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.
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.
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.
I 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.
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.
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! 😉
The Best No Bake Cheesecake
Ingredients
Crust
- 12 whole graham crackers, crushed with rolling pin or processed to crumbs in food processor (about 1 1/2 cups)
- 1 tablespoon sugar
- 6 tablespoons unsalted butter, melted
Filling
- 1 cup heavy cream, divided
- 1 envelope unflavored gelatin, about 2 1/2 teaspoons
- 2/3 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 1/2 tablespoons lemon juice from fresh lemon
- 1 teaspoon lemon zest
- 1 1/4 teaspoon vanilla extract
- pinch salt
Instructions
For 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 graham cracker crumbs and sugar together in medium bowl, then add 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:
- Pour 1/4 cup of the heavy cream into a microwave-safe measuring cup. Add gelatin and whisk to combine. Let stand until gelatin is softened, about 3 minutes, then microwave on high power for 20 seconds, or until cream is bubbling and gelatin is completely dissolved. Set aside to cool.
- Using an electric mixer and medium bowl, beat the remaining 3/4 cup heavy cream and 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 the 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 lemon juice, vanilla, and 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 cooled, dissolved gelatin (if a film has formed on the gelatin, stir briskly and remove any excess film), also add lemon zest at this time. Continue to beat on medium-high speed another minute until completely combined. Give everything a quick stir with the rubber spatula one more time. (If the filling has lumps in it, see bulletin #4 in the Recipe Notes for solution)
- 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.
- For neat, clean slices, wipe the knife on a damp towel between each cut.
Notes
- 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.
- 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.
- If you want your cheesecake a little more tart, add 2 full tablespoons of lemon juice, rather than 1 1/2 tablespoons.
- If after mixing all the ingredients into your filling, you still have tiny lumps, you can press the the filling through a sieve strainer with a rubber spatula to finish smoothing it out. I haven't had to do this ever but it is a trick that I've been told for when cream cheese hasn't softened smoothly enough.
- 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.
- 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.
- 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.
- 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.
Recipe is an original by me but tested and adapted after making recipes from Cook’s Country, Martha Stewart Living, Food Network and others.
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?
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.
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.
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!
Hi What to used instead of agar agar and gelatin?
Hello Pankhuri, just omit them. The cheesecake will not be quite as firm but still will be fabulous!
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!!
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
Wow! The cake looks amazing with sufficient thickness and soft looking. It’s like I can imagine how tasty it is!!
– Natalie Ellis
I love no bake esserts – especially in the hot summer days! I think this will be SO delicious!
Thank you Stephanie! We make it regularly. 🙂
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.
Sandhya, Thank you so much! Your praise was so kind and I really appreciate it. 🙂
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.
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.
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!
Adriana, thank you so much for your kind words. It means a lot.
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 (:
Thank you so much for this great praise. It really means a lot!
I love ALL cheesecake, but especially a no-bake cheesecake in the summer! Love the lemon curd idea too – perfect for the season!
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.
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!
Thanks Noel, Yes I will say that friendships were solidified when I offered cheesecake tastings. 😀 Thanks for stopping.
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.
Thanks Veena! I appreciate you stopping by.
I love no bake cheesecakes for summer, nothing beats easy, fast and delicious and this has it all!
Thanks Claudia! Have a great summer and thanks for taking the time to come by and leave a note. 😉
OMG that looks divine. What a great no-bake dessert. This would be a welcome addition to any BBQ party this summer.
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. 😉
hi! what size of the round pan did you used for this recipe?
Hi Pilipinas, I used a 9 inch spring form pan.
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!
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! 🙂
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
Wow James, what a great dessert to take to a party such as that. I’m honored! 😉
Looks so yummy! Perfect for summer too! No oven needed. Love the lemon curd addition.
Tastes delicious.
Thank you, Julia! 🙂
This cheesecake has a delicious fluffy texture. The lemon curd gives it the taste of summer! Yummy!
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. 😉
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 🙂
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. 😊👌