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!
This is everything a no-bake cheesecake should be: luxuriously creamy, lightly sweet, and incredibly delicious.
No-Bake Cheesecake Batter
The ingredients for the cheesecake filling are:
- Cream cheese: use full-fat cream cheese, not light or neufchatel cream cheese, and make sure the cream cheese is softened to room temperature (but it shouldn’t be warm or melty).
- Powdered sugar: fluff the powdered sugar before scooping in the measuring cup and leveling off.
- Vanilla extract: pure vanilla extract or clear vanilla extract can be used.
- Heavy cream: if using heavy cream with a milkfat percentage of 35% or higher, there is no need to whip the cream to peaks before mixing with the cream cheese. Otherwise, refer to the note in the recipe so the cheesecake sets up properly!
- Sour cream: full fat sour cream is recommended.
The sour cream may seem like an unusual ingredient, but it adds a necessary bit of tang to balance the sweetness and also helps create a creamier, lighter consistency to the batter.
Again, for the cream cheese, full fat cream cheese is recommended. Light (neufchâtel) cream cheese will likely result in a cheesecake that does not set up as well.
No-Bake Crust for Cheesecake
This is a no-bake recipe even down to the crust.
Graham cracker crumbs are mixed with a little bit of sugar and melted butter and pressed into a 9.5-inch pie plate.
There’s no need to bake the crust! It stays buttery and soft, especially once the cheesecake batter is spread into the crust.
Note on Pie Plate Size: a regular 9-inch pie plate can be used, in a pinch, if you don’t have a deep 9.5-inch pie plate. However, you may have extra filling leftover that won’t fit into the 9-inch pie plate (unless you pile it really high). I have also increased all the ingredients by 1/2 (crust and filling) and made the recipe in a 9X13-inch pan with great results.
Easy Fruit Topping for Cheesecake
This no-bake cheesecake is perfectly delicious served plain without any topping.
But it is extraordinary served with fresh berries or dolloped with an easy fruit sauce. ⬇️
Easy Fruit Topping: in a medium saucepan combine 6 to 8 ounces fresh or frozen fruit (about 1 cup), 1/2 cup water, 1/3 cup granulated sugar, 1 tablespoon cornstarch, and a squeeze of fresh lemon juice. Bring to a simmer over medium-low heat and cook, stirring constantly, for 2 to 3 minutes, until bubbly and thickened. Cool and refrigerate until ready to serve.
Fruits that work really well in the above recipe are blueberries, strawberries, cherries, huckleberries, blackberries, or raspberries. Adjust the amount of sugar, to taste, depending on the sweetness of the fruit you are using.
Best Cheesecake Ever
This no-bake cheesecake is truly exceptional. It has become a go-to dessert for us (particularly for Brian’s birthday – this cheesecake and Berries on a Cloud are his favorite desserts ever!).
It is easy and fast to make and because it requires chilling time to set up properly, it is the perfect make-ahead dessert.
Be sure to read through the recipe and recipe notes thoroughly for all the tips needed to make this no-bake cheesecake completely foolproof (thinking specifically about the heavy cream!).
I posted this recipe nearly ten years ago, and I am so happy when I see comments and reviews still coming in from people who have been making this for years or who have just discovered it. It is a keeper of a recipe – one that will be passed from generation to generation in our family for sure!
Hundreds of 5-Star Reviews
Scroll through the comment thread below to read through more reader’s comments and suggestions!
⭐️⭐️⭐️⭐️⭐️ Followed recipe exactly and it turned out delicious!! -Carolyn
⭐️⭐️⭐️⭐️⭐️ I was looking for a no bake cheesecake recipe and came across yours. It came out perfect. The filling was so thick and creamy. I made a small one and half the recipe. This will be my cheesecake recipe from now on.. love it.. ❤ -Pauline
⭐️⭐️⭐️⭐️⭐️ My husband and I absolutely LOVE this cheesecake! So creamy and delicious. Best we have ever had. Thank you so much for the recipe. It will be our new “go to” dessert. -Deb
⭐️⭐️⭐️⭐️⭐️ 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. -Amber
The Best No-Bake Cheesecake
Ingredients
Crust:
- 1 ½ cups (150 g) graham cracker crumbs (from about 12 to 13 rectangle graham crackers)
- 2 tablespoons granulated sugar
- 6 tablespoons (85 g) salted butter, melted
Filling:
- 16 ounces (454 g) full-fat cream cheese, softened to room temperature (but not warm) – do not use light/neufchâtel cream cheese
- 1 teaspoon pure vanilla extract
- 1 cup (114 g) powdered sugar
- ¾ cup cold heavy cream (see note)
- ½ cup (113 g) sour cream
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 up the sides of 9.5-inch deep pie plate (see note).
- For the filling, in a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle or whisk attachment, mix the cream cheese, vanilla and powdered sugar until smooth and creamy, 2 to 3 minutes.
- Add the heavy cream and sour cream and mix until very thick and creamy, 2 to 3 minutes. Don't over mix.
- Spread the filling evenly into the prepared crust.
- Cover with plastic wrap and refrigerate at least 4 hours or up to overnight to set up fully. Serve plain, with fresh fruit, or a fruit sauce (see note below).
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
Recipe originally published September 2015; updated May 2025 with new photos, recipe notes, etc.
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?
I haven’t made this recipe with cool whip myself but you could certainly try. 🙂
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!
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!
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!!!!
A good crust for cheese cake is ground up pecan sandies and put a little more pecans in the crust
When you say powdered sugar, do you mean icing sugar or regular powdered white sugar.
Not granulated sugar – the powdered sugar used in frosting, usually (I think it might be what you are referring to as icing sugar).
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?
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?
Fern, this might be a good recipe for you to try. http://www.melskitchencafe.com/no-bake-creamy-chocolate-cheesecake/
Hi Mel….am a 1st timer at Cheese cake….could you kindly give all measure in a cup…..my son loves cheese cake….I did not want to try the baked version…as your looked easy and yummy too…tks in advance
The 16 ounces of cream cheese is 2 cups.
Where can I get your recipe for blueberry no bake cheese cake
I don’t seem to be able to pull up the recipe for your no bake blueberry cheese cake
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!!
Thank you Kerri – the pretzel crust sounds delicious!
This cheesecake is Awesome!!!!!
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?
Thanks!!
Leah
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.”
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!
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.
Yay!!
I can’t seem to pull up the recipe
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!!
Pick one…one cup or 4 ounces! Ruined one of my pies beacuse of that. Not making this again.
I’m not sure what you mean, Jill – a cup of powdered sugar weighs 4 ounces.
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.
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.
I think people assume that one cup of anything equals 8 oz. One cup equals 8 FLUID ounces. The weight of different ingredients are different. I appreciate you adding in the ounces! It has made a great difference in my baking! 🙂
Thanks Mel! This was delicious. love the addition of the sour cream to your recipe!
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,
Do u use whipped cream cheese or Philadelphia style?
Brick style, like Philadelphia or other brands.
Thank you!! I am going to try this today! 🙂
hi,
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
Thanks
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!
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!!!
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
Did you use low fat cream cheese? That sometimes will make it not set up very well. You could try refrigerating longer, also.
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?
Thanks
Yes, you could definitely do that.
Hi Mel,
Tried this recipe. Taste was awesome but it did not set well for me as well. Is there anything else I could try or add in order to get it set? Thanks
Did you use full fat or low fat cream cheese?
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.
I tried it last night. Used regular Philadelphia cream cheese, whipped cream separately. Put it in the fridge over time. Still didn’t set very well. What’s the correct texture supposed to be? thanks!
It should be soft but semi-sturdy.
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?
Not sure – I haven’t tried that variation but it’s certainly worth experimenting.
Do you think I could use Greek yogurt instead of the sour cream?
I haven’t tried it but usually plain Greek yogurt subs well for sour cream. Good luck if you try it!
Sounds delicious! Definitely gonna try this cake!
What speed on hand mixer? Low, med, high? I see Janet’s suggestion to go 30 seconds on High for the last ingredients.
It really depends on the mixer. Mine doesn’t have low/med/high – but I usually keep it at about a 2-3.
Okay. I’m making this for Christmas Dinner dessert. Sounds like low to medium should work. Wish me luck!! I’ll let you know what the family has to say!!
How long will this stay set up?
Not entirely sure but definitely for a couple of days.
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!!
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……..it 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!!
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.
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!
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.
I love it!
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!
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?
Yes, baking the crust would probably help crisp the edges if you like it to have more of that texture.
Mel,
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
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!
Hoping that this is similar to the cheesecake served at Ruth Chris. We love all cheesecake but the lighter and fluffier the better.
This looks so good! How would you say it compares to traditional baked cheesecake? Does this taste “baked” so to speak?
No, it is definitely softer and creamier than a baked cheesecake.
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.
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!
Paige
http://thehappyflammily.com
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! 🙂
That sounds divine, Tristan!
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!!
Yum, certainly worth a try!
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.
Just found dessert for tonight! Thank you!!!
I think my dessert life is now complete! I’m making this tonight… Or maybe right now… 🙂
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!
I love that one, too, Teresa – this one is an easier non-lemon version and the no-bake crust is a bonus, too. 🙂
Mel, this looks amazing! I love, love, love cheesecake and can’t wait to try this. Thanks again another fabulous recipe!
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!
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)!
Mel
Do you think this would work in a 9 by 13 pan?
I want to do this shape so I can use strawberries and make a Canadian flag for Canada day
Yes, I think that would work great!
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.