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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:
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe March 2019. Updated March 2024.
Can mascarpone cheese be used instead of cream cheese?
I’ve never tried it so I can’t say for sure!
First time making a cheesecake..(Mine fell a bit flat because I over mixed lol) but thankyou the recipe is amazing, was lovely😊
I have some extra maraschino cherry juice and was wondering if I could use it to make this a cherry-flavored cheesecake? If so, would I substitute the cherry juice for the vanilla or use it in addition to it?
You could definitely experiment!
Did you make extra whipped cream for the pie-top decor?
Yes, I made whipping cream for pie decor on top!
It sounds just a little too sweet for my English tastebuds , can I add fresh lemon juice instead of vanilla?
I was asked to make a superman cheesecake does this work well with food coloring
I haven’t tried it but I’m sure it would.
can I use honey instead powder sugar ?
Sorry, that wont work for the flavor or texture with this recipe.
Do mean 1 and 1/3 cup of powdered sugar or 1/3 cup of powered sugar?
1 and 1/3 cup powdered sugar!
I still can’t believe how easy this was. Cheesecake is always a little intimidating but not this recipe. SOO good, thanks for sharing!
It really is so easy! I’m happy you liked it!
Delicious! This is my favorite kind of cheesecake. My question is; did you use a spring form pan, and if so what size? The crust looks really thick, does it take a different measure of cracker crumbs to duplicate this? Thank you so much!
Debbie C.
I usually use an 8” spring form pan, but you could use a pie dish. For the crust I used my graham cracker crust recipe: https://tastesbetterfromscratch.com/graham-cracker-crust/