This No Bake Cheesecake is the perfect dessert for when you want something rich, creamy, and impressive — without ever turning on the oven. It delivers the classic cheesecake flavor and smooth texture you love, but skips the baking stress entirely. No water baths, no cracked tops, no gelatin, and no condensed milk — just simple ingredients whipped together into a light, velvety filling that sets beautifully in the fridge.
It’s cool, refreshing, and ideal for warm days, busy schedules, or anytime you crave cheesecake with minimal effort.
Who Is This Recipe For?
This no bake cheesecake is perfect for:
- Beginners who want a fail-proof cheesecake
- Anyone avoiding oven baking
- Busy home cooks needing a make-ahead dessert
- Summer entertaining and holidays
- Cheesecake lovers who prefer a lighter, creamier texture
Why It’s Great
- No baking required — ever
- Smooth, creamy, and perfectly sliceable
- Made with everyday ingredients
- No gelatin or condensed milk
- Easy to customize with toppings like fruit, caramel, or chocolate
Ingredients
Cheesecake Filling
- 1 prepared graham cracker crust (in a 9-inch springform pan)
- 16 oz (450 g) brick-style cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- ⅓ cup sour cream
- 1½ cups heavy cream
Whipped Cream Topping
- ¾ cup heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Kitchen Equipment Needed
- 9-inch springform pan
- Electric hand mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Offset spatula (optional, for smoothing)
How to Make No Bake Cheesecake
- Prepare the Crust
Place the prepared graham cracker crust in a springform pan and set aside. - Mix the Cream Cheese Base
Beat softened cream cheese until smooth and lump-free. Add powdered sugar and mix until fully combined. - Add Flavorings
Mix in vanilla extract and lemon juice, scraping down the bowl. Stir in sour cream until creamy and smooth. - Whip the Cream
In a separate chilled bowl, whip heavy cream until stiff peaks form. - Fold Together
Gently fold the whipped cream into the cream cheese mixture until light, fluffy, and uniform. - Assemble & Chill
Spread the filling evenly into the crust, smoothing the top. Cover and refrigerate for at least 4 hours, preferably overnight.
Whipped Cream Topping
Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe over the cheesecake just before serving for the best texture and presentation.
Storage
- Store covered in the refrigerator for up to 5 days
- Keep in the springform pan for easy slicing and freshness
- Freeze for up to 3 months (thaw in the fridge before serving or enjoy semi-frozen)
FAQ
Can I make this cheesecake ahead of time?
Yes! It’s ideal for preparing a day in advance.
Why use brick-style cream cheese?
Brick-style cream cheese is firmer and creates a stable, creamy texture. Spreadable versions are too soft.
Can I add toppings?
Absolutely! Fresh berries, fruit compote, chocolate drizzle, or caramel all work beautifully.
Does it really set without gelatin?
Yes — the whipped cream and cream cheese combination sets naturally when chilled.
Conclusion
This No Bake Cheesecake proves that simple can still be luxurious. With its smooth texture, classic flavor, and stress-free preparation, it’s the kind of dessert you’ll come back to again and again. Whether you’re hosting guests, celebrating something special, or just craving cheesecake without the hassle — this recipe delivers every time.
