This post may contain affiliate links. Please read our disclosure policy.
This Homemade No Bake Cheesecake may be simple in the sense that there’s no baking involved but don’t let that fool you – it’s just as delicious, silky smooth, and decadently creamy as a traditional baked cheesecake!
Apart from chilling the cheesecake, you only need 20 minutes to prepare this scrumptious dessert.
Sometimes you want a simpler cheesecake than a Carrot Cake Cheesecake or a Peppermint Cheesecake, and that is when this basic No-Bake Cheesecake is perfect. It is still made from scratch using ingredients you probably already have in your refrigerator and pantry.
Keep your easy no-bake cheesecake plain or dress it up with fresh pieces of fruit and whipped cream as garnish.
You can even get creative with additional mix-ins for the cheesecake filling – chopped cookies, chocolate chips, and chopped candy are all amazing in this no-bake cheesecake recipe!
Table of Contents
Why You’ll Love This Recipe
- Simplicity: It’s a no-fuss cheesecake dessert that doesn’t call for any complicated baking processes and uses basic ingredients that you likely already have in the pantry. If you stick to my recipe instructions, it’s pretty fail-proof!
- Quick to make: Let’s put the overnight chilling time aside since most cheesecake recipes call for that. What you should focus on is the fact that you only need 20 active minutes of your time to make this basic no-bake cheesecake!
- Versatile: Adapt your no-bake cheesecake with additional ingredient add-ins or ingredient swaps to better suit your taste preferences.
- It’s Stunning: This basic no-bake cheesecake looks super classy and tastes even better. You can easily dress it up with fresh pieces of fruit as garnish and whipped cream.
Why This No Bake Cheesecake Recipe Works
- This simple no bake cheesecake has been tested numerous times in my kitchen, enabling me to guide you through the process effortlessly with the aid of simple recipe instructions and step-by-step recipe images.
- This recipe includes frequently asked questions and helpful recipe tips.
- Customization ideas have been provided as well as suggestions of how you can serve this basic no bake cheesecake.
What You’ll Need To Make A Basic Cheesecake
Ingredients
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
For the crust
- Graham cracker crumbs. Original Graham crackers or even the cinnamon flavored or chocolate Graham crackers would work. The cracker crumbs are an important aspect of this treat, providing a solid crust for the softer cheesecake filling. You could use a different cracker or cookie such as vanilla wafers or digestive biscuits instead if you wish but I personally always prefer Graham crackers.
- Butter. You can use either salted or unsalted butter. However, it will need to be melted.
- Sugar. I use white granulated sugar in this recipe but you could use a light brown sugar instead if you want to customize it from traditional cheesecake. It will give a slightly deeper flavor and add to the moisture in the dessert.
For the filling
- Cream cheese. I recommend using the best quality of cream cheese you can find. This will make a difference in the taste and texture of the cheesecake. In addition, allow the cream cheese to soften before use and make sure to use the block cream cheese, not the kind that is in a tub.
- Sugar. Stick to white granulated sugar for the cheesecake filling. Brown granulated sugar will affect the color of the creamy filling which may not look as desirable compared to the beautiful cream color of a regular cheesecake filling.
- Powdered sugar (Confectioner’s Sugar). Make sure to measure your powdered sugar as too much can cause an overly sweet cheesecake filling and also affect the overall texture since it can dry out the filling, resulting in the cheesecake cracking.
- Vanilla. Pure vanilla extract is what you need to use.
- Lemon juice. Always opt for fresh lemon juice over the bottled variety for the best taste.
- Heavy whipping cream. This adds to the ultra creaminess of the silky smooth filling and also helps to hold the cheesecake filling in shape.
How To Make No Bake Cheesecake From Scratch
Make The Graham Cracker Pie Crust
- In a medium-sized bowl, stir together the graham cracker crumbs, butter, and sugar until combined.
- Press the crust into the bottom and slightly up the sides of a 9-inch spring-form pan.
- Place in the freezer while you make the filling.
Make The Cheesecake Filling
- Add the cream cheese to a large bowl with an electric hand mixer or to the body of a stand mixer with the paddle attachment. Whip the cream cheese until smooth.
- Add the granulated sugar and stir until combined. Add the powdered sugar, vanilla, and lemon juice, stir to combine until smooth, scrape down the sides as needed.
- In a separate bowl, whip the heavy whipping cream to stiff peaks. Add this to the cream cheese mixture and fold it in until there are no streaks.
- Pour the filling over the crust and smooth it out the top. Cover with plastic wrap and place in the fridge overnight to set.
- Take a butter knife and run it along the edge of the cheesecake in the pan.
- Take off the outer ring around the cheesecake. Slice and serve with whipped cream and fresh berries for topping, optional.
Recipe Tips
- If you have other food or flavoring ingredients in the refrigerator that give off strong odors (such as garlic), I strongly suggest that you wrap your pan of setting cheesecake tightly with plastic wrap to prevent the cheesecake from taking on any of those odors. If you don’t, the results may be rather unpleasant! The same applies to any leftover cheesecake stored in the refrigerator.
- The amount of lemon juice called for in the recipe results in an incredibly subtle flavor and provides enough acidity to help the cheesecake keep its texture instead of turning runny. If you want a more pronounced taste of lemon in this dessert then I recommend doubling the lemon juice and also adding in the zest of about 1-2 lemons.
- This cheesecake is scrumptious whether served chilled or even frozen! If you do intend to serve it more frozen, allow it to first thaw for a short 10-15 minutes for a deliciously cold treat!
- Since this is a no-bake cheesecake recipe, it’s really important that you refrigerate it overnight. That will allow the soft filling to hold its shape.
Variations
- You can easily give this no-bake cheesecake a completely different look by garnishing it with various topping options such as pureed berries, whole berries, whipped cream, caramel sauce, chocolate sauce, chocolate shavings…the options are limitless!
- Consider adding in different extracts instead of the vanilla extract such as strawberry extract, almond, lemon, or even orange. It’s a great way to vary this basic no-bake cheesecake without much effort on your part.
- Make your basic no-bake cheesecake decadent by mixing into the cheesecake filling yummy ingredients such as mini chocolate chips, chopped up cookies, peanut butter chips, toffee bits or whatever favorite chopped candies that you’d prefer.
- No Oreo Cheesecake – This no-bake cheesecake is made with an Oreo crust and crushed Oreos in the cheesecake filling and is garnished with more Oreos!
What To Serve With Cheesecake
It’s pretty difficult to imagine that this no-bake cheesecake actually needs anything else – it’s that good!
However, if you’re planning on serving this silky smooth creamy cheesecake for a special occasion then adding blueberry or strawberry pie filling on top, with some whipped cream or vanilla ice cream to each serving would be a very welcome serving addition!
FAQS
HOW SHOULD I STORE THIS BASIC NO-BAKE CHEESECAKE?
This basic no-bake cheesecake will last in the refrigerator for up to 4-5 days when stored in an airtight container or covered with plastic wrap.
You can also freeze this no-bake cheesecake for up to 3 months. Thaw for about 10-15 minutes prior to serving again. It’s always best when served cold.
WHAT KIND OF TEXTURE DOES THIS NO BAKE CHEESECAKE HAVE?
This basic no bake cheesecake has a buttery crunchy texture thanks to the Graham cracker crust, followed by the silky smooth cheesecake filling from the cream cheese and heavy whipping cream.
If you’ve opted to add in some lemon zest or other mix-ins such as chopped candy then obviously you will also experience a textural contrast within the cheesecake filling itself.
CAN THIS NO BAKE CHEESECAKE BE LEFT OUT?
Generally, you shouldn’t leave any dessert out for extended periods of time when they contain cream-based ingredients that can go off without refrigeration.
While this basic no bake cheesecake could sit out for 10-15 minutes while being served, make sure to place it back into the fridge when no longer in use.
If you live in hot and humid conditions, rather err on the side of caution and only serve what you need. You can always return to the fridge for second servings!
More Recipes
If you like this recipe or make this recipe, be sure to leave a comment, rate the recipe, and follow us on:
Facebook | Twitter | Pinterest | BlogLovin | Instagram
Recipe
Ingredients
For the crust:
- 1-1/2 cups graham cracker crumbs
- 7 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
For the filling:
- 24 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice fresh squeezed
- 1-1/4 cups heavy whipping cream
Instructions
Make The Crust
In a medium-sized bowl, stir together the graham cracker crumbs, butter, and sugar until combined.- Press the crust into the bottom and slightly up the sides of a 9-inch spring-form pan. Place in the freezer while you make the filling.
Make The Cheesecake Filling
- Add the cream cheese to a large bowl with an electric hand mixer or to the body of a stand mixer with the paddle attachment. Whip the cream cheese until smooth.
- Add the granulated sugar and stir until combined.
- Add the powdered sugar, vanilla, and lemon juice, stir to combine until smooth, scrape down the sides as needed.
- In a separate bowl, whip the heavy whipping cream to stiff peaks.
- Add the whipped cream to the cream cheese mixture and fold it in until there are no streaks.
- Add the cream cheese filling to the crust and smooth out the top. Cover with plastic wrap and place in the fridge overnight to set.
- Take a butter knife and run it along the edge of the cheesecake in the pan. Take off the outer ring.
- Slice and serve with whipped cream and fresh berries for topping, optional.
Amanda says
This is a fabulous recipe! The texture was absolutely heavenly, and it had the perfect richness. Highly recommend making this one!
Sisley White - Sew White says
I absolutely love the idea of pushing the biscuits up to make a crust and not just a base. So moreish. More slices, please!
Tara says
Such a beautiful and delicious no bake cheesecake! I love how the prep is only 20 minutes and that texture looks perfect.
Eliza Cross says
What a great recipe! Cheesecake is my son’s favorite, and I can’t wait to make this version for him. Thanks for all the great photos and tips, too. Another winner from Flavor Mosaic!
Sandra says
This recipe looks as pretty as it is delicious. So quick and easy to make, this will be my new go-to cheesecake recipe. I love your suggestion of trying it with strawberry extract since I have some in the pantry. Thanks for this great recipe!