My easy, No-Bake Cheesecake is made no gelatin or condensed milk and tastes JUST like the classic version you’re used to! This recipe needs only a few hours to chill before slicing and serving. Includes a how-to video!
No-Bake Cheesecake (Without Gelatin)
As a self-proclaimed cheesecake snob, I know how disappointing it can be to make a no-bake cheesecake recipe and have it not even closely resemble real-deal, classic cheesecake. With most recipes, you encounter one of two problems: either the texture is lacking (soft, pudding-like) or the flavor is just completely off. So, when I set out to make my no-bake cheesecake, I knew exactly what I needed to avoid just as much as I knew what I was looking for!
My no-bake cheesecake recipe creates a classic, fresh-tasting, firm cheesecake without ever turning on the oven. While many no-bake cheesecakes use gelatin or condensed milk for stabilization, I use homemade whipped cream for the best flavor and texture (and don’t even think about substituting Cool Whip!).
This cheesecake sets up very nicely in the fridge after a few hours (preferably overnight) and has that same, firm cheesecake texture and taste that you’re familiar with–NO oven needed! You’re going to love it!
Why my recipe works:
- Whipped cream creates a sturdy base without the need for gelatin.
- Uses the same ingredients as classic cheesecake (minus the eggs) for that classic flavor.
- Much easier and less fussy than a baked cheesecake–great for beginners!
- Can handle toppings like fresh fruit, pie filling, or a drizzle of chocolate sauce.
What You Need
For an authentic-tasting cheesecake, we want to stay as true as possible to classic ingredients. That means using:
- Cream cheese. Make sure you use brick-style, full-fat cream cheese. This should be softened to room temperature.
- Sour cream. Sour cream is CRITICAL for a rich, classic, real cheesecake flavor. Maybe this is just my cheesecake snobbery showing here, but a cheesecake made without sour cream is not a cheesecake! Sour cream packs a ton of flavor and adds depth and authenticity to this no-bake cheesecake recipe. If you don’t have or can’t find sour cream, full-fat, plain greek yogurt will also work in a pinch.
- Lemon juice. Just a splash enhances the cheesecake flavor and adds a slight tang. Bottled or fresh lemon juice will work here. This can be left out if needed.
- Sugar. I love using brown sugar in my graham cracker crust for an extra note of flavor. Powdered sugar in the filling blends beautifully while also encouraging a firm, fully-set texture.
- Heavy cream. While not typical for traditional cheesecake (though critical for my basque cheesecake), heavy cream is essential for this no-bake cheesecake. We’ll be whipping this to stiff peaks and folding it into our cheesecake mixture. This creates stability without the need for gelatin or condensed milk!
SAM’S TIP: This recipe will make too much filling for a store-bought graham cracker crust. If you want to use one, you can just pour the extra filling that doesn’t fit in a bowl, chill, and enjoy crustless!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make No-Bake Cheesecake
For the Crust
- Start with your homemade graham cracker crust: Stir together graham cracker crumbs, sugar, and melted butter until well-combined and mixture resembles damp sand.
- Press the mixture firmly and evenly into the bottom and up the sides of a springform pan, then place in the refrigerator to chill (no baking needed for the crust, either!).
For the Filling
- Whip the heavy cream to stiff peaks (thickened, fluffy, voluminous, resembling Cool Whip only tastier).
- In a separate bowl, beat together cream cheese, powdered sugar, vanilla extract, lemon juice, and sour cream until smooth.
- Gently fold the whipped cream into the cream cheese mixture until completely combined and batter is smooth.
- Evenly spread the cheesecake filling into your prepared graham cracker crust and chill for several hours before slicing and serving.
SAM’S TIP: Since we’re not baking this cheesecake, it won’t be smoothing itself out in the oven. You can smooth the top of your cheesecake with an offset spatula before chilling for a pretty appearance if you’d like!
Frequently Asked Questions
Yes, you can absolutely freeze no-bake cheesecake! I recommend chilling as instructed (in the recipe below) first and then covering the cheesecake well with plastic wrap before freezing. I don’t recommend adding any decorative whipped cream topping (or any topping) until you are ready to serve, as it will make storing more difficult (and messier!).
You can eat the frozen cheesecake straight from frozen or return it to the refrigerator to allow it to thaw before enjoying.
Personally, we can never get this cheesecake to last longer than 48 hours in our house! If you have more self-control, your cheesecake will keep up to 5 days in the refrigerator. Be sure to either store it in an airtight container or tightly wrap the springform pan in plastic wrap when storing.
If you used the wrong kind of cream cheese or didn’t whip your cream long enough, your cheesecake may not set. Make sure to use full-fat brick-style cream cheese and not the spreadable kind that comes in a tub. If you need a visual of what cream whipped to stiff peaks looks like, check out the video below.
No-bake cheesecake would also be delicious on my Oreo crust!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
The Best No-Bake Cheesecake Recipe
Ingredients
- 1 9″ or 10″ graham cracker crust prepared in springform pan (please click link for graham cracker crust recipe)
- 16 oz cream cheese softened to room temperature (450g) (use brick-style cream cheese, not the spreadable kind sold in tubs)
- 1 cup powdered sugar (150g)
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- ⅓ cup sour cream (75g)
- 1 ½ cup heavy cream (355ml)
- Additional whipped cream for topping, optional
Recommended Equipment
Instructions
- Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy.
- Add powdered sugar and stir until combined.
- Stir in vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl.
- Add sour cream and stir well.
- Pour heavy cream into a separate, medium-sized bowl (preferably a chilled metal bowl). Whisk on high speed (preferably using an electric mixer) until stiff peaks are achieved.
- Fold your whipped cream into cream cheese mixture until smooth and well-combined.
- Spread cheesecake mixture evenly over prepared graham cracker crust.
- Cover and refrigerate at least 4 hours or overnight. Top with additional whipped cream before cutting and serving, if desired.
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This recipe was originally posted 06/05/2017, recipe remains the same but post has been updated to be more helpful September 2022
Nina
Hi
Can I use Marie cookies instead of graham crackers?
Sam
Hi Nina! Unfortunately I am not familiar with them. I looked them up and I think they could work. If you have digestive biscuits available I know they will work. 🙂
Dave
I’ve got a semi-serious question fer y’all, now seeing as I’m a total glut fer cheesecake filling I tend to pretty much jus scarf it down, now to my question; What can I use in a quick pinch fer sour cream,bas I don’t have any on hand so fer sake of my glut I jus bypassed it all together!! but seeing as I’m a glut fer cheesecake filling I is sure ills be back fer another round!! tankies in advance fer the info an help!!
Sam
Hi Dave! Full fat greek yogurt is a good substitute for the sour cream here. 🙂
Tracy
I have made this cheesecake about a 100 times now so many different ways using this recipe! I absolutely love it and am now famous for my cheesecakes because I’ve used this as my base for just about every cheesecake I’ve made (besides my pumpkin chocolate cheesecake not sure where I found that recipe from) but everyone loves my cheesecakes! So thank you for sharing this absolutely perfect recipe!!! I actually have two small ones in my freezer right now leftover from what I made this Christmas cause I made ten- 8 inch cheesecakes out of your ten inch recipe and gave a bunch as gifts as well they and they gone out the perfect size for gifts and leftovers 🥰
Elly Draper
I love this recipe!! I actually prefer the instant cheesecake to baked. Thank you for sharing.
Amy
Wow! This is an insanely good cheesecake. I usually don’t go for the no bake because they never come out firm and sliceable but this one is a keeper. It came out firm, creamy and sliceable. I used your graham cracker crust recipe too and added a pinch of salt to it cause I used unsalted butter. It is excellent! Hard and crunchy and didn’t crumble when sliced. Thank you so much for sharing this recipe.
Happy Holidays!
Lauren
First I just want to say I use your regular cheesecake recipe to make my cheesecake & I have now become cheesecake famous with my family and in laws lol! So my question is I’m wondering if I can use this no bake as a cake filling? I don’t see why not! What do you think?? 😁
Sam
I’m so glad you’ve enjoyed it so much, Lauren! I would be worried this wouldn’t hold up quite the way you need it to in between cakes. My regular cheesecake recipe is good for cake fillings. 🙂
Sherice Byrd
Do I have to use the lemon juice? I don’t really care for lemon and to me it’s strong and I always taste it no matter how small or big
Sam
You can leave it out 🙂
Juliann Peach
Are the piped rosettes on the top whipped cream or the actual cheesecake filling? I wasn’t sure if I tried it with the filling if they would flatten out.
Sam
Hi Juliann! That is whipped cream piped on top. Unless your cheesecake filling is pretty firm, it might flatten out. 🙁
Tracy
I just made your no bake cheesecake. It is in the frig now just wondering if I can freeze this if so for how long?
Sam
Hi Tracy! Once it has fully set in the refrigerator, I would wrap it in plastic wrap and then probably foil. It will be good in the freezer for several months. 🙂
Judy
This is what I have been looking for in a cheesecake recipe. Unfortunately, I used heavy whipping cream that had been previously frozen and of course when I taste tested I found it to be grainy. Lesson learned. Do not freeze your heavy whipping cream! (but the internet said I could freeze it!) My last cheesecake lacked that little tang that I like and your recipe hits that beautifully. Good thing I’m not giving this one away. LOL Can’t wait to make it again with fresh whipping cream! And a pumpkin version for Thanksgiving.
Christine
By “heavy cream”, do you mean “whipping cream” (35 %)?
Robert West
This is a bomb cheese cake the best iv ever had
Nisha Patel
Hi, can this be made into mini parfait cups?
Sam
Hi Nisha! That should work fine. 🙂
Melody McCreight
I’m wondering how this would work as cheesecake bars for a party?
Sam
Hi Melody! They won’t be quite as sturdy as my classic cheesecake bars and you may need a fork to eat them, but it could potentially work. 🙂