This no bake cheesecake recipe tastes just as delicious as regular cheesecake but requires much less work! It’s easy to make with a handful of simple ingredients in under 20 minutes!

I love cheesecake, but it takes quite a bit of effort to make. So, I created this easy no bake cheesecake recipe it’s seriously the best (also try this chocolate version – no bake chocolate cheesecake)!

My husband said he could not even tell it was different from my traditional cheesecake recipe – it’s that good! It’s rich and creamy with hints of vanilla.

This easy no bake cheesecake is made with 10 ingredients in under 20 minutes, so you can prep dessert quickly before a special event.

No Bake Cheesecake: Ingredients & Substitutions

• Graham cracker crust. You can use a store-bought graham cracker crust instead of making your own, if you prefer. Check out this post on how to make a graham cracker crust (although it is not baked in this no bake cheesecake recipe) for more helpful tips!
• Cream cheese. I suggest using two 8 ounce blocks of cream cheese. Do not use whipped cream cheese or the texture will be off.
• Powdered sugar. You can make your own refined-sugar free powdered sugar.
• Vanilla extract. Vanilla bean paste or the seeds from 1 vanilla bean are great substitutes for extract.

I do not suggest substitutions for many of the ingredients, because if you use any lower-fat options you run the risk of the no bake cheesecake being runny and not setting up properly.

How to Make No Bake Cheesecake

This no bake cheesecake comes together in about 20 minutes, and is so much easier to make than regular cheesecake! Let’s walk through the process step-by-step, and don’t forget to watch the video!

Make graham cracker crumbs

You can purchase store-bought graham cracker crumbs and skip this step. However, I always have full graham crackers on hand so I always opt to make my own!

Begin by gently breaking the full graham cracker sheets into smaller pieces as you put them into the container of a food processor fitted with the “S” blade or the container of a high-powered blender.

Then process/blend the graham crackers until a flour-like powder forms. Make sure to check for un-processed pieces of graham cracker. You may need to pause, release some pieces from the blades, and continue blending/processing.

Transfer the graham cracker crumbs to a large bowl.

Make the Graham Cracker crust

Now we use the graham cracker crumbs to make the crust.

Begin by adding the sugar and cinnamon to the graham cracker crumbs in the large bowl and stir to combine.

Then, add the melted butter and stir until the mixture is uniform throughout.  

Then, pour the crust mixture into a 9” springform pan, pressing it down into the bottom of the dish and halfway up the sides.

Transfer to freezer while you make the filling. This is truly a no bake recipe, so we do not bake the graham cracker crust.

Make the no bake cheesecake filling

While the crust is setting in the freezer, make the filling.

Begin by beating the heavy whipping cream and ½ cup powdered sugar together until stiff peaks form.

This can be done either in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer. Set aside in the refrigerator.

Then, in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer, beat the cream cheese until smooth.

I prefer to beat the cream cheese alone first to ensure there are no lumps!

Next, add the sour cream, remaining 1 cup powdered sugar, lemon juice and vanilla and beat until smooth.

Gently beat in the whipped cream mixture until smooth.

Assemble & Chill

Once the filling finished, spread it evenly over the frozen graham cracker crust. Freeze until hardened.

Once set, remove the no bake cheesecake from the baking pan and transfer it to a serving plate.

Serve

Garnish the easy no bake cheesecake with fresh berries, homemade whipped cream or your favorite toppings and serve.

Store

Store leftover no bake cheesecake in the refrigerator in an airtight container or on the serving plate covered in plastic wrap for up to 5 days.

Freeze

This no bake cheesecake recipe freezes well in one of two ways:

1. Freeze the entire cheesecake. Make and chill the no bake cheesecake, then put it in the freezer to harden for 1-2 hours. Once it is hardened, wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight before cutting and serving. 
2. Freeze individual slices. If you have a few leftover slices you want to freeze, place them on a baking sheet and put them in the freezer to flash-freeze them. Then, once they’re frozen, wrap them in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator for about 6 hours. 

No Bake Cheesecake Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

Try these Recipes

No Bake Chocolate Cheesecake

Best Cheesecake Recipe

Chocolate Cheesecake

Peach Cheesecake

Oreo Cheesecake

Homemade Whipped Cream Recipe