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No Bake Cheesecake Recipe

No Bake Cheesecake

iamwinfred
This no bake cheesecake is silky, light, and incredibly easy to make — no oven, no water bath, and no stress required. A buttery graham cracker crust holds a creamy, airy filling made from softened cream cheese, whipped heavy cream, powdered sugar, vanilla, and a touch of fresh lemon juice. It sets beautifully in the fridge and slices cleanly every time, making it one of the most beginner-friendly desserts you'll ever make. Top it with fresh berries, caramel drizzle, or whipped cream for a show-stopping finish.
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Prep Time 20 minutes
Chill Time 8 hours
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 380 kcal

Equipment

  • 9-inch springform pan Essential for clean unmolding and neat slices
  • Stand mixer or hand electric mixer For whipping cream and beating cream cheese
  • Large mixing bowls Two needed — one for whipped cream, one for cream cheese filling
  • Rubber spatula For folding whipped cream and scraping bowls
  • Measuring cups and spoons
  • Offset spatula For smoothing the top of the filling; optional but recommended
  • Plastic wrap or pan lid For covering cheesecake during refrigeration

Ingredients
  

For the Crust

  • 2 cups graham cracker crumbs 200g
  • ⅓ cup granulated sugar 67g
  • ½ cup unsalted butter 113g, melted

For the Filling

  • 16 oz cream cheese 452g, full-fat block-style, fully softened to room temperature
  • 1 cup powdered sugar 120g, sifted
  • 1 tsp vanilla extract pure vanilla preferred
  • 2 tbsp fresh lemon juice from about 1 lemon
  • 1½ cups heavy whipping cream 360ml, cold straight from the refrigerator

For Topping (Optional)

  • fresh berries strawberries, blueberries, or raspberries; for serving
  • whipped cream for garnish; optional
  • caramel sauce or chocolate drizzle for garnish; optional

Instructions
 

  • Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl and stir until the mixture resembles wet sand. Press firmly into the base (and 1 inch up the sides) of a 9-inch springform pan, then refrigerate for 15–20 minutes while you prepare the filling.
  • Pour the cold heavy whipping cream into a large bowl and beat with an electric mixer on high speed until stiff peaks form, about 3–5 minutes. Refrigerate the whipped cream while you prepare the cream cheese base.
  • In a separate large bowl, beat the fully softened cream cheese on medium speed for 2 minutes until smooth and fluffy. Add the powdered sugar, vanilla extract, and lemon juice, then beat again until fully combined and creamy.
  • Add the whipped cream to the cream cheese mixture in three additions, folding gently with a rubber spatula each time to preserve the airiness. Stop folding as soon as the mixture is smooth and no white streaks remain.
  • Pour the filling over the chilled crust and spread into an even, smooth layer using an offset spatula or the back of a spoon. Tap the pan gently on the counter a few times to release any air bubbles.
  • Cover the pan tightly with plastic wrap and refrigerate for at least 6–8 hours, or overnight for best results. The cheesecake must be fully set before slicing.
  • Run a thin knife around the inside edge of the pan, then carefully release and remove the springform ring. Add desired toppings and slice with a sharp knife, wiping the blade clean between cuts.

Notes

  • Use full-fat block cream cheese. Low-fat or whipped cream cheese has excess moisture and won't set properly. Always use full-fat, block-style cream cheese.
  • Soften cream cheese completely. Leave it at room temperature for at least 1 hour before beating. Cold cream cheese will cause lumps in the filling no matter how long you mix.
  • Keep heavy cream cold. Cold cream whips faster and holds peaks better. If your kitchen is warm, chill your mixing bowl in the freezer for 10 minutes before whipping.
  • Fold gently. Use slow, sweeping motions when folding in the whipped cream. Vigorous stirring deflates the air and results in a denser filling.
  • Press the crust firmly. Use the flat bottom of a measuring cup or glass to pack the crust down tightly so it doesn't crumble when sliced.
  • Chill overnight for best results. Six hours is the minimum, but chilling overnight gives the cleanest, firmest slices.
  • Storage: Store covered in the refrigerator for up to 5 days. Freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge.
  • Add toppings just before serving. Fresh fruit toppings release liquid over time, so add them right before slicing and serving.
  • No springform pan? Line a regular 9-inch cake pan with plastic wrap, leaving overhang on the sides. Use the overhang to lift the chilled cheesecake out before slicing.
  • Flavor variations: Fold in ½ cup strawberry puree or melted chocolate for a flavored filling, or double the lemon juice and add zest for a brighter citrus version.

Nutrition

Serving: 1SliceCalories: 380kcalCarbohydrates: 30gProtein: 5gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 220mgPotassium: 95mgFiber: 0.5gSugar: 21gVitamin A: 18IUVitamin C: 2mgCalcium: 8mgIron: 3mg
Keyword cream cheese dessert, easy cheesecake recipe, no bake cheesecake, No Bake Dessert, refrigerator cheesecake
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