Name: No Bake Cheesecake
Prep time: 20 min
Total time: 6 h
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; 1/2 cup butter, melted; 2 tablespoons granulated sugar; 16 oz (2 packages) cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup heavy whipping cream, cold; Optional toppings: fresh berries, fruit compote, chocolate sauce, caramel, crushed cookies

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No Bake Cheesecake is one of my favorite go-to desserts when I want something creamy, rich, and indulgent without turning on the oven. With its smooth and fluffy filling, buttery graham cracker crust, and endless topping options, it’s a crowd-pleaser that’s perfect for any occasion. I love how easy it is to prepare ahead of time and how impressive it looks when served.

Why You’ll Love This Recipe

I love this recipe because it’s completely fuss-free—no water baths, no baking, and no cracks to worry about. It’s light, velvety, and packed with creamy cheesecake flavor. The crust only takes a few minutes to press together, and the filling whips up in one bowl. It chills in the fridge while I focus on other things, making it perfect for parties, holidays, or even just a weeknight treat.

Ingredients

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

Cream cheese (softened)
Graham cracker crumbs
Butter (melted)
Granulated sugar
Powdered sugar
Vanilla extract
Heavy whipping cream (cold)
Optional toppings: fresh berries, fruit compote, chocolate sauce, caramel, crushed cookies

Directions

I start by mixing the graham cracker crumbs, melted butter, and a little sugar in a bowl, then press the mixture firmly into the bottom of a springform pan or pie dish to form the crust. I chill it in the fridge while I make the filling.
In a large bowl, I beat the softened cream cheese with powdered sugar, vanilla, and a bit of granulated sugar until smooth and creamy.
In a separate bowl, I whip the cold heavy cream until stiff peaks form.
I gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
I pour the filling into the chilled crust and smooth the top with a spatula.
I cover and refrigerate the cheesecake for at least 4–6 hours, or overnight for the best texture.
Just before serving, I top it with fresh berries, sauce, or anything I’m craving.

Servings and timing

This cheesecake makes about 8–10 slices and takes 20 minutes to prepare, plus 4–6 hours of chilling time. It’s ideal for making the night before an event or dinner.

Variations

I add lemon zest or juice to the filling for a citrusy twist.
For a chocolate version, I mix in melted chocolate or cocoa powder into the cream cheese layer.
I sometimes use Oreo cookies or gingersnaps instead of graham crackers for the crust.
I swirl in fruit puree or jam for a fruity cheesecake effect.

storage/reheating

I store leftover cheesecake in the fridge, covered, for up to 5 days. It also freezes well—I wrap individual slices or the whole cheesecake in plastic wrap and foil, then freeze for up to 1 month. To serve, I let it thaw in the fridge overnight. No reheating is needed since it’s meant to be served chilled.

FAQs

Does a no bake cheesecake taste like regular cheesecake?

Yes, it’s just as rich and creamy, but slightly lighter in texture. I love how smooth and mousse-like it is compared to a dense baked cheesecake.

How do I make sure the filling sets properly?

I make sure the whipped cream is whipped to stiff peaks and that the cheesecake chills for at least 4–6 hours. Overnight chilling gives the best results.

Can I use low-fat cream cheese?

I’ve tried it, but I prefer full-fat cream cheese for the best texture and flavor. Low-fat versions can make the filling looser and less creamy.

What if I don’t have a springform pan?

No problem. I use a regular pie dish or even a square baking pan and cut it into bars. It still works great.

Can I make mini no bake cheesecakes?

Yes, I often press the crust into muffin liners or small jars and spoon the filling on top for individual servings.

Conclusion

No Bake Cheesecake is a creamy, dreamy dessert that’s easy enough for beginners but impressive enough for special occasions. I love how versatile it is with toppings and flavors, and how little effort it takes to pull together. Whether I’m serving it plain or dressed up with fruit or chocolate, it’s always a hit at the table.