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This easy no bake cheesecake is made with only 7 ingredients and doesn’t require baking in the oven. It has a light, creamy, velvety and rich cheesecake filling paired with a buttery crust. It is the perfect no bake dessert recipe.
We are days away from Easter and I had to sneak in one more dessert recipe that is such a crowd pleaser. Have you ever made a homemade no bake cheesecake? It is so much easier than a classic cheesecake recipe!
You are going to love the simplicity of this recipe but it is going to take some restraint because the hardest part of making it is patiently waiting for it to chill in the refrigerator. But like most things, it is worth the wait!
What is No Bake Cheesecake?
No bake cheesecake is a type of cheesecake that doesn’t require baking in the oven. Instead, it typically involves mixing together cream cheese, powdered sugar, vanilla extract, sour cream, and whipped cream. This cheesecake mixture is then poured into a prepared crust made from crushed graham crackers or Biscoff cookies and chilled until set.
The texture of no bake cheesecake is generally lighter and creamier compared to traditional baked cheesecake. It tends to be smooth and silky, with a slightly denser consistency than mousse but not as firm as baked cheesecake. The texture melts in your mouth and feels luxurious.
How does No Bake Cheesecake taste? It has a rich, creamy, and tangy flavor from the cream cheese, balanced by the sweetness of the sugar. The crust adds crunch and a slightly sweet contrast to the creamy filling.
No-Bake Cheesecake Ingredients:
What is no bake cheesecake filling made of? This No-Bake Cheesecake Recipe is made with only 7 ingredients and is so easy to make.
- Cream Cheese: Use full-fat cream cheese in bricks. Do not use the whipped cream cheese in the containers or it will not set up.
- Powdered Sugar: This is whipped into the cream cheese mixture to sweeten the cream cheese.
- Heavy Cream: Use cold heavy whipping cream and beat until stiff peaks form. Set aside and carefully fold into the cream cheese mixture.
- Vanilla Extract or Vanilla Bean Paste: For more vanilla flavor, I suggest using vanilla bean paste or scraped vanilla beans. If using vanilla extract, use a high-quality vanilla extract.
- Sour Cream: Use only full-fat, regular sour cream for the creamiest texture.
- Biscoff Cookies or Graham Crackers: To make the cheesecake crust, use Biscoff cookies or graham crackers, depending on preference.
- Butter: Use melted butter and mix with the graham cracker crumbs or Biscoff cookie crumbs. I suggest using a food processor, if possible.
How to make No Bake Cheesecake:
- Make the crust: Stir the crushed graham crackers or Biscoff cookies and butter together. I suggest using a food processor, if possible. Pour the crust mixture into a 9 or 10-inch springform pan. Use the bottom of a glass or measuring cup to press the crust into the pan. Pack it into the bottom and sides of the pan. Place the crust in the freezer to set up for 20-30 minutes.
- Make the filling: Use a stand mixer fitted with a whisk attachment or hand mixer and whip the cold heavy cream into stiff peaks. This is an important step since the whipped cream is what helps the cheesecake to firm up. Set aside.
- In a mixing bowl, whip the cream cheese until completely smooth and creamy. Make sure to scrape the sides and bottom of the bowl often to ensure that there are so lumps. Add the powdered sugar, sour cream, and vanilla bean paste and mix for 2 minutes longer until velvety smooth.
- Fold the whipped cream into the cheesecake filling just until combined. Do not over mix it or it will deflate the cheesecake filling.
- Remove crust from the freezer and spread filling onto crust. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours, but preferably 12-24 hours. For a firmer no-bake cheesecake, refrigerate overnight.
- To serve the cheesecake, run a knife around the sides of the springform pan to loosen the cheesecake from the sides. Remove the sides.
- Serve cheesecake with desired toppings (see topping ideas below). Cover and store leftover no bake cheesecake in the refrigerator for up to 4-5 days.
FAQ’s:
This no-bake cheesecake recipe needs to set up for at least 6 hours but I suggest chilling for at least 12-24 hours, which helps create a firmer no bake cheesecake. Does no bake cheesecake get firm? Yes it does get firm if you follow all of the tips. DO NOT chill the cheesecake in the freezer as it will change the texture.
To avoid getting lumps in cheesecake filling, I suggest whipping the cream cheese until it is smooth and creamy before folding in the already whipped cream. The cream cheese needs to be barely softened and not too warm or the cheesecake may not set up.
There can be several factors that may contribute to no-bake cheesecake not fully setting up. First, you need to use full-fat brick cream cheese (not the whipped cream cheese in the container). Second, you need to whip the cream until stiff peaks form and then lightly fold into the cream cheese mixture, being careful not to deflate the mixture. Third, it is important to allow time for the cheesecake to set up in the refrigerator.
Storage and Variations:
This no bake cheesecake needs to store covered in the refrigerator for up to 5 days.
If you would like to add some vibrant lemon flavor, I suggest adding 2 teaspoons of lemon juice and lemon zest from 1 lemon.
Toppings:
Here are some topping ideas for this no bake cheesecake recipe:
- Cherry Pie Filling
- Fresh Strawberries or Raspberries
- Caramel Sauce or Chocolate Sauce
- Fresh Whipped Cream
Baking Tools:
Springform Pan
Kitchenaid Mixer
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No Bake Cheesecake
Ingredients
- (2) 8-ounce pkgs. Cream Cheese (full-fat)
- 1 1/4 cups Powdered Sugar
- 1 teaspoon Vanilla Extract or Vanilla Bean Paste
- 2 Tablespoons Sour Cream (full-fat)
- 1 1/2 cups Heavy Cream
Graham Cracker Crust:
- 16 Graham Cracker Sheets *
- 1/2 cup Melted Butter
- 1/3 cup Sugar
Instructions
- Make the crust:Â Stir the crushed graham crackers or Biscoff cookies and butter together. I suggest using a food processor, if possible. Pour the crust mixture into a 9 or 10-inch springform pan. Use the bottom of a glass or measuring cup to press the crust into the pan. Pack it into the bottom and sides of the pan. Place the crust in the freezer to set up for 15 minutes.
- Make the filling:Â Use a stand mixer fitted with a whisk attachment or hand mixer and whip the cold heavy cream into stiff peaks. This is an important step since the whipped cream is what helps the cheesecake to firm up. Set aside.
- In a mixing bowl, whip the cream cheese until completely smooth and creamy. Make sure to scrape the sides and bottom of the bowl often to ensure that there are so lumps. Add the powdered sugar, sour cream, and vanilla bean paste and mix for 2 minutes longer until velvety smooth.
- Fold the whipped cream into the cheesecake filling just until combined. Do not over mix it or it will deflate the cheesecake filling.
- Remove crust from the freezer and spread filling onto crust. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours, but preferably 12-24 hours. For a firmer no-bake cheesecake, refrigerate overnight.
- To serve the cheesecake, run a knife around the sides of the springform pan to loosen the cheesecake from the sides. Remove the sides.
- Serve cheesecake with desired toppings (see topping ideas below). Cover and store leftover no bake cheesecake in the refrigerator for up to 4-5 days.
Notes
- Cherry Pie Filling
- Fresh Strawberries or Raspberries
- Caramel Sauce or Chocolate Sauce
- Fresh Whipped Cream
Nutrition information is automatically calculated, so should only be used as an approximation.
Omg!!!!! So easy to make and so silky smooth. We are in love.
Such a yummy cheesecake!
Woah! This is one of the easiest dessert recipes I’ve ever made and it tastes AMAZING! I topped mine with cherry pie filling and it was heavenly.