No Bake Cheesecake: my food science-backed recipe that’s fluffy, sliceable, and made with real ingredients—no gelatin, no Cool Whip. I’ve made it dozens of times and it’s tested until perfect!
This No Bake Cheesecake is my go-to for when I want something rich and creamy without turning on the oven.
- The texture is light and fluffy, somewhere between a mousse and a classic cheesecake. It’s easy to slice and even easier to eat.
- The taste and texture are HEAVENLY. It’s the base I used for my Cherry Cheesecake Squares and Easter Cheesecake recipe, too!
Here’s What You Need
This no bake cheesecake recipe has two parts: a buttery graham cracker crust and a smooth, whipped filling.
Graham Cracker Crust Ingredients
I have a full article on my favorite of recipes for graham cracker crust, if you’d like to dive deeper!
- Graham cracker crumbs
- Melted butter: Binds the crumbs together and firms up in the fridge to hold the shape. If you use unsalted butter, add a pinch of salt.
- Sugar: Adds a little sweetness and helps the crust set up nicely.
No-Bake Cheesecake Filling Ingredients
A no bake cheesecake is light and airy in texture vs. a rich, creamy Philadelphia cheesecake.
- Heavy whipping cream: Whipped to stiff peaks, it gives the filling that airy, mousse-like texture.
- Cream cheese: Use regular, full-fat cream cheese that comes in bricks. It sets up beautifully when chilled. Do not use light or spreadable cream cheese, which won’t set up firm enough to slice.
- Plain Greek yogurt: Adds a slight tang and helps the filling hold its shape without gelatin.
- Granulated sugar
- Fresh lemon juice: Slightly acidifies the mix to help it firm up and balance the richness.
- Vanilla extract
Variations and Substitutions
Make it your own with these tweaks.
- Swap the crust: Use digestive biscuits, gluten-free graham crackers, Biscoff cookies, or chocolate wafers (like in my Oreo Cookie Cheesecake).
- Use full-fat sour cream: Sour cream works as a substitute for plain Greek yogurt.
- Mini Cheesecake: Use paper-lined muffin tins for no-bake cheesecake bites.
Grab These Tools
Here’s what I use to make the process smooth.
- 9-inch springform pan: Makes it easy to release clean slices.
- Parchment paper: Helps keep the crust from sticking to the pan.
- Mixing bowls: One for the crust and one to hold the whipped cream.
- Stand mixer or hand mixer: You’ll need power to whip cream and fluff the filling.
- Measuring cups and spoons: For getting all the ratios right.
- Rubber spatula: For gently folding and scraping the bowl clean.
- Flat-bottomed glass or measuring cup: For pressing the crust into the pan evenly.
How to Make No-Bake Cheesecake: An Easy Guide
This recipe is fast to prep, but you’ll need to plan ahead for chilling time. The texture gets better the longer it rests.
Make the Crust
I’ve gone into full detail on making a graham cracker crust recipe already, if you want step-by-step photos.
- TIP: Press firmly into the bottom and 1 inch up the sides using the bottom of a flat measuring cup or glass. Freeze while you prep the filling.
Whip the Cream
- In the bowl of a stand mixer (with the whisk attachment), whip the cold heavy cream to stiff peaks. You can alternatively use a hand mixer and a medium bowl.
- Scoop it into a clean bowl and set aside.
You don’t need to wash the mixer bowl before the next step.
Make the Filling
- In the same bowl, beat softened cream cheese, yogurt, sugar, lemon juice, and vanilla.
- Start on low speed and increase to medium-high until it looks fluffy and shiny, like buttercream. This can take up to 5 minutes.
- If your cream cheese is too cold and won’t fluff up, wrap a hot towel around the base of the bowl to gently warm it.
Fold and Fill
- Use a rubber spatula to gently fold the whipped cream into the cream cheese mixture.
- Don’t stir—just gently fold until it’s just combined and no streaks remain.
- Pour the filling into the prepared crust and smooth the top. An offset spatula does the cleanest job of this!
Chill and Serve
- Chill in the fridge for 8 hours to set. Top as desired just before serving. Cut while cold using a sharp knife.
Make Ahead and Storage
Make this in advance so dessert is ready when you are. You can make it a day in advance and let it chill in the springform pan covered with aluminum foil until ready to top and serve.
Storing Leftovers
- Wrap leftovers tightly with plastic wrap or store in an airtight container in the fridge. Best eaten within 3 days.
Freezing
- Freezing is not my first choice because the texture can change once you thaw it.
- Having said that, I am often short on time and will make it and freeze it until firm, vs. waiting the 8 hours to set in the fridge.
Science of No-Bake Cheesecake
Final Notes, Pro Tips + Science-Based Secrets
Unlock the full potential of your no-bake cheesecake with these key takeaways:
- No gelatin needed: As a food scientist, I designed this recipe to set naturally using cream cheese, yogurt, and lemon juice.
- Fat firms it up: The cream cheese fat solidifies when chilled, giving the filling structure without extra thickeners.
- Lemon and yogurt do the rest: Lemon juice firms the cream, and yogurt gently sets the filling with natural bacteria.
FAQs About No-Bake Cheesecake
Just skimming through? Here are some quick answers to the commonly-asked questions.
You should let no-bake cheesecake chill for 8 hours so it sets firm enough to slice.
No-bake cheesecake gets too soft at room temp—don’t leave it out more than 20 minutes on a warm day.
Homemade no-bake cheesecake keeps for 1–3 days in the fridge, but the crust starts to soften after day one.
Flavor your no-bake cheesecake by topping it with fresh berries, lemon curd, blueberry or cherry pie filling, strawberry sauce, caramel sauce, or chocolate sauce. I like to pipe some whipped cream around the edges.
More Delicious Cheesecake Recipes
Here are a few other reader favorites!
Easy No Bake Cheesecake (Foolproof Recipe!)
Ingredients
For Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup salted butter
- 2 tbsp sugar
For Filling:
- 1 cup heavy whipping cream
- 3 8-oz packages regular cream cheese softened (not low-fat or spreadable)
- ¼ cup plain greek yogurt
- 1 cup granulated sugar
- ¼ cup fresh lemon juice
- 2 tsp vanilla extract
Instructions
Make the Crust:
- Line the bottom of a 9” springform pan with parchment paper and spray the bottom and sides with cooking spray.
- Stir ingredients together in a large bowl until evenly moistened and press firmly (using a flat-bottomed measuring cup) into the bottom and 1” up sides of the prepared pan. Freeze 10 minutes while you prepare the filling.
Make the Filling:
- In a stand mixer on medium-high speed, whip the cream to stiff peaks. Scrape it into a separate bowl to reserve. Don't bother washing the stand mixer bowl.
- To the stand mixer bowl, add the cream cheese, yogurt, sugar, lemon juice, and vanilla and beat on medium-high speed until it’s fluffy and shiny like buttercream frosting. It could take 5 minutes. If cream cheese is too cold to whip up to this airy consistency, warm the bowl slightly by pressing a hot, damp towel on the bottom.
- Gently fold the whipped cream into the cream cheese mixture using a large rubber spatula.
- Scrape the batter into prepared crust and smooth the top. Chill in the fridge for 8 hours to set, or freeze for 1-2 hours. Top cheesecake as desired just before serving. Wrap any leftovers tightly with plastic wrap and store in the refrigerator.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use an organic full fat yogurt instead of Greek yogurt?
Hi Deborah, yes you can, and it’s still delicious (I’ve done it!) but it’ll just have a slightly softer consistency.