This easy No-Bake Cheesecake recipe is made from scratch with a graham cracker crust and cream cheese filling. It’s a simple dessert that only takes 20 minutes and will definitely impress!
Want more no-bake desserts? Try Grasshopper Pie, Oreo Balls, Peanut Butter Pie, or the best Rice Krispie Treats!
Why I love this cheesecake:
- Creamy – The texture on this homemade no bake cheesecake is perfection! Smooth, dense, and so creamy.
- Quick – Most cheesecakes take hours to make. This only takes 20 minutes to prep! Plus it’s all made with simple ingredients you probably already have.
- No Bake – Make anytime of year without heating up the house. This is one of my go-to desserts in the summer. It’s so refreshing and I love to top it with fresh berries, sliced peaches, or whatever fruit is in season.
How to make No-Bake Cheesecake:
Prepare Crust – Here’s my go-to homemade graham cracker crust recipe, or you can use a store-bought graham cracker crust. I do like to bake my crust since it holds it’s shape better, but if you don’t want to, you can pack it tightly and freeze it for 10-20 minutes while you make the filling.
Make Filling – Beat cream cheese then add powdered sugar. Add vanilla and sour cream. Beat heavy cream in a separate large bowl until stiff peaks then fold it into the cream cheese mixture.
Refrigerate: Pour filling in crust. Spread the cheesecake filling evenly into the graham cracker crust. Cover and refrigerate for at least 4-6 hours or overnight.
Serve the best no bake cheesecake plain, with fresh berries, or a drizzle of caramel sauce.
Make Ahead and Freezing Instructions
To Make Ahead: No bake cheesecake can be made 1-2 days in advance and kept in the refrigerator until ready to serve.
To Freeze: Once the cheesecake has set-up properly in the fridge you can freeze it (or freeze the leftovers). Wrap the cheesecake well in plastic wrap then in tinfoil and freeze for up to 3 months. Thaw overnight in the fridge before serving.
More Cheesecake Recipes:
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Recipe
No-Bake Cheesecake
Equipment
Ingredients
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup butter , melted
Cheesecake:
- 3 8 oz packages cream cheese , (full fat), at room temperature
- 1 1/3 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 cup sour cream (full fat)
- 1 cup heavy cream , cold
Instructions
Graham Cracker Crust:
- Mix the crust ingredients together then press firmly into a 8 inch springform pan. Refrigerate or freeze while you make the cheesecake filling.
No Bake Cheesecake:
- Place softened cream cheese in a large bowl and beat with electric mixers until smooth. Add powdered sugar and mix until well combined. Add vanilla extract and sour cream then mix until combined.
- Pour heavy cream into a separate large bowl then beat well until stiff peaks. Gently fold the whipped cream into the cream cheese mixture until combined.
- Spread cheesecake mixture evenly into graham cracker crust. Cover and refrigerate at least 12 hours or overnight for best results.
Notes
Nutrition
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I originally shared this recipe March 2019. Updated March 2024.
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My first time ever making any kind of cake. Actually, I tried 3 times and FINALLY got it right! This is a 5 STAR WoW!!! As a single dad, with no culinary skills or experience, I recently started to learn my way around our little kitchen and even more recently, attempted this no bake recipe. My first attempt looked great, got the approval of my 13 y/o son, but didn’t quite taste like a cheesecake to me. My second attempt, I was hyper-focused on getting everything right, and again, it turned out just like the first one. Now my third attempt, just this morning and…I got it right! This one taste like cheesecakes I’ve actually had while living in NYC. Simply delicious! I finally had an epiphany this morning and figured out that the part of Lauren’s directions about the whipped cream where she says: “Gently fold the whipped cream into the cream cheese mixture…” really meant “Gently…” just like she said. My first two attempts, I thought I could just blend the whipped cream into the cream cheese mixture with my electric blender, which certainly wasn’t “Gently”. Well, gently folding the whipped cream into the mixture was the key. Such a huge difference! Thank you for an awesome recipe I can spoil my son with Lauren. I love your site and will continue experimenting with your delicious recipes. 😊👍🏻🙏🏻
Wow! I made this recipe, except that instead of the whipped cream topping I topped it with a thickened, sweetened blackberry sauce. It’s absolutely scrumptious and we will definitely make it again. Thanks!
These recipes are great. I will make these for the family, but I can’t eat them. I am diabetic but I will taste a little.
You rock. ROCK 🙂
Very good recipes made with wholesome ingredients. How do you manage with so many
Kids? Bless you for sharing!!! I’m an 82 year old grandma and appreciate your young ideas.