Easy No Bake Cheesecake (Foolproof Recipe!)

Easy No Bake Cheesecake that’s fluffy, sliceable, and made with real ingredients—no gelatin, no Cool Whip. Food Scientist tested!

Prep Time30

Cook Time0

Chill Time8

Total Time8 30

Course: Dessert

Cuisine: American

Keyword: No Bake Cheesecake

Servings:

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.

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.

Cream Cheese: Use full-fat cream cheese in bricks. Do not use spreadable or light cream cheese, or the filling won’t firm up.

Whipping Cream: Look for heavy whipping cream (36% fat) for best texture. Don’t use anything labeled “light” or “table cream.”

Yogurt: I use Greek yogurt to add a tangy flavor and help the cheesecake set without gelatin. Sour cream works in a pinch.

Lemon Juice: Acidifies the cream and yogurt to naturally firm the filling. Fresh lemon juice is best.

Crust Options: You can swap graham crackers for digestive biscuits, Oreos, or gluten-free cookies.

Freezer Shortcut: Freeze to firm quickly, but slice while still partially frozen and let it soften slightly before serving.

Serving Tips: Use a sharp knife to slice while cold. Rinse the blade in hot water and wipe clean between cuts for neat slices.

Make Ahead: This is a great make-ahead dessert. Chill in the springform pan up to 24 hours, covered, before topping.

Storage: Keeps well in the fridge for 2–3 days. Crust may soften slightly over time.