The Best No Bake Cheesecake

This no bake cheesecake is creamy, smooth, and rich without needing to turn on the oven. I love how simple it is to prepare, and the result feels just as decadent as a baked cheesecake but with half the effort.

Why You’ll Love This Recipe

I like that this cheesecake sets up beautifully in the fridge without baking. The combination of cream cheese, sour cream, and heavy cream makes it silky and luxurious, while the lemon juice adds just enough brightness to balance the richness. It’s also versatile, so I can top it with fruit, chocolate, or caramel depending on my mood.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢1 graham cracker crust prepared in springform pan (please click link for graham cracker crust recipe, no need to bake the crust)
▢16 oz (450 g) cream cheese softened to room temperature (use brick-style cream cheese, not the spreadable kind sold in tubs)
▢1 cup (150 g) powdered sugar
▢1 teaspoon vanilla extract
▢2 teaspoons lemon juice
▢⅓ cup (75 g) sour cream
▢1 ½ cup (355 ml) heavy cream

Whipped Cream
▢¾ cup (177 ml) heavy cream
▢¼ cup (40 g) powdered sugar
▢½ teaspoon vanilla extract

Directions

1. I prepare the graham cracker crust in a springform pan and set it aside.
2. In a large bowl, I beat the softened cream cheese until smooth and free of lumps.
3. I add the powdered sugar, vanilla extract, lemon juice, and sour cream, then mix until fully combined and creamy.
4. In a separate bowl, I whip the heavy cream until stiff peaks form.
5. I gently fold the whipped cream into the cream cheese mixture until smooth and well incorporated.
6. I spread the filling evenly into the prepared crust and refrigerate for at least 6 hours, or preferably overnight, to allow it to set.
7. For the whipped cream topping, I beat heavy cream, powdered sugar, and vanilla extract until soft peaks form, then pipe or spread it over the chilled cheesecake before serving.

Servings and Timing

This no bake cheesecake serves 12 people. It takes about 20 minutes to prepare and at least 6 hours to chill before serving.

Variations

I like to change things up by adding a fruit topping like strawberries, blueberries, or cherries. Sometimes I swirl in melted chocolate or caramel into the filling before chilling for a richer version. For a tropical twist, I add a little coconut extract and top it with toasted coconut.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 5 days. If I want to keep it longer, I freeze individual slices wrapped in plastic and foil for up to 2 months, letting them thaw overnight in the fridge before serving. Since this is a no bake cheesecake, there’s no need to reheat.

FAQs

Can I use a store-bought crust?

Yes, I can use a store-bought graham cracker crust, but I prefer making mine in a springform pan for a thicker, sturdier base.

How long does it take for the cheesecake to set?

I usually chill it for at least 6 hours, but overnight gives me the best texture.

Can I use light cream cheese?

I find full-fat cream cheese works best for a rich, stable filling, but light cream cheese can be used if I don’t mind a softer texture.

Do I need gelatin for this recipe?

No, I don’t use gelatin because the whipped cream stabilizes the filling nicely.

Can I make this cheesecake ahead of time?

Yes, I like to make it the night before serving since it needs time to set.

What toppings work well with this cheesecake?

I love adding whipped cream, fresh berries, chocolate ganache, or even crushed cookies on top.

Can I freeze the cheesecake?

Yes, I freeze it for up to 2 months, either whole or sliced, and thaw it in the fridge before enjoying.

Why does my cheesecake filling look lumpy?

That usually happens if the cream cheese isn’t fully softened before mixing. I make sure it’s at room temperature for the smoothest texture.

Can I make this in a pie dish instead of a springform pan?

Yes, but I prefer a springform pan because it makes slicing and serving much easier.

What can I substitute for sour cream?

I sometimes use plain Greek yogurt for a similar tangy flavor and creamy texture.

Conclusion

This no bake cheesecake is one of my favorite desserts because it’s easy, versatile, and always a crowd-pleaser. I love how creamy and light it is, and I can dress it up with endless toppings or flavor twists. It’s a perfect make-ahead dessert that fits any occasion.

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