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Easy No-Bake Cheesecake Recipe

This Easy No-Bake Cheesecake recipe is the ultimate dessert shortcut—rich, creamy, and crowd-pleasing, without the need for an oven. With just a few ingredients and minimal effort, you can create a gorgeous, indulgent cheesecake that’s perfect for any occasion. Dress it up or keep it classic—either way, it’s guaranteed to be a hit.
Print Recipe
Prep Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours 20 minutes
Servings 10

Ingredients
  

For the crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup 1 stick unsalted butter, melted
  • 1/4 cup granulated sugar

For the filling:

  • 16 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream cold

Optional toppings:

  • Fresh berries strawberries, blueberries, raspberries
  • Fruit compote
  • Chocolate or caramel drizzle
  • Crushed cookies

Instructions
 

  • Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until well mixed and the texture resembles wet sand.
  • Press the crust: Pour the mixture into a 9-inch springform pan. Press it firmly into the bottom using the back of a spoon or a flat-bottomed glass. Chill in the fridge while you prepare the filling.
  • Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
  • Whip the cream: In a separate bowl, whip the cold heavy cream until stiff peaks form.
  • Fold the whipped cream into the cream cheese mixture: Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
  • Assemble the cheesecake: Pour the filling over the prepared crust and smooth out the top with a spatula.
  • Chill: Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to set.
  • Serve: Once fully set, remove the cheesecake from the springform pan, top with your favorite toppings, and slice to serve.

Notes

  • For a sturdier crust, bake it at 350°F for 8–10 minutes and let it cool before adding the filling (optional for no-bake).
  • Make sure the cream cheese is fully softened for the smoothest texture.
  • Use a cold bowl and beaters when whipping cream to help it whip faster.
  • Let the cheesecake chill overnight for the cleanest slices and best texture.
  • Use a warm knife (run under hot water and wiped dry) to get clean, professional-looking slices.