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
This would make a yummy pie, but it’s NOT cheesecake – it’s too runny. If I try this again, I will add an extra block of chream cheese.
I’ve made this a few times and it turns out great every time. I dont really like thick dense baked cheesecake so this is perfect. I’ve turned it into oreo cheesecake too by using oreo crust and adding crushed oreos and everyone loves it. I’m making it again tonight or tomorrow.
To all of those who end up with soup instead of creamy goodness: Remember that the cream cheese needs to be room temperature. Back in the day when I first began making creme cheese topping I didn’t know, and had a few soup episodes, so I can confirm how important it is!
By the way, a super delicious cheese cake! The creamiest I’ve yet to try that still retained the yummy cream cheese taste.
What size pan does this make?
9-inch pie plate.
Let me start by saying I broke my own cardinal rule of making something for a catering event and not doing a “test run.” I needed a dessert for 50 and thought this no-bake cheesecake would be perfect. A few of the comments had me concerned, but I said a little prayer to the kitchen gods and forged ahead. I tripled the filling recipe and made three 9X13 pans (using 1 1/2 crust recipes per pan). It was amazing! Never again will I purchase one of those boxed mixes. The color, flavor and texture were outstanding. I set out caramel and chocolate ice cream toppings, as well as cherry and blueberry pie fillings for toppings. It was a huge hit! Thanks for sharing. P.S. I used FULL FAT everything. I think that’s the trick.
Thanks for the review, JoElle – SO happy it worked out so well for you!
I want it to have a lemon flavor and thought about adding a package of lemon pudding to it. Do you think this will work?
I honestly don’t know as I haven’t tried it. Good luck if you experiment!
Absolutely loved this. Super easy and amazing.
Hi..what can be used as substitute for sour cream? Can plain yogurt be used instead?
I haven’t tried that but you could experiment!
I’ve used plain Greek yogurt.
Would this filling be pipable to use in cheesecake shooters? Any advice or pointers on that would be great.
Yes, I think so…
This cheesecake is fantastic !!! Tastes wonderful and it is so easy to make, I am sure I will make this many times.
This is excellent, no bake cheesecake. The fruit topping is wonderful too, blueberry is my favorite.
For those having difficulty, first understand no bake is not the same as baked cheesecake. It is not going to be dense and thick like that. You cannot substitute half and half or milk or creamer for the heavy whipping cream and have it set right. Today, I made one and realized I bought regular whipping cream instead of heavy, so just whipped it on it’s own first before adding. That worked perfectly, although in the past when I had heavy cream on hand I did not do that and it worked perfectly too.
Thank you for the recipe! Love it!
Loved this recipe!!! Brought it to a BBQ and it was a hit. Made it in a 9×13 pan only needed to increase the graham crust (1.5 of the recipe). Only thing I will remember to do next time is grease the bottom of the pan first. Will definitely make again!
Ever tried freezing this cheesecake????
I haven’t, sorry!
I have the same question. Did you try it?
Made this last night and did not disappoint. Set up very nice, don’t understand how people are having problems with that
I followed the recipe exactly and refrigerated it for several hours but it didn’t set. Was like cheesecake pudding with a crust. Tasted good but wish it was actual cheesecake.
Mine too! So dissapointed!
Hey Vanessa and Andrie – what % milkfat is the heavy cream that you used?
add gelatin to the filling and it will stand. don’t add a lot of it.
This was sooo delicious. And it was super easy to make. My nephew said “I put my foot in it.” LOL Thank you for sharing!!
I use this recipe and put the filling in mini crusts. This recipe will be enough for 18-24 mini cheesecakes. It’s a hit every time I like it best with some blueberries on top.
This is one of my go-tos. Just made it again for a party tomorrow night! I have a gluten allergy so it’s fun to not have to modify with expensive flour. (I use gf cookies for the crust or just make my own crustless bowl before filling the pie). 🙂 We have to use creme fraiche instead of sour cream now that we live in France, but it’s a bit thicker so it sets even better! Thanks for a great simple recipe!
Hi Mel
We get neither Heavy Cream nor Heavy Whipping Cream in the supermarkets here. Would it work if I increased the sour cream to one cup (to give the cheesecake body) and used agar agar or gelatin as the setting agent ?
I’m not sure, sorry! Good luck if you experiment!
I don’t use heavy or heavy whipping cream, I add an 8 oz tub of Cool Whip. It works great, I’ve made this recipe at least 6 times, my oldest daughter requests it once a week.
Would you be able to tell me how many grams of sugar per serving?
I made this and 7 hours later its still not set firm, why? It tastes great though!
I don’t know the sugar count; sorry! What kind of cream did you use? That may be a factor in it not setting up very well.
Can I use coconut milk or coffee creamer in place of cream?
I haven’t tried that, but I don’t think it will set up the same.
DELICIOUS!!!! Made for the first time, set up amazing, so easy!!!
Any nutritional information for this recipe? Family members need to know. Thanks
I don’t have the nutritional info, sorry! There are several online nutritional calculators you can plug the recipe into if you google.
I have made it twice and my family loves it!! Thank you so much for this awesome recipe.. ❤
So I just made this recipe for dessert tonight and from my… taste testing it’s pretty dang good! I prefer my cheesecakes less sweet so I only used half a cup of icing sugar. I also only had chocolate baking crumbs but I’ve used those before and they’re amazing for light cheesecakes, just eliminate the sugar. My cream cheese might have been a little warm but I’m setting it in the freezer just in case. Even if the picky ones ones don’t like it I sure do!
Awesome recipe!
Very good and easy to make !!!!
Hi! I’m about to make your cheesecake but I have a doubt: should the cream be ice cold when I mix it to the cheese to whip together?
Yes, it does help if the cream is very cold.
Can I substitute granulated sugar for the powdered in this ‘the best n0-bake cheesecake’?
Trying to make it tomorrow. Thanks
The texture will definitely be more gritty/grainy
I whizzed my granulated sugar in my clean coffee grinder for a bit until it was somewhere between granulated and powdered. It dissolved into the mixture just fine and was smooth as silk.
I just made it and it turned out great! I did use a stand mixer with the paddle attachment. Cream cheese wasn’t warm but wasn’t cold either, maybe slightly colder than room temp. The only alteration I did was an accident, I only had 1/2 c heavy cream, so I topped it off to 3/4 with my vanilla coffee creamer. Looks beautiful and tastes amazing!
Guys use Either a whisk or a hand mixer. The big mixers whip in too much air. Also instead of 3/4 of whipping cream use 2/3. you also DONT have to whip it that long because cream cheese gets loose if you mix it too long. These are all tips and things I did so your batter doesn’t become liquid. And when you add your whipping cream mix on low speed until it thickens a bit and then when it thickens for the most part fold with a spatula to make sure you don’t over mix. Good luck!
Perfect! I made the recipe exactly as written and it turned out great.
My huz loves cheesecake so I made this for Valentine’s Day and it turned out PERFECT! I followed the recipe exactly and had such success that I can’t wait to try it again! This was the first time I’ve made cheesecake so to make it a little easier on myself I used a store bought graham cracker crust, but next time I’ll make it from scratch. I’m seriously so excited to have found this recipe! Thank you!
I wish I had read your comments before starting.I couldn’t figure out why it turned out so loose.I just placed my cheesecake in the refrigerator and I’m hoping in the morning I find a beautiful,firm cheesecake.
awful! tried it twice, just as written and it turns into soup! taste is good but the first time I had to freeze it do it would form and today, I was going to use it to top a very thin brownie crust and ended up having to use 3 more packages of cream cheese (regular, NOT less fat) and an entire bag of confectioners sugar just to get it to thicken and resemble cheesecake. I will definitely not forget this recipe the next time I search for a “thick, creamy, no bake cheesecake!” HUGE disappointment and waste of food, money, and TIME.
Hi there I am a lil be confused about the “1 cup ( 4 ounces) powered sugar” It is 4 or 8 ounces? Cuz 1 cup is equal to 8 onz
4 ounces is regarding the weight of the powdered sugar. So it’s 1 cup (which is 8 fluid ounces) but the powdered sugar will only weigh 4 ounces.
It was big hit. Thank you. Everyone loved it !!
I made exactly as recipe states . I did use my cusinart mixer on a stand . The filling never did thicken up?? Maybe it’s not suppose to. I had planned on piping into 3 oz. serving containers and serve with different toppings . I did pipe them in , but had hoped for a pretty swirl appearance . The recipe states beat till thick … I beat for probably 5 minutes and it actually seemed to get thinner . My whipping cream was ice cold . What went wrong ? I just tried one that’s been in fridge for 8 hours now . It’s the consistency of sour cream. Guess I will serve at party . To late to start over and I can’t imagine doing same again will be different. The taste is good .
What percentage of fat was in the heavy cream you used?
Years ago I had a neighbor who made a wonderfully light cheese cake. Sadly she passed before I got her recipe, maybe she wouldn’t have shared it anyway. So I I decided to look for a recipe that seemed close in ingredients that I could identify in texture. This seems to be it. If so some of your followers may need to know this isn’t your run of the mill heavey, cream cheese cakes. Sounds like a light pie. Can’t wait to try it.
awful! tried it twice, just as written and it turns into soup! taste is good but the first time I had to freeze it do it would form and today, I was going to use it to top a very thin brownie crust and ended up having to use 3 more packages of cream cheese (regular, NOT less fat) and an entire bag of confectioners sugar just to get it to thicken and resemble cheesecake. I will definitely not forget this recipe the next time I search for a “thick, creamy, no bake cheesecake!” HUGE disappointment and waste of food, money, and TIME.
The EXACT same Thing happens to me! I so wish I would have read your review 1st before attempting this for the 2nd time, it my have brought back memories from last year when I tried this cheesecake and had to freeze it so it would harden! When I first started mixing it it looked great but after a couple of minutes (and then the 5 minutes like “Mel” says to do) it was like soup. We have a party at 1…at 11 am I was still trying to get this cheesecake the right consistency and had to send my husband to the store to buy 3 more blocks of cream cheese! We ended up using all 3 and an entire 32 oz bag of confectioners sugar to make this “cheesecake!” NEVER again.
We get it, Christina. It didn’t turn out for you so move along and find one that you like 🙂 Okay? Okay, good. I’ve made it at least 7 times for different parties and follow the recipe just like it says, and they turn out beautiful. So the mistake might be on you?
Did you whip the cream before you added it in?
I just made this recipe and it’s amazing!!! It turned out perfect. It was very easy to make. I made it in cups and for 32 big cups I made 3 times the recipe. I love the texture, is like a mousse. I’m sure that later it’s gonna be even better. Thanks for sharing and definitely I will make it again soon.
How long will this last?
It’s best within the first 24 hours, but it will stay good in the refrigerator for a couple of days.
Hi!! I was wondering i can just use heavy cream in place of heavy whipping cream? Which one do you think will set more firm?
I think those terms are used interchangeably – in most cases, heavy cream is the same as heavy whipping cream.
My family and friends love it! Super easy to make. Thank you so much!
Do you whip the whipping cream first or add it liquid?
I don’t whip it first.
Can you add chunks of chocolate to this or will it affect the texture
I think you probably could – it won’t be quite as easy to cut since the chocolate pieces will be hard.
Melt the chocolate and swirl it into the cheesecake after pouring into crust.
Thank you for a very good kitchen tested recipe.
If you follow the measurements carefully the recipe it should turn out perfect every time.
The fruit topping recipe is also spot on.
It has become a favorite among friends and family.
Since I reside in continental Europe, I do not have access to Graham Crackers.
After trying several alternatives I have found that the best cookies for mimicking Graham Crackers are Belgian “Speculaas or speculoos” cookies.
I made this and it did not set. It was adisappointing
I made this today, but added an extra tespoon of vanilla and a tablespoon of cinnamon. I used a banana bread “crust.” It was amazing! The cheesecake was dense and had a great flavor! Thanks for the recipe!
This is an excellent recipe. I’ve made it numerous times and is now the favorite of my house. The one and only time my cheesecake didn’t set as firm was because I think I let my cream cheese get too warm. Had it sitting out for to long. Haven’t made that mistake again. Since then no problem! Its light, refreshing and your recipe for the fresh fruit topping is amazing. Quick and comes out great every time. Have made it with strawberries, raspberries and blueberries. Thanks for a really terrific and fast pie to put together.
Really easy and delicious – if you use premium ingredients you don’t need setting agents.
Hi,
Please could you tell me if it’s possible to make this cheesecake with a black cherry flavour? and if so, how one would go about this?
Kind regards,
Jacquie x
I’m not sure – I haven’t tried that. Sorry!
Try adding 1 dram of Lorann candy oil flavoring, they make a black cherry flavor. You can order from Amazon. Be sure to add the whole dram, it’s about 1 tsp.
Use a black cherry topping. You can get it in a can at Whole Foods or Raleys
Tastes amazing but could not get filling to set properly any help?