The Best No-Bake Cheesecake
Thick and creamy, this is the best no-bake cheesecake. It sets up perfectly and can be made in advance. It is perfect with any fruit topping!
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.
With so much fervor, actually, that I had to take a break for the last year or so; I was kind of burned out on no-bake cheesecakes.
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. 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.
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.
FAQ’s:
Question: Can I substitute light cream cheese or neufchâtel cream cheese?
Answer: Unfortunately, no. The texture of the cheesecake will be runnier and it may not set up if using light cream cheese. Full fat cream cheese is best in this recipe.
Question: Why is my cheesecake runny/why didn’t it set up?
Answer: This may be due to the type of cream used. I originally listed “heavy whipping cream” in the recipe ingredients and recently changed it to “heavy cream” because many brands of heavy whipping cream only have 30-35% milk fat, whereas heavy cream has 35% or higher. I know that’s a bit confusing, but basically that extra milk fat is what is going to make sure the cream thickens considerably more than regular whipping or heavy whipping cream ensuring the cheesecake batter is thick and creamy. I almost always use Darigold heavy cream (40% milk fat). Not all brands or cartons label the milk fat percentage, so to be safe, look for a brand that has 35% (or higher) written on the carton.
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The Best No-Bake Cheesecake
Ingredients
Crust:
- 1 ½ cups (150 g) graham cracker crumbs, about 13 rectangle graham crackers
- 2 tablespoons granulated sugar
- 6 tablespoons (85 g) salted butter, melted
Filling:
- 16 ounces (454 g) cream cheese, softened to room temperature (but not warm)
- 1 teaspoon pure vanilla extract
- 1 cup (114 g) powdered sugar
- ½ cup (113 g) sour cream
- ¾ cup cold heavy cream (see note)
Instructions
- 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.
- 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.
- 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).
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
I have a luncheon for about 40 people to prepare cheesecake for…I am going to try your no-bake cheesecake because at this time of year TIME can be filled up with lots to do…I live in North-east Ontario where I can buy cream at 35 percent is it possible to use that with a can of Plumrose Danish double cream added to it? I like your recipes although this is my first time reading them….slainte! Sarah McCaig
Hi Sarah, I’m unfamiliar with the danish double cream you referenced. It might be best to whip the cream separately to soft peaks and then fold in the cream cheese mixture.
This is a fantastic, easy dessert. My husband loves it and I am making two for our Christmas party. I would call it a “Cream Cheese Pie” instead of a cheesecake because it is so creamy. I make one with chocolate chips inside with drizzled chocolate and toffee bits on top. And one with a raspberry sauce on top.
Amazing Mel! I am never disappointed with your recipes. I substituted the vanilla in the filling for 1/3 cup of fresh raspberries and it was delicious! It wasn’t too runny and still set up great. Thanks again.
very yummy
I made a cheesecake very similar to this, but thought it wasn’t sweet enough. Would adding more sugar change the flavor too much? Also, would you suggest adding a little granulated sugar, or increase the powdered?
You could try adding a bit more powdered sugar (adding too much sugar could make the filling more runny, so keep an eye on that).
Just to let you know, I will be trying your other recipes with great anticipation!
MeL!!!! I cannot put together any words sufficient enough to describe your , heavenly and outrageous recipe for this WOW cheesecake!!!!!!! I have been baking them for over 45 years to great acclaim from family and all even one gelatin type. You, my dear, knocked the cheese out of my glory! DELICIOUS! IT was gone in hours even though it was rich yet like a dreamy cloud!! Bless and thank you from all of us. I have to make another tonight for them (me too) or be run out of town!!!!! Lqura
I’m so happy you enjoyed it, Laura! Thanks for letting me know!
Mel, ty for all your wonderful recipes. Anxious to try no bake cheese cake. We are in our 80s and don’t eat so much. I’ d like to make in 8” graham pie shell. Do you think cut ingredients in half. Ty sooooo much. GOD BLESS
Hi Kathy, yes, you could probably try cutting the ingredients in half or cut them down by 1/4. Good luck!
My son- in-law loves no bake cheesecake but felt it was too tart. Maybe less sour cream next time.
We really like this cheesecake recipe. It’s so easy! The first time I made it as written. The second time I wanted to make a healthier version so I substituted 1/3 cup of honey in place of the powdered sugar. Then I whipped the heavy cream to soft peaks before adding to the cream cheese mixture to make sure it wouldn’t be runny after adding the liquid honey. I did not mix for 4 minutes, only until the whipped cream and cream cheese were incorporated. It turned out great and its so nice to have a healthier version to enjoy!
I make this all the time! I’ve put it in a big piping bag and filled little yogurt jars and topped with the fruit. My favorite is skipping the crust, doubling the recipe and serving in a big bowl with the fruit topping and graham cracker dippers. It is always a big hit. Thank you so much!
So this was my first time making Cheesecake and I wanted to find the perfect no bake style cheesecake. I made this yesterday, put some aside for my friend and we absolutely DEVOURED IT! it is SUPER decadent, creamy and so filling! I’m always in the mood for a cheesecake and I don’t think I’ll ever buy it again after learning this recipe. I made some homemade cherry sauce with some left over cherries I bought and it paired so well with it. I’m gonna use this same recipe for this thanksgiving and turn it into a sweet potato cheesecake!
Hi Mel!
This is my “go to” no bake cheesecake. We love it! However, I have just begun having issues with my heavy cream- the issue with the fat content as you have mentioned. Unfortunately, my store brands of heavy cream are not listing the fat percentage on the carton. So I have found a solution….when in doubt if my heavy cream will behave and set up, I whip it first just a little, not stiff, but just enough to give it some body. I then add it back in with the sour cream. This works and I just wanted to share in case others have had the same problem.
Thanks Mel for all of your wonderful recipes!
Super helpful – thanks, Shoby!
Mel, I just had to post another comment, but this cheesecake is DIVINE!!! It is always super easy,reliable & drool worthy according to my guests! I usually make it with fresh blueberry topping, but tommorow we are having guests over, so I’m going to switch it out to a chocolate graham crust and a raspberry topping! I think it sounds so good!
Thank you so much for all you do..we are the blessed recipients of your hard work!
Thank you so much, Mimi! Trying it out with a chocolate graham cracker crust and raspberries sounds AMAZING!
I love this receipt and the kids have begged me to make more so I will always oblige! But I’m wondering if I could replace the creams with full fat Greek yoghurt?
Yes, the sour cream could be replaced with full fat Greek yogurt.
I love this recipe! I make it probably 3 times a year. I don’t understand though why sometimes it doesn’t set up and firm up? I use the same exact brand of everything every single time bc I know how important it is to use a certain high fat heavy cream, original cream cheese, etc. am I over mixing? It’s delicious and a family favorite!
Hi Aubrey – when the cheesecake fails to set up is it super runny (like liquidy)? Or just soft-set? I do think over mixing can make it go from super thick to runny again – that’s the main thing I can think of if you are using the same ingredients (what brand/type of heavy cream are you using)? Is the filling really thick when pouring it into the crust?
Thank you for responding! I just realized the only thing that changed was going from a hand mixer to a stand mixer. I most certainly think I’ve over mixed. It just doesn’t set up and is more like a pudding. I think I need to focus on the consistency and look more than mixing for a certain amount of time
This recipe has spoiled me! I love how light and creamy it is. So easy to make. I’ve made this recipe twice before and my guests can’t get enough of it. I am planning on making it again this week. Thanks for doing all that ground work and brining this perfectly delicious treat into our lives.
This was absolutely delicious! When I finished making the filling, my dad licked the bowl! Thank you, Mel!
I’ve left a review before, but had to again! This is simply a wonderful cheesecake! Could not be easier & SO popular with my family and guests! For those who have had problems, you MUST use full-fat products or it won’t be the same..it’s a cheesecake, it’s meant to be an indulgence! Thank you Mel for this beautiful, lucsious recipe!
For this no bake cheesecake. It states one cup of powder sugar. In parenthesis is states 4 ounces. Which one is it? 1 cup= 8 ounces
1/2 cup is 4 ounces.
Thanks,
The 4 ounces refers to the weight of the powdered sugar, not the volume of the cup.
Could I halve this and make it in a loaf pan? Thanks
I haven’t tried that, but it’s definitely worth a try!
My husband’s birthday is tomorrow and he requested cheesecake. This was the first place I checked out. As all good bakers/cooks should, I tasted the filling. Oh. My. Goodness! It’s a good thing I work so I won’t be tempted to snitch it when no one is looking. I bought fresh strawberries to top it with. Another great hit!
Hi…the creams available in India are all less than 30% fat content ,I can use them to make individual cakes in jars but cant use to make a proper cake as it doesn’t set as well ,so what options do I have .
You could try adding cornstarch to the recipe to firm it up.
I made this last night and it was a huge hit! I realized after I had already mixed the cream cheese, vanilla, and sugar that I only had whipping cream. From reading some comments I decided to keep going but just start with less cream, knowing I could always add more. 1/2 Cup of whipping cream did the trick, it kept it nice and thick! Thanks for another great family favorite.
So smooth and delicious! Great for the summer heat when I don’t want to turn on my oven.
As a complete cheesecake-aholic, I thank you for your efforts to find just the right recipe!
Ok, number 1, it is a completely successful recipe!!! Either if you have failed or to NOT fail here is the trick…. ROOM TEMPERATURE cream cheese does NOT mean leave it out all night!!! Take your cream cheese out first and do something for 30 minutes or so then start your crust. By the time you put the crust in the fridge to cool and start your fill, your cream cheese is still cool, but soft… ROOM TEMPERATURE! Then use the paddle in your stand mixer and do NOT kill it, let it run until it is smooth. Use spatula to scrap down sides. I personally pre-measure all my ingredients and can just put them in when its their turn. When the cream cheese is smooth, put in sour cream, let it get 2-3 spins in then poor in cream (I use heavy whipping never had an issue) I turn up to medium high and it thickens right at the 4 minute mark.
Now I hope all of you realize this is NO BAKE cheesecake and not meant to be baked texture. If you want NY cheesecake… Go bake that. This is a beautifully set yet silky smooth recipe for people like me who don’t like baked cheesecake!! I hands down love this recipe because it uses my excess sour cream. I always have it, but never use it all because I only use it with a few things. I love recipies that help me use up food stuffs, plus the lemon juice versions are more runny and too tangy… This version is a slam dunk perfect fit for me and it is NOT a failure if you understand the use of your ingredients!!!
I am posting a picture, though I made my own crust (like from bread crumbs). Yes I am that kind of no waste person LOL I put slices of homemade bread that I knew we were never going to finish in the oven to dry, ran the dry bread in the food processor with cinnamon and sugar…faux graham cracker crumbs. Just added 1/4 cup melted butter and it firms up like any other crust. I do it a lot because homemade bread had a shorter shelf life. So my pies are not as “pretty” but the score a 100 on taste and no food waste. After multiple times making this I thought I just had to leave a note because it hurt to see people say it doesn’t work. This recipe absolutely works if done right!!! It takes less than 10 minutes to pull together in “working” time. If true NO BAKE is what you want, this will not disappoint!!!
Mel, help!
So excited to try more of your cheesecake recipes, I’m making a plain or a fruity one for my friend’s birthday, hoping to buy ingredients this weekend.
I haven’t eaten no bake cheesecake in probably twenty years, is the texture really different than traditional cheesecake? Is it still firm? (The picky child in me remembers really gooey stuff but I was also crazy and not a fan of any cheesecake at the time!) Also, I have fresh strawberries from our local stand, is that good enough with cheesecake or should I add sugar and/or cook them down a bit?
Thanks for your input!
Hey Bri – sorry for the delay. Did you decide on a recipe? No bake cheesecake is definitely softer and less firm than baked cheesecake. This no bake cheesecake sets up really creamy as long as you use the right kind of heavy cream (there’s a note in the recipe). If you have really fresh, ripe strawberries, I think that would be perfect for the cheesecake!
I just saw this on the “Best of the Decade” list and I needed a dessert for a dinner party. It was ssssooo good and ridiculously easy to make. A great dessert when you have a lot of other cooking to do and don’t have much time to make a dessert. I will not be be making this for no reason though because I am liable to eat the whole cake in one sitting.
I’m allergic to eggs which is a recent discovery, I love your caramel apple cheesecake bars but they have eggs, do you think I could replace the cheesecake filling in the other recipe with this?
Yes, but I don’t drizzle with caramel until they have been pulled out of the freezer and thawed a bit.
I’m not sure how this mixture would bake – I’m worried it would get super runny in the oven.
This was amazing and I agree with Anita’s comment. I think if you’re using a stand mixer with a wire attachment you should only mix it (on med-hi) for about 2 minutes before and 2 minutes after adding the cream and sour cream. I think the mixer is more powerful and covers more area, so it’s easy to over whip and become runny. It turned out amazing and I even used whipping cream!
I have this chilling in my fridge right now! Didn’t have sour cream so I used plain greek yogurt instead. Also, used one regular cream cheese and one light cream cheese… the mixture was nice and thick when I put it into the crust. Can’t wait to eat it!!
OMG! We just ate SOOO much cheesecake, it was A-MAZING!!!!! We simply topped ours with chocolate sauce and/or caramel sauce.
Please clarify if this recipe calls for sour cream that is room temperature like the cream cheese, or cold, straight from the fridge like the heavy cream. I don’t want to mess this gorgeous cheesecake up.
I’d really appreciate it if you would answer me direct. Thanks so much.
Ann Patton
I use sour cream straight from the refrigerator.
Can I get the recipe for oreo cheease cake
I recommend just beating in the cream and sour cream very shortly … just so it’s incorporated. The longer you beat it the runnier it gets.
I made this with 2 changes. I whipped the whipping cream & added it into the already mixed cream cheese, vanilla & sugar. I did not use powdered sugar…used 1/2 cup Stevia. When I added the whipped cream to the mixture I had my mixer on lowest speed & then after scraping down with spatula increased speed to 3 to incorporate all ingredients. It tastes wonderful, but may add a little lemon juice for flavor next time.
So I’ve been looking for the Darigold heavy cream and am having a hard time. I’m wondering though if it’s more important to have the higher percentage over the “name ” of the cream. Meaning the one I found at Costco is heavy whipping cream but is 40% milk fat. Thanks!
Yes, as long as it has a higher fat percentage, it should be fine.
So easy and so delicious!!! I’ve made this several times and it comes out perfect every time. Thanks Mel!
I made this for a friend’s birthday today. I could not find heavy cream so I used heavy whipping cream. It turned out beautifully. The cheesecake was rich and creamy with just the right tanginess and the consistency was perfect. This recipe is definitely a keeper.
Great recipe. Made exactly as written and it was fabulous. Couldn’t find “heavy” cream up here in Canada, but discovered that Whipping Cream comes in different fat percentages as I found 33% and 36%. It was a huge hit with the family…made the fruit topping from mixed frozen fruit. It’s a keeper recipe!
Easy and wonderful!
I followed the directions to the letter, used 36% heavy cream, room temperature cream cheese, and after whipping it for 5 minutes, I was able to literally pour it on the crust. I just put it into the fridge, but it will it set? Or should I be worried?
I don’t know if it will set up if it was that runny – I’ve never had it be pourable onto the crust – it’s always been thicker. Did it thicken up while you were whipping and then thin out again?
Amazing recipe!!! Turned out great for me as a first-time cheesecake maker. I want to make this recipe in a 9 by 13 pan, would I just double the recipe! Thanks so much!
Yes, I think that would work (although I’d probably only 1 1/2 the crust part).
Made thus for a quick dessert tonight. It was very easy to make and tasty.