Easy No Bake Cheesecake Recipe

If you want a creamy, crowd-pleasing dessert without the stress of baking, this No Bake Cheesecake recipe is your perfect solution.

With just nine everyday ingredients, you can achieve that classic rich flavor and smooth texture—no oven, water bath, or complicated steps required.

This recipe works for all occasions, whether you’re celebrating a birthday, entertaining guests, or simply craving something sweet.

Easily adaptable and make-ahead friendly, this cheesecake is a true modern classic that leaves plenty of room for your favorite toppings and flavor variations.

Ingredients Checklist

Starting with quality ingredients ensures the best texture and taste. Here’s what you’ll need, plus tips for easy substitutions and customizations.

For the Crust

• 2 cups (about 220 g) graham cracker crumbs (or use digestive biscuits for a UK twist)

• 1/4 cup (50 g) granulated sugar (optional, for extra crunch)

• 1/2 cup (115 g) unsalted butter, melted

• Pinch of salt (omit if using salted butter)

For the Cheesecake Filling

• 24 oz (675 g) full-fat cream cheese, at room temperature

• 1 cup (200 g) granulated sugar or powdered sugar (for extra smoothness)

• 1 teaspoon pure vanilla extract

• 1/4 cup (60 ml) fresh lemon juice (adds tang and helps the cheesecake set)

• 1 cup (240 ml) heavy cream, cold

• 1 cup (240 g) sour cream, at room temperature (for creaminess and subtle tang)

Recommended Equipment

• 9-inch (23 cm) springform pan (or use an 8-inch for a taller cake)

• Parchment paper for lining

• Food processor or blender (for crumbs)

• Measuring cups and spoons or kitchen scale

• Mixing bowls

• Electric hand mixer or stand mixer

• Rubber spatula

• Offset spatula (for smooth tops)

• Refrigerator

Step-by-Step Instructions

This recipe’s strength is its simplicity. Here’s how to achieve a creamy, no-fail cheesecake every time:

• Prepare the Crust:

  • Blend graham crackers into fine crumbs using a food processor, or crush in a zip-top bag with a rolling pin.

  • Stir in sugar and a pinch of salt. Add melted butter and mix until the crumbs are evenly moistened.

  • Press the mixture firmly into the base (and a little up the sides) of a lined springform pan, using a flat-bottomed cup for an even surface.

  • Chill in the fridge or freezer for at least 20 minutes to set the crust.

• Make the Filling:

  • In a large bowl, beat softened cream cheese with an electric mixer until silky smooth, scraping the sides frequently to prevent lumps.

  • Add sugar and continue mixing until fully incorporated and creamy.

  • Beat in vanilla extract and fresh lemon juice, ensuring everything is well combined.

  • Mix in sour cream until the filling is velvety and lump-free.

  • In a separate bowl, whip the cold heavy cream until stiff peaks form (do not overwhip).

  • Gently fold the whipped cream into the cream cheese mixture in two additions, using a rubber spatula and a light hand to preserve the airiness.

  • Spoon the filling over the chilled crust, smoothing the top with an offset spatula.

• Chill to Set:

  • Cover the pan tightly with plastic wrap or foil. Refrigerate for at least 6 hours, preferably overnight. The longer the cheesecake chills, the firmer and creamier it will be.

• Unmold and Decorate:

  • Carefully run a thin knife around the inside edge before unclipping the springform pan.

  • Use the parchment to help transfer the cheesecake to a serving platter.

  • Decorate with fresh berries, whipped cream, chocolate shavings, or fruit compote for a beautiful finish.

Tips for Perfect Results

Achieve bakery-quality results every time by following these expert tips:

• Use only full-fat cream cheese and sour cream for structure and a creamy mouthfeel; reduced-fat versions can result in a runny or grainy cheesecake.

• Always bring cream cheese and sour cream to room temperature for a perfectly smooth filling.

• Chill the crust and the finished cheesecake thoroughly for neat slices.

• For extra stability (especially on hot days or for transportation), add 1–2 teaspoons of powdered gelatine (bloomed and melted) to the cream cheese mixture before folding in the cream.

• Use a hot, clean knife for slicing—wipe the blade between cuts for the most professional-looking pieces.

• Adjust the lemon juice for your taste—add more for tang, or use orange or lime juice for a flavor twist.

Serving Suggestions

This no bake cheesecake is a true blank canvas for any flavor or occasion. Here’s how to elevate it:

• Top with fresh berries, citrus zest, or edible flowers for a light finish.

• Drizzle with homemade fruit compote, lemon curd, or salted caramel sauce for a burst of flavor.

• Create a chocolate version by folding 1/2 cup melted white or dark chocolate into the filling.

• For a festive touch, sprinkle with crushed cookies, toffee bits, or a dusting of cinnamon.

• Serve chilled, and pair with coffee, tea, or sparkling wine.

Final Thoughts

A No Bake Cheesecake is the ultimate fuss-free dessert that combines creamy texture, bold flavor, and endless customization—all without turning on the oven.

This recipe’s straightforward method and simple ingredients make it accessible for any skill level, while the make-ahead format ensures you’re ready for any celebration.

Dress it up with seasonal toppings, adapt it for different flavors, and enjoy a slice of velvety cheesecake any time of year.

Store leftovers covered in the fridge for up to 4 days, or freeze individual slices for longer enjoyment. Dive in, get creative, and savor every creamy bite!