Easy No-Bake Cheesecake with Graham Cracker Crust

An easy no-bake cheesecake is the dessert to make when the oven is busy, the kitchen is hot or you simply want something impressive without much effort. It has a buttery graham cracker crust and a creamy, gently tangy filling that tastes like classic cheesecake, only lighter and smoother.

There are no eggs, no water bath and no worrying about cracks. Instead, whipped heavy cream folded into sweetened cream cheese gives the filling structure, and a long rest in the fridge firms it up enough to slice cleanly. Your hands-on time is around 25 minutes; the fridge handles the rest.

Because it needs to chill for at least 6 hours, this is a natural make-ahead dessert for dinner parties and holidays. If you are planning a bigger dessert table, our classic vanilla cupcakes can also be made the day before.

No-bake cheesecake at a glance

• Taste and texture: cool, creamy and lightly tangy, softer and airier than baked cheesecake, on a crisp, buttery crust.
• Best for: make-ahead desserts, summer gatherings, holidays and anyone without an oven handy.
• Key technique: whip the cream to stiff peaks and fold it gently into smooth, room-temperature cream cheese.
• Size: one 9-inch cheesecake, about 12 slices.

Key ingredients for a no-bake cheesecake that sets

Full-fat block cream cheese

The firm, foil-wrapped blocks of cream cheese are the backbone of the filling. They contain less water than the spreadable kind sold in tubs, which is exactly what you need for a cheesecake that holds its shape without baking. Let them soften at room temperature for about an hour so they beat up smooth.

Whipped heavy cream

With no eggs or gelatin, stiffly whipped cream is what sets this cheesecake. The air bubbles lighten the texture, and once chilled, the fat in the cream firms up and holds everything in place. Heavy cream or heavy whipping cream both work, as long as it is very cold.

Powdered sugar

Powdered sugar, also sold as confectioners’ sugar, dissolves instantly in the cream cheese, so there is no grittiness. It also contains a little cornstarch, which helps the filling firm up.

Lemon juice and vanilla

A tablespoon of lemon juice brings the gentle tang people expect from cheesecake and balances the sweetness. Vanilla rounds out the flavor.

Easy No-Bake Cheesecake

A buttery graham cracker crust filled with cream cheese beaten with powdered sugar, vanilla and lemon, lightened with whipped heavy cream and chilled until firm.

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Prep Time 25 minutes mins

Chilling 6 hours hrs

Total Time 6 hours hrs 25 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Equipment

• 9-inch springform pan
• Stand mixer or electric hand mixer
• 2 large mixing bowls
• Rubber spatula
• Measuring cup or flat-bottomed glass

Ingredients

  

Graham cracker crust

• 1 1/2 cups graham cracker crumbs about 10 full sheets, finely crushed / 150 g
• 2 tbsp granulated sugar 25 g
• 6 tbsp unsalted butter 3/4 stick / 85 g, melted

Cheesecake filling

• 16 oz full-fat block cream cheese two 8-oz packages / 450 g, softened at room temperature
• 2/3 cup powdered sugar also called confectioners' sugar / 80 g
• 1 tsp vanilla extract
• 1 tbsp fresh lemon juice
• 1 cup heavy cream 240 ml, very cold; heavy whipping cream also works

Instructions

 

Make the crust

• Stir the graham cracker crumbs and granulated sugar together in a bowl, then pour in the melted butter and mix until the crumbs look like wet sand and hold together when squeezed.
• Tip the crumbs into a 9-inch springform pan and press them firmly and evenly over the bottom with the base of a measuring cup or glass. Place the pan in the freezer while you make the filling, about 10 to 15 minutes.

Make the filling

• In a large, chilled bowl, beat the cold heavy cream with a mixer on medium-high speed for 2 to 3 minutes, until it holds stiff peaks that stand up straight when you lift the beaters. Set aside in the fridge.
• In a second large bowl, beat the softened cream cheese on medium speed for about 2 minutes, until completely smooth with no lumps. Scrape down the bowl.
• Add the powdered sugar, vanilla and lemon juice and beat on low, then medium, for about 1 minute until smooth and creamy.
• Add about one third of the whipped cream to the cream cheese mixture and stir it in to loosen it. Then gently fold in the rest with a spatula until no white streaks remain.

Chill and serve

• Spread the filling over the chilled crust and smooth the top. Cover the pan with plastic wrap without letting it touch the surface.
• Refrigerate for at least 6 hours, or overnight, until the cheesecake is firm and sliceable.
• Run a thin knife around the edge, release the springform ring and slice with a sharp knife dipped in hot water and wiped dry between cuts. Serve cold.

Notes

Use full-fat block cream cheese. Spreadable tub cream cheese and reduced-fat versions are softer and will not set firmly.

Chilling overnight gives the cleanest slices.

Keep the cheesecake refrigerated at 40°F / 4°C or below for up to 4 days, or freeze for up to 1 month.

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Tips for a smooth, sliceable cheesecake

• Soften the cream cheese properly. Cold cream cheese leaves small lumps that never beat out. It should feel soft when pressed, not cool and firm.
• Chill the bowl for whipping. A bowl and beaters straight from the freezer help the cream whip faster and hold stiffer peaks.
• Whip the cream first. That way the beaters do not need washing between steps, since a little cream in the cream cheese does no harm.
• Press the crust firmly. A compact crust holds together when sliced. Use the flat base of a measuring cup and press hard, especially around the edges.
• Give it the full chill. Six hours is the minimum; overnight is better. The longer it chills, the cleaner the slices.
• Use a hot knife. Dip the knife in hot water and wipe it dry before each cut for neat edges.

Substitutions and variations

• Crust: crushed chocolate sandwich cookies, vanilla wafers or gingersnaps all make good crusts. Use the same amount of crumbs, and leave out the sugar for sandwich cookies since they are already sweet.
• Gluten-free: use gluten-free graham-style crackers or cookies for the crust. The filling is naturally gluten-free, but check the labels on your cream cheese and powdered sugar.
• Whipped topping instead of cream: 8 ounces of thawed frozen whipped topping can replace the heavy cream. The result is sweeter and a little softer, so reduce the powdered sugar to 1/2 cup.
• Toppings: spoon over canned cherry or blueberry pie filling, fresh berries, a drizzle of caramel or chocolate sauce just before serving.
• Different pan: a 9-inch deep-dish pie plate works if you do not have a springform pan; serve slices straight from the dish.
• Dairy-free: this recipe does not adapt well. Plant-based cream cheese and whipping cream vary widely in how firmly they set, so look for a recipe developed for them.

Storage and freezing

No-bake cheesecake must stay refrigerated, at 40°F / 4°C or below. Do not leave it out at room temperature for more than 2 hours, or for more than 1 hour on a very hot day above 90°F. Covered tightly with plastic wrap, it keeps in the fridge for up to 4 days. The crust softens a little each day but still tastes good.

To freeze, chill the cheesecake until firm, then wrap the whole cake or individual slices in plastic wrap and foil and freeze for up to 1 month. Thaw overnight in the fridge. Add fresh fruit toppings only after thawing.

Common mistakes to avoid

• Using tub or low-fat cream cheese. These contain more water and the filling stays loose. Stick to full-fat blocks.
• Under-whipping the cream. Soft peaks do not hold the filling up. Whip until the peaks stand straight, but stop before the cream looks grainy or starts turning to butter.
• Beating out the air. Stirring or mixing the whipped cream in with the mixer deflates it. Fold gently with a spatula.
• Cutting too early. A cheesecake that has only chilled for a couple of hours will slump. Wait at least 6 hours.
• Lumpy filling. This comes from cold cream cheese. Beat it smooth on its own before adding anything else.

Frequently asked questions

Why didn’t my no-bake cheesecake set?

The usual causes are spreadable or reduced-fat cream cheese, cream that was not whipped to stiff peaks, or not enough chilling time. Use full-fat blocks, whip the cream until stiff and chill for at least 6 hours.

Can I make no-bake cheesecake the day before?

Yes, and it is the best way to make it. An overnight chill gives a firmer texture and cleaner slices. Add any fruit or sauce topping just before serving.

Can I speed up the chilling in the freezer?

You can chill it in the freezer for about 2 to 3 hours instead of the fridge, then move it to the fridge for 30 minutes before slicing so it is not icy. The texture will be slightly firmer.

Does no-bake cheesecake taste like baked cheesecake?

It has the same tangy cream cheese flavor, but the texture is lighter, softer and more mousse-like than a dense baked New York-style cheesecake.

Is it safe to eat cheesecake that is not baked?

Yes. This recipe contains no eggs, and cream cheese and heavy cream are pasteurized dairy products that are safe to eat without cooking, as long as the cheesecake stays refrigerated.

Serving suggestions

Serve the cheesecake chilled with fresh strawberries or a spoonful of berry sauce for color. It is a cool, light way to end a hearty dinner such as classic homemade margherita pizza or roasted vegetable pasta. For a dessert table with something for everyone, set it out alongside a tray of fudgy chocolate brownies. You will find more sweet ideas in our desserts and baking recipes.