No-bake Cheesecake Recipe — Creamy, Easy, No Oven

Velvety, tangy, and impossibly smooth — a perfect slice melts on the tongue. This No-bake Cheesecake uses a simple graham-cracker crust and a whipped cream-cheesecake filling for a light but luxurious dessert. I perfected this version after testing it 12 times and adapting techniques I used while working in a pastry kitchen. The method avoids baking stress and gives consistent texture every time. Read on for exact measurements, timing, and pro tips so you can serve a flawless cake with confidence. If you like richer, exotic spins, try a riff like rose pistachio cheesecake ice cream for inspiration.

Why This Recipe Works

Whipping heavy cream into soft peaks lightens the dense cream cheese, yielding a mousse-like filling without eggs or gelatin.
Hot melted butter binds and compresses graham crumbs so the crust stays crisp under the filling.
A short chill time (4 hours) sets the texture without over-firming the filling, keeping the mouthfeel silky.
Folding the whipped cream in gently preserves air — do not overmix or the filling will deflate.
A touch of lemon juice brightens the cream cheese and balances sweetness.

Ingredients Breakdown

Graham cracker crust: 200 g (1¾ cups) graham crumbs and 113 g (½ cup or 1 stick) unsalted butter, melted. The crumbs provide structure; the butter seals them. Use a firm press to avoid a crumbly base. If you prefer digestive biscuits, they work 1:1 but taste is slightly different.
Cream cheese: 680 g (24 oz), full-fat, room temperature. This is the backbone of flavor and texture. Low-fat cheese gives a looser set and tangier taste.
Confectioners’ (powdered) sugar: 150 g (1¼ cups), sifted. Dissolves quickly for a smooth filling. Granulated sugar will leave a grainy mouthfeel unless fully dissolved.
Heavy cream: 240 ml (1 cup), cold. Whips to stable peaks and lightens the filling. Do not substitute half-and-half — it won’t hold air.
Vanilla extract: 2 tsp (10 ml). Use pure vanilla for the best aroma.
Lemon juice: 2 tbsp (30 ml). Balances richness; do not omit entirely.
Optional toppings: fruit compote, salted caramel, or fresh berries. Use sparingly to avoid weighing the cake down.

Ingredient swap notes: You can substitute Greek yogurt for 120 g (½ cup) of cream cheese to reduce richness, but expect a tangier result. If using a coarser cracker or denser salt brand, adjust butter by ±1 tbsp.

Essential Equipment

9-inch (23 cm) springform pan — the batter volume needs this size for correct height.
Bench scraper or offset spatula for smoothing the filling.
Electric mixer (stand or hand) to whip cream and beat cream cheese until silky.
Kitchen scale for accurate dry weights — this recipe relies on grams for consistency.
Measuring spoons and cups for liquids.
If you don’t have a springform pan, use a loose-bottom tart pan and line it with parchment for easier release.

Step-by-Step Instructions

This recipe takes 15 minutes active prep, 0 minutes oven cook time, 4 hours chilled inactive time, and serves 12 with a serving size of 1 slice.

Step 1: Make the crust

Pulse 200 g (1¾ cups) graham crackers into fine crumbs in a food processor or place them in a bag and crush with a rolling pin. Mix crumbs with 113 g (½ cup) melted unsalted butter and 1 tbsp (12 g) sugar until evenly moistened. Press the mixture firmly into the base and up the sides of a 9-inch (23 cm) springform pan using the back of a measuring cup; chill for 10 minutes to set.

Step 2: Beat the cream cheese

In a bowl, beat 680 g (24 oz) room-temperature full-fat cream cheese with 150 g (1¼ cups) sifted powdered sugar for 2–3 minutes until smooth and free of lumps. Scrape the bowl often to avoid pockets of unblended cheese. Stop as soon as the texture is silky — overbeating warms the cheese and makes the filling too soft.

Step 3: Add flavoring

Beat in 2 tsp (10 ml) pure vanilla extract and 2 tbsp (30 ml) lemon juice for 30 seconds more, just until combined. Taste and adjust; the lemon should brighten but not dominate.

Step 4: Whip the cream

Chill a metal bowl and beaters for 5–10 minutes if possible. Whip 240 ml (1 cup) cold heavy cream to soft peaks, about 2–3 minutes on medium-high speed. Do not overwhip; soft peaks mean the cream forms ridges that gently curl when the beater is lifted.

Step 5: Fold cream into cheese

Fold one-third of the whipped cream into the cream cheese mixture to loosen it, then gently fold in the remaining cream until no streaks remain, about 10–12 turns. Use a rubber spatula and a light hand to keep the mixture airy. Folding gently preserves volume.

Step 6: Assemble and chill

Spoon the filling into the chilled crust and smooth the top with an offset spatula. Tap the pan on the counter twice to release large air pockets. Cover and chill for at least 4 hours, preferably overnight for the cleanest slices.

Step 7: Unmold and garnish

Run a thin knife around the pan edge before releasing the springform. Garnish with fresh berries, compote, or a drizzle of caramel just before serving so the crust stays crisp. Slice with a hot, dry knife — wipe between cuts for tidy pieces.

Expert Tips & Pro Techniques

Chill equipment: Cold bowls and beaters help cream whip faster and hold structure. This reduces time and stabilizes peaks.
Common mistake — overbeating: If the cream or cream cheese gets grainy or separates, stop immediately. Chill the bowl and whip gently; if needed, fold in a tablespoon of softened cream cheese to rescue texture.
Make-ahead: You can assemble the cake 48 hours in advance. Keep it covered in the fridge; add fresh fruit the day you serve.
Professional trick for clean slices: Warm a chef’s knife under hot water, dry it, then slice in a single smooth motion. Repeat warming between cuts.
Stabilizing without gelatin: For extra stability in warm climates, add 1½ tsp powdered gelatin (bloomed in 2 tbsp water) warmed slightly and whisked into the cream cheese before folding in the whipped cream.
Texture variation: For a lighter, mousse-like cake, substitute 120 g (½ cup) of the cream cheese with mascarpone.

Storage & Reheating

Refrigerator: Store covered in the pan or an airtight container for up to 4 days. For best texture, keep toppings separate and add just before serving.
Freezer: This cheesecake freezes well for up to 2 months. Freeze whole or in slices on a tray until solid, then wrap in plastic and foil. Thaw in the fridge overnight before serving.
Reheating: Do not microwave. If you want to remove chill, let slices sit at room temperature for 15–20 minutes for the best mouthfeel.

Variations & Substitutions

Berry Swirl: Gently swirl 200 g (¾ cup) berry compote into the filling before chilling. Keep the same chilling time.
Gluten-Free Crust: Replace graham crackers with 200 g (1¾ cups) gluten-free cookie crumbs. Press and chill as directed; no other changes needed.
Lighter Version: Use 340 g (12 oz) cream cheese + 340 g (12 oz) ricotta, and reduce powdered sugar to 100 g (¾ cup). Texture will be lighter and more grainy; chill 4–6 hours.
Banana Pudding Twist: Fold 2 mashed ripe bananas and 100 g (½ cup) banana pudding into the filling and top with sliced bananas. For a banana-forward version see banana pudding cheesecake.
Cookie Dough Crust: Swap graham crumbs with 200 g (1¾ cups) cookie crumbs, or try the cookie dough approach in this cookie dough cheesecake for a playful crunch.

Serving Suggestions & Pairings

Light pairing: Serve with a simple macerated berry topping and a cup of black coffee to cut the richness.
Festive pairing: Top with toasted nuts and a salted caramel drizzle; pair with a sparkling rosé. For small portable desserts, see cheesecake cups.
Kid-friendly: Add a cookie crumb rim and chocolate chips for a fun twist.
Holiday idea: Cut into bite-sized squares and garnish with peppermint or cranberries. For holiday-focused bites, see inspiration at Christmas cheesecake bites.

Nutrition Information

Serving size: 1 slice (1 of 12). Servings: 12.

Per serving (estimate):

Calories: 470 kcal
Total Fat: 36 g
Saturated Fat: 21 g
Cholesterol: 110 mg
Sodium: 310 mg
Total Carbohydrates: 34 g
Dietary Fiber: 0.5 g
Sugars: 25 g
Protein: 7 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cheesecake turn out too soft?
A: Likely under-chilled or over-whipped filling. Chill for at least 4 hours and avoid overmixing the whipped cream into the cheese.

Q: Can I make this without eggs?
A: Yes. This recipe contains no eggs. It relies on whipped cream for structure.

Q: Can I double this recipe for a party?
A: Yes, you can double and use two 9-inch pans or one 12-inch pan; chilling time is similar but may increase by 30–60 minutes.

Q: Can I prepare this the night before?
A: Absolutely. Making it the night before often improves flavor and gives cleaner slices.

Q: How long does this keep in the fridge?
A: Up to 4 days covered. Fresh fruit toppings are best added the day of serving.

Q: Can I use low-fat cream cheese?
A: You can, but the texture will be less rich and may be slightly grainy. Expect a looser set.

Q: My crust is soggy — what went wrong?
A: The crust was either under-pressed or the filling was too warm when poured. Press the crust firmly and chill it before filling; let the filling cool if it’s warm.

Conclusion

You now have a reliable, no-fuss way to make a silky No-bake Cheesecake that travels well and can be made ahead for stress-free entertaining. For another tested, detailed take on the method and troubleshooting, check out Perfect No-Bake Cheesecake Recipe – Sally’s Baking Addiction. If you want a variation-focused guide with step photos and flavor ideas, see No Bake Cheesecake Recipe – Sugar Spun Run.