Perfect No-Bake Cheesecake Recipe

This No-Bake Cheesecake Recipe makes a smooth & creamy cheesecake that sets up in the refrigerator. No water bath required! It’s the best cheesecake to make if you want an absolutely fool-proof recipe and are new to making these kinds of desserts.

Vanilla cheesecake on a blue cake stand topped with whipped cream and fresh berries.

The Best No-Bake Cheesecake Recipe

I’ve always been a bit of a cheesecake snob. Very few cheesecakes that you’d get at a restaurant really make me happy (unless it’s Cheesecake Factory), so I rarely order them. Both taste and texture are big for me. It’s got to be thick and creamy and if it’s too soft, it’s not right.

Which is why I’m even pickier about no-bake cheesecake! We’ve all tasted those no-bake cheesecake box mixes, right? They’re made with gelatin and totally the opposite of what I want my cheesecake to feel and taste like (sorry if you’re a fan).

So when it came to making my own recipe, I knew I would be picky. It’s taken a long time for me to share my favorite no-bake vanilla cheesecake because it just MUST be right! After lots and lots of testing, I’m excited to finally share my favorite recipe with you.

What Makes this Recipe So Good?

In my opinion, this is why my no-bake cheesecake recipe rocks:

  • The right ingredients. For me that means fresh whipped cream, no sweetened condensed milk, and no gelatin. Sweetened condensed milk simply isn’t the right flavor and gelatin isn’t the right texture.
  • No white chocolate. The other thing I decided against was white chocolate, which is often used in no-bake vanilla cheesecakes. I used melted chocolate in my no bake chocolate cheesecake and it does a wonderful job of helping to set the cheesecake. But you really do taste the white chocolate in a vanilla version and I don’t want this to be a white chocolate cheesecake.

The final cheesecake is seriously perfect! It’s so thick and creamy – it’s about as close as it can get to being like a regular cheesecake. It firms up beautifully! And the flavor is pretty much spot on. For someone who has always kind of not been so into vanilla no bake cheesecake, this one has changed my mind! Love it!

A slice of cheesecake on a blue plate topped with fresh berries.

What is a No Bake Cheesecake Anyways?

A no bake cheesecake is exactly what it sounds like – a cheesecake that isn’t baked. The crust and the filling firm up in the fridge without needing anything else to help hold it together. The ingredients used in the cheesecake do the work of firming things up all by themselves! It’s perfect when you need something quick and easy, or don’t have an oven available (or don’t want to use one).

Recipe Ingredients

Here’s what you’ll need to make this fabulous cheesecake:

For the Crust

  • Graham Cracker Crumbs
  • Sugar
  • Salt
  • Butter

For the Cheesecake Filling

  • Cream Cheese
  • Sugar
  • Sour Cream
  • FRESH Lemon Juice – Don’t use bottled lemon juice. It doesn’t have the same flavor.
  • Vanilla Extract
  • Heavy Whipping Cream
  • Powdered Sugar – Not the same a granulated sugar, you need to use confectioners sugar here.

You may notice that the ingredients are very similar to my baked cheesecake, but without the eggs or flour and with the addition of heavy whipping cream and powdered sugar. A couple of the most important things you’ll need are the sour cream and lemon juice. Let’s talk about why.

Why this Recipe Works

A regular cheesecake is going to use eggs to firm up the cheesecake when baked. With a no bake cheesecake, you obviously don’t want to use the eggs. But then how does the cheesecake firm up?

This no bake cheesecake firms up with the help of two things – fresh whipped cream and fresh lemon juice. Lemon juice interacts with the sour cream and effectively “curdles” it, which thickens the cheesecake. It doesn’t curdle in the traditional way – you won’t have a lumpy cheesecake filling – but a similar process happens and creates a firming effect. It might seem like a decent amount of lemon juice, but it really does help the cheesecake firm up and it really doesn’t make the cheesecake taste like lemon.

The other key ingredient is the sour cream. It’s generally pretty essential to the proper taste for cheesecake, so it’s used in this no bake version and it’s perfect. The tang from the sour cream also helps to subdue the potential of the lemon flavor to come through. The reaction of the sour cream and lemon juice together actually are what give this cheesecake the classic tang that we know and love in a regular cheesecake, without giving it a lemon flavor.

A slice of cheesecake on a blue plate topped with fresh berries.

How to Make a No Bake Vanilla Cheesecake

Make the crust. So to actually make this no bake cheesecake, you’ll start with the crust. Mix together all the ingredients and press them into the bottom and up the sides of the springform pan. Set it in the fridge to start to firm up while you make the filling.

Begin making the cheesecake filling. When you’re ready to make the filling, be sure your cream cheese is plenty soft so you don’t end up with lumps. Beat it together with the sugar until it’s nice and smooth. Add in the sour cream, and mix until smooth. Then add the lemon juice. Set this mixture aside while you make the whipped cream.

Make the whipped cream. Whip the whipped cream until it’s nice and stiff and then gently fold it into the cream cheese mixture so that it doesn’t deflate.

Assemble and chill. Spread the filling evenly into the crust and then refrigerate it for at least 5-6 hours, or overnight. I’m a big fan of making things a day ahead, so resting overnight is my preferred amount of time.

Decorate. Once your cheesecake has set up, it’s time to decorate it with swirls of whipped cream and fresh berries!

Why Use Homemade Whipped Cream?

One thing I love about making homemade whipped cream is the control you have over it, versus something like Cool Whip. By adding powdered sugar, we can thicken the whipped cream and stabilize it, so that it stays firm and so does our no bake cheesecake. No to mention, the superior taste. And since this cheesecake is all about the taste, homemade whipped cream is the way to go!

Top view of a homemade vanilla cheesecake topped with berries.

Tips for Perfect Cheesecake

Here are a few quick tips to make sure you make the best cheesecake!

  • Start with room temperature cream cheese, so that you don’t end up with lumps.
  • Be sure to use the full amount of powdered sugar in the whipped cream for the filling. It stabilizes the whipped cream, therefore stabilizing the cheesecake.
  • Be sure to use the sour cream and the lemon juice. They react to help firm up this cheesecake and give it that classic tang that we all know and love in a good cheesecake.
  • Refrigerate the cheesecake for at least 5 hours before serving, overnight is even better.
  • Make sure to use heavy whipping cream. The higher fat content will allow the cream to whip up thicker which is needed to hold the filling together.

Serving Ideas

Speaking of toppings, what should you serve with a no-bake cheesecake? The sky is the limit! Fresh fruit is always delicious, but you could also add a yummy sauce like this homemade caramel sauce or lemon curd. YUM!

A slice of vanilla cheesecake on a blue plate with fresh berries and a bite taken out.

How to Store This Cheesecake

This cheesecake will last for about 4-5 days in the fridge when kept well covered. While you could continue to snack on it after that, it will be at its best for that length of time.

Can I Freeze It?

You could definitely freeze this no bake cheesecake. I would recommend leaving off any toppings, so they don’t create an issue during thawing. It’d also be best to firm the cheesecake in the fridge first, then freeze it. Then you can wrap it without messing up your beautiful work. Thaw the cheesecake in the fridge when you’re ready to use it and add your toppings.


Read transcript

You might also like these cheesecake recipes:

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
The Best No-Bake Cheesecake Recipe | Life Love and Sugar
Recipe

Best No Bake Cheesecake Recipe

  • Author: Lindsay
  • Prep Time: 1 hour 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12-14 servings
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Description

This Easy No-Bake Cheesecake Recipe makes a perfect, smooth & creamy cheesecake that sets up in the refrigerator! .


Ingredients

Crust

  • 2 1/4 cups (302g) graham cracker crumbs
  • 5 tbsp (65g) sugar
  • 1/8 tsp salt
  • 10 tbsp (140g) unsalted butter, melted

Cheesecake Filling

  • 24 oz (678g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 1/4 cup (58g) sour cream
  • 3 tbsp fresh lemon juice
  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 3/4 cup (86g) powdered sugar
  • 1 tbsp vanilla extract

Whipped Cream Topping

  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. In a medium bowl, combine the crust ingredients and mix well to combine completely.
  2. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Set in the fridge to chill.
  3. In a large mixer bowl, beat the cream cheese and sugar together until well combined and smooth.
  4. Add the sour cream and mix until well combined and smooth.
  5. Add the lemon juice and mix until well combined and smooth. Set mixture aside.
  6. In another large mixer bowl, add the heavy whipping cream, powdered sugar and vanilla extract. Whip on high speed until stiff peaks form.
  7. Carefully fold the whipped cream into the cream cheese mixture in two parts until well combined.
  8. Add the filling to the crust and spread into an even layer.
  9. Refrigerate cheesecake until firm, 5-6 hours or overnight.
  10. To finish off the cheesecake, remove it from the springform pan and set on a plate or serving platter.
  11. Add the heavy whipping cream, powdered sugar and vanilla extract for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
  12. Pipe swirls of whipped cream around the edge of the cheesecake. Top the cheesecake off with your desired toppings, such as fresh fruit.
  13. Refrigerate cheesecake until ready to serve. Cheesecake is best for 4-5 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 414
  • Sugar: 25.8 g
  • Sodium: 224.6 mg
  • Fat: 30.4 g
  • Carbohydrates: 30.6 g
  • Protein: 5.6 g
  • Cholesterol: 92.7 mg

Keywords: easy cheesecake, no bake vanilla cheesecake, best no bake cheesecake

Categories

Enjoy!

This post may contain affiliate sales links. Please read my disclosure policy.

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating

92 Comments
  1. Jonelie

    Hi I’m Jonelie and I’m 12 years old! I want to make your delicious and elegant cheesecake recipe but can i top it with Bluberry jam so it will be a blueberry cheesecake? Thank you

  2. Rebecca

    I am not a cheesecake lover, but my family is, sooooo I made this for them and they absolutely loved it, and believe it or not you made me a believer also, it’s delicious and easy to make!♥️
    Thanks so much for sharing the recipe.
    Side note I used a large packet of digestive biscuits, ( cookies) crushed into crumbs  for the base as my darlings like a thicker base.

    1. Rebecca

      I used whipping cream and it was perfect, I made sure I whisked it into stiff peaks then folded it into the cream cheese .
      It remained all together, even by the next day.

  3. Pam

    Hi! I did not have heavy whipping cream but had heavy cream and whipping cream on hand. Used both but seems like the filling didn’t fluff and almost curdled. 

    Any tips? 

    Thank you

    1. Lindsay

      It’s going to be best to use a heavy cream, not just whipping cream. The heavy cream has a higher fat content and that makes for a better whipped cream.

  4. Zaahira

    This sounds really yummy. Cant wait to try this! I do have a problem though. I dont hv a mixer. Would it be possible to use a food processor or a blender?

    1. Mr Martin Appleby

      Good morning Lindsay.

      I came across your website when I was searching for how to make a no bake cheesecake.

      I really like baking, I was a baker and confectioner when I left school and did the job for around five years.

      I have never made a cheesecake before so I thought I would give the no bake vanilla cheesecake a go and I’m really pleased to how it turned out.

      Keep up the great work and i look forward to seeing more of your recipes.

      Regards
      Martin

  5. Queen

    Hi Lindsay! Thank you for this recipe. Excited to try it out! I have two questions:

    1) To make this rose flavored, can I use rose essence in place of vanilla extract?
    2) I plan to lightly flavor it with some spices and layer it in between a carrot cake using a springform pan, a day prior to cutting the cake. I would then cover the springform pan with clingwrap to refrigerate it. Would this be a good idea?
    THANK YOU!

    1. Lindsay

      Yes, you could use rosewater. I was actually playing around with rosewater in a cheesecake recently and you really don’t need much. The flavor is very strong. I would say half a teaspoon to a teaspoon is all you need, depending on how strong of a flavor you want. And I would actually leave some vanilla extract in there. I think the vanilla extract softens the rosewater so that it’s not overly floral tasting.

      As for layering it with a cake, I have never tried a no bake cheesecake for layering so I’m just not sure if it will hold up or not. You may want to try using a baked cheesecake. Here is my classic vanilla cheesecake to check out.
      https://www.lifeloveandsugar.com/classic-cheesecake-recipe/

      1. Maria

        Hi Lindsay! I plan to make this no bake cheesecake recipe for my husband’s birthday next week. I would like to know if the cheesecake is firm enough to hold 1/2 a can of blueberry (Duncan Hines Comstock) as my topping? Will it not turn out soggy? Thank you.. 

  6. Amy

    Hi. I don’t have a 9 inch pan but I have an 8 inch one and a square glass dish baking pan, would either of those work as well?

  7. Ann

    Thanks for your reply Lindsay. Seems like it will be better with the sugar in it. I’ll do that.
    Thanks again Ann

  8. Ann

    Hi. Could I leave the sugar out altogether in the filling? Would the powdered sugar make it sweet enough although I don’t want it too sweet.   Thank you. Ann

    1. Lindsay

      You could leave the sugar out of the filling and it would be fine. As for whether or not it would be sweet enough, that’s going to be a personal opinion. I personally don’t think it’s too sweet as it is. I would probably find it not sweet enough if I left all the sugar out of the filling.

  9. Tara Ashmore

    I just used this recipe to make a lemon lavender cheesecake and it was spectacular! I did everything the same but used a tablespoon of the sugar and “mashed” it with 1 tablespoon of culinary lavender and the zest of 4 lemons and added it to the cheesecake mix. I also added a tablespoon of lemon juice to the whipped cream. The flavor was so nice and refreshing but the best part is the creamy consistency of the cake itself. Thanks so much for sharing such a wonderful recipe!

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12