No Bake Cheesecake (Easy Recipe, Fun Serving Ideas)
This easy no bake cheesecake recipe is one of our favorite summer desserts. It’s smooth and creamy, and pairs perfectly with fresh fruit. Plus, you don’t need to heat up the oven.
We’ll share the no bake cheesecake recipe, plus tips for storage and serving.
Easy No Bake Cheesecake
To make the recipe, you need an 8 inch or 9 inch springform pan. Don’t have a springform pan? Use a nine inch pie plate and make a no bake cheesecake pie.
I make the no bake cheesecake filling in a stand mixer, but you can also use a hand mixer. The final product needs to be stiffly beaten.
Ingredients:
- 1 ½ cups graham cracker crumbs
- ⅓ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ⅓ cup butter, softened or melted
- 2 (8 ounce) packages cream cheese, softened
- 2 teaspoons vanilla extract
- 1 pint heavy whipping cream
- ⅓ cup powdered sugar
- 2 cups chopped fresh fruit for topping (optional)
Directions:
For the Crust:
In a small bowl, mix graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix until evenly blended.
Press the graham cracker mix into the bottom of an 8 or 9 inch springform pan. (Use gluten free graham crackers crumbs, if desired, to make this gluten free.)
For the Filling:
In the bowl of your stand mixer (or any large bowl), beat together the cream cheese and vanilla extract. Add sugar and mix until blended.
Add whipping cream and beat until still peaks form.
Scoop cream cheese mixture into the crust. Chill for 4 hours or overnight, until the cheesecake sets.
To serve, remove the side of the springform pan and cut into 8 to 12 slices. Top with fresh fruit, canned pie filling or fruit preserves, if desired.
How do you thicken a no bake cheesecake?
Some recipe use gelatin for thickening, but the secret to success with this recipe is properly whipping your cream.
When your no bake cheesecake filling is ready to go in the pan, it will be stiff, not runny. Think ‘whipped cream” or “cool whip” texture, but a little heavier because of the cream cheese and sugar.
Second, you want to give the cheesecake plenty of time to chill and set. If you rush to serve, the cheesecake is going to be soft set.
If you don’t have enough time for chilling, don’t worry. Just make individual “soft set” servings. Divide your crust between eight servings glasses, followed by the cheesecake filling. Top with fresh berries, puree, or pie filling, and you’re good to go.
Can I freeze the cheesecake?
Yes, it’s fine to make your no bake cheesecake up to a week in advance and store it in the freezer. Wrap the pan tightly in plastic wrap, or cut slices and store in an airtight container.
You can serve it frozen, or thaw in the refrigerator for a few hours before serving. I recommend refrigerator time so that the cheesecake isn’t too firm to easily enjoy.
Customizing Your No Bake Cheesecake
This recipe is light and creamy with a mild flavor that lends itself to any occasion. Try some different flavorings and toppings to make the recipe your own.
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4th of July – top with strawberries or raspberries and blueberries for a patriotic dessert.
St. Patrick’s Day – use 1 teaspoon each of mint extract and vanilla extract, and a few drops of green food coloring. Fold in 1/2 cup mini chocolate chips or drizzle with chocolate sauce.
Lemon-blueberry cheesecake – substitute 2 teaspoons lemon juice for the vanilla extract and top with fresh blueberries or blueberry pie filling.
For Thanksgiving or Christmas – top with cranberry sauce.
Make no bake cheesecake popsicles by reducing the crust amount by half and stirring crust crumbles into the filling. Scoop the filling into popsicle molds and freeze. If desired, unmold popsicles and dip in chocolate before serving.
What can I use instead of cream cheese?
For baked cheesecake recipes, try cottage cheese, pureed and drained overnight.
For no bake cheesecake recipes, try plain yogurt or kefir, strained overnight. If you have cream cheese spread, that’s likely to work, too.
These options won’t give the same richness as cream cheese, but can do in a pinch.
PrintNo Bake Cheesecake
This easy no bake cheesecake recipe is one of our favorite summer desserts. It’s smooth and creamy, and pairs perfectly with fresh fruit. Plus, you don’t need to heat up the oven.
- Yield: 8 servings 1x
- Category: Dessert
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup butter, softened or melted
- 2 (8 ounce) packages cream cheese, softened
- 2 teaspoons vanilla extract
- 1 pint heavy whipping cream
- 1/3 cup powdered sugar
- 2 cups chopped fresh fruit for topping (optional)
Instructions
For the Crust:
In a small bowl, mix graham cracker crumbs, brown sugar and cinnamon. Add melted butter and mix until evenly blended.
Press the graham cracker mix into the bottom of an 8 or 9 inch springform pan.
For the Filling:
In the bowl of your stand mixer (or any large bowl), beat together the cream cheese and vanilla extract. Add sugar and mix until blended.
Add whipping cream and beat until still peaks form.
Scoop cream cheese mixture into the crust. Chill for 4 hours or overnight, until the cheesecake sets.
To serve, remove the side of the springform pan and cut into 8 to 12 slices. Top with fresh fruit, canned pie filling or fruit preserves, if desired.
What’s your favorite no bake cheesecake topping? Do you prefer baked or no bake options? Leave a comment and share your thoughts, and let me know if you try the recipe.
More Easy No Bake Recipes
Too hot to bake, but in the mood for sweet treat? Try these easy no bake recipes.
Honey Sweetened No-Bake Chocolate Peanut Butter Bars
Chocolate Raspberry Granola Cookies
Chocolate Chip Cookie Dough Truffles
This article is written by Laurie Neverman. Laurie grew up in the kitchen, learning baking and home cooking from her momma. At age 15, she and her mom and two sisters created Irene’s Custom Cakes & Catering, which was her summer job through most of high school and college.
Originally published in 2020, last updated in 2023.