Easy No-Bake Cheesecake Recipe

This easy no-bake cheesecake recipe is the kind of dessert I turn to when I want something indulgent but completely fuss-free. It’s cool, creamy, and silky with a light, fluffy texture that melts in every bite. With a crisp graham cracker crust and a luscious cream cheese filling, this classic cheesecake is perfect for any occasion—especially when I don’t want to turn on the oven.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect blend of rich and airy, with a base that’s buttery and just the right amount of sweet. There’s no baking involved, which means it’s ideal for warm days or busy weeks. The cheesecake sets up beautifully in the fridge, making it great for prepping ahead. Plus, it’s endlessly customizable with any toppings I’m craving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust

• Graham cracker crumbs (about 2 ½ cups or 20 whole crackers)
• ½ cup melted butter
• 1 tbsp sugar

For the Filling

• 24 oz cream cheese, softened to room temperature
• ¾ cup sugar
• 2 tbsp lemon juice
• ¼ cup sour cream
• 1 tsp vanilla extract
• 1 ¼ cup heavy cream (cold, for whipping)

Directions

1. Make the Crust
   I combine the graham cracker crumbs, melted butter, and sugar in a bowl until evenly moistened. I press the mixture into the bottom and slightly up the sides of a springform pan, then freeze it for 15 minutes while I work on the filling.
2. Prepare the Filling
   In a large mixing bowl, I beat the softened cream cheese and sugar until light and fluffy. Then I mix in the lemon juice, vanilla extract, and sour cream until smooth. In a separate bowl, I whip the heavy cream until stiff peaks form. I gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the air.
3. Assemble the Cheesecake
   I pour the filling into the chilled crust and smooth the top with a spatula. I cover the pan and refrigerate it for at least 5–6 hours, but I usually let it sit overnight for the best texture.
4. Top and Serve
   Just before serving, I top the cheesecake with whatever I’m in the mood for—fresh fruit, cherry pie filling, chocolate sauce, or a drizzle of caramel. It slices beautifully and holds its shape while staying soft and creamy.

Servings and timing

Yield: 12 servings
Prep time: 30 minutes
Chill time: 6 hours (or overnight for best results)
Total time: 6 hours 30 minutes

Variations

• I sometimes swap graham crackers for chocolate cookie crumbs or gingersnaps for a twist.
• For a citrus variation, I add orange or lime zest to the filling.
• If I want to lighten it up, I use reduced-fat cream cheese and swap sour cream for Greek yogurt.
• I like to fold in crushed cookies, berries, or even mini chocolate chips for texture.
• Making mini cheesecakes in muffin tins makes serving even easier at parties.

storage/reheating

I store the cheesecake in the fridge, covered, for up to 4–5 days.
It can also be frozen for up to 1 month—I wrap individual slices in plastic wrap and freeze in an airtight container.
To serve, I let it thaw in the fridge overnight.

FAQs

Can I make this cheesecake ahead of time?

Yes, I often make it the night before serving. The texture improves with more chilling time, and it’s fully set and ready to go the next day.

How do I make sure the filling stays fluffy?

I make sure the whipped cream has stiff peaks before folding it into the filling, and I fold gently to keep the mixture light and airy.

Can I use store-bought whipped topping instead of whipped cream?

Yes, I can substitute an equal amount of whipped topping, but I personally prefer fresh whipped cream for the best taste and texture.

What’s the best pan to use for this recipe?

A springform pan makes it easiest to remove and slice, but a deep pie dish also works well if I don’t have one.

Is this cheesecake freezer-friendly?

Absolutely. I freeze it whole or in slices, then thaw in the fridge. I usually add fresh toppings after thawing.

Conclusion

This easy no-bake cheesecake is the dessert I always turn to when I want something classic, crowd-pleasing, and totally effortless. It’s creamy, smooth, and just sweet enough—and the graham cracker crust gives the perfect contrast. Whether I’m hosting a dinner or just treating myself, it never disappoints.

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