am really going to try this. May I know is it possible for making mini it in version? ? It would be no risky for not using knife for cutting the slice. 🙂
Thanks
Yes, you can use this recipe to make mini no-bake cheesecakes by putting it in individual cups. Enjoy and happy holidays!
This is so delicious and I love the fact that you do not need to bake it!
Yes it’s a perfect dessert especially during this summer heat. Thank you for your review!
oh my gosh… well wasn’t that a slice of heaven…! I say slice as I wasn’t quick enough for seconds… made this for a friend’s birthday a few weeks ago and everyone loooooved it!! I topped with a variety of chocolate bars all chopped up! Will be making again tomorrow for another friend’s birthday ッ
Thank you for sharing! x
Hi Amy,
You’re very welcome, and thank you for your kind words. I’m glad the no-bake cheesecake was such a hit!
How well does this stand outside of the refrigerator? Looking to put it as a top layer of a tiered cake, but need it to be stable for at least like 5 hours outside of the fridge.
I’m always a little nervous about leaving diary outside of the fridge. It depends on the temperature of the room. If the room is cool enough it should be okay, but if it’s crowded with lots of people, and the ambient temperature gets warm, it’s risky.
It is gorgeous and that fruit does really make it. I’ve yet to do a no=bake, either! I’m putting it on my bucket list!
Mollie
Gorgeous cheesecake! I have yet to make a no-bake cheesecake. Your recipe is so simple, I’m going to give it a try for a barbecue I’m going to this weekend!
Thanks Fida. I hope you enjoy it and thanks for stopping by. Hugs:)
It’s hard to believe how little effort is needed to produce such spectacular results – I love quick, easy and delicious recipes such as this one! Happy FF:)
Thanks Monika! It’s hard to believe how easy and amazing this cheesecake is. My family couldn’t get enough of it. I had to make another one right after:)
Looks so easy for a cheesecake. Beautiful recipe and pics.
Happy Fiesta 🙂
Thank you, that’s very kind of you to say:)
Unbelievable, indeed! No-bake desserts are perfect every single time! This sounds fantastic! Happy Fiesta Friday, Lily!
Thanks Jhuls! I always appreciate your visits:)
This is my kind of dessert!
Me too! Thanks for the visit:)