This is the best no bake cheesecake recipe! It's a simple recipe for creamy, classic cheesecake with a graham cracker crust, topped with fresh berries.
This no bake dessert is perfect for special occasions and especially summer! This is the perfect dessert to make for all your summer BBQs, Memorial Day, 4th of July and Labor Day. The best part about this delicious cheesecake is that it's super easy to make. You can have the cheesecake prepared and ready to chill in 20 minutes or less.
Why You'll Love This No Bake Recipe for Cheesecake
It's easy to make- Traditional cheesecake requires baking in a water bath, but with this recipe you just simply make the cheesecake, then chill it!
It's super creamy- The cheesecake filling is so light and has the best fluffy texture. Each bite truly melts in your mouth.
It has a delicious and sweet graham cracker crust- The crunch from the crust pairs perfectly with the creamy filling.
It's prefect for summer- You don't need to turn your oven on for this one. This easy chilled dessert is great for those hot months!
Simple Ingredients for No Bake Cheesecake
- Graham Crackers- used to make the delicious crust
- Sugar- used to sweeten the crust
- Unsalted Butter- used to hold the crust together
- Cream Cheese- make sure you're using brick style cream cheese, not spreadable, whipped cream cheese, and that it is at room temperature
- Sweetened Condensed Milk- makes the cheesecake extra creamy
- Vanilla Extract- adds a sweet note to the cheesecake
- Lemon Juice- helps the cheesecake to set, make sure it's freshly squeezed
- Powdered Sugar- sweetens and thickens the cheesecake filling
- Heavy Cream- is whipped and folded into the batter making it extra light and fluffy
- Berries- optional, for toping the cheesecake with
Step by Step Instructions
Please see the recipe card below for complete measurements.
STEP ONE: Add graham cracker crumbs, sugar and melted butter to a medium bowl, then stir to combine together.
STEP TWO: Press the graham cracker crumbs into the bottom of a lightly greased springform pan, then place in the freezer for 20 minutes while making the filling.
STEP THREE: To make the no bake cheesecake filling, add the cream cheese to a large bowl. Mix it with an electric mixer on medium speed just until it is smooth with no lumps. Be careful not to over mix.
STEP FOUR: Add in the sweetened condensed milk, lemon juice, vanilla, and sift in the powdered sugar. Then, mix on medium-low speed just until combined. Scrape the sides of the bowl with a rubber spatula as necessary.
STEP FIVE: Whip the heavy whipping cream until stiff peaks form, then gently fold it into the batter with a rubber spatula.
STEP SIX: Pour the cheesecake batter to the prepared crust. Gently smooth it out with a mini offset spatula. Cover the cheesecake with plastic wrap and chill it in the fridge for 12 hours, or overnight.
STEP SEVEN: Once the cheesecake has chilled, run a butter knife around the edges of it to separate it from the pan. Then release the clamp on the springform pan and gently remove the side of the pan from the cheesecake. Transfer the cheesecake to a serving plate. Top with berries and enjoy!
FAQs
How do I store the cheesecake? Store leftovers in an airtight container in the fridge for up to 5 days. (I like to use a cake carrier.)
What can I top the cheesecake with? If you're looking for something a little more decadent than just fresh fruit, try cherry pie filling, salted caramel sauce, lemon curd, chocolate ganache or chocolate chips on top!
Why didn't my cheesecake set? Too much mixing, not enough chilling and not using fresh lemon juice could all be the reasons why your cheesecake didn't set. Gently mix, chill for at least 12 hours and use fresh lemon juice for a perfectly set cheesecake.
Can I use cool whip instead of whipped cream? No, I really recommend sticking to the recipe and using heavy whipping cream that has been whipped into stiff peaks. Otherwise the cheesecake won't set properly.
Can this be made into mini cheesecakes? I've only tested this recipe for a regular sized cheesecake.
Pro Tips
Use a food processor to grind your graham crackers into fine crumbs.
Use a ¼ cup measuring cup to tightly pack the graham cracker crumbs into the bottom of the springform pan. This will ensure that the crust really sticks together without falling apart when cutting into the cheesecake.
For best results let the cheesecake chill in the fridge for at least 12 hours. This will give it ample time to set up properly.
Don't over mix your batter. Mix just until the cream cheese isn't lumpy, and just until the other ingredients are combined. Gently fold in the whipped cream. If you mix the batter too much the cheesecake won't set properly and it will be a soupy mess.
If you make this cheesecake please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try
📖 Recipe
No Bake Cheesecake
Ingredients
For the Crust
- 16 (240 g) graham crackers, full sheet
- ¼ cup (50 g) granulated white sugar
- 10 tablespoon (140 g) unsalted butter, melted
For the Cheesecake Filling
- 32 oz (907 g) cream cheese, at room temperature brick style
- ½ cup (164 g) sweetened condensed milk
- 1 tablespoon (15 ml) vanilla
- 2 tablespoon (15 ml) lemon juice, freshly squeezed
- 1 cup (130 g) powdered sugar
- ¾ cup (180 ml) heavy whipping cream, cold
Instructions
For the Graham Cracker Crust
- Lightly grease a spring form pan with non stick spray.
- Pulse the graham crackers in a food processor until very finely ground.16 (240 g) graham crackers, full sheet
- Add graham cracker crumbs, sugar and melted butter to a medium bowl, then stir to combine together.¼ cup (50 g) granulated white sugar, 10 tablespoon (140 g) unsalted butter, melted
- Tightly press the graham cracker crumbs into the bottom of the springform pan using a ¼ cup measuring cup.
- Place in the freezer for 20 minutes while making the filling.
For the Cheesecake Filling
- Add the cream cheese to a large bowl. Mix it with an electric mixer on medium speed just until it is smooth with no lumps. Be careful not to over mix.32 oz (907 g) cream cheese, at room temperature
- Add in the sweetened condensed milk, lemon juice, vanilla, and sift in the powdered sugar. Then, mix on medium-low speed just until combined. Scrape the sides of the bowl with a rubber spatula as necessary.½ cup (164 g) sweetened condensed milk, 1 tablespoon (15 ml) vanilla, 2 tablespoon (15 ml) lemon juice, freshly squeezed, 1 cup (130 g) powdered sugar
- Add the heavy cream to a medium bowl and whip with an electic mixer on high speed until stiff peaks form.¾ cup (180 ml) heavy whipping cream, cold
- Gently fold the whipped cream into the batter with a rubber spatula.
- Pour the cheesecake batter to the prepared crust. Gently smooth it out with a mini offset spatula.
- Cover the cheesecake with plastic wrap and chill it in the fridge for at least 12 hours, or overnight.
- Once the cheesecake has chilled, run a butter knife around the edges of it to more easily separate it from the pan. Then release the clamp on the springform pan and gently remove the side of the pan from the cheesecake. Transfer the cheesecake to a serving plate. Top with berries and enjoy!
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