This easy No-Bake Cheesecake recipe is made from scratch with a graham cracker crust and cream cheese filling. It’s a simple dessert that only takes 20 minutes and will definitely impress!
Want more no-bake desserts? Try Grasshopper Pie, Oreo Balls, Peanut Butter Pie, or the best Rice Krispie Treats!
Why I love this cheesecake:
- Creamy – The texture on this homemade no bake cheesecake is perfection! Smooth, dense, and so creamy.
- Quick – Most cheesecakes take hours to make. This only takes 20 minutes to prep! Plus it’s all made with simple ingredients you probably already have.
- No Bake – Make anytime of year without heating up the house. This is one of my go-to desserts in the summer. It’s so refreshing and I love to top it with fresh berries, sliced peaches, or whatever fruit is in season.
How to make No-Bake Cheesecake:
Prepare Crust – Here’s my go-to homemade graham cracker crust recipe, or you can use a store-bought graham cracker crust. I do like to bake my crust since it holds it’s shape better, but if you don’t want to, you can pack it tightly and freeze it for 10-20 minutes while you make the filling.
Make Filling – Beat cream cheese then add powdered sugar. Add vanilla and sour cream. Beat heavy cream in a separate large bowl until stiff peaks then fold it into the cream cheese mixture.
Refrigerate: Pour filling in crust. Spread the cheesecake filling evenly into the graham cracker crust. Cover and refrigerate for at least 4-6 hours or overnight.
Serve the best no bake cheesecake plain, with fresh berries, or a drizzle of caramel sauce.
Make Ahead and Freezing Instructions
To Make Ahead: No bake cheesecake can be made 1-2 days in advance and kept in the refrigerator until ready to serve.
To Freeze: Once the cheesecake has set-up properly in the fridge you can freeze it (or freeze the leftovers). Wrap the cheesecake well in plastic wrap then in tinfoil and freeze for up to 3 months. Thaw overnight in the fridge before serving.
More Cheesecake Recipes:
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Recipe
No-Bake Cheesecake
Equipment
Ingredients
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup butter , melted
Cheesecake:
- 3 8 oz packages cream cheese , (full fat), at room temperature
- 1 1/3 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 cup sour cream (full fat)
- 1 cup heavy cream , cold
Instructions
Graham Cracker Crust:
- Mix the crust ingredients together then press firmly into a 8 inch springform pan. Refrigerate or freeze while you make the cheesecake filling.
No Bake Cheesecake:
- Place softened cream cheese in a large bowl and beat with electric mixers until smooth. Add powdered sugar and mix until well combined. Add vanilla extract and sour cream then mix until combined.
- Pour heavy cream into a separate large bowl then beat well until stiff peaks. Gently fold the whipped cream into the cream cheese mixture until combined.
- Spread cheesecake mixture evenly into graham cracker crust. Cover and refrigerate at least 12 hours or overnight for best results.
Notes
Nutrition
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I originally shared this recipe March 2019. Updated March 2024.
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Wow! I made this recipe, except that instead of the whipped cream topping I topped it with a thickened, sweetened blackberry sauce. It’s absolutely scrumptious and we will definitely make it again. Thanks!
These recipes are great. I will make these for the family, but I can’t eat them. I am diabetic but I will taste a little.
You rock. ROCK 🙂
Very good recipes made with wholesome ingredients. How do you manage with so many
Kids? Bless you for sharing!!! I’m an 82 year old grandma and appreciate your young ideas.