It’s all fine and good to have a no-bake chocolate cheesecake waiting in the wings to impress everyone in your life, but though I may be the biggest chocolate lover on the planet, even I know that you need options.

And that’s why (just like I promised), here is the best no-bake cheesecake on the planet.

I should know. I’ve made about a million different versions over the last decade (in so much fervor that I had to take a break for the last year or so; I was kind of burned out on no-bake cheesecakes).

The Best No-Bake Cheesecake

After a short sabbatical and renewed hope (complete with all my notes), it didn’t take long to settle on this rich and creamy version.

With just the perfect amount of sweetness, it is everything I want a no-bake cheesecake to be: smooth and velvety, luxuriously creamy, sweet and just a bit tangy, and a perfect proportion of crust.

For a while, in the midst of the trial-and-error years, I spent an inordinate amount of time trying to get a no-bake cheesecake that was light. And I’m not talking light in texture (this one delivers that completely) but light in calories.

And so I messed around with light cream cheese and all the sorts of fillers one would need to get light cream cheese to actually work. Everything from gelatin to powdered pudding to tapioca. But I didn’t love the result, the often fake ingredients, or all the extra steps to get there.

All of this led me to the personal truth that I’d much rather eat a smaller slice of something real than load it with crazy stuff just to get a cut in calories and still have it set up right.

The Best No-Bake Cheesecake

So if you are looking for an amazing no-bake cheesecake that is extremely simple with huge points for it’s thick, rich, creamy filling, look no further.

The proportions of all the necessary components are finally perfected and I think this baby is just waiting to win you some fame and fortune (or in my case, great big bear hugs from a range of very happy, cheesecake-loving 3- to 37-year olds).

One Year Ago: Homemade Condensed Cream of Chicken Soup {And How to Sub in Recipes}
Two Years Ago: Pretzel Chocolate Chip Muffins
Three Years Ago: Pasta al Forno {Baked Pasta with Tomatoes and Mozzarella}

The Best No-Bake Cheesecake

Yield: Makes a 9-inch cheesecake

The Best No-Bake Cheesecake

Light (neufchâtel) cream cheese has a different/thinner texture in cheesecakes like this so be forewarned that if you want to sub in light cream cheese, the cheesecake may not set up as well.

The cheesecake is delicious plain but you can add fruit for serving which makes it extra delicious. Fresh, juicy fruit works great (sliced strawberries, blueberries, etc); if you want a simple fruit sauce recipe combine 2 cups fresh or frozen fruit, 1/4 cup sugar, 1 tablespoon cornstarch, and 1-2 teaspoons lemon juice in a saucepan. Simmer, stirring often, until thick and syrupy (you may need to increase or decrease the sugar as needed depending on the fruit as well as adding a little water, a couple tablespoons at a time, if it is overly thick).


  • 1 1/2 cups graham cracker crumbs (7.25 ounces, about 13 rectangle graham crackers)
  • 2 tablespoons granulated sugar
  • 6 tablespoons butter, melted
  • Filling:
  • 16 ounces cream cheese, softened to room temperature (but not warm)
  • 1 teaspoon pure vanilla extract
  • 1 cup (4 ounces) powdered sugar
  • 1/2 cup sour cream
  • 3/4 cup cold heavy whipping cream


  1. For the crust, in a medium bowl, combine the cracker crumbs and sugar. Stir in the melted butter until well-combined. Press the mixture into the bottom and 1- or 2-inches up the sides of a 9-inch springform pan or into the bottom and sides of a 9.5-inch pie plate (a regular 9-inch pie plate might work but the crust and filling will be extra thick). Refrigerate until the filling is ready.
  2. In a large bowl with an electric handheld mixer (or using an electric stand mixer), mix the cream cheese, vanilla and powdered sugar until smooth and light, 2-3 minutes. Add the sour cream and whipping cream and mix until very thick and creamy, 4-5 minutes.
  3. Spread the filling evenly into the prepared crust. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight. Serve plain, with fresh fruit or a fruit sauce (see note above).

Recipe Source: from Mel’s Kitchen Cafe

103 Responses to The Best No-Bake Cheesecake

  1. Lisa t says:

    Added one vanilla bean but otherwise followed to s tee . amazing thankyou

  2. Lisa dadilvs says:

    I made your cheesecake except i added one vanilla bean turned out amazing ! Just love the look of those little vanilla specks too..

  3. Virtuous B says:

    Hi Mel. Sounds like the best ever no bake cheese cake. Want to make this. I have in the past attempted a no bake unfortunately with no success. My cream cheese always seems to should i say ‘melt’ upon being whipped. How can i avoid this?

  4. Virtuous B says:

    Looking forward to making this. Sounds like just the perfect desert. Last time i tried a no-bake cheese cake my cream cheese started should i say melting, upon being whipped. How can i avoid that?

  5. Ana says:

    Hi! Do you think I can try this with granulated sugar? I´m not a fan of powdered sugar.

  6. kt says:

    Hi Mel, the pic of this with the blueberries looks amazing! Anyway, I’m not really familiar with no-bake cheesecake and was wondering if this is more on the sweet side or more tangy? I like cheesecake more sweet 🙂

  7. Stephanie says:

    OK. I am comparing this recipe with the old no-bake standby- using sweetened condensed milk, cream cheese, lemon juice- which you must tweek by using not quite whole can of milk and reduce down to about 2 TBSP lemon juice so it will SET.
    Just made this recipe by Mel- it’s pretty gorgeous. Good recipe you don’t have to tweek AT ALL. It’s just as she described- smooth, creamy..not too sweet…the whole deal. Plus the added benefit of the filling being a pretty WHITE color. She doesn’t make a mountain out of a mole hill. GREAT RECIPE, DELISH!

  8. Audrey says:

    Would you just double the recipe for making a 11″ x 13″ pan?

  9. Shannon says:

    Hi Mel – Do you think this would work as individual cheesecakes – muffin sized?

  10. Rebekah says:

    The video doesn’t show when you put the cream in???

  11. Nicole says:

    This cheesecake is amazing! And dangerous. I almost ate the whole thing myself. Love your blog! Thanks for all the great recipes!

  12. Iris says:

    Hi Mel
    Found this no bake cheesecake recipe & not sure whether to try this 1 for my company this weekend or another similar 1 with ingredients cool whip instead of whipping cream & sour cream. Any comment on using cool whip instead?

  13. Bonnie says:

    Made this as a filling in a layered almond cake I made for a dinner party. I folded raspberries into half of it for the filling and used the other half to “ice” the top.

    It was DELICIOUS! I am definitely adding this recipe to my favorites. The wheels are turning on other ways I can incorporate this!

  14. Natalie says:

    I made this for my daughters birthday and it was a hit! I added the fruit topping like you explained in the recipe. I also bought my graham crackers for the crust from Trader Joes, they are loaded in cinnamon and sugar. I will make this again for sure. Thank you!

  15. Nikka says:

    Hi Mel! I’m from the Philippines and baking is a hobby I love so much. I left my electric mixer in another house and this has helped me discover how whisking by hand still produces super creamy and smooth and divine results! Thank you so much for this recipe!!!!

  16. Kristi says:

    A good crust for cheese cake is ground up pecan sandies and put a little more pecans in the crust

  17. When you say powdered sugar, do you mean icing sugar or regular powdered white sugar.

    • Mel says:

      Not granulated sugar – the powdered sugar used in frosting, usually (I think it might be what you are referring to as icing sugar).

  18. Tracey says:

    Trying this ASAP when I have company, I hope it is like the one at a local restaurant! Di
    Do you feel 24 hours makes it better?

  19. Fern says:

    Could I add cocoa the make a chocolate no bake cheesecake. How much would I add, and at what point in the recipe? Or would a melted chocolate be better?… say.. Peter’s Burgundy chocolate?

  20. Deepa Sajeevan says:

    Hi Mel….am a 1st timer at Cheese cake….could you kindly give all measure in a cup… son loves cheese cake….I did not want to try the baked version…as your looked easy and yummy too…tks in advance

  21. Wilbur says:

    Where can I get your recipe for blueberry no bake cheese cake

  22. Wilbur says:

    I don’t seem to be able to pull up the recipe for your no bake blueberry cheese cake

  23. Kerri says:

    Mel, long time follower, first time commenter here! I LOVE LOVE LOVE this recipe! The graham cracker crust is amazing, last time I made it I tried a pretzel crust and it was a great choice as well.

    Thanks for posting such great recipes!!

  24. Dana says:

    This cheesecake is Awesome!!!!!

  25. Leah says:

    This sounds delish and I’m planning to make this tomorrow! Question for you, do I whip the whip cream before I add it to the other ingredients or do I add it in from the carton unwhipped?

    • Mel says:

      You add it unwhipped and then whip it with the other ingredients. “In a large bowl with an electric handheld mixer (or using an electric stand mixer), mix the cream cheese, vanilla and powdered sugar until smooth and light, 2-3 minutes. Add the sour cream and whipping cream and mix until very thick and creamy, 4-5 minutes.”

  26. Barbara says:

    My son is craving cheesecake and with the temperature in Houston, Tx right now, I am not turning on my oven. This recipe sounds delicious! Never tried powdered sugar in cheesecake. Can’t wait to taste! Thanks!

  27. Amber T. says:

    I. LOVE. THIS. CHEESECAKE. As in, major crush status. I have made a lot of baked cheesecakes in the past (some of them posted on your blog), all of them yummy and delicious and mind-blowing (I’m lookin’ at you vanilla bean mousse cheesecake). I’ve always thought that no-bake cheesecake meant the label of cheesecake but wasn’t actually supposed to taste like it, because that is my experience with all no-bakes. Today I was proven wrong. You have forever converted me to no bake cheesecake for the rest of my days.

  28. Annalee says:

    I can’t seem to pull up the recipe

  29. Sarah says:

    Made this for guests last night and it was a hit! I took advice from other commenters and whipped the heavy whipping cream separately, then added it into the other filling ingredients. I made individual ramekins for the kids and then a small springform for the adults and everyone really enjoyed it. I did use the low fat cream cheese, and because I whipped the cream separately, it set up perfectly…no problems at all! I will try regular cream cheese next time. Love this recipe! Thank you!!

  30. Jill says:

    Pick one…one cup or 4 ounces! Ruined one of my pies beacuse of that. Not making this again.

    • Mel's Kitchen Cafe Admin says:

      Hello Jill – Mel doesn’t have access to internet right now so I’m helping her out with comments for the next few days. Sorry this one didn’t work out for you. I will let Mel know.

    • Mel says:

      I’m not sure what you mean, Jill – a cup of powdered sugar weighs 4 ounces.

      • Dorothy says:

        I thought this is confusing as well. People are not weighing the powdered sugar, they are measuring. If we are to use 1 cup, then recipe should just state 1 cup. Planning on making this right now, so I hope 1 cup is correct.

        • Mel says:

          Hi Dorothy – the 1 cup in the recipe is correct. I’m not sure where the confusion is coming in, but if you measure 1 cup of powdered sugar, that’s the correct amount. A lot of people weigh their ingredients for baking, which is why I also include the 4 ounces. Either way, 1 cup of powdered sugar is the same as 4 ounces by weight.

  31. Liv says:

    Thanks Mel! This was delicious. love the addition of the sour cream to your recipe!

  32. Diana says:

    I took a few risks making this recipe, and although the end result was not quite what I was going for, I was happy with it. I used Neufchâtel cheese and decided that maybe adding a tablespoon and a half of melted coconut oil would help firm up the cheesecake in the fridge. Unfortunately, this was not the case. However, freezing the cheesecake for at least 3 hours gave it a wonderful texture, and the taste was “amazing,” according to my brother (and me!). It also tasted great as a glob of filling and crust straight from the fridge,

  33. Rami says:

    Do u use whipped cream cheese or Philadelphia style?

  34. Sam says:

    I saw your recipe,how does it differ in texture from other no bake recipe that just include cream cheese,whip cream and sugar.i am making no bake cheese cake for first time,that’s why I’m bit curious

  35. Shannon says:

    This is the best no-bake recipe I’ve ever had. I’m not a fan of New York style, and this creamy texture was wonderful. I am going to try experimenting with different flavors next. Thanks so much for sharing!

  36. wasana says:

    Wow. I’m never one to leave comments but I must share with everyone that this cheesecake was delicious! I made it for Easter Sunday dessert and it was the best cheesecake I’ve ever eaten. Better than the restaurants or bakeries. So happy I stumbled upon this recipe!!!

  37. Somi says:

    Dear Mel,
    Thank you very much for sharing this amazing recipe. I made it and t was amazing everyone loved it.The only problem was that it did not set well the taste was amazing. Can you please help me with this and give me a tip so it would set well and i can cut a proper slice. Thank you

    • Mel says:

      Did you use low fat cream cheese? That sometimes will make it not set up very well. You could try refrigerating longer, also.

      • Rosi says:

        Hi Mel
        Mine did not set well too even I used original block Philadelphia cream cheese and did refrigerate overnight.
        Do you think I should whip the cold heavy whipping cream first until thick and then mix into the cream cheese mix?

    • Lisa Everett says:

      Saw another video and they whipped the heavy whipping cream to soft peaks then added a small amount of that to the sugar and cream cheese mixture to incorporate the light and heavy together. Then she added the rest of the whipping cream and stirred it all together.

  38. Mary suth says:

    This looks delicious, and I have all of the ingredients! Can I double the recipe to make a 13×9 pan for a larger group or do I need to make different adjustments?

  39. Danielle says:

    Do you think I could use Greek yogurt instead of the sour cream?

  40. tatjana says:

    Sounds delicious! Definitely gonna try this cake!

  41. Jean says:

    What speed on hand mixer? Low, med, high? I see Janet’s suggestion to go 30 seconds on High for the last ingredients.

  42. MJ says:

    How long will this stay set up?

  43. Janet says:

    I made this again, using 2 purchased graham crusts…..the filling went to about 3/4 full in each crust, leaving room for the pie filling put on after chilling time. I took the label off the plastic part of the pie plate, turned it over, used it as a cover while chilling the cheesecakes. I put the timer on for mixing the cream cheese/vanilla/powd. sugar……then timed again when mixing in the sour cream/whip cream….then last 30 seconds put mixer on high.
    The fam said it’s absolutely the best ever easy cheesecake……….even my autistic son who doesn’t eat much in way of sweets, loved it as it is not overly-sweet.
    Thanks again!!

  44. Janet says:

    Smooth. Creamy. Great taste!!
    My sister has a no-bake cheesecake that her family loves, but since I rarely use cool whip, I don’t often make it. This recipe has her recipe beat to the max. I have a white corelle pie pan that I use for cold pies that aren’t baked…… fit perfectly. The only change was using 11 graham crackers instead of 13…….that would have made the crust too thick for our preference.
    Thank you!!

  45. Michelle says:

    Hi Mel, this is the first time I have been on your site and loving it. Your no bake cheese cake states 1 cup powdered sugar. I live in Perth, Western Australia and is that the same as icing sugar which is powder and white? This recipe I intend to give to my girlfriend to try since she has forgotten her tried and true recipe that she made when her children were young. We only spoke about it the other day when she was telling me she has tried 5 recipes so far with not the desired results. I think I am on a winner here so will let you know unfortunately today of all days I’ve run out of printer ink so will come back to this site to print it off and hopefully your reply.

    • Mel says:

      Hi Michelle, I’m not 100% sure but I believe the powdered sugar I’m talking about is the same as icing sugar. Good luck, I hope your friend likes it!

  46. Alivia says:

    I made this cheesecake this week and my husband’s comments were as follows:

    “This is the most incredible thing I have ever eaten. If I could eat one thing for the rest of my life, this is what I would choose. I mean, the texture? It is the best! Wow! BABE! This is so good!”

    Thanks for making me a rockstar.

  47. Julie says:

    Made this for my sisters birthday dinner tonight with strawberry sauce. She loves cheesecake and even served it at her wedding so I was a bit nerves about the no bake option. Well – everyone LOVED IT!!! Thank you! THANK YOU!!! All your recipes ROCK! Now I need to try the chocolate one!

  48. mary louise says:

    loved the cheesecake! i made it last night and served it with fresh peaches. one question: would baking the crust make it a bit crispier or is that not needed?

  49. RuthAnne says:

    The recipe states, “1 cup (4 ounces) powdered sugar”. Are you measuring differently than I do? Do you mean a cup, 8 oz., or 4 ounces? Not sure?
    Thanks !! Love your site !! RuthAnne

    • Mel says:

      The ounces is referring to the weight of the ingredient. So I’m measuring the powdered sugar in an 8-ounce (by volume) measuring cup but the 8-ounce cup of powdered sugar weighs 4 ounces. This is helpful for those that weigh their ingredients instead of using cup measures (which can have a lot of variability based on how people measure). Hope that helps!

  50. Sheila h. says:

    Hoping that this is similar to the cheesecake served at Ruth Chris. We love all cheesecake but the lighter and fluffier the better.

  51. This looks so good! How would you say it compares to traditional baked cheesecake? Does this taste “baked” so to speak?

  52. My approach to dessert it: I only eat it if it is worth the calories. No cheap ice cream for me. It’s homemade or Haagen dazs. This looks like it will fall into the category of worth while calories.

  53. Paige says:

    My husband and I feel the same way about dessert! We would much rather have the full fat and delicious version then go through all the effort to save calories! This looks amazing, we’ll definitely be trying this the next time we need (want) cheesecake!


  54. Tristan says:

    Mel – this looks magnificent. Thank you so much for your countless trials to find the very best no bake cheesecake – we appreciate you so much at our house!!
    Just a heads up – LOVE the lemon brownies – they are quite possibly my favoritest thing ever. Once I accidentally over baked them a smidge – cut them up and put them into a trifle. DREAMY.
    Just needed to share that with you as I feel like we are close friends that have never met one another! 🙂

  55. Jamie B says:

    Do you think I could add pumpkin to this to make no-bake pumpkin cheesecake minis? I like the looks of this recipe, but want a pumpkin version!!

  56. Helen says:

    No bake cheesecake is a dessert staple at our house .. This looks to be the perfect blend of ingredients for the perfect amount of creamy cheesy goodness!! To celebrate the fact that my missionary is landing in Armenia within the next hour or so (yes I am tracking his flight on-line ) I think I will make this to occupy my mind … And to give us something to celebrate with tonight after 2 football games and a soccer game. I’m really glad you picked today to post this one.

  57. Jen T says:

    Just found dessert for tonight! Thank you!!!

  58. kelli says:

    I think my dessert life is now complete! I’m making this tonight… Or maybe right now… 🙂

  59. Teresa R. says:

    I have made your lemon almost no bake cheesecake more times than I can count. My family loves it! Can’t wait to try this recipe!

  60. Jodi says:

    Mel, this looks amazing! I love, love, love cheesecake and can’t wait to try this. Thanks again another fabulous recipe!

  61. Sheila says:

    Just back from an electronics free trip. I sure did miss your presence in my life. 🙂 What a recipe to come back to! I don’t count calories with dessert. When I have dessert, I want it to be just like this one — smooth and velvety, luxuriously creamy, sweet and just a bit tangy, and a perfect proportion of crust. And since I don’t indulge often, the pieces are big and worth the wait. Looks like a holiday worthy recipe that is much more simple to prepare to cut down on the food workload during these times. Thank you!

    • Mel says:

      Disconnecting from electronic life is the best, Sheila! But I confess, I did miss you. 🙂 And you are on my exact same wavelength when it comes to dessert. Good ones are worth the wait (and indulgence)!

    • Natalie says:

      I made this cake for my daughter’s birthday and it was a hit! Only one piece left and everyone was asking if I could make it again. I made the fruit sauce topping, and I’m glad I did. Thank you for the great recipe.

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