The Best No Bake Cheesecake

5 from 20 votes

The Best No Bake Cheesecake

This no-bake cheesecake is rich, creamy, and lightly tangy with fresh lemon—no oven required. A simple graham cracker crust and silky cream cheese filling come together with minimal effort, making this an ideal make-ahead dessert for holidays, gatherings, or anytime you want an elegant cheesecake without baking.

Prep Time30

Chill in fridge1

Course: Dessert

Keyword: cheesecake, no bake

Servings: people

Calories: 300kcal

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 Philadelphia cream cheese (2 8-ounce 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 baked. If baking, preheat the oven to 325°F and position a rack in the center. In a medium bowl, combine the graham cracker crumbs and sugar. Add the melted butter and stir until the mixture resembles wet sand. Press the crumbs firmly into the bottom of a 9-inch springform pan and slightly up the sides using your hand or the bottom of a glass.
12 whole graham crackers,, 1 Tablespoon sugar, 6 Tablespoons unsalted butter

For a Frozen Crust:

Place pan in freezer for 30 minutes.

For a Baked Crust:

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

Make the filling:

Reserve ¼ cup of the heavy cream and set aside. Using an electric mixer and medium bowl, beat the remaining ¾ cup cream with the sugar on medium-high speed until soft peaks form, about 2 minutes.
1 cup heavy cream,, ⅔ cup sugar
In a separate bowl or a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium-high speed until smooth and creamy, about 2 minutes. Add the whipped cream mixture and beat on medium-low speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl.
1 pound Philadelphia cream cheese (2 8-ounce containers),
Add the lemon juice, vanilla, and salt. Beat on medium-low speed for 1 minute, scraping the bowl again. Increase the speed to medium-high and beat until airy, about 1 minute. Add the lemon zest and beat just until incorporated.
1 ½ Tablespoons lemon juice from fresh lemon, 1 ¼ teaspoon vanilla extract, pinch salt, 1 teaspoon lemon zest
Pour the reserved ¼ cup cream into a microwave-safe measuring cup. Whisk in the gelatin and let it soften for about 3 minutes. Microwave on high for 10 seconds, then cool briefly, about 30 seconds. Stir if a film forms. Add the gelatin mixture to the filling and beat on medium speed until smooth and fully incorporated, about 30 seconds.
1 envelope unflavored gelatin,
Pour the filling into the prepared crust and spread evenly using an offset spatula. Refrigerate for 24 hours.

To serve:

Wrap a hot, damp kitchen towel around the springform pan for about 20 seconds. Unlock and remove the sides. Slide a thin spatula under the crust and transfer the cheesecake to a serving platter.
Serve plain or garnish with whipped cream, sour cream, fresh fruit, or fruit curd.

Cook's Tip:

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

Notes

Notes & Tips

Crust options: You can freeze or bake the crust, but baking is highly recommended. A baked graham cracker crust stays firm and won’t soften under the cheesecake. A frozen crust works but becomes very soft after chilling.
Gelatin substitutions: Gelatin is not vegetarian, so agar-agar may be used instead. Skip microwaving—simply stir it into the ¼ cup cream and let it sit. You can also omit both; the cheesecake will be softer but still delicious (and preferred by some tasters).
Adjust the tartness: For a brighter, tangier cheesecake, use 2 tablespoons lemon juice instead of 1½.
Cream cheese matters: Use high-quality, full-fat cream cheese for the best texture and flavor. Reduced-fat works but won’t taste as rich. Always soften at room temperature—never in the microwave.
Temperature check: Make sure the gelatin-cream mixture is cool before adding it to the cream cheese or the filling may separate.
Chill time: The cheesecake is sliceable after 6 hours, but for best flavor and texture, chill at least 24 hours. It’s even better after 2 days.
Storage: Keep covered and refrigerated for up to 1 week. Freezing is not recommended when gelatin is used.

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