🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 130 (from laksa140)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa130.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical, ml_categories_json AS ml_categories_json, ml_types_json AS ml_types_json, ml_intent_types_json AS ml_intent_types_json, meta_language AS meta_language, attrs_author AS attrs_author, ifNull(toUnixTimestamp(attrs_publish_time), 0) AS attrs_publish_time, ifNull(toUnixTimestamp(attrs_original_publish_time), 0) AS attrs_original_publish_time, ifNull(attrs_is_republished, 0) AS attrs_is_republished, ifNull(attrs_nr_words, 0) AS attrs_nr_words, ifNull(attrs_boilerpipe_nr_words, 0) AS attrs_boilerpipe_nr_words, ifNull(body_ext_links_number, 0) AS body_ext_links_number, ifNull(body_int_links_number, 0) AS body_int_links_number, ifNull(meta_nofollow, 0) AS meta_nofollow, ifNull(meta_noarchive, 0) AS meta_noarchive, ifNull(props_was_rendered, 0) AS props_was_rendered, ifNull(src_redirect, \'\') AS src_redirect, ifNull(download_time_msec, 0) AS download_time_msec, ifNull(download_ttfb_msec, 0) AS download_ttfb_msec, ifNull(download_size, 0) AS download_size FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://sallysbakingaddiction.com/no-bake-cheesecake/\')), getAhrefsUnparsedNoserviceFromURL(\'https://sallysbakingaddiction.com/no-bake-cheesecake/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/","crawl_time":1777124249,"first_indexed_time":1552559578,"http_code":200,"src_unparsed":"com,sallysbakingaddiction!\/no-bake-cheesecake\/ s443","src_root_hash":"13937698986422117130","history_drop_reason":null,"meta_title":"Perfect No-Bake Cheesecake Recipe - Sally's Baking","meta_descriptions":["Unlike regular cheesecake, no-bake cheesecake isn't overly heavy. This cheesecake filling is creamy and light with the most delicious sweet-tangy flavor."],"attrs_boilerpipe_text":"This is truly the most perfect and easy\nno-bake cheesecake\n. By following this no-bake cheesecake recipe, you’ll be gifted with a smooth and creamy dessert that sets up beautifully in the refrigerator. Unlike regular \ncheesecake\n, no-bake cheesecake isn’t overly heavy. It’s lightly sweet and perfectly refreshing!\nI never tasted no-bake cheesecake until last year because I had my doubts.\nWhat’s the point of cheesecake if you aren’t baking it?\nDoesn’t it just taste like cream cheese?\nHow is it firm enough?\nAnd, most importantly, does it taste like goo?\nThese are very serious questions you might consider before making it, especially the goo one. But after making real no-bake cheesecake and tasting the final results, I’m here to declare that no-bake cheesecake\nshould be everyone’s dessert obsession\n. My husband, who “doesn’t like cheesecake,” went back for seconds. This stuff is GOOD.\nThe Kitchn\nranked this recipe\nfirst place\nin its no-bake cheesecake recipe showdown, with a score of 10\/10! They said:\n“The thing that sets this recipe apart is its rich, full-on cheesecake flavor. It’s not too sweet and full of cream cheese goodness. … Slices of this cheesecake are tall, gorgeous, and very impressive, and the flavor lives up to the appearance. It’s a dessert you’d be proud to serve your friends and family.”\nLet’s Rewind. What Is No-Bake Cheesecake?\nNo-bake cheesecake is exactly what the name suggests. The graham cracker crust and cheesecake filling never see the inside of the oven, so it’s a fantastic dessert when the weather’s warm or when your oven is crowded. Or when you don’t feel like baking. 😉\nNo-bake cheesecake is a lot easier than baked\ncheesecake\n. Without eggs and baking, there is virtually ZERO room for error. Traditional cheesecake runs the risk of over-beating the eggs, over-baking, under-baking, and cheesecake cracking. And if you’re using a\ncheesecake water bath\n, which I always recommend, your springform pan could leak. With no-bake cheesecake, we’re essentially\ncutting every single complicated step\n!\nWhat it lacks in oven time, it makes up for in taste and texture:\nThick, buttery, and crunchy graham cracker crust\nSmooth, creamy, and velvet-rich cheesecake filling\nIt’s totally worth mentioning that\nthe filling tastes like cheesecake mousse!\n4 Minute Video Tutorial:\nThick & Sturdy Graham Cracker Crust\nThis is a no-bake graham cracker crust. It’s thick, crunchy, and sets up beautifully… even without baking! There are only 3 ingredients required: graham cracker crumbs, melted butter, and brown sugar. I usually use granulated sugar in\ngraham cracker crust\n, but prefer brown sugar in this recipe. The moisture in brown sugar helps solidify the crust. Pack it into a\n9-inch springform pan\n, then place in the freezer while you prepare the filling.\nHow to Make Perfect No-Bake Cheesecake\nLike I mention above, this no-bake cheesecake recipe is very easy. The process is similar to how we make\nstrawberry cream cheese pie\n. Beat the filling ingredients together, then spread into your graham cracker crust and refrigerate until set. That’s it! The cheesecake filling is made in 2 bowls. In the 1st bowl, beat heavy cream into stiff peaks. In the 2nd bowl, beat the remaining ingredients. Fold everything together. Here are the cheesecake filling ingredients. Each has a job to perform!\nHeavy Cream:\nBeating heavy cream into stiff peaks most important step in this entire recipe and *\nthe secret*\nto a thick no-bake cheesecake filling. We use a similar approach in our\nfresh fruit tart\n.\nCream Cheese:\nMake sure you use bricks of real cream cheese, not cream cheese spread. I tested with varying amounts and 24 ounces (three 8 ounce bricks) produced a thick, yet creamy cheesecake filling. Make sure it’s room temperature.\nGranulated Sugar:\nGranulated sugar breaks down the cream cheese. It’s easy to go overboard on sugar, but keep it light. Less sugar helps the tangy cream cheese and vanilla flavors stand out.\nConfectioners’ Sugar:\nA smidge of confectioners’ sugar thickens the filling, while also keeping it light. I tested with flour and cornstarch and both left a chalky aftertaste. I recommend sticking with confectioners’ sugar.\nSour Cream:\nAdd a little sour cream for that trademark tangy cheesecake flavor.\nVanilla Extract\n&\nLemon Juice:\nA splash of both flavors add a little something special.\nHow to Thicken No-Bake Cheesecake\nThese 2 important steps guarantee a thick no-bake cheesecake filling. Without 1 or 2, you’ll be eating cheesecake soup. (It’s not pretty.)\nAs mentioned, the most important step is to beat cold heavy cream into peaks. Fold the whipped cream into the cheesecake filling gently so you don’t deflate the air. The air creates a delicious mousse-like consistency and solidifies the filling in the refrigerator.\nRefrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert! Do not freeze the cheesecake to set it. The filling won’t slice and you’ll lose the velvet texture!\nSpeaking of beautiful slices, make sure you smooth the filling into the crust. I like using a large or\nsmall offset spatula\nto make the job easier. After refrigerating, decorate with\nwhipped cream\n,\nlemon curd\n,\nstrawberry sauce\n,\nraspberry sauce\n,\nblueberry sauce\n, fresh berries, and\/or\nsalted caramel\n. But if you’re a cheesecake purist, all you need is a fork. 🙂\nCan I Make Mini No-Bake Cheesecakes?\nYes! See my\nmini no bake cheesecakes\n, which are made in a standard muffin pan.\nLet’s Talk About Freezing No-Bake Cheesecake\nI don’t recommend freezing no-bake cheesecake to set it—you really need to use the refrigerator for that step. And trust me, it’s worth the wait.\nHowever, you can freeze the cheesecake to enjoy at a later time. After it sets in the refrigerator, wrap the whole pan (you can remove the sides if desired) in 1 layer of plastic wrap, then 1 layer of aluminum foil. No-bake cheesecake freezes wonderfully for up to 3 months. Thaw in the refrigerator for about 8 hours, then slice and serve.\nWith the make-ahead components of this recipe (whether waiting for it to set or freezing ahead of time), it’s great choice for your menu of\nEaster dessert recipes\nor any time you have company. Take care of all the hard work ahead of time, then sit back, relax, and enjoy a slice (or two) of cheesecake with your family and friends!\nWhen it’s time to serve, I’m always shocked that the crust and filling don’t fall apart. Follow this recipe for success. Would LOVE to know if you try it!\nMore Cheesecake Desserts\nClassic\nCheesecake\nMini Cheesecakes\nBlueberry Swirl Cheesecake\nWhite Chocolate Raspberry Cheesecake Bars\nSnickers Cheesecake\nCheesecake Pie\nLemon Cheesecake\nI have an entire\ncheesecake recipes\ncategory, too!\nPrint\nDescription\nThis is truly the most perfect and easy no-bake cheesecake. By following this no-bake cheesecake recipe, you’ll be gifted with a smooth, light, and creamy dessert that sets up beautifully in the refrigerator. The most important steps are whipping the heavy cream into stiff peaks before folding into the filling, and refrigerating the cheesecake overnight.\nGraham Cracker Crust\n2 cups\n(\n240g\n)\ngraham cracker crumbs\n(about 16 full sheet graham crackers)\n1\/3 cup\n(\n67g\n) packed light or dark\nbrown sugar\n1\/2 cup\n(\n8 Tbsp\n;\n113g\n)\nunsalted butter\n, melted\nCheesecake\n1\nand 1\/4 cups (300ml)\nheavy cream\nor\nheavy whipping cream\n24 ounces\n(\n678g\n) full-fat brick\ncream cheese\n, softened to room temperature\n1\/2 cup\n(\n100g\n)\ngranulated sugar\n2 Tablespoons\n(\n15g\n)\nconfectioners’ sugar\n1\/4 cup\n(\n60g\n)\nsour cream\n, at room temperature\n2 teaspoons\nlemon juice\n1 teaspoon\npure vanilla extract\nCook Mode\nPrevent your screen from going dark\nMake the crust:\nStir the graham cracker crust ingredients together. Pour into a\n9-inch springform pan\nor\n10-inch springform pan\nand pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10–20 minutes as you prepare the filling.\nMake the filling:\nUsing a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4–5 minutes. Set aside.\nUsing a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2–3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.\nUsing your mixer on low speed or a silicone spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your silicone spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.\nRemove crust from the freezer and spread filling into crust. Use an\noffset spatula\nto smooth down the top.\nCover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.\nUse a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.\nServe cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.\nNotes\nMake Ahead Instructions:\nThis cheesecake can be made 1–2 days in advance. It can be refrigerated in step 6 for up to 2 days before serving. You can also make the crust 1–2 days ahead of time. Freeze for up to 1 hour in step 1, then cover tightly and refrigerate for 1–2 days before adding the filling. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen up to 3 months. See instructions in blog post above.\nSpecial Tools\n(affiliate links): Electric Mixer (\nHandheld\nor\nStand\n) |\n9-inch Springform Pan\nor\n10-inch Springform Pan\n|\nSilicone Spatula\n|\nOffset Spatula\nLemon Juice:\nLemon juice brightens up the flavor. This cheesecake does not taste like lemon. For lemon-flavored no-bake cheesecake, remove the sour cream from the recipe and add 2 Tablespoons lemon juice and 1 Tablespoon lemon zest.\nRoom Temperature Ingredients:\nBring the cream cheese and sour cream to room temperature before beginning. Room temperature ingredients guarantee a smooth cheesecake filling. Beating cold ingredients together will result in a chunky cheesecake filling. (The heavy cream, however, MUST be cold in order to whip into stiff peaks.)\nToppings:\nBefore serving, decorate with \nwhipped cream\n,\nlemon curd\n,\nstrawberry sauce\n, fresh berries,\nsalted caramel\n, or your favorite cheesecake toppings. I used\nAteco 849 piping tip\nfor the whipped cream in the pictured cheesecake.\nCan I Make Mini No-Bake Cheesecakes?\nYes, see my\nmini no bake cheesecakes\n, which are made in a standard muffin pan.\nNon-US Readers:\nDon’t have graham crackers where you live? Use 270g ground digestive biscuits instead (about 18 biscuits), the same amount of butter, and add a bit more brown sugar (about 1\/2 cup, or 100g).\nAnd from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK to make cheesecake. I have no experience with it, but this is what I’ve heard from other non-US readers.\nAdapted from\nAll Recipes\n.","attrs_markdown":"[Skip to content](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/#main-content)\n\n[![Cover and edge design of Sally's Baking 101 Cookbook](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2025\/06\/sallys-baking-101-header-200x242-1.png)](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/=https:\/\/sallysbakingaddiction.com\/sallys-baking-101\/)\n\nSally's Baking 101 Cookbook\n\n[Order Today\\!](https:\/\/sallysbakingaddiction.com\/sallys-baking-101\/)\n\n[Sally's Baking](https:\/\/sallysbakingaddiction.com\/)\n\n- [All Recipes](https:\/\/sallysbakingaddiction.com\/recipe-index\/)\n- [Baking Tips](https:\/\/sallysbakingaddiction.com\/category\/baking-tips\/)\n- [Ingredient](https:\/\/sallysbakingaddiction.com\/ingredient-index\/)\n- [Community](https:\/\/sallysbaking.raptive.com\/)\n- [Sally’s Shop](https:\/\/sallysbakingaddiction.com\/baking-tools\/)\n- [Videos](https:\/\/sallysbakingaddiction.com\/category\/video\/)\n\n- [All Recipes](https:\/\/sallysbakingaddiction.com\/recipe-index\/)\n- [Baking Tips](https:\/\/sallysbakingaddiction.com\/category\/baking-tips\/)\n- [Browse By Ingredient](https:\/\/sallysbakingaddiction.com\/ingredient-index\/)\n- [Community](https:\/\/sallysbaking.raptive.com\/)\n- [Sally’s Shop](https:\/\/sallysbakingaddiction.com\/baking-tools\/)\n- [Videos](https:\/\/sallysbakingaddiction.com\/category\/video\/)\n\n- [Sally’s Baking Challenge](https:\/\/sallysbakingaddiction.com\/category\/sallys-baking-traditions\/sallys-baking-challenge\/)\n- [Type](https:\/\/sallysbakingaddiction.com\/recipes\/)\n  Submenu\n  - 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By following this no-bake cheesecake recipe, you’ll be gifted with a smooth and creamy dessert that sets up beautifully in the refrigerator. Unlike regular [cheesecake](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/), no-bake cheesecake isn’t overly heavy. It’s lightly sweet and perfectly refreshing\\!*\n\n![Slice of no bake cheesecake with a strawberry on top](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/03\/no-bake-cheesecake-4.jpg)\n\nThis post may contain affiliate links. Read our [disclosure policy](https:\/\/sallysbakingaddiction.com\/disclosure-policy\/).\n\nI never tasted no-bake cheesecake until last year because I had my doubts.\n\n- What’s the point of cheesecake if you aren’t baking it?\n- Doesn’t it just taste like cream cheese?\n- How is it firm enough?\n- And, most importantly, does it taste like goo?\n\nThese are very serious questions you might consider before making it, especially the goo one. But after making real no-bake cheesecake and tasting the final results, I’m here to declare that no-bake cheesecake **should be everyone’s dessert obsession**. My husband, who “doesn’t like cheesecake,” went back for seconds. This stuff is GOOD.\n\n[The Kitchn](https:\/\/www.thekitchn.com\/no-bake-cheesecake-recipe-showdown-23411354) ranked this recipe **first place** in its no-bake cheesecake recipe showdown, with a score of 10\/10! They said: *“The thing that sets this recipe apart is its rich, full-on cheesecake flavor. It’s not too sweet and full of cream cheese goodness. … Slices of this cheesecake are tall, gorgeous, and very impressive, and the flavor lives up to the appearance. It’s a dessert you’d be proud to serve your friends and family.”*\n\n![No bake cheesecake on white cake stand](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/03\/no-bake-cheesecake.jpg)\n\n## Let’s Rewind. What Is No-Bake Cheesecake?\nNo-bake cheesecake is exactly what the name suggests. The graham cracker crust and cheesecake filling never see the inside of the oven, so it’s a fantastic dessert when the weather’s warm or when your oven is crowded. Or when you don’t feel like baking. 😉\n\nNo-bake cheesecake is a lot easier than baked [cheesecake](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/). Without eggs and baking, there is virtually ZERO room for error. Traditional cheesecake runs the risk of over-beating the eggs, over-baking, under-baking, and cheesecake cracking. And if you’re using a [cheesecake water bath](https:\/\/sallysbakingaddiction.com\/cheesecake-water-bath\/), which I always recommend, your springform pan could leak. With no-bake cheesecake, we’re essentially **cutting every single complicated step**\\!\n\nWhat it lacks in oven time, it makes up for in taste and texture:\n\n- Thick, buttery, and crunchy graham cracker crust\n- Smooth, creamy, and velvet-rich cheesecake filling\n\nIt’s totally worth mentioning that **the filling tastes like cheesecake mousse\\!**\n\n![No bake cheesecake in springform pan](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/03\/no-bake-cheesecake-3.jpg)\n\n## 4 Minute Video Tutorial:\n## Thick & Sturdy Graham Cracker Crust\nThis is a no-bake graham cracker crust. It’s thick, crunchy, and sets up beautifully… even without baking! There are only 3 ingredients required: graham cracker crumbs, melted butter, and brown sugar. I usually use granulated sugar in [graham cracker crust](https:\/\/sallysbakingaddiction.com\/how-to-make-a-perfect-graham-cracker-crust\/), but prefer brown sugar in this recipe. The moisture in brown sugar helps solidify the crust. Pack it into a [9-inch springform pan](https:\/\/amzn.to\/3Q39oSx), then place in the freezer while you prepare the filling.\n\n![2 images of graham cracker crust in glass bowl and pressed into springform pan](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/03\/graham-cracker-crust-no-bake-cheesecake.jpg)\n\n## How to Make Perfect No-Bake Cheesecake\nLike I mention above, this no-bake cheesecake recipe is very easy. The process is similar to how we make [strawberry cream cheese pie](https:\/\/sallysbakingaddiction.com\/strawberry-cream-cheese-pie\/). Beat the filling ingredients together, then spread into your graham cracker crust and refrigerate until set. That’s it! The cheesecake filling is made in 2 bowls. In the 1st bowl, beat heavy cream into stiff peaks. In the 2nd bowl, beat the remaining ingredients. Fold everything together. Here are the cheesecake filling ingredients. Each has a job to perform\\!\n\n1. **Heavy Cream:** Beating heavy cream into stiff peaks most important step in this entire recipe and \\***the secret\\*** to a thick no-bake cheesecake filling. We use a similar approach in our [fresh fruit tart](https:\/\/sallysbakingaddiction.com\/fresh-fruit-tart-vanilla-mascarpone-cream\/).\n2. **Cream Cheese:** Make sure you use bricks of real cream cheese, not cream cheese spread. I tested with varying amounts and 24 ounces (three 8 ounce bricks) produced a thick, yet creamy cheesecake filling. Make sure it’s room temperature.\n3. **Granulated Sugar:** Granulated sugar breaks down the cream cheese. It’s easy to go overboard on sugar, but keep it light. Less sugar helps the tangy cream cheese and vanilla flavors stand out.\n4. **Confectioners’ Sugar:** A smidge of confectioners’ sugar thickens the filling, while also keeping it light. I tested with flour and cornstarch and both left a chalky aftertaste. I recommend sticking with confectioners’ sugar.\n5. **Sour Cream:** Add a little sour cream for that trademark tangy cheesecake flavor.\n6. **Vanilla Extract** & **Lemon Juice:** A splash of both flavors add a little something special.\n\n![2 images of no bake cheesecake filling in glass bowls](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/03\/no-bake-cheesecake-filling.jpg)\n\n![No bake cheesecake in springform pan](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/03\/no-bake-cheesecake-springform-pan.jpg)\n\n## How to Thicken No-Bake Cheesecake\nThese 2 important steps guarantee a thick no-bake cheesecake filling. Without 1 or 2, you’ll be eating cheesecake soup. (It’s not pretty.)\n\n1. As mentioned, the most important step is to beat cold heavy cream into peaks. Fold the whipped cream into the cheesecake filling gently so you don’t deflate the air. The air creates a delicious mousse-like consistency and solidifies the filling in the refrigerator.\n2. Refrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert! Do not freeze the cheesecake to set it. The filling won’t slice and you’ll lose the velvet texture\\!\n\nSpeaking of beautiful slices, make sure you smooth the filling into the crust. I like using a large or [small offset spatula](https:\/\/amzn.to\/2W0u5B9) to make the job easier. After refrigerating, decorate with [whipped cream](https:\/\/sallysbakingaddiction.com\/homemade-whipped-cream\/), [lemon curd](https:\/\/sallysbakingaddiction.com\/how-to-make-lemon-curd\/), [strawberry sauce](https:\/\/sallysbakingaddiction.com\/homemade-strawberry-topping\/), [raspberry sauce](https:\/\/sallysbakingaddiction.com\/raspberry-dessert-sauce\/), [blueberry sauce](https:\/\/sallysbakingaddiction.com\/blueberry-sauce-topping\/), fresh berries, and\/or [salted caramel](https:\/\/sallysbakingaddiction.com\/homemade-salted-caramel-recipe\/). But if you’re a cheesecake purist, all you need is a fork. 🙂\n\n![No bake cheesecake with whipped cream and strawberries on a white cake stand](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/03\/no-bake-cheesecake-with-whipped-cream-on-cake-stand.jpg)\n\n## Can I Make Mini No-Bake Cheesecakes?\nYes! See my [mini no bake cheesecakes](https:\/\/sallysbakingaddiction.com\/mini-no-bake-cheesecakes\/), which are made in a standard muffin pan.\n\n## Let’s Talk About Freezing No-Bake Cheesecake\nI don’t recommend freezing no-bake cheesecake to set it—you really need to use the refrigerator for that step. And trust me, it’s worth the wait.\n\nHowever, you can freeze the cheesecake to enjoy at a later time. After it sets in the refrigerator, wrap the whole pan (you can remove the sides if desired) in 1 layer of plastic wrap, then 1 layer of aluminum foil. No-bake cheesecake freezes wonderfully for up to 3 months. Thaw in the refrigerator for about 8 hours, then slice and serve.\n\nWith the make-ahead components of this recipe (whether waiting for it to set or freezing ahead of time), it’s great choice for your menu of [Easter dessert recipes](https:\/\/sallysbakingaddiction.com\/easter-dessert-recipes\/) or any time you have company. Take care of all the hard work ahead of time, then sit back, relax, and enjoy a slice (or two) of cheesecake with your family and friends\\!\n\n![Slice of no bake cheesecake on white plate](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/03\/no-bake-cheesecake-5.jpg)\n\nWhen it’s time to serve, I’m always shocked that the crust and filling don’t fall apart. Follow this recipe for success. Would LOVE to know if you try it\\!\n\n## More Cheesecake Desserts\n- Classic [Cheesecake](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/)\n- [Mini Cheesecakes](https:\/\/sallysbakingaddiction.com\/mini-cheesecakes\/)\n- [Blueberry Swirl Cheesecake](https:\/\/sallysbakingaddiction.com\/blueberry-swirl-cheesecake\/)\n- [White Chocolate Raspberry Cheesecake Bars](https:\/\/sallysbakingaddiction.com\/white-chocolate-raspberry-cheesecake-bars\/)\n- [Snickers Cheesecake](https:\/\/sallysbakingaddiction.com\/snickers-cheesecake\/)\n- [Cheesecake Pie](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/)\n- [Lemon Cheesecake](https:\/\/sallysbakingaddiction.com\/lemon-cheesecake-recipe\/)\n\nI have an entire [cheesecake recipes](https:\/\/sallysbakingaddiction.com\/category\/desserts\/cheesecake\/) category, too\\!\n\n[Print](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/print\/67191\/)\n\nclock icon\n\ncutlery icon\n\nflag icon\n\nfolder icon\n\ninstagram icon\n\npinterest icon\n\nfacebook icon\n\nprint icon\n\nsquares icon\n\nheart icon\n\nheart solid icon\n\n![Slice of no bake cheesecake with a strawberry on top](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/03\/no-bake-cheesecake-4-265x265.jpg)\n\n## No-Bake Cheesecake\n*5 Stars*     *4 Stars*     *3 Stars*     *2 Stars*     *1 Star*\n\n4\\.8 from 405 reviews\n\n- Author: [Sally McKenney](https:\/\/sallysbakingaddiction.com\/about-sally-mckenney\/)\n- Prep Time:\n  20 minutes\n- Cook Time:\n  0 minutes\n- Total Time:\n  8 hours, 20 minutes\n- Yield:\n  serves 10-12\n- Category:\n  Dessert\n- Method:\n  Whipping\n- Cuisine:\n  American\n\n[Print Recipe](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/print\/67191\/)\n\n[Save Recipe Recipe Saved]()\n\n***\n### Description\n*This is truly the most perfect and easy no-bake cheesecake. By following this no-bake cheesecake recipe, you’ll be gifted with a smooth, light, and creamy dessert that sets up beautifully in the refrigerator. The most important steps are whipping the heavy cream into stiff peaks before folding into the filling, and refrigerating the cheesecake overnight.*\n***\n### Ingredients\n#### Graham Cracker Crust\n- 2 cups (240g) **graham cracker crumbs** (about 16 full sheet graham crackers)\n- 1\/3 cup (67g) packed light or dark **brown sugar**\n- 1\/2 cup (8 Tbsp; 113g) **unsalted butter**, melted\n#### Cheesecake\n- 1 and 1\/4 cups (300ml) **heavy cream** or **heavy whipping cream**\n- 24 ounces (678g) full-fat brick **cream cheese**, softened to room temperature\n- 1\/2 cup (100g) **granulated sugar**\n- 2 Tablespoons (15g) **confectioners’ sugar**\n- 1\/4 cup (60g) **sour cream**, at room temperature\n- 2 teaspoons **lemon juice**\n- 1 teaspoon **pure vanilla extract**\n\nCook Mode  Prevent your screen from going dark\n***\n### Instructions\n1. **Make the crust:** Stir the graham cracker crust ingredients together. Pour into a [9-inch springform pan](https:\/\/amzn.to\/3Q39oSx) or [10-inch springform pan](https:\/\/amzn.to\/3gqjTkx) and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10–20 minutes as you prepare the filling.\n2. **Make the filling:** Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4–5 minutes. Set aside.\n3. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2–3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.\n4. Using your mixer on low speed or a silicone spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your silicone spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.\n5. Remove crust from the freezer and spread filling into crust. Use an [offset spatula](https:\/\/amzn.to\/2W0u5B9) to smooth down the top.\n6. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.\n7. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.\n8. Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.\n\n### Notes\n1. **Make Ahead Instructions:** This cheesecake can be made 1–2 days in advance. It can be refrigerated in step 6 for up to 2 days before serving. You can also make the crust 1–2 days ahead of time. Freeze for up to 1 hour in step 1, then cover tightly and refrigerate for 1–2 days before adding the filling. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen up to 3 months. See instructions in blog post above.\n2. **Special Tools** (affiliate links): Electric Mixer ([Handheld](https:\/\/amzn.to\/3W5TmJc) or [Stand](https:\/\/amzn.to\/3OMbx3g)) \\| [9-inch Springform Pan](https:\/\/amzn.to\/3Q39oSx) or [10-inch Springform Pan](https:\/\/amzn.to\/3gqjTkx) \\| [Silicone Spatula](https:\/\/rstyle.me\/+2pySoGFcnTR3zL6a9o61jQ) \\| [Offset Spatula](https:\/\/amzn.to\/2W0u5B9)\n3. **Lemon Juice:** Lemon juice brightens up the flavor. This cheesecake does not taste like lemon. For lemon-flavored no-bake cheesecake, remove the sour cream from the recipe and add 2 Tablespoons lemon juice and 1 Tablespoon lemon zest.\n4. **Room Temperature Ingredients:** Bring the cream cheese and sour cream to room temperature before beginning. Room temperature ingredients guarantee a smooth cheesecake filling. Beating cold ingredients together will result in a chunky cheesecake filling. (The heavy cream, however, MUST be cold in order to whip into stiff peaks.)\n5. **Toppings:** Before serving, decorate with [whipped cream](https:\/\/sallysbakingaddiction.com\/homemade-whipped-cream\/), [lemon curd](https:\/\/sallysbakingaddiction.com\/how-to-make-lemon-curd\/), [strawberry sauce](https:\/\/sallysbakingaddiction.com\/homemade-strawberry-topping\/), fresh berries, [salted caramel](https:\/\/sallysbakingaddiction.com\/homemade-salted-caramel-recipe\/), or your favorite cheesecake toppings. I used [Ateco 849 piping tip](https:\/\/amzn.to\/2EiUDYh) for the whipped cream in the pictured cheesecake.\n6. **Can I Make Mini No-Bake Cheesecakes?** Yes, see my [mini no bake cheesecakes](https:\/\/sallysbakingaddiction.com\/mini-no-bake-cheesecakes\/), which are made in a standard muffin pan.\n7. **Non-US Readers:** Don’t have graham crackers where you live? Use 270g ground digestive biscuits instead (about 18 biscuits), the same amount of butter, and add a bit more brown sugar (about 1\/2 cup, or 100g). And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK to make cheesecake. I have no experience with it, but this is what I’ve heard from other non-US readers.\n\nAdapted from [All Recipes](https:\/\/www.allrecipes.com\/recipe\/17410\/best-no-bake-cheesecake\/).\n\n[Pinterest](https:\/\/pinterest.com\/pin\/create\/button\/?url=https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/&media=https%3A%2F%2Fsallysbakingaddiction.com%2Fwp-content%2Fuploads%2F2019%2F03%2Fno-bake-cheesecake-4.jpg&description=Perfect%20No-Bake%20Cheesecake%20Recipe)\n\n[Facebook](http:\/\/www.facebook.com\/share.php?u=https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/&t=Perfect%20No-Bake%20Cheesecake%20Recipe)\n\n[Email](<mailto:?body=I thought you might enjoy this post: Perfect No-Bake Cheesecake Recipe, https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/>)\n\n## You Might Also Like...\n[![lemon berry trifle with a serving spoon and a serving of trifle on a white plate](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2018\/04\/lemon-berry-trifle-4-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/lemon-berry-trifle\/)\n\n[Cakes](https:\/\/sallysbakingaddiction.com\/category\/desserts\/cakes\/\")\n\n### [Lemon Berry Trifle](https:\/\/sallysbakingaddiction.com\/lemon-berry-trifle\/)\n[107 Comments](https:\/\/sallysbakingaddiction.com\/lemon-berry-trifle\/#comments)\n\n[![homemade vanilla sugar in a jar with vanilla beans on the side](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2020\/11\/homemade-vanilla-sugar-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/homemade-vanilla-sugar\/)\n\n[Baking Tips](https:\/\/sallysbakingaddiction.com\/category\/baking-tips\/\")\n\n### [Homemade Vanilla Sugar](https:\/\/sallysbakingaddiction.com\/homemade-vanilla-sugar\/)\n[108 Comments](https:\/\/sallysbakingaddiction.com\/homemade-vanilla-sugar\/#comments)\n\n[![overhead image of peppermint white chocolate cookies drizzled with white chocolate](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2016\/12\/peppermint-white-chocolate-christmas-cookies_-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/peppermint-white-chocolate-cookies\/)\n\n[Cookies](https:\/\/sallysbakingaddiction.com\/category\/desserts\/cookies\/\")\n\n### [Peppermint White Chocolate Cookies](https:\/\/sallysbakingaddiction.com\/peppermint-white-chocolate-cookies\/)\n[85 Comments](https:\/\/sallysbakingaddiction.com\/peppermint-white-chocolate-cookies\/#comments)\n\n[![sliced M\\&M cookie bar squares on parchment with chocolate chips and Christmas M\\&Ms.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2022\/12\/soft-mm-cookie-bars-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/mm-cookie-bars\/)\n\n[Cookies](https:\/\/sallysbakingaddiction.com\/category\/desserts\/cookies\/\")\n\n### [Soft-Baked M\\&M Cookie Bars](https:\/\/sallysbakingaddiction.com\/mm-cookie-bars\/)\n[322 Comments](https:\/\/sallysbakingaddiction.com\/mm-cookie-bars\/#comments)\n\n![sally mckenney headshot purple shirt.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2024\/12\/SALLY-HEADSHOT-2024-3.jpg)\n\nAbout the Author\n\n## Sally McKenney\nSally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more.\n\n[Read More](https:\/\/sallysbakingaddiction.com\/about-sally-mckenney\/)\n\n## Leave a Comment [Cancel reply](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/#respond)\nThis site uses Akismet to reduce spam. [Learn how your comment data is processed.](https:\/\/akismet.com\/privacy\/)\n\n## Reader Comments and Reviews\n1. Adara says:\n   \n   April 19, 2026\n   \n   Literally the best cheesecake recipe I’ve ever used. It comes out SO AIRY – which I really prefer to a more dense cheesecake. I added a touch more butter to my crust. Topped it with a homemade raspberry sauce.\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/#comment-1484543)\n2. Citlali says:\n   \n   April 17, 2026\n   \n   Would I be able to mix in Oreo crumbs?\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/#comment-1483620)\n   1. Lexi @ Sally's Baking says:\n      \n      April 17, 2026\n      \n      Hi Citlali, You can add Oreo crumbs to the batter, but we haven’t tested it ourselves. You could also try this recipe for [Oreo Pie](https:\/\/sallysbakingaddiction.com\/cookies-cream-pie\/) instead! Or you could also use an [Oreo crust](https:\/\/sallysbakingaddiction.com\/oreo-cookie-crust\/) instead of the graham cracker crust.\n      \n      [Reply](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/#comment-1483715)\n3. Cheyenne Lawson says:\n   \n   April 13, 2026\n   \n   I just made these and they made two of the crusts you buy from the store. Delicious and easy\\!\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/#comment-1482572)\n4. Moani says:\n   \n   April 9, 2026\n   \n   Hi! I don’t know if this is a dumb question but if I were to put a box of banana pudding mix inside would that be ok?\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/#comment-1476414)\n   1. Trina @ Sally's Baking says:\n      \n      April 9, 2026\n      \n      We’ve never tried it\\!\n      \n      [Reply](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/#comment-1476418)\n      1. Moani says:\n         \n         April 9, 2026\n         \n         Oh ok haha I just had a box of instant banana pudding lying around and wasn’t sure if it would affect the recipe or texture too much\n5. Cary says:\n   \n   April 8, 2026\n   \n   If I don’t have heavy cream how much cool whip do I need to substitute for this recipe?\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/#comment-1476081)\n   1. Trina @ Sally's Baking says:\n      \n      April 8, 2026\n      \n      Hi Cary, you can replace the heavy cream with 2 and 1\/2 cups of Cool Whip (1 and 1\/4 cups of heavy cream whips into around 2 and 1\/2 cups.) You may also want to reduce the sugar since Cool Whip is sweetened.\n      \n      [Reply](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/#comment-1476083)\n      1. Faye Hawkes-King says:\n         \n         April 9, 2026\n         \n         Would this recipe still work without the sour cream?\n      2. Trina @ Sally's Baking says:\n         \n         April 9, 2026\n         \n         Hi Faye, we do not recommend leaving an ingredient out. You can substitute yogurt for sour cream in a pinch.\n      3. Beth @ Sally's Baking says:\n         \n         April 9, 2026\n         \n         Hi Faye, we don’t recommend it. The sour cream is necessary in this recipe.\n6. Patty says:\n   \n   April 6, 2026\n   \n   Very delicious ! Thank you \\!\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/#comment-1474321)\n7. Elizabeth McDonald says:\n   \n   April 6, 2026\n   \n   Followed the recipe for the filling to a T and it came out as expected – so tasty! I used a shortbread recipe for the crust.\n   \n   For anyone wondering if you can add mix-ins to the filling, I added 250g of crushed Cadbury mini eggs and it turned out great\\!\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/#comment-1474233)\n   1. Erin @ Sally's Baking says:\n      \n      April 6, 2026\n      \n      Thank you so much for sharing, Elizabeth! Sounds delicious\\!\n      \n      [Reply](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/#comment-1474235)\n8. Rosemary Lewis says:\n   \n   April 5, 2026\n   \n   Maybe it’s the recipe I’ve used, but the crust sticks to the the pan\/pie plate when I slice a piece.\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/#comment-1473844)\n9. Michelle says:\n   \n   April 3, 2026\n   \n   Hi Sally! This recipe looks great! Would I be able to use Biscoff cookies and brown sugar as the crust instead of graham crackers?\n   \n   [Reply](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/#comment-1472806)\n   1. Lexi @ Sally's Baking says:\n      \n      April 3, 2026\n      \n      Hi Michelle, here is our [Biscoff cookie crust](https:\/\/sallysbakingaddiction.com\/biscoff-pie-crust\/)—it would be delicious here\\!\n      \n      [Reply](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/#comment-1472808)\n10. Shelley says:\n    \n    April 1, 2026\n    \n    I’d like to make this a strawberry cheese cake. How many strawberries do I need?\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/#comment-1472182)\n    1. Trina @ Sally's Baking says:\n       \n       April 1, 2026\n       \n       Hi Shelley, we don’t recommend adding fresh fruit, generally, into the mixture for this no bake cheesecake. It would change the consistency of the filling and likely prevent it from setting properly. A strawberry sauce would be great on top, or a strawberry swirl could work set into the cheesecake as well. Use this [strawberry dessert topping](https:\/\/sallysbakingaddiction.com\/homemade-strawberry-topping\/) and swirl around 1\/2 of it into the cheesecake or use it as a topping.\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/#comment-1472189)\n11. Kg says:\n    \n    March 30, 2026\n    \n    Can you add things inside the cheesecake also? Like chocolate pieces?\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/#comment-1471472)\n    1. Trina @ Sally's Baking says:\n       \n       March 30, 2026\n       \n       Hi Kg, you could add up to 1 and 1\/4 cups mini chocolate chips.\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/#comment-1471479)\n12. Sue says:\n    \n    March 27, 2026\n    \n    Can this be made crustless?\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/#comment-1470205)\n    1. Trina @ Sally's Baking says:\n       \n       March 27, 2026\n       \n       Hi Sue, we really fear the whole cake would fall apart without the crust. You may love our [no bake cheesecake jars](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake-jars\/) recipe (you could leave the crust out of those since they’re eaten with a spoon).\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/#comment-1470219)\n13. Chloe Perjul says:\n    \n    March 24, 2026\n    \n    I have made these and they are the best ever! This is my go too when I want to make cheesecake.\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/#comment-1469225)\n14. Von says:\n    \n    March 23, 2026\n    \n    This recipe is perfection and I will never stress over baked cheesecake again. I added fresh unsweetened berries for a light yet rich and delicious dessert.\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/#comment-1468692)\n15. Valerie says:\n    \n    March 20, 2026\n    \n    This will probably sound like a ridiculous question but is this cheesecake filling the same as that Philadelphia no bake cheesecake filling?\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/#comment-1467690)\n    1. Trina @ Sally's Baking says:\n       \n       March 20, 2026\n       \n       Hi Valerie! Like the pre-made cheesecake filling? We’re unsure, but would love to hear how you think they compare if you make this recipe. Homemade will have the best flavor\\!\n       \n       [Reply](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/#comment-1467700)\n16. Tammy D says:\n    \n    March 20, 2026\n    \n    This is My Absolutely Altime Favorite cheesecake recipe Ever. It’s quick , easy, and any so good. I Love adding things to it to make it even more better.\n    \n    [Reply](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/#comment-1467594)\n\n### Comment navigation\n[Older Comments](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/comment-page-30\/#comments)\n\n![sally mckenney headshot purple shirt.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2024\/12\/SALLY-HEADSHOT-2024-3.jpg)\n\nAbout the Author\n\n## Sally McKenney\nSally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more.\n\n[Read More](https:\/\/sallysbakingaddiction.com\/about-sally-mckenney\/)\n\n## Popular Right Now\n[![Lemon bars on teal cake stand](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/02\/lemon-bars-on-shortbread-crust-2-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/lemon-bars-recipe\/)\n\n[Brownies & Bars](https:\/\/sallysbakingaddiction.com\/category\/desserts\/brownies-bars\/\")\n\n### [Lemon Bars with Shortbread Crust](https:\/\/sallysbakingaddiction.com\/lemon-bars-recipe\/)\n[3,064 Comments](https:\/\/sallysbakingaddiction.com\/lemon-bars-recipe\/#comments)\n\n[![brown butter chocolate chip 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Comments](https:\/\/sallysbakingaddiction.com\/quiche-recipe\/#comments)\n\n[![close-up overhead photo of 3 layer carrot cake with cream cheese frosting.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2015\/03\/layer-carrot-cake-2-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/my-favorite-carrot-cake-recipe\/)\n\n[Cakes](https:\/\/sallysbakingaddiction.com\/category\/desserts\/cakes\/\")\n\n### [My Favorite Carrot Cake Recipe](https:\/\/sallysbakingaddiction.com\/my-favorite-carrot-cake-recipe\/)\n[2,339 Comments](https:\/\/sallysbakingaddiction.com\/my-favorite-carrot-cake-recipe\/#comments)\n\n[![stack of 2 blueberry muffins.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/05\/blueberry-muffin-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/blueberry-muffins\/)\n\n[Breakfast](https:\/\/sallysbakingaddiction.com\/category\/breakfast-treats\/\")\n\n### [My Best Blueberry Muffins](https:\/\/sallysbakingaddiction.com\/blueberry-muffins\/)\n[2,009 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Comments](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/#comments)\n\n[![stack of no bake cookies.](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2020\/11\/easy-no-bake-cookies-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/chocolate-peanut-butter-no-bake-cookies\/)\n\n[No-Bake Recipes](https:\/\/sallysbakingaddiction.com\/category\/desserts\/no-bake-recipes\/\")\n\n### [Chocolate Peanut Butter No-Bake Cookies](https:\/\/sallysbakingaddiction.com\/chocolate-peanut-butter-no-bake-cookies\/)\n[122 Comments](https:\/\/sallysbakingaddiction.com\/chocolate-peanut-butter-no-bake-cookies\/#comments)\n\nAs Seen On\n\n![Better Homes & Gardens](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2023\/01\/press-bhg.png)![Good Morning America](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2023\/01\/press-gma.png)![Huffington Post](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2023\/01\/press-huffingtonpost.png)![Taste of 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Bars](https:\/\/sallysbakingaddiction.com\/category\/desserts\/brownies-bars\/\")\n\n### [Seriously Fudgy Homemade Brownies](https:\/\/sallysbakingaddiction.com\/seriously-fudgy-homemade-brownies\/)\n[558 Comments](https:\/\/sallysbakingaddiction.com\/seriously-fudgy-homemade-brownies\/#comments)\n\n[![stack of 2 banana muffins](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2018\/12\/banana-muffins-recipe-2-600x900.jpg)](https:\/\/sallysbakingaddiction.com\/banana-muffins\/)\n\n[Muffins](https:\/\/sallysbakingaddiction.com\/category\/breakfast-treats\/muffins\/\")\n\n### [Quick & Easy Banana Muffins](https:\/\/sallysbakingaddiction.com\/banana-muffins\/)\n[3,956 Comments](https:\/\/sallysbakingaddiction.com\/banana-muffins\/#comments)\n\n[![6 chocolate chip cookies on silver wire cooling 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All rights reserved.","attrs_readable_markdown":"*This is truly the most perfect and easy **no-bake cheesecake**. By following this no-bake cheesecake recipe, you’ll be gifted with a smooth and creamy dessert that sets up beautifully in the refrigerator. Unlike regular [cheesecake](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/), no-bake cheesecake isn’t overly heavy. It’s lightly sweet and perfectly refreshing\\!*\n\n![Slice of no bake cheesecake with a strawberry on top](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/03\/no-bake-cheesecake-4.jpg)\n\nI never tasted no-bake cheesecake until last year because I had my doubts.\n\n- What’s the point of cheesecake if you aren’t baking it?\n- Doesn’t it just taste like cream cheese?\n- How is it firm enough?\n- And, most importantly, does it taste like goo?\n\nThese are very serious questions you might consider before making it, especially the goo one. But after making real no-bake cheesecake and tasting the final results, I’m here to declare that no-bake cheesecake **should be everyone’s dessert obsession**. My husband, who “doesn’t like cheesecake,” went back for seconds. This stuff is GOOD.\n\n[The Kitchn](https:\/\/www.thekitchn.com\/no-bake-cheesecake-recipe-showdown-23411354) ranked this recipe **first place** in its no-bake cheesecake recipe showdown, with a score of 10\/10! They said: *“The thing that sets this recipe apart is its rich, full-on cheesecake flavor. It’s not too sweet and full of cream cheese goodness. … Slices of this cheesecake are tall, gorgeous, and very impressive, and the flavor lives up to the appearance. It’s a dessert you’d be proud to serve your friends and family.”*\n\n![No bake cheesecake on white cake stand](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/03\/no-bake-cheesecake.jpg)\n\n## Let’s Rewind. What Is No-Bake Cheesecake?\nNo-bake cheesecake is exactly what the name suggests. The graham cracker crust and cheesecake filling never see the inside of the oven, so it’s a fantastic dessert when the weather’s warm or when your oven is crowded. Or when you don’t feel like baking. 😉\n\nNo-bake cheesecake is a lot easier than baked [cheesecake](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/). Without eggs and baking, there is virtually ZERO room for error. Traditional cheesecake runs the risk of over-beating the eggs, over-baking, under-baking, and cheesecake cracking. And if you’re using a [cheesecake water bath](https:\/\/sallysbakingaddiction.com\/cheesecake-water-bath\/), which I always recommend, your springform pan could leak. With no-bake cheesecake, we’re essentially **cutting every single complicated step**\\!\n\nWhat it lacks in oven time, it makes up for in taste and texture:\n\n- Thick, buttery, and crunchy graham cracker crust\n- Smooth, creamy, and velvet-rich cheesecake filling\n\nIt’s totally worth mentioning that **the filling tastes like cheesecake mousse\\!**\n\n![No bake cheesecake in springform pan](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/03\/no-bake-cheesecake-3.jpg)\n\n## 4 Minute Video Tutorial:\n## Thick & Sturdy Graham Cracker Crust\nThis is a no-bake graham cracker crust. It’s thick, crunchy, and sets up beautifully… even without baking! There are only 3 ingredients required: graham cracker crumbs, melted butter, and brown sugar. I usually use granulated sugar in [graham cracker crust](https:\/\/sallysbakingaddiction.com\/how-to-make-a-perfect-graham-cracker-crust\/), but prefer brown sugar in this recipe. The moisture in brown sugar helps solidify the crust. Pack it into a [9-inch springform pan](https:\/\/amzn.to\/3Q39oSx), then place in the freezer while you prepare the filling.\n\n![2 images of graham cracker crust in glass bowl and pressed into springform pan](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/03\/graham-cracker-crust-no-bake-cheesecake.jpg)\n\n## How to Make Perfect No-Bake Cheesecake\nLike I mention above, this no-bake cheesecake recipe is very easy. The process is similar to how we make [strawberry cream cheese pie](https:\/\/sallysbakingaddiction.com\/strawberry-cream-cheese-pie\/). Beat the filling ingredients together, then spread into your graham cracker crust and refrigerate until set. That’s it! The cheesecake filling is made in 2 bowls. In the 1st bowl, beat heavy cream into stiff peaks. In the 2nd bowl, beat the remaining ingredients. Fold everything together. Here are the cheesecake filling ingredients. Each has a job to perform\\!\n\n1. **Heavy Cream:** Beating heavy cream into stiff peaks most important step in this entire recipe and \\***the secret\\*** to a thick no-bake cheesecake filling. We use a similar approach in our [fresh fruit tart](https:\/\/sallysbakingaddiction.com\/fresh-fruit-tart-vanilla-mascarpone-cream\/).\n2. **Cream Cheese:** Make sure you use bricks of real cream cheese, not cream cheese spread. I tested with varying amounts and 24 ounces (three 8 ounce bricks) produced a thick, yet creamy cheesecake filling. Make sure it’s room temperature.\n3. **Granulated Sugar:** Granulated sugar breaks down the cream cheese. It’s easy to go overboard on sugar, but keep it light. Less sugar helps the tangy cream cheese and vanilla flavors stand out.\n4. **Confectioners’ Sugar:** A smidge of confectioners’ sugar thickens the filling, while also keeping it light. I tested with flour and cornstarch and both left a chalky aftertaste. I recommend sticking with confectioners’ sugar.\n5. **Sour Cream:** Add a little sour cream for that trademark tangy cheesecake flavor.\n6. **Vanilla Extract** & **Lemon Juice:** A splash of both flavors add a little something special.\n\n![2 images of no bake cheesecake filling in glass bowls](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/03\/no-bake-cheesecake-filling.jpg)\n\n![No bake cheesecake in springform pan](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/03\/no-bake-cheesecake-springform-pan.jpg)\n\n## How to Thicken No-Bake Cheesecake\nThese 2 important steps guarantee a thick no-bake cheesecake filling. Without 1 or 2, you’ll be eating cheesecake soup. (It’s not pretty.)\n\n1. As mentioned, the most important step is to beat cold heavy cream into peaks. Fold the whipped cream into the cheesecake filling gently so you don’t deflate the air. The air creates a delicious mousse-like consistency and solidifies the filling in the refrigerator.\n2. Refrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert! Do not freeze the cheesecake to set it. The filling won’t slice and you’ll lose the velvet texture\\!\n\nSpeaking of beautiful slices, make sure you smooth the filling into the crust. I like using a large or [small offset spatula](https:\/\/amzn.to\/2W0u5B9) to make the job easier. After refrigerating, decorate with [whipped cream](https:\/\/sallysbakingaddiction.com\/homemade-whipped-cream\/), [lemon curd](https:\/\/sallysbakingaddiction.com\/how-to-make-lemon-curd\/), [strawberry sauce](https:\/\/sallysbakingaddiction.com\/homemade-strawberry-topping\/), [raspberry sauce](https:\/\/sallysbakingaddiction.com\/raspberry-dessert-sauce\/), [blueberry sauce](https:\/\/sallysbakingaddiction.com\/blueberry-sauce-topping\/), fresh berries, and\/or [salted caramel](https:\/\/sallysbakingaddiction.com\/homemade-salted-caramel-recipe\/). But if you’re a cheesecake purist, all you need is a fork. 🙂\n\n![No bake cheesecake with whipped cream and strawberries on a white cake stand](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/03\/no-bake-cheesecake-with-whipped-cream-on-cake-stand.jpg)\n\n## Can I Make Mini No-Bake Cheesecakes?\nYes! See my [mini no bake cheesecakes](https:\/\/sallysbakingaddiction.com\/mini-no-bake-cheesecakes\/), which are made in a standard muffin pan.\n\n## Let’s Talk About Freezing No-Bake Cheesecake\nI don’t recommend freezing no-bake cheesecake to set it—you really need to use the refrigerator for that step. And trust me, it’s worth the wait.\n\nHowever, you can freeze the cheesecake to enjoy at a later time. After it sets in the refrigerator, wrap the whole pan (you can remove the sides if desired) in 1 layer of plastic wrap, then 1 layer of aluminum foil. No-bake cheesecake freezes wonderfully for up to 3 months. Thaw in the refrigerator for about 8 hours, then slice and serve.\n\nWith the make-ahead components of this recipe (whether waiting for it to set or freezing ahead of time), it’s great choice for your menu of [Easter dessert recipes](https:\/\/sallysbakingaddiction.com\/easter-dessert-recipes\/) or any time you have company. Take care of all the hard work ahead of time, then sit back, relax, and enjoy a slice (or two) of cheesecake with your family and friends\\!\n\n![Slice of no bake cheesecake on white plate](https:\/\/sallysbakingaddiction.com\/wp-content\/uploads\/2019\/03\/no-bake-cheesecake-5.jpg)\n\nWhen it’s time to serve, I’m always shocked that the crust and filling don’t fall apart. Follow this recipe for success. Would LOVE to know if you try it\\!\n\n## More Cheesecake Desserts\n- Classic [Cheesecake](https:\/\/sallysbakingaddiction.com\/classic-cheesecake\/)\n- [Mini Cheesecakes](https:\/\/sallysbakingaddiction.com\/mini-cheesecakes\/)\n- [Blueberry Swirl Cheesecake](https:\/\/sallysbakingaddiction.com\/blueberry-swirl-cheesecake\/)\n- [White Chocolate Raspberry Cheesecake Bars](https:\/\/sallysbakingaddiction.com\/white-chocolate-raspberry-cheesecake-bars\/)\n- [Snickers Cheesecake](https:\/\/sallysbakingaddiction.com\/snickers-cheesecake\/)\n- [Cheesecake Pie](https:\/\/sallysbakingaddiction.com\/cheesecake-pie\/)\n- [Lemon Cheesecake](https:\/\/sallysbakingaddiction.com\/lemon-cheesecake-recipe\/)\n\nI have an entire [cheesecake recipes](https:\/\/sallysbakingaddiction.com\/category\/desserts\/cheesecake\/) category, too\\!\n\n[Print](https:\/\/sallysbakingaddiction.com\/no-bake-cheesecake\/print\/67191\/)\n\n***\n### Description\n*This is truly the most perfect and easy no-bake cheesecake. By following this no-bake cheesecake recipe, you’ll be gifted with a smooth, light, and creamy dessert that sets up beautifully in the refrigerator. The most important steps are whipping the heavy cream into stiff peaks before folding into the filling, and refrigerating the cheesecake overnight.*\n***\n#### Graham Cracker Crust\n- 2 cups (240g) **graham cracker crumbs** (about 16 full sheet graham crackers)\n- 1\/3 cup (67g) packed light or dark **brown sugar**\n- 1\/2 cup (8 Tbsp; 113g) **unsalted butter**, melted\n#### Cheesecake\n- 1 and 1\/4 cups (300ml) **heavy cream** or **heavy whipping cream**\n- 24 ounces (678g) full-fat brick **cream cheese**, softened to room temperature\n- 1\/2 cup (100g) **granulated sugar**\n- 2 Tablespoons (15g) **confectioners’ sugar**\n- 1\/4 cup (60g) **sour cream**, at room temperature\n- 2 teaspoons **lemon juice**\n- 1 teaspoon **pure vanilla extract**\n\nCook Mode  Prevent your screen from going dark\n***\n1. **Make the crust:** Stir the graham cracker crust ingredients together. Pour into a [9-inch springform pan](https:\/\/amzn.to\/3Q39oSx) or [10-inch springform pan](https:\/\/amzn.to\/3gqjTkx) and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10–20 minutes as you prepare the filling.\n2. **Make the filling:** Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4–5 minutes. Set aside.\n3. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2–3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.\n4. Using your mixer on low speed or a silicone spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your silicone spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.\n5. Remove crust from the freezer and spread filling into crust. Use an [offset spatula](https:\/\/amzn.to\/2W0u5B9) to smooth down the top.\n6. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.\n7. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.\n8. Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.\n\n### Notes\n1. **Make Ahead Instructions:** This cheesecake can be made 1–2 days in advance. It can be refrigerated in step 6 for up to 2 days before serving. You can also make the crust 1–2 days ahead of time. Freeze for up to 1 hour in step 1, then cover tightly and refrigerate for 1–2 days before adding the filling. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen up to 3 months. See instructions in blog post above.\n2. **Special Tools** (affiliate links): Electric Mixer ([Handheld](https:\/\/amzn.to\/3W5TmJc) or [Stand](https:\/\/amzn.to\/3OMbx3g)) \\| [9-inch Springform Pan](https:\/\/amzn.to\/3Q39oSx) or [10-inch Springform Pan](https:\/\/amzn.to\/3gqjTkx) \\| [Silicone Spatula](https:\/\/rstyle.me\/+2pySoGFcnTR3zL6a9o61jQ) \\| [Offset Spatula](https:\/\/amzn.to\/2W0u5B9)\n3. **Lemon Juice:** Lemon juice brightens up the flavor. This cheesecake does not taste like lemon. For lemon-flavored no-bake cheesecake, remove the sour cream from the recipe and add 2 Tablespoons lemon juice and 1 Tablespoon lemon zest.\n4. **Room Temperature Ingredients:** Bring the cream cheese and sour cream to room temperature before beginning. Room temperature ingredients guarantee a smooth cheesecake filling. Beating cold ingredients together will result in a chunky cheesecake filling. (The heavy cream, however, MUST be cold in order to whip into stiff peaks.)\n5. **Toppings:** Before serving, decorate with [whipped cream](https:\/\/sallysbakingaddiction.com\/homemade-whipped-cream\/), [lemon curd](https:\/\/sallysbakingaddiction.com\/how-to-make-lemon-curd\/), [strawberry sauce](https:\/\/sallysbakingaddiction.com\/homemade-strawberry-topping\/), fresh berries, [salted caramel](https:\/\/sallysbakingaddiction.com\/homemade-salted-caramel-recipe\/), or your favorite cheesecake toppings. I used [Ateco 849 piping tip](https:\/\/amzn.to\/2EiUDYh) for the whipped cream in the pictured cheesecake.\n6. **Can I Make Mini No-Bake Cheesecakes?** Yes, see my [mini no bake cheesecakes](https:\/\/sallysbakingaddiction.com\/mini-no-bake-cheesecakes\/), which are made in a standard muffin pan.\n7. **Non-US Readers:** Don’t have graham crackers where you live? Use 270g ground digestive biscuits instead (about 18 biscuits), the same amount of butter, and add a bit more brown sugar (about 1\/2 cup, or 100g). And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK to make cheesecake. I have no experience with it, but this is what I’ve heard from other non-US readers.\n\nAdapted from [All Recipes](https:\/\/www.allrecipes.com\/recipe\/17410\/best-no-bake-cheesecake\/).","meta_canonical":null,"ml_categories_json":"{\"\/Food_and_Drink\":999,\"\/Food_and_Drink\/Cooking_and_Recipes\":998,\"\/Food_and_Drink\/Cooking_and_Recipes\/Desserts\":995}","ml_types_json":"{\"\/Article\":999,\"\/Article\/Recipe\":997}","ml_intent_types_json":"{\"Informational\":921,\"Commercial\":119}","meta_language":"en-us","attrs_author":"Sally McKenney","attrs_publish_time":1552536012,"attrs_original_publish_time":1552536012,"attrs_is_republished":0,"attrs_nr_words":"3656","attrs_boilerpipe_nr_words":"2015","body_ext_links_number":32,"body_int_links_number":99,"meta_nofollow":0,"meta_noarchive":0,"props_was_rendered":1,"src_redirect":"","download_time_msec":61,"download_ttfb_msec":50,"download_size":129335}

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Perfect No-Bake Cheesecake Recipe - Sally's Baking

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Unlike regular cheesecake, no-bake cheesecake isn't overly heavy. This cheesecake filling is creamy and light with the most delicious sweet-tangy flavor.

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This is truly the most perfect and easy no-bake cheesecake . By following this no-bake cheesecake recipe, you’ll be gifted with a smooth and creamy dessert that sets up beautifully in the refrigerator. Unlike regular cheesecake , no-bake cheesecake isn’t overly heavy. It’s lightly sweet and perfectly refreshing! I never tasted no-bake cheesecake until last year because I had my doubts. What’s the point of cheesecake if you aren’t baking it? Doesn’t it just taste like cream cheese? How is it firm enough? And, most importantly, does it taste like goo? These are very serious questions you might consider before making it, especially the goo one. But after making real no-bake cheesecake and tasting the final results, I’m here to declare that no-bake cheesecake should be everyone’s dessert obsession . My husband, who “doesn’t like cheesecake,” went back for seconds. This stuff is GOOD. The Kitchn ranked this recipe first place in its no-bake cheesecake recipe showdown, with a score of 10/10! They said: “The thing that sets this recipe apart is its rich, full-on cheesecake flavor. It’s not too sweet and full of cream cheese goodness. … Slices of this cheesecake are tall, gorgeous, and very impressive, and the flavor lives up to the appearance. It’s a dessert you’d be proud to serve your friends and family.” Let’s Rewind. What Is No-Bake Cheesecake? No-bake cheesecake is exactly what the name suggests. The graham cracker crust and cheesecake filling never see the inside of the oven, so it’s a fantastic dessert when the weather’s warm or when your oven is crowded. Or when you don’t feel like baking. 😉 No-bake cheesecake is a lot easier than baked cheesecake . Without eggs and baking, there is virtually ZERO room for error. Traditional cheesecake runs the risk of over-beating the eggs, over-baking, under-baking, and cheesecake cracking. And if you’re using a cheesecake water bath , which I always recommend, your springform pan could leak. With no-bake cheesecake, we’re essentially cutting every single complicated step ! What it lacks in oven time, it makes up for in taste and texture: Thick, buttery, and crunchy graham cracker crust Smooth, creamy, and velvet-rich cheesecake filling It’s totally worth mentioning that the filling tastes like cheesecake mousse! 4 Minute Video Tutorial: Thick & Sturdy Graham Cracker Crust This is a no-bake graham cracker crust. It’s thick, crunchy, and sets up beautifully… even without baking! There are only 3 ingredients required: graham cracker crumbs, melted butter, and brown sugar. I usually use granulated sugar in graham cracker crust , but prefer brown sugar in this recipe. The moisture in brown sugar helps solidify the crust. Pack it into a 9-inch springform pan , then place in the freezer while you prepare the filling. How to Make Perfect No-Bake Cheesecake Like I mention above, this no-bake cheesecake recipe is very easy. The process is similar to how we make strawberry cream cheese pie . Beat the filling ingredients together, then spread into your graham cracker crust and refrigerate until set. That’s it! The cheesecake filling is made in 2 bowls. In the 1st bowl, beat heavy cream into stiff peaks. In the 2nd bowl, beat the remaining ingredients. Fold everything together. Here are the cheesecake filling ingredients. Each has a job to perform! Heavy Cream: Beating heavy cream into stiff peaks most important step in this entire recipe and * the secret* to a thick no-bake cheesecake filling. We use a similar approach in our fresh fruit tart . Cream Cheese: Make sure you use bricks of real cream cheese, not cream cheese spread. I tested with varying amounts and 24 ounces (three 8 ounce bricks) produced a thick, yet creamy cheesecake filling. Make sure it’s room temperature. Granulated Sugar: Granulated sugar breaks down the cream cheese. It’s easy to go overboard on sugar, but keep it light. Less sugar helps the tangy cream cheese and vanilla flavors stand out. Confectioners’ Sugar: A smidge of confectioners’ sugar thickens the filling, while also keeping it light. I tested with flour and cornstarch and both left a chalky aftertaste. I recommend sticking with confectioners’ sugar. Sour Cream: Add a little sour cream for that trademark tangy cheesecake flavor. Vanilla Extract & Lemon Juice: A splash of both flavors add a little something special. How to Thicken No-Bake Cheesecake These 2 important steps guarantee a thick no-bake cheesecake filling. Without 1 or 2, you’ll be eating cheesecake soup. (It’s not pretty.) As mentioned, the most important step is to beat cold heavy cream into peaks. Fold the whipped cream into the cheesecake filling gently so you don’t deflate the air. The air creates a delicious mousse-like consistency and solidifies the filling in the refrigerator. Refrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert! Do not freeze the cheesecake to set it. The filling won’t slice and you’ll lose the velvet texture! Speaking of beautiful slices, make sure you smooth the filling into the crust. I like using a large or small offset spatula to make the job easier. After refrigerating, decorate with whipped cream , lemon curd , strawberry sauce , raspberry sauce , blueberry sauce , fresh berries, and/or salted caramel . But if you’re a cheesecake purist, all you need is a fork. 🙂 Can I Make Mini No-Bake Cheesecakes? Yes! See my mini no bake cheesecakes , which are made in a standard muffin pan. Let’s Talk About Freezing No-Bake Cheesecake I don’t recommend freezing no-bake cheesecake to set it—you really need to use the refrigerator for that step. And trust me, it’s worth the wait. However, you can freeze the cheesecake to enjoy at a later time. After it sets in the refrigerator, wrap the whole pan (you can remove the sides if desired) in 1 layer of plastic wrap, then 1 layer of aluminum foil. No-bake cheesecake freezes wonderfully for up to 3 months. Thaw in the refrigerator for about 8 hours, then slice and serve. With the make-ahead components of this recipe (whether waiting for it to set or freezing ahead of time), it’s great choice for your menu of Easter dessert recipes or any time you have company. Take care of all the hard work ahead of time, then sit back, relax, and enjoy a slice (or two) of cheesecake with your family and friends! When it’s time to serve, I’m always shocked that the crust and filling don’t fall apart. Follow this recipe for success. Would LOVE to know if you try it! More Cheesecake Desserts Classic Cheesecake Mini Cheesecakes Blueberry Swirl Cheesecake White Chocolate Raspberry Cheesecake Bars Snickers Cheesecake Cheesecake Pie Lemon Cheesecake I have an entire cheesecake recipes category, too! Print Description This is truly the most perfect and easy no-bake cheesecake. By following this no-bake cheesecake recipe, you’ll be gifted with a smooth, light, and creamy dessert that sets up beautifully in the refrigerator. The most important steps are whipping the heavy cream into stiff peaks before folding into the filling, and refrigerating the cheesecake overnight. Graham Cracker Crust 2 cups ( 240g ) graham cracker crumbs (about 16 full sheet graham crackers) 1/3 cup ( 67g ) packed light or dark brown sugar 1/2 cup ( 8 Tbsp ; 113g ) unsalted butter , melted Cheesecake 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream 24 ounces ( 678g ) full-fat brick cream cheese , softened to room temperature 1/2 cup ( 100g ) granulated sugar 2 Tablespoons ( 15g ) confectioners’ sugar 1/4 cup ( 60g ) sour cream , at room temperature 2 teaspoons lemon juice 1 teaspoon pure vanilla extract Cook Mode Prevent your screen from going dark Make the crust: Stir the graham cracker crust ingredients together. Pour into a 9-inch springform pan or 10-inch springform pan and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10–20 minutes as you prepare the filling. Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4–5 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2–3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth. Using your mixer on low speed or a silicone spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your silicone spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream. Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice. Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days. Notes Make Ahead Instructions: This cheesecake can be made 1–2 days in advance. It can be refrigerated in step 6 for up to 2 days before serving. You can also make the crust 1–2 days ahead of time. Freeze for up to 1 hour in step 1, then cover tightly and refrigerate for 1–2 days before adding the filling. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen up to 3 months. See instructions in blog post above. Special Tools (affiliate links): Electric Mixer ( Handheld or Stand ) | 9-inch Springform Pan or 10-inch Springform Pan | Silicone Spatula | Offset Spatula Lemon Juice: Lemon juice brightens up the flavor. This cheesecake does not taste like lemon. For lemon-flavored no-bake cheesecake, remove the sour cream from the recipe and add 2 Tablespoons lemon juice and 1 Tablespoon lemon zest. Room Temperature Ingredients: Bring the cream cheese and sour cream to room temperature before beginning. Room temperature ingredients guarantee a smooth cheesecake filling. Beating cold ingredients together will result in a chunky cheesecake filling. (The heavy cream, however, MUST be cold in order to whip into stiff peaks.) Toppings: Before serving, decorate with whipped cream , lemon curd , strawberry sauce , fresh berries, salted caramel , or your favorite cheesecake toppings. I used Ateco 849 piping tip for the whipped cream in the pictured cheesecake. Can I Make Mini No-Bake Cheesecakes? Yes, see my mini no bake cheesecakes , which are made in a standard muffin pan. Non-US Readers: Don’t have graham crackers where you live? Use 270g ground digestive biscuits instead (about 18 biscuits), the same amount of butter, and add a bit more brown sugar (about 1/2 cup, or 100g). And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK to make cheesecake. I have no experience with it, but this is what I’ve heard from other non-US readers. Adapted from All Recipes .

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By following this no-bake cheesecake recipe, you’ll be gifted with a smooth and creamy dessert that sets up beautifully in the refrigerator. Unlike regular [cheesecake](https://sallysbakingaddiction.com/classic-cheesecake/), no-bake cheesecake isn’t overly heavy. It’s lightly sweet and perfectly refreshing\!* ![Slice of no bake cheesecake with a strawberry on top](https://sallysbakingaddiction.com/wp-content/uploads/2019/03/no-bake-cheesecake-4.jpg) This post may contain affiliate links. Read our [disclosure policy](https://sallysbakingaddiction.com/disclosure-policy/). I never tasted no-bake cheesecake until last year because I had my doubts. - What’s the point of cheesecake if you aren’t baking it? - Doesn’t it just taste like cream cheese? - How is it firm enough? - And, most importantly, does it taste like goo? These are very serious questions you might consider before making it, especially the goo one. But after making real no-bake cheesecake and tasting the final results, I’m here to declare that no-bake cheesecake **should be everyone’s dessert obsession**. My husband, who “doesn’t like cheesecake,” went back for seconds. This stuff is GOOD. [The Kitchn](https://www.thekitchn.com/no-bake-cheesecake-recipe-showdown-23411354) ranked this recipe **first place** in its no-bake cheesecake recipe showdown, with a score of 10/10! They said: *“The thing that sets this recipe apart is its rich, full-on cheesecake flavor. It’s not too sweet and full of cream cheese goodness. … Slices of this cheesecake are tall, gorgeous, and very impressive, and the flavor lives up to the appearance. It’s a dessert you’d be proud to serve your friends and family.”* ![No bake cheesecake on white cake stand](https://sallysbakingaddiction.com/wp-content/uploads/2019/03/no-bake-cheesecake.jpg) ## Let’s Rewind. What Is No-Bake Cheesecake? No-bake cheesecake is exactly what the name suggests. The graham cracker crust and cheesecake filling never see the inside of the oven, so it’s a fantastic dessert when the weather’s warm or when your oven is crowded. Or when you don’t feel like baking. 😉 No-bake cheesecake is a lot easier than baked [cheesecake](https://sallysbakingaddiction.com/classic-cheesecake/). Without eggs and baking, there is virtually ZERO room for error. Traditional cheesecake runs the risk of over-beating the eggs, over-baking, under-baking, and cheesecake cracking. And if you’re using a [cheesecake water bath](https://sallysbakingaddiction.com/cheesecake-water-bath/), which I always recommend, your springform pan could leak. With no-bake cheesecake, we’re essentially **cutting every single complicated step**\! What it lacks in oven time, it makes up for in taste and texture: - Thick, buttery, and crunchy graham cracker crust - Smooth, creamy, and velvet-rich cheesecake filling It’s totally worth mentioning that **the filling tastes like cheesecake mousse\!** ![No bake cheesecake in springform pan](https://sallysbakingaddiction.com/wp-content/uploads/2019/03/no-bake-cheesecake-3.jpg) ## 4 Minute Video Tutorial: ## Thick & Sturdy Graham Cracker Crust This is a no-bake graham cracker crust. It’s thick, crunchy, and sets up beautifully… even without baking! There are only 3 ingredients required: graham cracker crumbs, melted butter, and brown sugar. I usually use granulated sugar in [graham cracker crust](https://sallysbakingaddiction.com/how-to-make-a-perfect-graham-cracker-crust/), but prefer brown sugar in this recipe. The moisture in brown sugar helps solidify the crust. Pack it into a [9-inch springform pan](https://amzn.to/3Q39oSx), then place in the freezer while you prepare the filling. ![2 images of graham cracker crust in glass bowl and pressed into springform pan](https://sallysbakingaddiction.com/wp-content/uploads/2019/03/graham-cracker-crust-no-bake-cheesecake.jpg) ## How to Make Perfect No-Bake Cheesecake Like I mention above, this no-bake cheesecake recipe is very easy. The process is similar to how we make [strawberry cream cheese pie](https://sallysbakingaddiction.com/strawberry-cream-cheese-pie/). Beat the filling ingredients together, then spread into your graham cracker crust and refrigerate until set. That’s it! The cheesecake filling is made in 2 bowls. In the 1st bowl, beat heavy cream into stiff peaks. In the 2nd bowl, beat the remaining ingredients. Fold everything together. Here are the cheesecake filling ingredients. Each has a job to perform\! 1. **Heavy Cream:** Beating heavy cream into stiff peaks most important step in this entire recipe and \***the secret\*** to a thick no-bake cheesecake filling. We use a similar approach in our [fresh fruit tart](https://sallysbakingaddiction.com/fresh-fruit-tart-vanilla-mascarpone-cream/). 2. **Cream Cheese:** Make sure you use bricks of real cream cheese, not cream cheese spread. I tested with varying amounts and 24 ounces (three 8 ounce bricks) produced a thick, yet creamy cheesecake filling. Make sure it’s room temperature. 3. **Granulated Sugar:** Granulated sugar breaks down the cream cheese. It’s easy to go overboard on sugar, but keep it light. Less sugar helps the tangy cream cheese and vanilla flavors stand out. 4. **Confectioners’ Sugar:** A smidge of confectioners’ sugar thickens the filling, while also keeping it light. I tested with flour and cornstarch and both left a chalky aftertaste. I recommend sticking with confectioners’ sugar. 5. **Sour Cream:** Add a little sour cream for that trademark tangy cheesecake flavor. 6. **Vanilla Extract** & **Lemon Juice:** A splash of both flavors add a little something special. ![2 images of no bake cheesecake filling in glass bowls](https://sallysbakingaddiction.com/wp-content/uploads/2019/03/no-bake-cheesecake-filling.jpg) ![No bake cheesecake in springform pan](https://sallysbakingaddiction.com/wp-content/uploads/2019/03/no-bake-cheesecake-springform-pan.jpg) ## How to Thicken No-Bake Cheesecake These 2 important steps guarantee a thick no-bake cheesecake filling. Without 1 or 2, you’ll be eating cheesecake soup. (It’s not pretty.) 1. As mentioned, the most important step is to beat cold heavy cream into peaks. Fold the whipped cream into the cheesecake filling gently so you don’t deflate the air. The air creates a delicious mousse-like consistency and solidifies the filling in the refrigerator. 2. Refrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert! Do not freeze the cheesecake to set it. The filling won’t slice and you’ll lose the velvet texture\! Speaking of beautiful slices, make sure you smooth the filling into the crust. I like using a large or [small offset spatula](https://amzn.to/2W0u5B9) to make the job easier. After refrigerating, decorate with [whipped cream](https://sallysbakingaddiction.com/homemade-whipped-cream/), [lemon curd](https://sallysbakingaddiction.com/how-to-make-lemon-curd/), [strawberry sauce](https://sallysbakingaddiction.com/homemade-strawberry-topping/), [raspberry sauce](https://sallysbakingaddiction.com/raspberry-dessert-sauce/), [blueberry sauce](https://sallysbakingaddiction.com/blueberry-sauce-topping/), fresh berries, and/or [salted caramel](https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/). But if you’re a cheesecake purist, all you need is a fork. 🙂 ![No bake cheesecake with whipped cream and strawberries on a white cake stand](https://sallysbakingaddiction.com/wp-content/uploads/2019/03/no-bake-cheesecake-with-whipped-cream-on-cake-stand.jpg) ## Can I Make Mini No-Bake Cheesecakes? Yes! See my [mini no bake cheesecakes](https://sallysbakingaddiction.com/mini-no-bake-cheesecakes/), which are made in a standard muffin pan. ## Let’s Talk About Freezing No-Bake Cheesecake I don’t recommend freezing no-bake cheesecake to set it—you really need to use the refrigerator for that step. And trust me, it’s worth the wait. However, you can freeze the cheesecake to enjoy at a later time. After it sets in the refrigerator, wrap the whole pan (you can remove the sides if desired) in 1 layer of plastic wrap, then 1 layer of aluminum foil. No-bake cheesecake freezes wonderfully for up to 3 months. Thaw in the refrigerator for about 8 hours, then slice and serve. With the make-ahead components of this recipe (whether waiting for it to set or freezing ahead of time), it’s great choice for your menu of [Easter dessert recipes](https://sallysbakingaddiction.com/easter-dessert-recipes/) or any time you have company. Take care of all the hard work ahead of time, then sit back, relax, and enjoy a slice (or two) of cheesecake with your family and friends\! ![Slice of no bake cheesecake on white plate](https://sallysbakingaddiction.com/wp-content/uploads/2019/03/no-bake-cheesecake-5.jpg) When it’s time to serve, I’m always shocked that the crust and filling don’t fall apart. Follow this recipe for success. Would LOVE to know if you try it\! ## More Cheesecake Desserts - Classic [Cheesecake](https://sallysbakingaddiction.com/classic-cheesecake/) - [Mini Cheesecakes](https://sallysbakingaddiction.com/mini-cheesecakes/) - [Blueberry Swirl Cheesecake](https://sallysbakingaddiction.com/blueberry-swirl-cheesecake/) - [White Chocolate Raspberry Cheesecake Bars](https://sallysbakingaddiction.com/white-chocolate-raspberry-cheesecake-bars/) - [Snickers Cheesecake](https://sallysbakingaddiction.com/snickers-cheesecake/) - [Cheesecake Pie](https://sallysbakingaddiction.com/cheesecake-pie/) - [Lemon Cheesecake](https://sallysbakingaddiction.com/lemon-cheesecake-recipe/) I have an entire [cheesecake recipes](https://sallysbakingaddiction.com/category/desserts/cheesecake/) category, too\! [Print](https://sallysbakingaddiction.com/no-bake-cheesecake/print/67191/) clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon ![Slice of no bake cheesecake with a strawberry on top](https://sallysbakingaddiction.com/wp-content/uploads/2019/03/no-bake-cheesecake-4-265x265.jpg) ## No-Bake Cheesecake *5 Stars* *4 Stars* *3 Stars* *2 Stars* *1 Star* 4\.8 from 405 reviews - Author: [Sally McKenney](https://sallysbakingaddiction.com/about-sally-mckenney/) - Prep Time: 20 minutes - Cook Time: 0 minutes - Total Time: 8 hours, 20 minutes - Yield: serves 10-12 - Category: Dessert - Method: Whipping - Cuisine: American [Print Recipe](https://sallysbakingaddiction.com/no-bake-cheesecake/print/67191/) [Save Recipe Recipe Saved]() *** ### Description *This is truly the most perfect and easy no-bake cheesecake. By following this no-bake cheesecake recipe, you’ll be gifted with a smooth, light, and creamy dessert that sets up beautifully in the refrigerator. The most important steps are whipping the heavy cream into stiff peaks before folding into the filling, and refrigerating the cheesecake overnight.* *** ### Ingredients #### Graham Cracker Crust - 2 cups (240g) **graham cracker crumbs** (about 16 full sheet graham crackers) - 1/3 cup (67g) packed light or dark **brown sugar** - 1/2 cup (8 Tbsp; 113g) **unsalted butter**, melted #### Cheesecake - 1 and 1/4 cups (300ml) **heavy cream** or **heavy whipping cream** - 24 ounces (678g) full-fat brick **cream cheese**, softened to room temperature - 1/2 cup (100g) **granulated sugar** - 2 Tablespoons (15g) **confectioners’ sugar** - 1/4 cup (60g) **sour cream**, at room temperature - 2 teaspoons **lemon juice** - 1 teaspoon **pure vanilla extract** Cook Mode Prevent your screen from going dark *** ### Instructions 1. **Make the crust:** Stir the graham cracker crust ingredients together. Pour into a [9-inch springform pan](https://amzn.to/3Q39oSx) or [10-inch springform pan](https://amzn.to/3gqjTkx) and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10–20 minutes as you prepare the filling. 2. **Make the filling:** Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4–5 minutes. Set aside. 3. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2–3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth. 4. Using your mixer on low speed or a silicone spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your silicone spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream. 5. Remove crust from the freezer and spread filling into crust. Use an [offset spatula](https://amzn.to/2W0u5B9) to smooth down the top. 6. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up. 7. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice. 8. Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days. ### Notes 1. **Make Ahead Instructions:** This cheesecake can be made 1–2 days in advance. It can be refrigerated in step 6 for up to 2 days before serving. You can also make the crust 1–2 days ahead of time. Freeze for up to 1 hour in step 1, then cover tightly and refrigerate for 1–2 days before adding the filling. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen up to 3 months. See instructions in blog post above. 2. **Special Tools** (affiliate links): Electric Mixer ([Handheld](https://amzn.to/3W5TmJc) or [Stand](https://amzn.to/3OMbx3g)) \| [9-inch Springform Pan](https://amzn.to/3Q39oSx) or [10-inch Springform Pan](https://amzn.to/3gqjTkx) \| [Silicone Spatula](https://rstyle.me/+2pySoGFcnTR3zL6a9o61jQ) \| [Offset Spatula](https://amzn.to/2W0u5B9) 3. **Lemon Juice:** Lemon juice brightens up the flavor. This cheesecake does not taste like lemon. For lemon-flavored no-bake cheesecake, remove the sour cream from the recipe and add 2 Tablespoons lemon juice and 1 Tablespoon lemon zest. 4. **Room Temperature Ingredients:** Bring the cream cheese and sour cream to room temperature before beginning. Room temperature ingredients guarantee a smooth cheesecake filling. Beating cold ingredients together will result in a chunky cheesecake filling. (The heavy cream, however, MUST be cold in order to whip into stiff peaks.) 5. **Toppings:** Before serving, decorate with [whipped cream](https://sallysbakingaddiction.com/homemade-whipped-cream/), [lemon curd](https://sallysbakingaddiction.com/how-to-make-lemon-curd/), [strawberry sauce](https://sallysbakingaddiction.com/homemade-strawberry-topping/), fresh berries, [salted caramel](https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/), or your favorite cheesecake toppings. I used [Ateco 849 piping tip](https://amzn.to/2EiUDYh) for the whipped cream in the pictured cheesecake. 6. **Can I Make Mini No-Bake Cheesecakes?** Yes, see my [mini no bake cheesecakes](https://sallysbakingaddiction.com/mini-no-bake-cheesecakes/), which are made in a standard muffin pan. 7. **Non-US Readers:** Don’t have graham crackers where you live? Use 270g ground digestive biscuits instead (about 18 biscuits), the same amount of butter, and add a bit more brown sugar (about 1/2 cup, or 100g). And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK to make cheesecake. I have no experience with it, but this is what I’ve heard from other non-US readers. Adapted from [All Recipes](https://www.allrecipes.com/recipe/17410/best-no-bake-cheesecake/). [Pinterest](https://pinterest.com/pin/create/button/?url=https://sallysbakingaddiction.com/no-bake-cheesecake/&media=https%3A%2F%2Fsallysbakingaddiction.com%2Fwp-content%2Fuploads%2F2019%2F03%2Fno-bake-cheesecake-4.jpg&description=Perfect%20No-Bake%20Cheesecake%20Recipe) [Facebook](http://www.facebook.com/share.php?u=https://sallysbakingaddiction.com/no-bake-cheesecake/&t=Perfect%20No-Bake%20Cheesecake%20Recipe) [Email](<mailto:?body=I thought you might enjoy this post: Perfect No-Bake Cheesecake Recipe, https://sallysbakingaddiction.com/no-bake-cheesecake/>) ## You Might Also Like... 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Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more. [Read More](https://sallysbakingaddiction.com/about-sally-mckenney/) ## Leave a Comment [Cancel reply](https://sallysbakingaddiction.com/no-bake-cheesecake/#respond) This site uses Akismet to reduce spam. [Learn how your comment data is processed.](https://akismet.com/privacy/) ## Reader Comments and Reviews 1. Adara says: April 19, 2026 Literally the best cheesecake recipe I’ve ever used. It comes out SO AIRY – which I really prefer to a more dense cheesecake. I added a touch more butter to my crust. Topped it with a homemade raspberry sauce. [Reply](https://sallysbakingaddiction.com/no-bake-cheesecake/#comment-1484543) 2. Citlali says: April 17, 2026 Would I be able to mix in Oreo crumbs? [Reply](https://sallysbakingaddiction.com/no-bake-cheesecake/#comment-1483620) 1. Lexi @ Sally's Baking says: April 17, 2026 Hi Citlali, You can add Oreo crumbs to the batter, but we haven’t tested it ourselves. You could also try this recipe for [Oreo Pie](https://sallysbakingaddiction.com/cookies-cream-pie/) instead! Or you could also use an [Oreo crust](https://sallysbakingaddiction.com/oreo-cookie-crust/) instead of the graham cracker crust. [Reply](https://sallysbakingaddiction.com/no-bake-cheesecake/#comment-1483715) 3. Cheyenne Lawson says: April 13, 2026 I just made these and they made two of the crusts you buy from the store. Delicious and easy\! [Reply](https://sallysbakingaddiction.com/no-bake-cheesecake/#comment-1482572) 4. Moani says: April 9, 2026 Hi! I don’t know if this is a dumb question but if I were to put a box of banana pudding mix inside would that be ok? [Reply](https://sallysbakingaddiction.com/no-bake-cheesecake/#comment-1476414) 1. Trina @ Sally's Baking says: April 9, 2026 We’ve never tried it\! [Reply](https://sallysbakingaddiction.com/no-bake-cheesecake/#comment-1476418) 1. Moani says: April 9, 2026 Oh ok haha I just had a box of instant banana pudding lying around and wasn’t sure if it would affect the recipe or texture too much 5. Cary says: April 8, 2026 If I don’t have heavy cream how much cool whip do I need to substitute for this recipe? [Reply](https://sallysbakingaddiction.com/no-bake-cheesecake/#comment-1476081) 1. Trina @ Sally's Baking says: April 8, 2026 Hi Cary, you can replace the heavy cream with 2 and 1/2 cups of Cool Whip (1 and 1/4 cups of heavy cream whips into around 2 and 1/2 cups.) You may also want to reduce the sugar since Cool Whip is sweetened. [Reply](https://sallysbakingaddiction.com/no-bake-cheesecake/#comment-1476083) 1. Faye Hawkes-King says: April 9, 2026 Would this recipe still work without the sour cream? 2. Trina @ Sally's Baking says: April 9, 2026 Hi Faye, we do not recommend leaving an ingredient out. You can substitute yogurt for sour cream in a pinch. 3. Beth @ Sally's Baking says: April 9, 2026 Hi Faye, we don’t recommend it. The sour cream is necessary in this recipe. 6. Patty says: April 6, 2026 Very delicious ! Thank you \! [Reply](https://sallysbakingaddiction.com/no-bake-cheesecake/#comment-1474321) 7. Elizabeth McDonald says: April 6, 2026 Followed the recipe for the filling to a T and it came out as expected – so tasty! I used a shortbread recipe for the crust. For anyone wondering if you can add mix-ins to the filling, I added 250g of crushed Cadbury mini eggs and it turned out great\! [Reply](https://sallysbakingaddiction.com/no-bake-cheesecake/#comment-1474233) 1. Erin @ Sally's Baking says: April 6, 2026 Thank you so much for sharing, Elizabeth! Sounds delicious\! [Reply](https://sallysbakingaddiction.com/no-bake-cheesecake/#comment-1474235) 8. Rosemary Lewis says: April 5, 2026 Maybe it’s the recipe I’ve used, but the crust sticks to the the pan/pie plate when I slice a piece. [Reply](https://sallysbakingaddiction.com/no-bake-cheesecake/#comment-1473844) 9. Michelle says: April 3, 2026 Hi Sally! This recipe looks great! Would I be able to use Biscoff cookies and brown sugar as the crust instead of graham crackers? [Reply](https://sallysbakingaddiction.com/no-bake-cheesecake/#comment-1472806) 1. Lexi @ Sally's Baking says: April 3, 2026 Hi Michelle, here is our [Biscoff cookie crust](https://sallysbakingaddiction.com/biscoff-pie-crust/)—it would be delicious here\! [Reply](https://sallysbakingaddiction.com/no-bake-cheesecake/#comment-1472808) 10. Shelley says: April 1, 2026 I’d like to make this a strawberry cheese cake. How many strawberries do I need? [Reply](https://sallysbakingaddiction.com/no-bake-cheesecake/#comment-1472182) 1. Trina @ Sally's Baking says: April 1, 2026 Hi Shelley, we don’t recommend adding fresh fruit, generally, into the mixture for this no bake cheesecake. It would change the consistency of the filling and likely prevent it from setting properly. A strawberry sauce would be great on top, or a strawberry swirl could work set into the cheesecake as well. Use this [strawberry dessert topping](https://sallysbakingaddiction.com/homemade-strawberry-topping/) and swirl around 1/2 of it into the cheesecake or use it as a topping. [Reply](https://sallysbakingaddiction.com/no-bake-cheesecake/#comment-1472189) 11. Kg says: March 30, 2026 Can you add things inside the cheesecake also? Like chocolate pieces? [Reply](https://sallysbakingaddiction.com/no-bake-cheesecake/#comment-1471472) 1. Trina @ Sally's Baking says: March 30, 2026 Hi Kg, you could add up to 1 and 1/4 cups mini chocolate chips. [Reply](https://sallysbakingaddiction.com/no-bake-cheesecake/#comment-1471479) 12. Sue says: March 27, 2026 Can this be made crustless? [Reply](https://sallysbakingaddiction.com/no-bake-cheesecake/#comment-1470205) 1. Trina @ Sally's Baking says: March 27, 2026 Hi Sue, we really fear the whole cake would fall apart without the crust. You may love our [no bake cheesecake jars](https://sallysbakingaddiction.com/no-bake-cheesecake-jars/) recipe (you could leave the crust out of those since they’re eaten with a spoon). [Reply](https://sallysbakingaddiction.com/no-bake-cheesecake/#comment-1470219) 13. Chloe Perjul says: March 24, 2026 I have made these and they are the best ever! This is my go too when I want to make cheesecake. [Reply](https://sallysbakingaddiction.com/no-bake-cheesecake/#comment-1469225) 14. Von says: March 23, 2026 This recipe is perfection and I will never stress over baked cheesecake again. I added fresh unsweetened berries for a light yet rich and delicious dessert. [Reply](https://sallysbakingaddiction.com/no-bake-cheesecake/#comment-1468692) 15. Valerie says: March 20, 2026 This will probably sound like a ridiculous question but is this cheesecake filling the same as that Philadelphia no bake cheesecake filling? [Reply](https://sallysbakingaddiction.com/no-bake-cheesecake/#comment-1467690) 1. Trina @ Sally's Baking says: March 20, 2026 Hi Valerie! Like the pre-made cheesecake filling? We’re unsure, but would love to hear how you think they compare if you make this recipe. Homemade will have the best flavor\! [Reply](https://sallysbakingaddiction.com/no-bake-cheesecake/#comment-1467700) 16. Tammy D says: March 20, 2026 This is My Absolutely Altime Favorite cheesecake recipe Ever. It’s quick , easy, and any so good. I Love adding things to it to make it even more better. [Reply](https://sallysbakingaddiction.com/no-bake-cheesecake/#comment-1467594) ### Comment navigation [Older Comments](https://sallysbakingaddiction.com/no-bake-cheesecake/comment-page-30/#comments) ![sally mckenney headshot purple shirt.](https://sallysbakingaddiction.com/wp-content/uploads/2024/12/SALLY-HEADSHOT-2024-3.jpg) About the Author ## Sally McKenney Sally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more. 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*This is truly the most perfect and easy **no-bake cheesecake**. By following this no-bake cheesecake recipe, you’ll be gifted with a smooth and creamy dessert that sets up beautifully in the refrigerator. Unlike regular [cheesecake](https://sallysbakingaddiction.com/classic-cheesecake/), no-bake cheesecake isn’t overly heavy. It’s lightly sweet and perfectly refreshing\!* ![Slice of no bake cheesecake with a strawberry on top](https://sallysbakingaddiction.com/wp-content/uploads/2019/03/no-bake-cheesecake-4.jpg) I never tasted no-bake cheesecake until last year because I had my doubts. - What’s the point of cheesecake if you aren’t baking it? - Doesn’t it just taste like cream cheese? - How is it firm enough? - And, most importantly, does it taste like goo? These are very serious questions you might consider before making it, especially the goo one. But after making real no-bake cheesecake and tasting the final results, I’m here to declare that no-bake cheesecake **should be everyone’s dessert obsession**. My husband, who “doesn’t like cheesecake,” went back for seconds. This stuff is GOOD. [The Kitchn](https://www.thekitchn.com/no-bake-cheesecake-recipe-showdown-23411354) ranked this recipe **first place** in its no-bake cheesecake recipe showdown, with a score of 10/10! They said: *“The thing that sets this recipe apart is its rich, full-on cheesecake flavor. It’s not too sweet and full of cream cheese goodness. … Slices of this cheesecake are tall, gorgeous, and very impressive, and the flavor lives up to the appearance. It’s a dessert you’d be proud to serve your friends and family.”* ![No bake cheesecake on white cake stand](https://sallysbakingaddiction.com/wp-content/uploads/2019/03/no-bake-cheesecake.jpg) ## Let’s Rewind. What Is No-Bake Cheesecake? No-bake cheesecake is exactly what the name suggests. The graham cracker crust and cheesecake filling never see the inside of the oven, so it’s a fantastic dessert when the weather’s warm or when your oven is crowded. Or when you don’t feel like baking. 😉 No-bake cheesecake is a lot easier than baked [cheesecake](https://sallysbakingaddiction.com/classic-cheesecake/). Without eggs and baking, there is virtually ZERO room for error. Traditional cheesecake runs the risk of over-beating the eggs, over-baking, under-baking, and cheesecake cracking. And if you’re using a [cheesecake water bath](https://sallysbakingaddiction.com/cheesecake-water-bath/), which I always recommend, your springform pan could leak. With no-bake cheesecake, we’re essentially **cutting every single complicated step**\! What it lacks in oven time, it makes up for in taste and texture: - Thick, buttery, and crunchy graham cracker crust - Smooth, creamy, and velvet-rich cheesecake filling It’s totally worth mentioning that **the filling tastes like cheesecake mousse\!** ![No bake cheesecake in springform pan](https://sallysbakingaddiction.com/wp-content/uploads/2019/03/no-bake-cheesecake-3.jpg) ## 4 Minute Video Tutorial: ## Thick & Sturdy Graham Cracker Crust This is a no-bake graham cracker crust. It’s thick, crunchy, and sets up beautifully… even without baking! There are only 3 ingredients required: graham cracker crumbs, melted butter, and brown sugar. I usually use granulated sugar in [graham cracker crust](https://sallysbakingaddiction.com/how-to-make-a-perfect-graham-cracker-crust/), but prefer brown sugar in this recipe. The moisture in brown sugar helps solidify the crust. Pack it into a [9-inch springform pan](https://amzn.to/3Q39oSx), then place in the freezer while you prepare the filling. ![2 images of graham cracker crust in glass bowl and pressed into springform pan](https://sallysbakingaddiction.com/wp-content/uploads/2019/03/graham-cracker-crust-no-bake-cheesecake.jpg) ## How to Make Perfect No-Bake Cheesecake Like I mention above, this no-bake cheesecake recipe is very easy. The process is similar to how we make [strawberry cream cheese pie](https://sallysbakingaddiction.com/strawberry-cream-cheese-pie/). Beat the filling ingredients together, then spread into your graham cracker crust and refrigerate until set. That’s it! The cheesecake filling is made in 2 bowls. In the 1st bowl, beat heavy cream into stiff peaks. In the 2nd bowl, beat the remaining ingredients. Fold everything together. Here are the cheesecake filling ingredients. Each has a job to perform\! 1. **Heavy Cream:** Beating heavy cream into stiff peaks most important step in this entire recipe and \***the secret\*** to a thick no-bake cheesecake filling. We use a similar approach in our [fresh fruit tart](https://sallysbakingaddiction.com/fresh-fruit-tart-vanilla-mascarpone-cream/). 2. **Cream Cheese:** Make sure you use bricks of real cream cheese, not cream cheese spread. I tested with varying amounts and 24 ounces (three 8 ounce bricks) produced a thick, yet creamy cheesecake filling. Make sure it’s room temperature. 3. **Granulated Sugar:** Granulated sugar breaks down the cream cheese. It’s easy to go overboard on sugar, but keep it light. Less sugar helps the tangy cream cheese and vanilla flavors stand out. 4. **Confectioners’ Sugar:** A smidge of confectioners’ sugar thickens the filling, while also keeping it light. I tested with flour and cornstarch and both left a chalky aftertaste. I recommend sticking with confectioners’ sugar. 5. **Sour Cream:** Add a little sour cream for that trademark tangy cheesecake flavor. 6. **Vanilla Extract** & **Lemon Juice:** A splash of both flavors add a little something special. ![2 images of no bake cheesecake filling in glass bowls](https://sallysbakingaddiction.com/wp-content/uploads/2019/03/no-bake-cheesecake-filling.jpg) ![No bake cheesecake in springform pan](https://sallysbakingaddiction.com/wp-content/uploads/2019/03/no-bake-cheesecake-springform-pan.jpg) ## How to Thicken No-Bake Cheesecake These 2 important steps guarantee a thick no-bake cheesecake filling. Without 1 or 2, you’ll be eating cheesecake soup. (It’s not pretty.) 1. As mentioned, the most important step is to beat cold heavy cream into peaks. Fold the whipped cream into the cheesecake filling gently so you don’t deflate the air. The air creates a delicious mousse-like consistency and solidifies the filling in the refrigerator. 2. Refrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert! Do not freeze the cheesecake to set it. The filling won’t slice and you’ll lose the velvet texture\! Speaking of beautiful slices, make sure you smooth the filling into the crust. I like using a large or [small offset spatula](https://amzn.to/2W0u5B9) to make the job easier. After refrigerating, decorate with [whipped cream](https://sallysbakingaddiction.com/homemade-whipped-cream/), [lemon curd](https://sallysbakingaddiction.com/how-to-make-lemon-curd/), [strawberry sauce](https://sallysbakingaddiction.com/homemade-strawberry-topping/), [raspberry sauce](https://sallysbakingaddiction.com/raspberry-dessert-sauce/), [blueberry sauce](https://sallysbakingaddiction.com/blueberry-sauce-topping/), fresh berries, and/or [salted caramel](https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/). But if you’re a cheesecake purist, all you need is a fork. 🙂 ![No bake cheesecake with whipped cream and strawberries on a white cake stand](https://sallysbakingaddiction.com/wp-content/uploads/2019/03/no-bake-cheesecake-with-whipped-cream-on-cake-stand.jpg) ## Can I Make Mini No-Bake Cheesecakes? Yes! See my [mini no bake cheesecakes](https://sallysbakingaddiction.com/mini-no-bake-cheesecakes/), which are made in a standard muffin pan. ## Let’s Talk About Freezing No-Bake Cheesecake I don’t recommend freezing no-bake cheesecake to set it—you really need to use the refrigerator for that step. And trust me, it’s worth the wait. However, you can freeze the cheesecake to enjoy at a later time. After it sets in the refrigerator, wrap the whole pan (you can remove the sides if desired) in 1 layer of plastic wrap, then 1 layer of aluminum foil. No-bake cheesecake freezes wonderfully for up to 3 months. Thaw in the refrigerator for about 8 hours, then slice and serve. With the make-ahead components of this recipe (whether waiting for it to set or freezing ahead of time), it’s great choice for your menu of [Easter dessert recipes](https://sallysbakingaddiction.com/easter-dessert-recipes/) or any time you have company. Take care of all the hard work ahead of time, then sit back, relax, and enjoy a slice (or two) of cheesecake with your family and friends\! ![Slice of no bake cheesecake on white plate](https://sallysbakingaddiction.com/wp-content/uploads/2019/03/no-bake-cheesecake-5.jpg) When it’s time to serve, I’m always shocked that the crust and filling don’t fall apart. Follow this recipe for success. Would LOVE to know if you try it\! ## More Cheesecake Desserts - Classic [Cheesecake](https://sallysbakingaddiction.com/classic-cheesecake/) - [Mini Cheesecakes](https://sallysbakingaddiction.com/mini-cheesecakes/) - [Blueberry Swirl Cheesecake](https://sallysbakingaddiction.com/blueberry-swirl-cheesecake/) - [White Chocolate Raspberry Cheesecake Bars](https://sallysbakingaddiction.com/white-chocolate-raspberry-cheesecake-bars/) - [Snickers Cheesecake](https://sallysbakingaddiction.com/snickers-cheesecake/) - [Cheesecake Pie](https://sallysbakingaddiction.com/cheesecake-pie/) - [Lemon Cheesecake](https://sallysbakingaddiction.com/lemon-cheesecake-recipe/) I have an entire [cheesecake recipes](https://sallysbakingaddiction.com/category/desserts/cheesecake/) category, too\! [Print](https://sallysbakingaddiction.com/no-bake-cheesecake/print/67191/) *** ### Description *This is truly the most perfect and easy no-bake cheesecake. By following this no-bake cheesecake recipe, you’ll be gifted with a smooth, light, and creamy dessert that sets up beautifully in the refrigerator. The most important steps are whipping the heavy cream into stiff peaks before folding into the filling, and refrigerating the cheesecake overnight.* *** #### Graham Cracker Crust - 2 cups (240g) **graham cracker crumbs** (about 16 full sheet graham crackers) - 1/3 cup (67g) packed light or dark **brown sugar** - 1/2 cup (8 Tbsp; 113g) **unsalted butter**, melted #### Cheesecake - 1 and 1/4 cups (300ml) **heavy cream** or **heavy whipping cream** - 24 ounces (678g) full-fat brick **cream cheese**, softened to room temperature - 1/2 cup (100g) **granulated sugar** - 2 Tablespoons (15g) **confectioners’ sugar** - 1/4 cup (60g) **sour cream**, at room temperature - 2 teaspoons **lemon juice** - 1 teaspoon **pure vanilla extract** Cook Mode Prevent your screen from going dark *** 1. **Make the crust:** Stir the graham cracker crust ingredients together. Pour into a [9-inch springform pan](https://amzn.to/3Q39oSx) or [10-inch springform pan](https://amzn.to/3gqjTkx) and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10–20 minutes as you prepare the filling. 2. **Make the filling:** Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4–5 minutes. Set aside. 3. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2–3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth. 4. Using your mixer on low speed or a silicone spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your silicone spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream. 5. Remove crust from the freezer and spread filling into crust. Use an [offset spatula](https://amzn.to/2W0u5B9) to smooth down the top. 6. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up. 7. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice. 8. Serve cheesecake with desired toppings (see Note). Cover and store leftover cheesecake in the refrigerator for up to 5 days. ### Notes 1. **Make Ahead Instructions:** This cheesecake can be made 1–2 days in advance. It can be refrigerated in step 6 for up to 2 days before serving. You can also make the crust 1–2 days ahead of time. Freeze for up to 1 hour in step 1, then cover tightly and refrigerate for 1–2 days before adding the filling. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen up to 3 months. See instructions in blog post above. 2. **Special Tools** (affiliate links): Electric Mixer ([Handheld](https://amzn.to/3W5TmJc) or [Stand](https://amzn.to/3OMbx3g)) \| [9-inch Springform Pan](https://amzn.to/3Q39oSx) or [10-inch Springform Pan](https://amzn.to/3gqjTkx) \| [Silicone Spatula](https://rstyle.me/+2pySoGFcnTR3zL6a9o61jQ) \| [Offset Spatula](https://amzn.to/2W0u5B9) 3. **Lemon Juice:** Lemon juice brightens up the flavor. This cheesecake does not taste like lemon. For lemon-flavored no-bake cheesecake, remove the sour cream from the recipe and add 2 Tablespoons lemon juice and 1 Tablespoon lemon zest. 4. **Room Temperature Ingredients:** Bring the cream cheese and sour cream to room temperature before beginning. Room temperature ingredients guarantee a smooth cheesecake filling. Beating cold ingredients together will result in a chunky cheesecake filling. (The heavy cream, however, MUST be cold in order to whip into stiff peaks.) 5. **Toppings:** Before serving, decorate with [whipped cream](https://sallysbakingaddiction.com/homemade-whipped-cream/), [lemon curd](https://sallysbakingaddiction.com/how-to-make-lemon-curd/), [strawberry sauce](https://sallysbakingaddiction.com/homemade-strawberry-topping/), fresh berries, [salted caramel](https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/), or your favorite cheesecake toppings. I used [Ateco 849 piping tip](https://amzn.to/2EiUDYh) for the whipped cream in the pictured cheesecake. 6. **Can I Make Mini No-Bake Cheesecakes?** Yes, see my [mini no bake cheesecakes](https://sallysbakingaddiction.com/mini-no-bake-cheesecakes/), which are made in a standard muffin pan. 7. **Non-US Readers:** Don’t have graham crackers where you live? Use 270g ground digestive biscuits instead (about 18 biscuits), the same amount of butter, and add a bit more brown sugar (about 1/2 cup, or 100g). And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK to make cheesecake. I have no experience with it, but this is what I’ve heard from other non-US readers. Adapted from [All Recipes](https://www.allrecipes.com/recipe/17410/best-no-bake-cheesecake/).

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Sally McKenney

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