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No Bake Cheesecake {with video tutorial}

54 Comments

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The best no-bake cheesecake is creamy but with nice structure and body. Lemony flavor without being too tart. Graham cracker crust is perfect and crisp.

Do you get tired of recipe sites that claim their recipe is “the best”? I admit, I’m always a bit skeptical myself, but also admit I’m willing to give the claim a chance to see if I agree. And here I am telling you this is The Best No-Bake Cheesecake, I expect and welcome those who doubt and maybe you even rolled your eyes at the title. S’all right.

no bake cheesecake with whipped topping and lemon curd on a white plate

Going in, I wanted the best tag to be worthy so I’ve been very, very diligent. I searched many of my favorite sites, the internet in general, and my favorite baking cookbooks at home. Let me first state that I was looking for the best ‘Classic Tasting’ no-bake cheesecake, not cheesecake in a cup or fruit added something or other. I narrowed my search to three distinctly different recipes.

slice of no bake cheesecake on a white plate

These were the major differences that I found between most no-bake recipes out there:

Tips for the best no bake cheesecake-

Powdered sugar vs. granulated sugar- Powdered sugar helps with body because of the cornstarch added while granulated sugar provides a cleaner sweetness.

Sweetened condensed milk vs. whipped cream- I tried a recipe using sweetened condensed milk from a largely famous, (very famous) Hollywood-type expert. So I was quite surprised when the recipe using this ingredient was a major fail for me and many others who commented on the site’s recipe.

Adding unflavored gelatin or agar-agar- Gelatin (or agar-agar for vegetarian option) claims to add firmness and structure to the recipe. I tested recipes with and without gelatin several times! and the unanimous preference, from all who compared these side-by-side, preferred the recipe with gelatin added. The cheesecake with gelatin provided better texture and the firmness that more closely copied that of a baked version best.

Freezing the crust vs. baking the crust- Baking the graham cracker crust kind of destroys the ‘no-bake’ claim but hear me out. Freezing the crust before adding the filling is perfectly adequate, but only that. The frozen crust turned soft and a little too soft for our liking after a day in the fridge with the filling. Taking just a little time to bake the crust turned out a crust that hardened enough and the tablespoon of sugar that gets added in not only sweetens the crust a tiny bit more but when the sugar and crackers bake together, the process provides a barrier from the filling and keeps the crust just-right. I give instructions for freezing and baking the crust in case you’re totally against turning on your oven.

Important tips- Use good quality, full-fat cream cheese. And if you’re lactose intolerant, try Green Organics Lactose-free cream cheese. It’s amazing.

slice of no bake cheesecake on a forkI made more cheesecakes than I can remember over the course of my search, and solicited opinions from the most critical of my friends. Strangely, I never had anyone refuse the offer of tasting cheesecake. After tweaking the recipes many times, with taste and success of preparation being paramount, I am serving to you a recipe which, in my world at least, is the best no-bake-tastes-close-to-classic cheesecake I’ve ever made. Let’s talk about serving this beauty. Of course you’ll have great success in serving it naked.

no bake cheesecake without topping

 

slice of no bake cheesecake with lemon curd on a white plate

But if you want to pretty it up a bit, adding a swirl of homemade easy Lemon Curd is fun and tastes amazing with the cheesecake. As you can see, precision is not necessary. I also pipe a little whipped cream around the edge. Sour cream smoothed over the top is luxurious and any seasonal berries are pretty and pretty tasty.

top view of cheesecake with lemon curd and whipped cream

I love baked cheesecake but find it sometimes problematic and pretty time consuming. This no-bake version, though super easy to put together and chill, does require pre-planning. The cake is set after six hours but I insist you let it chill for 24 hours. Tasting this beauty at six hours versus after an entire day (or even two days!) makes all the difference. At six hours, it’s a good cheesecake but “no thanks, I don’t want another bite”. At 24 or 48 hours, it’s irresistible.

If you’re still reading, thanks for indulging me in my ramblings about all the cheesecake. This endeavor for the best cheesecake was so interesting and a lot of fun. So fun that I’ll have more cheesecake variations coming your way soon, in fact I’m working on a strawberry version with chocolate crust as we speak. Be ready, taste testers! 😉

side view of lemon cheesecake on a plate with graham cracker crust

 

no bake cheesecake on a fork
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5 from 20 votes

The Best No Bake Cheesecake

Course Dessert
Keyword cheesecake, no bake
Prep Time 30 minutes
Chill in fridge 1 day
Servings 12 people
Calories 300
Author Sally Humeniuk

Ingredients 

For the Crust:

  • 12 whole graham crackers, crushed with rolling pin or processed to crumbs in food processor (about 1 ½ cups)
  • 1 Tablespoon sugar
  • 6 Tablespoons unsalted butter, melted

For the Filling:

  • 1 cup heavy cream, divided
  • ⅔ cup sugar
  • 1 pound cream cheese (2- 8 oz. containers), cut into 1-inch chunks and softened 45 minutes to an hour at room temperature
  • 1 ½ Tablespoons lemon juice from fresh lemon
  • 1 ¼ teaspoon vanilla extract
  • pinch salt
  • 1 teaspoon lemon zest
  • 1 envelope unflavored gelatin, about 2 ½ teaspoons

Instructions

Make the crust:

  • The crust may be frozen or pre-baked. (See notes for my preference) If baking your crust, preheat oven to 325F degrees and adjust oven rack to middle position. Stir 1 ½ cups crushed graham cracker crumbs and 1 Tablespoon sugar together in medium bowl, then add 6 Tablespoons butter and stir well with fork until mixture resembles wet sand. Transfer crumbs to 9-inch springform pan and use your hand or a glass to firmly press the crumbs into an even layer on the bottom and slightly up the sides.

For Frozen Crust:

  • Place pan in freezer for 30 minutes.

For Baked Crust:

  • Bake for 13 minutes or until edges just start to turn golden. Cool completely on wire rack, at least 30 minutes.

For the filling:

  • Reserve out ¼ cup cream and set aside. Using an electric mixer and medium bowl, beat the remaining ¾ cup heavy cream and ⅔ cup sugar on medium-high speed until soft peaks form, about 2 minutes.
  • In a stand mixer with a paddle attachment or with the electric mixer using a separate medium bowl, beat 1 pound softened cream cheese at medium-high speed until smooth, about 2 minutes. Add the whipped cream/sugar mixture and beat at medium-low until combined, about 1 minute. Scrape bottom and sides of bowl well with rubber spatula.
  • Add 1 ½ Tablespoons lemon juice, 1 ½ teaspoons vanilla, and pinch salt and continue to beat at medium-low speed for another minute, scraping the sides of bowl again. Increase speed to medium-high and beat until airy, about 1 minute. Add 1 teaspoon lemon zest at this time and beat just to combine.
  • Pour the reserved ¼ cup of the heavy cream into a microwave-safe measuring cup. Add 1 envelope gelatin and whisk to combine. Let stand until gelatin is softened, about 3 minutes, then microwave on high power for 10 seconds. Let cool about 30 seconds (you don't want it to sit for too long or it will get lumpy). If a film has formed on the gelatin, stir briskly and remove any excess film. Add gelatin mixture to the filling. Beat on medium until smooth and fully incorporated, about 30 seconds.
  • Pour filling into crust and, using an offset or icing spatula, spread filling out evenly. Refrigerate for 24 hours.

Serving the cheesecake:

  • To unlock the cheesecake and serve, wrap a hot, damp kitchen towel around the pan for 20 seconds. Unlock the pan and remove the sides. Slide a thin spatula under the crust and transfer the cheesecake to a serving platter.
  • You may serve the cheesecake plain, decorate with unsweetened (or sweet) whipped cream, sour cream, or serve with fruit or fruit curd. This lemon curd is a fabulous accompaniment.

Cook's Tip:

  • For neat, clean slices, wipe the knife on a damp towel between each cut.

Notes

  1. The crust may be either frozen or baked for this cheesecake and I've test both methods: The frozen crust is perfectly fine but will soften quite a bit during refrigeration of the completed cheesecake. It was too almost-mushy for me. Baking the crust resulted in a perfect crust that will not absorb the cheesecake and over-soften it thanks to the sugar that's cooked and hardened into the baked graham crackers. So, if you have time, bake the crust.
  2. Since gelatin is not vegetarian, you may substitute it with agar-agar. If using this ingredient, microwaving is not necessary. Just add to the 1/4 cup cream, stir and let sit until needed. Optionally, you may omit the gelatin or agar-agar altogether. The cheesecake will taste great but will not stand up as firmly, which was a great preference among tasters when I made it both ways.
  3. If you want your cheesecake a little more tart, add 2 full tablespoons of lemon juice, rather than 1 1/2 tablespoons.
  4. PLEASE use good quality cream cheese and I highly recommend full-fat cream cheese, but reduced fat cream cheese will work just not taste as luxurious. Speaking of the cream cheese, soften it at room temperature rather than trying to do so in the microwave.
  5. Make sure the gelatin-whipping cream mixture is cooled before adding to the recipe or your cream cheese will separate and basically look like a cottage cheese cake.
  6. The cheesecake will be firm enough to serve after 6 hours but I promise you it will only taste "okay". Please make this recipe a full 24 hours before serving, you won't be sorry. It just gets better and better with time in the fridge. I absolutely love it after 2 days.
  7. When wrapped in plastic wrap or completely covered, the cheesecake stays fresh in the refrigerator for up to one week. Experts do not recommend freezing cheesecake that contains gelatin as the gelatin doesn't take well to freezing.
Nutrition Facts
The Best No Bake Cheesecake
Amount Per Serving
Calories 300 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 15g94%
Cholesterol 83mg28%
Sodium 136mg6%
Potassium 67mg2%
Carbohydrates 15g5%
Sugar 13g14%
Protein 2g4%
Vitamin A 975IU20%
Vitamin C 0.3mg0%
Calcium 52mg5%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe is an original by me but tested and adapted after making recipes from Cook’s Country, Martha Stewart Living, Food Network and others.

The best no-bake cheesecake Pinterest pin

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Published on July 6, 2018

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    Recipe Rating




  1. Izzy says

    July 2, 2022 at 4:58 PM

    5 stars
    This was delicious and turned out perfect! I made it in an 8×8 pan which made it a bit tricky to get the slices out but otherwise worked well. I also cut the sugar down to 1/2 cup and only used 1 block of cream cheese because that’s all that was in my fridge. Still turned out lovely, especially as my family doesn’t like super rich desserts. Will definitely be making this again!

    Reply
    • Sally Humeniuk says

      July 9, 2022 at 8:23 AM

      Thanks so much, Izzy! Wow, I’m glad to hear it also worked with less cream cheese. I really appreciate you taking the time to comment!

      Reply
  2. Trudy Mazzotta says

    May 26, 2022 at 4:39 AM

    I want to use this recipe for mini cakes for a wedding how long can this set out for?

    Reply
    • Sally Humeniuk says

      May 26, 2022 at 7:59 AM

      Hi Trudy, I would say it’s fine to sit out for two hours, like with most perishable foods.

      Reply
  3. Jackie k says

    May 12, 2022 at 2:41 PM

    5 stars
    I made this last weekend for Mother’s Day for my kids to try. They LOVE cheesecake! We usually but the frozen Cheesecake Factory brand from Sam’s until I made this! They devoured it in two days, said it was way better than the frozen kind AND I’m making it again today! (Just one week later) Thank you Sally, for an awesome, easy dessert that is now a family favorite.

    Reply
    • Sally Humeniuk says

      May 12, 2022 at 6:27 PM

      I am truly honored that you chose this recipe for such a special day as Mother’s Day, Jackie! And the fact that your family wants it again made my day. 🙂

      Reply
  4. Aisha says

    March 14, 2022 at 6:23 AM

    Hi! Can i make this on top of a brownie bottom ?

    Reply
    • Sally Humeniuk says

      March 15, 2022 at 10:16 AM

      Hi Aisha, I don’t see why not. That sounds amazing!

      Reply
  5. Lee says

    February 18, 2022 at 8:13 AM

    Hei,
    What is “bloom strength” of the gelatin you are using? Thanks

    Reply
    • Sally Humeniuk says

      February 18, 2022 at 11:30 AM

      Hi Lee,
      It’s 225. 🙂

      Reply
  6. Jen says

    September 4, 2021 at 12:00 AM

    5 stars
    I love no-bake cheesecake. My grandma use to make them, but then she’s 98 years old now and we can’t find her written recipes, so finding yours really made my day!

    Just a quick question though, just in case I don’t have a microwave, do I still need to warm the 1/4 cup of heavy cream?

    Reply
    • Sally Humeniuk says

      September 4, 2021 at 8:25 AM

      Hi Jen, you need to heat the cream and gelatin together before adding to the rest of the filling. You can heat the cream on your stove top to very warm and add the gelatin and stir.

      Reply
  7. Lindaz says

    May 22, 2021 at 8:55 AM

    I wanted to freeze individual servings but I see your note about gelitan not freezing well. Do you know if agar will be ok to freeze?

    Reply
    • Sally Humeniuk says

      May 22, 2021 at 1:28 PM

      Hi Lindaz, Even though I state that gelatin doesn’t freeze well (that was based on information I received from Google), I tested freezing an entire Cheesecake for about 3 days and it was completely fine. So, if you’re not freezing it for a really long time, I’d say for more than a week, I think the gelatin will freeze just fine.

      Reply
  8. Melissa says

    March 25, 2021 at 2:42 PM

    Hello! I was wondering if the gelatin and agar agar are 1:1 conversion? I’ve heard that agar agar is more potent, do you have any advice.

    I’m very excited to try out this recipe.

    Reply
    • Sally Humeniuk says

      March 25, 2021 at 2:45 PM

      Hi Melissa, You can reduce the amount of agar agar a bit but I’ve usually done 1:1 conversion with no problem. I can’t wait to hear what you think of it!

      Reply
  9. Pankhuri Singhal says

    August 10, 2020 at 11:28 PM

    Hi What to used instead of agar agar and gelatin?

    Reply
    • Sally Humeniuk says

      August 11, 2020 at 7:59 AM

      Hello Pankhuri, just omit them. The cheesecake will not be quite as firm but still will be fabulous!

      Reply
  10. Christine says

    February 4, 2019 at 11:57 PM

    I lost my mom’s no bake recipe (the best recipe ever); searching through the black hole that is the internet, I finally found yours!! Nearly identical between it and my childhood favorite, THANKS FOR BRINGING ME BACK MY BIRTHDAY CAKE!!

    Reply
    • Sally Humeniuk says

      February 5, 2019 at 4:04 PM

      Christine, you just made my whole week! I’m so glad this recipe is “the” one for you and cannot wait to hear what you think of it after you make it. We cannot get enough of this one at my house and it gets requested often! I’m honored that this recipe will be a part of your birthday <3

      Reply
  11. Healthy Kitchen 101 says

    July 30, 2018 at 7:22 AM

    5 stars
    Wow! The cake looks amazing with sufficient thickness and soft looking. It’s like I can imagine how tasty it is!!
    – Natalie Ellis

    Reply
  12. Stephanie Simmons says

    July 16, 2018 at 2:27 PM

    5 stars
    I love no bake esserts – especially in the hot summer days! I think this will be SO delicious!

    Reply
    • Sally Humeniuk says

      July 22, 2018 at 3:22 PM

      Thank you Stephanie! We make it regularly. 🙂

      Reply
  13. Sandhya Ramakrishnan says

    July 16, 2018 at 12:58 AM

    5 stars
    OMG! That cheesecake looks so delicious. It is such a beautiful looking cake and love that it is no bake. Perfect for summer when I am in no mood to bake on a hot afternoon.

    Reply
    • Sally Humeniuk says

      July 16, 2018 at 5:28 AM

      Sandhya, Thank you so much! Your praise was so kind and I really appreciate it. 🙂

      Reply
  14. Marisa Franca says

    July 15, 2018 at 8:04 PM

    5 stars
    Usually when I see the best, I say to myself, “According to whom?” I haven’t tasted yours yet but I have to admit it is the best looking no bake cheesecake I’ve seen. The filling looks perfect and the presentation is beautiful. I will definitely give it a try.

    Reply
    • Sally Humeniuk says

      July 16, 2018 at 5:28 AM

      Thanks Marisa, I agree. I don’t like to say “the best” hardly if ever. But at least for me, this final version that I adapted fit the bill.

      Reply
  15. Adriana Lopez Martin says

    July 15, 2018 at 7:06 PM

    5 stars
    Wow love the addition of the lemon curd for serving really makes for a perfect bite! Just recipe seems pretty easy too I need to make this cheesecake soon!

    Reply
    • Sally Humeniuk says

      July 16, 2018 at 5:26 AM

      Adriana, thank you so much for your kind words. It means a lot.

      Reply
  16. Blogtastic Food says

    July 15, 2018 at 10:12 AM

    First of all, let me just say that your photography and presentation is amazing. Also, those tips are very interesting and I want to try them out for myself. And I totally understand what you mean about getting sick and tired of seeing everyone claim that they have “the best” version of the specific recipe and I try not to claim it on my recipes too. But this post is certainly a winner and is very inspirational to me. Keep up the good work (:

    Reply
    • Sally Humeniuk says

      July 16, 2018 at 5:26 AM

      Thank you so much for this great praise. It really means a lot!

      Reply
  17. Lauren Vavala says

    July 15, 2018 at 1:15 AM

    5 stars
    I love ALL cheesecake, but especially a no-bake cheesecake in the summer! Love the lemon curd idea too – perfect for the season!

    Reply
    • Sally Humeniuk says

      July 15, 2018 at 3:44 AM

      Thanks Lauren, I agree- ALL cheesecakes are welcome here, as well. I’m working on some other cheesecake recipes now. The lemon curd was very popular with my tasters. Thanks for stopping by.

      Reply
  18. Noel Lizotte says

    July 14, 2018 at 11:41 PM

    5 stars
    I am not surprised to hear you had no complaints when you asked people to “try another cheesecake” LOL I think everybody I know loves, loves, loves cheesecake.
    Can’t wait to try this no bake version!

    Reply
    • Sally Humeniuk says

      July 15, 2018 at 3:43 AM

      Thanks Noel, Yes I will say that friendships were solidified when I offered cheesecake tastings. 😀 Thanks for stopping.

      Reply
  19. Veena Azmanov says

    July 14, 2018 at 8:57 PM

    5 stars
    This looks so perfect. Can’t believe it’s no bake! I love how golden and beautiful the crust is. Cheesecake is always a favorite in our home so this would be a great addition to our weekend desserts.

    Reply
    • Sally Humeniuk says

      July 15, 2018 at 3:42 AM

      Thanks Veena! I appreciate you stopping by.

      Reply
  20. Claudia Lamascolo says

    July 14, 2018 at 3:51 PM

    5 stars
    I love no bake cheesecakes for summer, nothing beats easy, fast and delicious and this has it all!

    Reply
    • Sally Humeniuk says

      July 14, 2018 at 5:36 PM

      Thanks Claudia! Have a great summer and thanks for taking the time to come by and leave a note. 😉

      Reply
  21. Gloria says

    July 14, 2018 at 2:33 PM

    5 stars
    OMG that looks divine. What a great no-bake dessert. This would be a welcome addition to any BBQ party this summer.

    Reply
    • Sally Humeniuk says

      July 14, 2018 at 2:54 PM

      Thanks Gloria, we’ve taken it to several parties and it is the star of the show. Thanks for taking the time to come by and comment. 😉

      Reply
    • Pilipinas Dela Cruz says

      September 9, 2020 at 3:50 PM

      5 stars
      hi! what size of the round pan did you used for this recipe?

      Reply
      • Sally Humeniuk says

        September 9, 2020 at 8:26 PM

        Hi Pilipinas, I used a 9 inch spring form pan.

        Reply
  22. Ronnie says

    July 13, 2018 at 5:56 PM

    5 stars
    Best cheesecake ever. I would put this up against any cheesecake at Cheesecake Factory. It’s not heavy like a lot of cheesecakes, it’s very creamy. It keeps really well and something my whole family enjoyed!

    Reply
    • Sally Humeniuk says

      July 14, 2018 at 2:17 AM

      Ronnie, This might be the best comment I receive on this post as well as the best on my site for quite sometime. Thanks so much and I’m glad you liked it! 🙂

      Reply
  23. James Falkowitz says

    July 13, 2018 at 5:28 PM

    5 stars
    Incredible! I brought this to a wine party with a bottle of champagne and it was the absolut delight of the evening
    Thank you for posting this

    Reply
    • Sally Humeniuk says

      July 14, 2018 at 2:18 AM

      Wow James, what a great dessert to take to a party such as that. I’m honored! 😉

      Reply
  24. Jackie says

    July 13, 2018 at 2:30 PM

    5 stars
    Looks so yummy! Perfect for summer too! No oven needed. Love the lemon curd addition.

    Reply
  25. Julia says

    July 13, 2018 at 2:29 PM

    5 stars
    Tastes delicious.

    Reply
    • Sally Humeniuk says

      July 14, 2018 at 2:19 AM

      Thank you, Julia! 🙂

      Reply
  26. Kim Cloward says

    July 13, 2018 at 2:17 PM

    5 stars
    This cheesecake has a delicious fluffy texture. The lemon curd gives it the taste of summer! Yummy!

    Reply
    • Sally Humeniuk says

      July 14, 2018 at 2:20 AM

      Thank you, Kim! Anything to prolong summer, except I really don’t mean that because it’s just too darn hot here. I’m ready for Fall… yes, I said that. 😉

      Reply
  27. Sophie says

    July 6, 2018 at 7:03 PM

    5 stars
    This looks so silky and smooth! Like butter 🤤
    I’ve never made cheesecake before since it’s a little intimidating but this NO BAKE recipe is perfect! Making this next week! Thanks for finally sharing 🙂

    Reply
    • Sally Humeniuk says

      July 6, 2018 at 11:50 PM

      Sophie, I hope you’ll give this a go. You’ll love it! And if followed correctly, you’ll look like a pro on your first time out. 😊👌

      Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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