No Bake Cheesecake
What Is No Bake Cheesecake?
No bake cheesecake is a creamy dessert made with a graham cracker crust and a smooth cream cheese filling that sets in the refrigerator instead of the oven. This easy no bake cheesecake recipe comes together in about 20 minutes of prep time, then chills until firm and sliceable. The result is a light, silky cheesecake with no water bath and no baking required.
Whether you make it with heavy cream or Cool Whip, this Philadelphia-style no bake cheesecake sets beautifully and slices clean every time.
- One 16 oz tub of Cool Whip Original Whipped Topping
- Cool Whip Original Whipped Topping is a one-of-a-kind dessert topping
- 2 grams of sugar, 1 gram of saturated fat and 1.5 grams of total fat per serving
There’s something irresistible about a cool, creamy slice of no bake cheesecake – smooth, lightly sweet, and perfectly set without ever turning on the oven. It’s the kind of dessert that feels elegant but secretly couldn’t be easier.
No Bake Cheesecake at a Glance
- No baking required
- Sets in the refrigerator in at least 4 hours
- Light, mousse-like texture
- Made with cream cheese and whipped cream
- Easy to customize with fruit or chocolate toppings
- Beginner-friendly dessert
What Makes No Bake Cheesecake Different?
Unlike traditional baked cheesecake, no bake cheesecake sets in the refrigerator instead of the oven. There’s no water bath, no cracking, and no long baking time. The texture is lighter — more mousse-like than dense New York-style cheesecake — making it perfect for warm weather or make-ahead entertaining.
What Is the Difference Between Baked and No Bake Cheesecake?
The main difference between baked and no bake cheesecake is how they set. Baked cheesecake firms up in the oven and has a dense texture, while no bake cheesecake sets in the refrigerator and has a lighter, creamier consistency.
Baked Cheesecake
- Dense and rich
- Requires oven + water bath
- Risk of cracks
- Longer prep time
No Bake Cheesecake
- Light and airy
- Sets in the fridge
- Beginner-friendly
- Ideal for summer or busy days
Why You’ll Love This No Bake Cheesecake
- No oven required – perfect for summer or busy days
- Make-ahead friendly (sets overnight beautifully)
- Easy flavor swaps: strawberry, lemon, Oreo, chocolate
- Beginner-proof and party-ready
Prep Time
15 minutes (plus 4 hours chilling)
Servings
8 slices
Nutrition Info (per slice)
Calories: 320 | Fat: 22g | Carbs: 26g | Protein: 5g | Sugar: 18g
Ingredients
You only need a handful of simple ingredients to make this creamy no bake cheesecake. Each one plays an important role in creating the perfect texture and structure.
For the Crust
- 1 ½ cups graham cracker crumbs (or Oreo crumbs for a no bake Oreo cheesecake)
- 6 tbsp melted butter
- 2 tbsp sugar
- Perfect addition to ice cream, milkshakes, cheesecakes, dessert bars, and pies
For the Filling
- 16 oz cream cheese (softened, Philadelphia brand for Philadelphia no bake cheesecake)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream (or Cool Whip for no bake cheesecake with Cool Whip)
- Use full-fat cream cheese for best structure.
- Make sure cream cheese is fully softened before mixing.
- Whip heavy cream to stiff peaks before folding.
These ingredients work together to create structure without baking. The whipped cream provides lift, while the cream cheese gives stability and richness.
Why No Bake Cheesecake Sets Without Baking
- Cold temperature firms the filling, allowing the cream cheese and whipped mixture to stabilize as it chills.
- Properly softened cream cheese creates a smooth base, preventing lumps and helping the cheesecake set evenly.
- Whipped cream adds structure and lightness, replacing the need for eggs or baking.
- Enough chilling time is essential, as the texture fully develops after several hours in the refrigerator.
Flavor Variations (Pick Your Favorite!)
- No bake strawberry cheesecake: Add ½ cup strawberry puree
- No bake lemon cheesecake: Add 2 tbsp lemon juice + zest
- No bake peanut butter cheesecake: Mix in ½ cup peanut butter
- No bake cherry cheesecake: Top with cherry pie filling
- No bake blueberry cheesecake: Swirl in blueberry compote
- Jello no bake cheesecake: Use flavored Jello in the filling
- 3 ingredient no bake cheesecake: Just cream cheese, sweetened condensed milk, and lemon juice
Kitchen Tools Needed:
- 9-inch Pie Dish or Springform Pan
- Large Mixing Bowls (at least two)
- Electric Hand Mixer or Stand Mixer
- Measuring Cups and Spoons
- Spatula (for scraping the bowl clean)
- Whisk (for mixing the crust)
Helpful Extras:
- Glass or Cup (to press the crust down firmly and evenly)
- Fine Grater (if making a lemon version for zest)
How to Make No Bake Cheesecake
1. Make the Crust
Mix graham cracker crumbs, melted butter, and sugar. Press firmly into a 9-inch pie pan using the bottom of a glass. Chill while preparing the filling.
2. Beat the Cream Cheese
Beat softened cream cheese until completely smooth before adding sugar. This prevents lumps and ensures a silky filling.
Make sure the cream cheese is softened but not warm, as overly soft cream cheese can prevent the cheesecake from setting properly.
3. Add Sugar and Vanilla
Mix until light and creamy.
4. Whip the Cream
Whip heavy cream to stiff peaks before folding gently into the cream cheese mixture. If using Cool Whip, fold it in carefully to keep the filling airy.
5. Assemble and Chill
Spread filling evenly over crust. Chill at least 4 hours, preferably overnight, until fully set.
How Long Does No Bake Cheesecake Need to Set?
No bake cheesecake needs at least 4 hours in the refrigerator to set properly. For the cleanest slices and best texture, chilling overnight is recommended.
Troubleshooting No Bake Cheesecake
Why is my no bake cheesecake runny?
Cause: Cream wasn’t whipped to stiff peaks.
Fix: Whip until firm peaks form before folding.
No bake cheesecake can turn runny if the whipped cream was not beaten to stiff peaks, the filling was overmixed, or the dessert was not chilled long enough to fully set.
- Cream wasn’t whipped to stiff peaks
- Not enough chill time (minimum 4 hours)
- Cream cheese was overmixed after adding whipped cream
Why is it grainy?
- Cream cheese wasn’t fully softened
- Powdered sugar wasn’t fully incorporated
Crust falling apart?
- Not pressed firmly
- Not chilled before filling
Common Mistakes First-Time Bakers Make
Even though this is an easy no bake cheesecake, a few small mistakes can affect the final texture. Here’s what to watch for:
1. Using Cold Cream Cheese
Cold cream cheese doesn’t blend smoothly and creates a lumpy filling. Let it sit at room temperature until fully softened before mixing.
2. Not Whipping the Cream Enough
Heavy cream must be whipped to stiff peaks. If it’s too soft, the cheesecake won’t set properly and may turn runny.
3. Overmixing After Folding
Once the whipped cream is added, fold gently. Overmixing deflates the air that gives no bake cheesecake its light texture.
4. Not Pressing the Crust Firmly
A loose crust leads to crumbling slices. Press the crust firmly using the flat bottom of a glass.
5. Rushing the Chill Time
This dessert needs time. While it may look set after 2-3 hours, the cleanest slices come after at least 4 hours – ideally overnight.
Pro Tips for the Perfect No Bake Cheesecake Texture
If you want that smooth, bakery-style slice that holds its shape beautifully, these small details make a big difference:
1. Use Full-Fat Cream Cheese
Full-fat cream cheese creates structure and stability. Reduced-fat versions contain more moisture and can make the filling softer.
- One 8 ounce tub of Plain Cream Cheese
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- No chemical preservatives
2. Beat Cream Cheese First – Alone
Before adding sugar, beat the cream cheese until completely smooth. This eliminates lumps and ensures a silky base.
3. Sift the Powdered Sugar
Sifting prevents tiny clumps and keeps the filling ultra-smooth.
4. Fold, Don’t Stir
Once the whipped cream is added, gently fold it in using a spatula. Stirring aggressively will deflate the air and make the cheesecake dense.
5. Chill in the Coldest Part of the Fridge
Place the cheesecake toward the back of the refrigerator, where temperature is most stable. This helps it set evenly.
6. For Extra Stability (Optional Trick)
If you need a firmer slice for warm-weather events, chill the cheesecake for 30–45 minutes in the freezer before serving.
How to Get Clean Cheesecake Slices (Step-by-Step)
If you want those smooth, bakery-style slices that look picture-perfect, follow these simple steps:
1. Chill Overnight
The firmer the cheesecake, the cleaner the cut. Overnight chilling gives the best results.
2. Use a Long, Sharp Knife
A thin, sharp knife works best. Avoid serrated knives.
3. Warm the Blade
Run the knife under hot water, then wipe it dry before slicing. The warmth helps glide through the filling smoothly.
4. Wipe Between Each Cut
After every slice, wipe the blade clean. This prevents smearing and keeps edges sharp.
5. Slice in One Smooth Motion
Cut straight down in a single motion instead of sawing back and forth.
Can You Make No Bake Cheesecake Without Cool Whip?
Yes. Heavy cream whipped to stiff peaks creates a light and stable filling. Cool Whip offers convenience and extra stability, but both options work beautifully.
Can You Freeze No Bake Cheesecake?
Yes. Wrap slices tightly and freeze up to 1 month. Thaw overnight in the refrigerator before serving.
Toppings & Flavor Variations
One of the best things about no bake cheesecake is how easy it is to customize. From fresh berries to chocolate or caramel, simple toppings can completely transform the flavor and presentation.
- Fresh strawberries or mixed berries
- Lemon curd for a bright twist
- Chocolate ganache drizzle
- Crushed Oreos for a cookies-and-cream version
- Caramel sauce + sea salt
If you love easy no-bake desserts, you might also enjoy our No Bake Pumpkin Pie or browse more Cheesecake Recipes for seasonal variations.
Fun Variantions
Spooky Halloween Cheesecake
Let’s make a monster mash of a dessert! This no bake cheesecake is the perfect blank canvas for your Halloween creativity.
Easy & Fun Ideas:
- Pumpkin Cheesecake: Stir a few drops of orange food coloring into the filling.
- Spiderweb Cheesecake: Drizzle chocolate sauce in a web pattern on top.
- Monster Cheesecake: Press candy eyes into the filling for a silly, friendly monster.
- “Boo”-berry Cheesecake: Use a no bake blueberry cheesecake topping and write “Boo!” with whipped cream.
It’s a frightfully delicious no bake dessert that’s more fun than scary!
Storage & Food Safety
Store covered in the refrigerator and serve chilled. For best texture, enjoy within 3–4 days.
Because this dessert contains dairy, avoid leaving it at room temperature for extended periods, following general food safety guidelines for refrigerated desserts.
Frequently Asked Questions
How Do You Know When No Bake Cheesecake Is Set?
No bake cheesecake is set when the center feels firm and does not jiggle excessively when gently shaken. The edges should be solid, and a knife should cut cleanly through the filling.
Let’s look at a closer view of the texture once fully set.
Why Didn’t My No Bake Cheesecake Set?
No bake cheesecake may not set if the cream was not whipped to stiff peaks, the filling was overmixed, or it wasn’t chilled long enough. A minimum of 4 hours is required, but overnight is best.
Do I need gelatin for no bake cheesecake?
This recipe does not require gelatin because the whipped cream and chilling time provide structure.
Does No Bake Cheesecake Contain Gelatin?
Traditional no bake cheesecake does not require gelatin. It sets naturally through chilled whipped cream and cream cheese. However, some variations include gelatin for extra stability, especially in very warm climates.
Can You Make No Bake Cheesecake Ahead of Time?
Yes, no bake cheesecake is ideal for making ahead. It can be prepared one day in advance and stored covered in the refrigerator until ready to serve.
Can You Freeze No Bake Cheesecake?
Yes, no bake cheesecake freezes well. Wrap slices tightly and freeze for up to one month. Thaw overnight in the refrigerator before serving for best texture.
No Bake Cheesecake
Creamy, smooth no bake cheesecake with a buttery graham cracker crust and light whipped filling. This easy dessert sets beautifully without using the oven.
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs (or Oreo crumbs for a no bake Oreo cheesecake)
- 6 tbsp melted butter
- 2 tbsp sugar
For the Filling
- 16 oz cream cheese (softened, Philadelphia brand for Philadelphia no bake cheesecake)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream (or Cool Whip for no bake cheesecake with Cool Whip)
Instructions
1. Prepare the Crust
In a bowl, mix the graham cracker crumbs, melted butter, and sugar until evenly combined. Press firmly into the bottom of a 9-inch pie pan using the flat bottom of a glass. Refrigerate while preparing the filling.
2. Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy.
3. Add Sugar and Vanilla
Mix in the powdered sugar and vanilla extract until fully incorporated and light.
4. Whip the Cream
In a separate bowl, whip the heavy cream to stiff peaks. (If using Cool Whip, skip whipping and measure directly.)
5. Fold the Filling
Gently fold the whipped cream (or Cool Whip) into the cream cheese mixture until smooth and airy. Do not overmix.
6. Assemble
Spread the filling evenly over the chilled crust and smooth the top with a spatula.
7. Chill
Refrigerate for at least 4 hours, preferably overnight, until fully set before slicing.
Notes
- Use full-fat cream cheese for the best structure and creamy texture.
- Make sure the cream cheese is fully softened before mixing to avoid lumps.
- Whip heavy cream to stiff peaks for a stable, mousse-like filling.
- Chill overnight for the cleanest slices and firmest texture.
- For extra stability in warm weather, chill the cheesecake in the freezer for 30–45 minutes before serving.
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Nutrition Information:
Yield: 8 slices Serving Size: 1 sliceAmount Per Serving:Calories: 320Total Fat: 22gCarbohydrates: 26gSugar: 18gProtein: 5g
The nutrition information provided is an estimate and will vary based on the specific ingredients and brands used. It is calculated automatically and should not be considered a guarantee.
More Cheesecake Recipes You’ll Love
If you enjoyed this classic no bake cheesecake, here are more creamy, crowd-pleasing cheesecake recipes to try next:
- Classic Cheesecake Recipes – rich, baked, and timeless
- No Bake Pumpkin Pie – easy fall-inspired dessert
- Strawberry Cheesecake Desserts – fresh and fruity
- Oreo Cheesecake Variations – cookies-and-cream lovers’ favorite
- Blueberry Cheesecake – bright and fruity
Final Thought
No bake cheesecake is one of those timeless desserts that proves simplicity can still feel special. With its smooth, creamy texture and effortless preparation, it’s a recipe you’ll return to again and again – for summer gatherings, holiday tables, or quiet evenings when you want something sweet without the fuss. Sometimes the easiest desserts are the ones everyone remembers.
This no-bake cheesecake keeps things simple while delivering a smooth, classic texture that feels both nostalgic and elegant.
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