🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 42 (from laksa037)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa042.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 FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://sugarspunrun.com/no-bake-cheesecake/\')), getAhrefsUnparsedNoserviceFromURL(\'https://sugarspunrun.com/no-bake-cheesecake/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/sugarspunrun.com\/no-bake-cheesecake\/","crawl_time":1775893486,"first_indexed_time":1496676199,"http_code":200,"src_unparsed":"com,sugarspunrun!\/no-bake-cheesecake\/ s443","src_root_hash":"11888432550940816842","history_drop_reason":null,"meta_title":"No Bake Cheesecake Recipe - Sugar Spun Run","meta_descriptions":["My easy, BEST no-bake cheesecake recipe is made without gelatin or condensed milk. It tastes JUST like the real thing and slices beautifully!"],"attrs_boilerpipe_text":"This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my\ndisclosure policy\n.\nFor the days where you don’t feel like turning on the oven, fussing over a water bath, worrying about cracked edges or waiting all night for things to set in the fridge, my\nno bake cheesecake\nhas you covered. Made with simple ingredients (and no gelatin or condensed milk), this has all the flavor and texture of the classic version you’re used to. Includes a how-to video tutorial.\nA No Bake Cheesecake to Rival All Others\nI take\ncheesecake\n, including no bake cheesecake, seriously here. I demand a smooth, creamy (but sturdy!) texture, the perfect balance of sweetness and tang, a graham cracker crust with just the right amount of crispy crumble, and a texture that’s sturdy enough to handle a fun topping like a drizzle of\ncaramel sauce\nor a scoop of\nstrawberry sauce\n.\nThe internet abounds with recipes for no bake cheesecakes, but they’re sometimes fussier than the real (baked) thing, using ingredients like gelatin (can be tricky to keep the texture lump-free!) or even condensed milk, which just doesn’t ring true for flavor. I developed my version years ago specifically for the home baker who wants true-tasting results without a lot of fuss. It’s been one of my top recipes for nearly 8 years, and while I wanted to update the photos and add a new video, the recipe itself has stood the test of time and needed no edits.\nWhy my recipe works:\nTruly 100% no-bake, right down to the crust!\nUses the same ingredients as classic cheesecake (minus the eggs) for classic flavor.\nWhipped cream gives us a sturdy base, no need for gelatin.\nGreat for beginners. This recipe is simple, straightforward, and less fussy than a baked cheesecake.\nWhat You Need\nFor an authentic-tasting no bake cheesecake, I made sure we stayed as true as possible to the classic ingredients.\nCream cheese.\nTub-style, spreadable cream cheese is not reliable, contains additives the brick-style doesn’t, and can make for a too-soft and unsliceable cheesecake. Because of this I recommend sticking with a brick-style, full-fat cream cheese. Let it soften to room temperature to minimize your risk of lumps when mixing!\nSour cream.\nSour cream adds a depth of flavor and tang that you can’t\nquite\nreach with cream cheese alone. If you don’t have it on hand, you could substitute full-fat Greek yogurt.\nHeavy cream.\nWhile not typical for traditional cheesecake (though you will find it in my\nbasque cheesecake\n), heavy cream is essential for this no bake cheesecake. We’ll be whipping this to stiff peaks and folding it into our cheesecake mixture for a sturdy base that will give us that sliceable, custardy texture. This eliminates the need for ingredients like gelatin and the no bake cheesecake\nstays\nsturdy its entire life.\nSugar.\nBrown and granulated sugar flavor the graham cracker crust (and also play a part in helping hold it together) and powdered sugar is essential for not only sweetening the no bake cheesecake, but helping encourage firm, fully-set texture.\nLemon juice.\nJust a splash enhances the flavor and adds a slight tang without making it taste like a\nlemon cheesecake\n. Bottled or fresh lemon juice will work here and this ingredient could even be left out if you just don’t have it or if you prefer a sweeter, less tart cheesecake.\nSam’s Tip:\nMy no bake cheesecake recipe makes too much filling to fit into a store-bought crust, so I recommend making yours from scratch using my\ngraham cracker crust\nrecipe. If you still want to use a store-bought crust, you can just store the extra filling in a bowl, chill it, and enjoy it crustless!\nThis is just an overview of the ingredients I used and\nwhy\n. For the full recipe please scroll down to the bottom of the post!\nHow to Make (The BEST) No-Bake Cheesecake\nMake the crust\nI strongly recommend using my homemade\ngraham cracker crust\n(digestive biscuits work if you don’t have graham crackers!) or\nOreo crust\ndepending on what you prefer (no need to remove the filling from the cookies if you go this way).\nStir together your cookie\/cracker crumbs and the sugars, then add the cooled melted butter. If the butter is too hot, it could make your crust soggy, so let it cool to the touch. Stir until well-combined and the mixture resembles damp sand.\nDon’t let the mixture sit before pressing it firmly and evenly into the bottom and up the sides of a 9″ springform pan (if it rests too long, the butter will resolidify before you’re ready and won’t form together in the pan). Press the mixture\nfirmly\nand evenly into the bottom and up the sides of a springform pan. Pressing all the way up the sides isn’t as essential here as it is with other cheesecakes like my\nstrawberry cheesecake\nsince there is no risk of cracks.\nLet the crust just hang out, in the fridge or at room temperature, while you prepare the filling–there is no need to bake it!\nMake the filling\nMix together the cream cheese, powdered sugar, vanilla, and lemon juice first and make sure the mixture is completely smooth and lump free. This will make folding in the whipped cream quick and easy.\nOnce that mixture is ready, grab a second bowl and whip the cream to stiff peaks (pictured above). You’ll know you’ve reached stiff peaks when you have a thick, voluminous and fluffy texture similar to Cool Whip. This can take a few minutes, usually between 3-5.\nGently fold the whipped cream into the cream cheese mixture until things are uniform. Do NOT use a mixer for this step–stick with a spatula!\nFill and chill\nEvenly spread the cheesecake filling into your prepared crust. It’s important that you push the filling all the way to the edge so it makes contact with the corners\/crust, if you don’t completely fill the shell\/crust, it won’t meld with the filling and when you go to cut into it, the crust will just crumble! So make sure you fill in the bottom well! \nChill for several hours (at least 4-6!) before slicing and serving. You’ll also want to top with\nhomemade whipped cream\n(or\nchocolate whipped cream\n!) after chilling; it adds a touch of sweetness and lightness.\nSAM’S TIP:\nKeep in mind that since we’re not baking this cheesecake, the top won’t be smoothing\/evening itself out in the oven. I like to (a bit meticulously\n) smooth the top of my cheesecake with an offset spatula before chilling for a pretty appearance.\nFrequently Asked Questions\nCan no bake cheesecake be frozen?\nWhy didn’t my no-bake cheesecake set?\nEnjoy!\nMore Cheesecake Desserts to Try:\nNew York cheesecake\nRaspberry cheesecake\nTurtle cheesecake\nCheesecake bars\nPumpkin cheesecake\nPeanut butter cheesecake\n▢\n1\ngraham cracker crust\n,\nprepared in springform pan (please click link for graham cracker crust recipe, no need to bake the crust)\n▢\n16\noz\n(\n450\ng\n)\ncream cheese\n,\nsoftened to room temperature (use brick-style cream cheese, not the spreadable kind sold in tubs)\n▢\n1\ncup\n(\n150\ng\n)\npowdered sugar\n▢\n1\nteaspoon\nvanilla extract\n▢\n2\nteaspoons\nlemon juice\n▢\n⅓\ncup\n(\n75\ng\n)\nsour cream\n▢\n1 ½\ncup\n(\n355\nml\n)\nheavy cream\nWhipped Cream\n▢\n¾\ncup\n(\n177\nml\n)\nheavy cream\n▢\n¼\ncup\n(\n40\ng\n)\npowdered sugar\n▢\n½\nteaspoon\nvanilla extract\nPrepare graham cracker crust in a 9\" springform pan according to recipe instructions. Set aside (room temperature or refrigerator, either is fine) while you make the filling.\nCheesecake filling\nPlace cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy.\n16 oz\n(\n450\ng\n)\ncream cheese\nAdd powdered sugar and stir until combined.\n1 cup\n(\n150\ng\n)\npowdered sugar\nStir in vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl.  \n1 teaspoon\nvanilla extract,\n2 teaspoons\nlemon juice\nAdd sour cream and stir well.  \n⅓ cup\n(\n75\ng\n)\nsour cream\nPour heavy cream into a separate, medium-sized bowl (preferably a chilled metal bowl). Whisk on high speed until stiff peaks are achieved (mixture will be thick, fluffy, voluminous and will hold a peak).\n1 ½ cup\n(\n355\nml\n)\nheavy cream\nUsing a spatula, gently fold the whipped cream into cream cheese mixture until smooth and well-combined and mixture is uniform.\nSpread cheesecake mixture evenly into prepared graham cracker crust (be sure to fill the crust completely, if there is any gapping between the filling and the crust it will crumble when cut into).  \n1\ngraham cracker crust\nCover and refrigerate at least 4 hours or overnight. Top with whipped cream topping before serving (see note).\nWhipped Cream Topping\nCombine heavy cream, powdered sugar, and vanilla extract in a medium-sized mixing bowl. Use an electric mixer to beat until thick, fluffy, and stiff peaks form. Spread or pipe over cheesecake before serving (or after the cheesecake has had time to set). I use an Ateco 846 for piping the swirls in the photos and video.\n¾ cup\n(\n177\nml\n)\nheavy cream,\n¼ cup\n(\n40\ng\n)\npowdered sugar,\n½ teaspoon\nvanilla extract\nWhipped cream topping\nI prefer to add the whipped cream before serving but this topping does maintain its shape and can be prepared and added to the cheesecake at any point after at least 2 hours of chilling.\nStoring\nI store this cheesecake right in the springform pan, covered with foil or plastic wrap (remove the collar for slicing and serving and replace for storing). Will keep in the refrigerator for up to 5 days. You may also freeze for up to 3 months (it’s actually quite good frozen!). \nServing:\n1\nslice\n|\nCalories:\n285\nkcal\n|\nCarbohydrates:\n13\ng\n|\nProtein:\n3\ng\n|\nFat:\n25\ng\n|\nSaturated Fat:\n15\ng\n|\nCholesterol:\n86\nmg\n|\nSodium:\n138\nmg\n|\nPotassium:\n85\nmg\n|\nFiber:\n1\ng\n|\nSugar:\n11\ng\n|\nVitamin A:\n985\nIU\n|\nVitamin C:\n1\nmg\n|\nCalcium:\n64\nmg\n|\nIron:\n1\nmg\nNutrition information is automatically calculated, so should only be used as an approximation.\nLike this?\nLeave a comment\nbelow!\nThis recipe was originally posted 06\/05\/2017, the recipe remains the same but post has been updated to be more helpful and new photos and a new video have been added.\nMore Recipes to Try\nNow Available!\nGet my most popular bakery-style cookie recipes in one beautiful ebook. Foolproof recipes and bakery-worthy cookies you can make at home.\nYou May Also Like:","attrs_markdown":"[Skip to content](https:\/\/sugarspunrun.com\/no-bake-cheesecake\/#main-content)\n\n![](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2026\/01\/ssr-tophat-150x150.png)[Sign up for free daily recipes\\!](https:\/\/sugarspunrun.com\/subscribe\/)\n\n- [Home](https:\/\/sugarspunrun.com\/)\n- [Recipes](https:\/\/sugarspunrun.com\/recipe-index\/)\n  - [Desserts](https:\/\/sugarspunrun.com\/category\/desserts\/)\n    - [Cookies](https:\/\/sugarspunrun.com\/category\/desserts\/cookies\/)\n    - [Candy](https:\/\/sugarspunrun.com\/category\/desserts\/candy\/)\n    - [Bars & Brownies](https:\/\/sugarspunrun.com\/category\/desserts\/bars-brownies\/)\n    - [Cake](https:\/\/sugarspunrun.com\/category\/desserts\/cake\/)\n    - [Pies](https:\/\/sugarspunrun.com\/category\/desserts\/pies\/)\n  - [Breads (Yeast & Quick Breads)](https:\/\/sugarspunrun.com\/category\/breads\/)\n  - [Savory](https:\/\/sugarspunrun.com\/category\/savory\/)\n  - [Breakfast](https:\/\/sugarspunrun.com\/category\/breakfast-2\/)\n    - [Muffins](https:\/\/sugarspunrun.com\/category\/breakfast-2\/muffins\/)\n    - [Scones](https:\/\/sugarspunrun.com\/category\/breakfast-2\/scones\/)\n  - [Seasonal](https:\/\/sugarspunrun.com\/category\/seasonal\/)\n    - [Cozy Winter\/Holiday Treats](https:\/\/sugarspunrun.com\/category\/seasonal\/cozy-winterholiday-treats\/)\n    - [Easter\/Spring](https:\/\/sugarspunrun.com\/category\/seasonal\/easter-spring\/)\n    - [Fall Recipes](https:\/\/sugarspunrun.com\/category\/seasonal\/fall-recipes\/)\n    - [Summer Recipes](https:\/\/sugarspunrun.com\/category\/seasonal\/summer-recipes-seasonal\/)\n  - [Recipe Index](https:\/\/sugarspunrun.com\/recipe-index\/)\n- [About Me](https:\/\/sugarspunrun.com\/about-me\/)\n- [Contact](https:\/\/sugarspunrun.com\/contact\/)\n- [Subscribe](https:\/\/sugarspunrun.com\/subscribe\/)\n- [Shop](https:\/\/sugarspunrun.com\/shop\/)\n\n[Home](https:\/\/sugarspunrun.com\/) › [Recipe Index](https:\/\/sugarspunrun.com\/recipe-index\/) › [Desserts](https:\/\/sugarspunrun.com\/category\/desserts\/) › [Cheesecake](https:\/\/sugarspunrun.com\/category\/desserts\/cheesecake\/)\n\n4\\.91 from 317 votes\n\n# No Bake Cheesecake Recipe\n[![The author Sam Merritt in a blue shirt holding a Fudge Round with blue mixer in background.](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2026\/01\/Circle-profile-picture-1-of-1.jpg)](https:\/\/sugarspunrun.com\/about-me\/)\n\nBy [Sam Merritt](https:\/\/sugarspunrun.com\/about-me\/)Published Apr 04, 2025\n\n[Jump to Recipe ▼](https:\/\/sugarspunrun.com\/no-bake-cheesecake\/#wprm-recipe-container-10518)\n\n855 Comments\n\nServings: 12 slices\n\n30 mins\n\nThis post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my [disclosure policy](https:\/\/sugarspunrun.com\/contact\/privacy-policy\/).\n\nFor the days where you don’t feel like turning on the oven, fussing over a water bath, worrying about cracked edges or waiting all night for things to set in the fridge, my **no bake cheesecake** has you covered. Made with simple ingredients (and no gelatin or condensed milk), this has all the flavor and texture of the classic version you’re used to. Includes a how-to video tutorial.\n\n![Slice of no-bake cheesecake with a whipped cream topping on a plate.](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2025\/04\/No-Bake-Cheesecake-4-of-6.jpg)\n\n## A No Bake Cheesecake to Rival All Others\nI take [cheesecake](https:\/\/sugarspunrun.com\/best-cheesecake-recipe\/), including no bake cheesecake, seriously here. I demand a smooth, creamy (but sturdy!) texture, the perfect balance of sweetness and tang, a graham cracker crust with just the right amount of crispy crumble, and a texture that’s sturdy enough to handle a fun topping like a drizzle of [caramel sauce](https:\/\/sugarspunrun.com\/how-to-make-caramel-sauce\/) or a scoop of [strawberry sauce](https:\/\/sugarspunrun.com\/simple-strawberry-sauce\/).\n\nThe internet abounds with recipes for no bake cheesecakes, but they’re sometimes fussier than the real (baked) thing, using ingredients like gelatin (can be tricky to keep the texture lump-free!) or even condensed milk, which just doesn’t ring true for flavor. I developed my version years ago specifically for the home baker who wants true-tasting results without a lot of fuss. It’s been one of my top recipes for nearly 8 years, and while I wanted to update the photos and add a new video, the recipe itself has stood the test of time and needed no edits.\n\n## Why my recipe works:\n- Truly 100% no-bake, right down to the crust\\!\n- Uses the same ingredients as classic cheesecake (minus the eggs) for classic flavor.\n- Whipped cream gives us a sturdy base, no need for gelatin.\n- Great for beginners. This recipe is simple, straightforward, and less fussy than a baked cheesecake.\n## What You Need\nFor an authentic-tasting no bake cheesecake, I made sure we stayed as true as possible to the classic ingredients.\n\n![Overhead view of ingredients including cream cheese, graham crackers, lemon, and more.](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2025\/04\/No-Bake-cheesecake-1-of-5.jpg)\n\n- **Cream cheese.** Tub-style, spreadable cream cheese is not reliable, contains additives the brick-style doesn’t, and can make for a too-soft and unsliceable cheesecake. Because of this I recommend sticking with a brick-style, full-fat cream cheese. Let it soften to room temperature to minimize your risk of lumps when mixing\\!\n- **Sour cream.** Sour cream adds a depth of flavor and tang that you can’t *quite* reach with cream cheese alone. If you don’t have it on hand, you could substitute full-fat Greek yogurt.\n- **Heavy cream.** While not typical for traditional cheesecake (though you will find it in my [basque cheesecake](https:\/\/sugarspunrun.com\/basque-cheesecake-burnt-cheesecake\/)), heavy cream is essential for this no bake cheesecake. We’ll be whipping this to stiff peaks and folding it into our cheesecake mixture for a sturdy base that will give us that sliceable, custardy texture. This eliminates the need for ingredients like gelatin and the no bake cheesecake *stays* sturdy its entire life.\n- **Sugar.** Brown and granulated sugar flavor the graham cracker crust (and also play a part in helping hold it together) and powdered sugar is essential for not only sweetening the no bake cheesecake, but helping encourage firm, fully-set texture.\n- **Lemon juice.** Just a splash enhances the flavor and adds a slight tang without making it taste like a [lemon cheesecake](https:\/\/sugarspunrun.com\/lemon-cheesecake\/). Bottled or fresh lemon juice will work here and this ingredient could even be left out if you just don’t have it or if you prefer a sweeter, less tart cheesecake.\n\n**Sam’s Tip:** My no bake cheesecake recipe makes too much filling to fit into a store-bought crust, so I recommend making yours from scratch using my [graham cracker crust](https:\/\/sugarspunrun.com\/graham-cracker-crust-recipe\/) recipe. If you still want to use a store-bought crust, you can just store the extra filling in a bowl, chill it, and enjoy it crustless\\!\n\nThis is just an overview of the ingredients I used and *why*. For the full recipe please scroll down to the bottom of the post\\!\n\n## How to Make (The BEST) No-Bake Cheesecake\n### Make the crust\n![Overhead view of a graham cracker crust being pressed into a springform pan with a glass.](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2025\/04\/No-Bake-cheesecake-2-of-5.jpg)\n\nI strongly recommend using my homemade [graham cracker crust](https:\/\/sugarspunrun.com\/graham-cracker-crust-recipe\/) (digestive biscuits work if you don’t have graham crackers!) or [Oreo crust](https:\/\/sugarspunrun.com\/oreo-crust-recipe\/) depending on what you prefer (no need to remove the filling from the cookies if you go this way).\n\nStir together your cookie\/cracker crumbs and the sugars, then add the cooled melted butter. If the butter is too hot, it could make your crust soggy, so let it cool to the touch. Stir until well-combined and the mixture resembles damp sand.\n\nDon’t let the mixture sit before pressing it firmly and evenly into the bottom and up the sides of a 9″ springform pan (if it rests too long, the butter will resolidify before you’re ready and won’t form together in the pan). Press the mixture **firmly** and evenly into the bottom and up the sides of a springform pan. Pressing all the way up the sides isn’t as essential here as it is with other cheesecakes like my [strawberry cheesecake](https:\/\/sugarspunrun.com\/strawberry-cheesecake-recipe\/) since there is no risk of cracks.\n\nLet the crust just hang out, in the fridge or at room temperature, while you prepare the filling–there is no need to bake it\\!\n\n### Make the filling\n![Overhead view of a bowl of whipped cream.](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2025\/04\/No-Bake-cheesecake-3-of-5.jpg)\n\nMix together the cream cheese, powdered sugar, vanilla, and lemon juice first and make sure the mixture is completely smooth and lump free. This will make folding in the whipped cream quick and easy.\n\nOnce that mixture is ready, grab a second bowl and whip the cream to stiff peaks (pictured above). You’ll know you’ve reached stiff peaks when you have a thick, voluminous and fluffy texture similar to Cool Whip. This can take a few minutes, usually between 3-5.\n\n![Overhead view of whipped cream being folded into a cream cheese mixture.](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2025\/04\/No-Bake-cheesecake-4-of-5.jpg)\n\nGently fold the whipped cream into the cream cheese mixture until things are uniform. Do NOT use a mixer for this step–stick with a spatula\\!\n\n### Fill and chill\n![Offset spatula spreading cheesecake batter into a springform pan.](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2025\/04\/No-Bake-cheesecake-5-of-5.jpg)\n\nEvenly spread the cheesecake filling into your prepared crust. It’s important that you push the filling all the way to the edge so it makes contact with the corners\/crust, if you don’t completely fill the shell\/crust, it won’t meld with the filling and when you go to cut into it, the crust will just crumble! So make sure you fill in the bottom well\\!\n\nChill for several hours (at least 4-6!) before slicing and serving. You’ll also want to top with [homemade whipped cream](https:\/\/sugarspunrun.com\/homemade-whipped-cream-recipe\/) (or [chocolate whipped cream](https:\/\/sugarspunrun.com\/chocolate-whipped-cream\/)!) after chilling; it adds a touch of sweetness and lightness. ![😋](https:\/\/s.w.org\/images\/core\/emoji\/17.0.2\/svg\/1f60b.svg)\n\n**SAM’S TIP:** Keep in mind that since we’re not baking this cheesecake, the top won’t be smoothing\/evening itself out in the oven. I like to (a bit meticulously ![😅](https:\/\/s.w.org\/images\/core\/emoji\/17.0.2\/svg\/1f605.svg)) smooth the top of my cheesecake with an offset spatula before chilling for a pretty appearance.\n\n![Bite missing from a slice of no-bake cheesecake.](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2025\/04\/No-Bake-Cheesecake-2-of-6.jpg)\n\n## Frequently Asked Questions\n**Can no bake cheesecake be frozen?**\n\nYes, this recipe can absolutely be frozen and it’s very refreshing to enjoy straight from the freezer in the summertime. However, you do still need to let it chill *in the refrigerator* for at least 4-6 hours before freezing it so that it can set properly.   \nAfter it’s set and chilled, wrap the whole cheesecake or individual slices in plastic wrap, place in an airtight container, and freeze. If you have decorative toppings like whipped cream on top, I would recommend placing the (unwrapped) cheesecake in the freezer for 30 minutes so that all parts of it can freeze enough to be wrapped\/easily handled, then wrapping and freezing.   \n  \nYou can enjoy the frozen cheesecake straight from frozen or return it to the refrigerator to allow it to thaw before enjoying.\n\n**Why didn’t my no-bake cheesecake set?**\n\nIf you used the wrong kind of cream cheese or didn’t whip your cream long enough, your cheesecake may not set. Make sure to use full-fat, brick-style cream cheese and not the spreadable kind that comes in a tub.   \nAlso, make sure you have a little patience! No-bake cheesecake takes at least 4 hours to chill, but could take even longer if your cream cheese or other ingredients were particularly warm.\n\n![Slice of no-bake cheesecake with a whipped cream topping on a plate.](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2025\/04\/No-Bake-Cheesecake-6-of-6.jpg)\n\nEnjoy\\!\n\n## More Cheesecake Desserts to Try:\n- [New York cheesecake](https:\/\/sugarspunrun.com\/new-york-cheesecake-recipe\/)\n- [Raspberry cheesecake](https:\/\/sugarspunrun.com\/raspberry-cheesecake\/)\n- [Turtle cheesecake](https:\/\/sugarspunrun.com\/turtle-cheesecake-recipe\/)\n- [Cheesecake bars](https:\/\/sugarspunrun.com\/cheesecake-bars\/)\n- [Pumpkin cheesecake](https:\/\/sugarspunrun.com\/pumpkin-cheesecake\/)\n- [Peanut butter cheesecake](https:\/\/sugarspunrun.com\/peanut-butter-cheesecake\/)\n\n![Slice of no-bake cheesecake with a whipped cream topping on a plate.](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2025\/04\/No-Bake-cheesecake-1-of-1-675x675.jpg)\n\n4\\.91 from 317 votes\n\n## The Best No Bake Cheesecake Recipe\nA no bake cheesecake with a truly authentic taste and texture, my version is made simply with basic ingredients (nothing fussy!) and needs only a few hours to chill before slicing and serving.\n\nRecipe includes a how-to video\\!\n\nPrep: 30 minutes mins\n\nCook: 0 minutes mins\n\nChilling Time: 4 hours hrs\n\nTotal: 30 minutes mins\n\nServings: [12](https:\/\/sugarspunrun.com\/no-bake-cheesecake\/) slices\n\n[Save Recipe](https:\/\/sugarspunrun.com\/no-bake-cheesecake\/)[Saved Recipe](https:\/\/sugarspunrun.com\/no-bake-cheesecake\/) [Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fsugarspunrun.com%2Fno-bake-cheesecake%2F&media=https%3A%2F%2Fsugarspunrun.com%2Fwp-content%2Fuploads%2F2025%2F04%2FNo-Bake-cheesecake-1-of-1.jpg&description=&is_video=false) [Comment](https:\/\/sugarspunrun.com\/no-bake-cheesecake\/#comment) [Print Recipe](https:\/\/sugarspunrun.com\/wprm_print\/the-best-no-bake-cheesecake-recipe)\n\n### Equipment\n- [9\" Springform pan](https:\/\/amzn.to\/3QgkVzp)\n- [Mixing bowls](https:\/\/amzn.to\/2C47vQx)\n- [Electric mixer](https:\/\/amzn.to\/2ZJo7Lh)\n\n### Ingredients\n- ▢\n  1   [graham cracker crust](https:\/\/sugarspunrun.com\/graham-cracker-crust-recipe\/), prepared in springform pan (please click link for graham cracker crust recipe, no need to bake the crust)\n- ▢\n  16 oz  (450 g) cream cheese, softened to room temperature (use brick-style cream cheese, not the spreadable kind sold in tubs)\n- ▢\n  1 cup  (150 g) powdered sugar\n- ▢\n  1 teaspoon   [vanilla extract](https:\/\/sugarspunrun.com\/make-your-own-vanilla-extract\/)\n- ▢\n  2 teaspoons   lemon juice\n- ▢\n  ⅓ cup  (75 g) sour cream\n- ▢\n  1 ½ cup  (355 ml) heavy cream\n\n#### Whipped Cream\n- ▢\n  ¾ cup  (177 ml) heavy cream\n- ▢\n  ¼ cup  (40 g) powdered sugar\n- ▢\n  ½ teaspoon   [vanilla extract](https:\/\/sugarspunrun.com\/make-your-own-vanilla-extract\/)\n\n### Instructions\n- Prepare graham cracker crust in a 9\" springform pan according to recipe instructions. Set aside (room temperature or refrigerator, either is fine) while you make the filling.\n\n#### Cheesecake filling\n- Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy.\n  16 oz (450 g) cream cheese\n- Add powdered sugar and stir until combined.\n  1 cup (150 g) powdered sugar\n- Stir in vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl.\n  1 teaspoon  vanilla extract, 2 teaspoons  lemon juice\n- Add sour cream and stir well.\n  ⅓ cup (75 g) sour cream\n- Pour heavy cream into a separate, medium-sized bowl (preferably a chilled metal bowl). Whisk on high speed until stiff peaks are achieved (mixture will be thick, fluffy, voluminous and will hold a peak).\n  1 ½ cup (355 ml) heavy cream\n- Using a spatula, gently fold the whipped cream into cream cheese mixture until smooth and well-combined and mixture is uniform.\n- Spread cheesecake mixture evenly into prepared graham cracker crust (be sure to fill the crust completely, if there is any gapping between the filling and the crust it will crumble when cut into).\n  1  graham cracker crust\n- Cover and refrigerate at least 4 hours or overnight. Top with whipped cream topping before serving (see note).\n\n#### Whipped Cream Topping\n- Combine heavy cream, powdered sugar, and vanilla extract in a medium-sized mixing bowl. Use an electric mixer to beat until thick, fluffy, and stiff peaks form. Spread or pipe over cheesecake before serving (or after the cheesecake has had time to set). I use an Ateco 846 for piping the swirls in the photos and video.\n  ¾ cup (177 ml) heavy cream, ¼ cup (40 g) powdered sugar, ½ teaspoon  vanilla extract\n\n### Notes\n### Whipped cream topping\nI prefer to add the whipped cream before serving but this topping does maintain its shape and can be prepared and added to the cheesecake at any point after at least 2 hours of chilling.\n\n### Storing\nI store this cheesecake right in the springform pan, covered with foil or plastic wrap (remove the collar for slicing and serving and replace for storing). Will keep in the refrigerator for up to 5 days. You may also freeze for up to 3 months (it’s actually quite good frozen!).\n\n### Nutrition\nServing: 1slice \\| Calories: 285kcal \\| Carbohydrates: 13g \\| Protein: 3g \\| Fat: 25g \\| Saturated Fat: 15g \\| Cholesterol: 86mg \\| Sodium: 138mg \\| Potassium: 85mg \\| Fiber: 1g \\| Sugar: 11g \\| Vitamin A: 985IU \\| Vitamin C: 1mg \\| Calcium: 64mg \\| Iron: 1mg\n\nNutrition information is automatically calculated, so should only be used as an approximation.\n\nLike this? [Leave a comment](https:\/\/sugarspunrun.com\/no-bake-cheesecake\/#respond) below\\!\n\n*This recipe was originally posted 06\/05\/2017, the recipe remains the same but post has been updated to be more helpful and new photos and a new video have been added.*\n\n### More Recipes to Try\n[![No-bake chocolate cheesecake that's been cut into slices.](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2024\/06\/No-Bake-Chocolate-Cheesecake-1-of-2-600x800.jpg)](https:\/\/sugarspunrun.com\/no-bake-chocolate-cheesecake\/)\n\n### [No-Bake Chocolate Cheesecake](https:\/\/sugarspunrun.com\/no-bake-chocolate-cheesecake\/)\n\n[![cheesecake bites in a sugar cookie crust topped with blueberries and sliced strawberries](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2022\/08\/Cheesecake-Bites-recipe-1-600x800.jpg)](https:\/\/sugarspunrun.com\/cheesecake-bites-in-sugar-cookie-cups\/)\n\n### [Cheesecake Bites](https:\/\/sugarspunrun.com\/cheesecake-bites-in-sugar-cookie-cups\/)\n\n[![mini cheesecakes topped with whipped cream and a fresh strawberry](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2022\/05\/Mini-Cheesecakes-1-of-1-2-600x800.jpg)](https:\/\/sugarspunrun.com\/mini-cheesecakes\/)\n\n### [Mini Cheesecakes](https:\/\/sugarspunrun.com\/mini-cheesecakes\/)\n\n[![Cheesecake brownie with bite out of it](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2017\/01\/Cheesecake-Brownies-Recipe-1-of-1-8-600x800.jpg)](https:\/\/sugarspunrun.com\/cheesecake-brownies\/)\n\n### [Cheesecake Brownies](https:\/\/sugarspunrun.com\/cheesecake-brownies\/)\n\n![Cover photo of my gourmet cookie ebook.](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2026\/03\/Gourmet-ebook-cover.jpg)\n\nNow Available\\!\n\nGet my most popular bakery-style cookie recipes in one beautiful ebook. Foolproof recipes and bakery-worthy cookies you can make at home.\n\n[Get the ebook](https:\/\/shop.sugarspunrun.com\/products\/gourmet-cookies-ebook)\n\n## You May Also Like:\n[![Slice of cheesecake](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2019\/01\/Best-Cheesecake-Recipe-2-1-of-1-4-600x665.jpg)](https:\/\/sugarspunrun.com\/best-cheesecake-recipe\/)\n\n### [The Best Cheesecake Recipe](https:\/\/sugarspunrun.com\/best-cheesecake-recipe\/)\n\n[![slice of oreo cheesecake topped with chocolate ganache and whipped cream](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2022\/05\/Oreo-Cheesecake-Recipe-1-of-1-2-600x800.jpg)](https:\/\/sugarspunrun.com\/oreo-cheesecake\/)\n\n### [Oreo Cheesecake](https:\/\/sugarspunrun.com\/oreo-cheesecake\/)\n\n[![Slice of pumpkin cheesecake topped with cinnamon whipped cream on a white plate.](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2022\/10\/Pumpkin-Cheesecake-1-of-1-600x800.jpg)](https:\/\/sugarspunrun.com\/pumpkin-cheesecake\/)\n\n### [Pumpkin Cheesecake](https:\/\/sugarspunrun.com\/pumpkin-cheesecake\/)\n\n[![chocolate cheesecake on white plate](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2018\/02\/Chocolate-Cheesecake-Recipe-1-of-2-600x800.jpg)](https:\/\/sugarspunrun.com\/chocolate-cheesecake\/)\n\n### [Chocolate Cheesecake](https:\/\/sugarspunrun.com\/chocolate-cheesecake\/)\n\n4\\.91 from 317 votes ([109 ratings without comment](https:\/\/sugarspunrun.com\/no-bake-cheesecake\/))\n\n## Leave a comment [Cancel reply](https:\/\/sugarspunrun.com\/no-bake-cheesecake\/#respond)\n## 855 Comments\n1. **Michelle** says:\n   \n   April 8, 2026 at 3:12 pm\n   \n   ![5 stars](https:\/\/sugarspunrun.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    Delicious and easy!! I love that it’s lower in sugar.\n   \n   [Reply](https:\/\/sugarspunrun.com\/no-bake-cheesecake\/#comment-400638)\n2. **Peg** says:\n   \n   April 7, 2026 at 2:42 pm\n   \n   ![5 stars](https:\/\/sugarspunrun.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    I made this for Easter… it was wonderful and light. I served it with homemade strawberry rhubarb sauce. Yum! My grandson was blown away and wanted the recipe! I did halve the recipe with a 6 inch springform pan and came out just perfect\\!\n   \n   [Reply](https:\/\/sugarspunrun.com\/no-bake-cheesecake\/#comment-400571)\n3. **Ali** says:\n   \n   April 3, 2026 at 12:08 pm\n   \n   would adding a fruit puree change the consistency too badly?\n   \n   [Reply](https:\/\/sugarspunrun.com\/no-bake-cheesecake\/#comment-400127)\n   1. **Sam Merritt** says:\n      \n      April 3, 2026 at 10:17 pm\n      \n      Hi Ali! I’m not sure how it would set up. If it’s thick enough it could potentially work. You could always top the cheesecake with it as well. ![🙂](https:\/\/s.w.org\/images\/core\/emoji\/17.0.2\/svg\/1f642.svg)\n      \n      [Reply](https:\/\/sugarspunrun.com\/no-bake-cheesecake\/#comment-400184)\n4. **Julianne Christine Dufresne-Martin** says:\n   \n   March 29, 2026 at 7:49 pm\n   \n   would it be possible to use half and half cream ?\n   \n   [Reply](https:\/\/sugarspunrun.com\/no-bake-cheesecake\/#comment-399721)\n   1. **Sam Merritt** says:\n      \n      March 30, 2026 at 10:10 pm\n      \n      The structure of this cheesecake is really dependent on whipping the cream. I’m not sure half and half will whip quite the same so I’d be hesitant to recommend it. ![🙁](https:\/\/s.w.org\/images\/core\/emoji\/17.0.2\/svg\/1f641.svg)\n      \n      [Reply](https:\/\/sugarspunrun.com\/no-bake-cheesecake\/#comment-399844)\n5. **Courtney Hamilton** says:\n   \n   March 15, 2026 at 2:20 pm\n   \n   ![5 stars](https:\/\/sugarspunrun.com\/wp-content\/plugins\/wp-recipe-maker\/assets\/icons\/rating\/stars-alt-5.svg)  \n    This cheesecake recipe is it! It’s my new favorite and I have purposefully memorized it so I never forget it! It also has stayed fresh in my refrigerator for over a week and a half. I was able to make one cheesecake and three individual cheesecakes with this recipe. The lemon juice and sour cream adds just enough tartness. Thank you for sharing this! It’s amazing\\!\n   \n   [Reply](https:\/\/sugarspunrun.com\/no-bake-cheesecake\/#comment-398641)\n6. **JJ** says:\n   \n   March 7, 2026 at 9:57 pm\n   \n   Is it alright if I only use one block of cream cheese instead of two and double up on the heavy\/sour cream instead? I forgot to get another lol and I don’t wanna go back to the grocery store. ![😅](https:\/\/s.w.org\/images\/core\/emoji\/17.0.2\/svg\/1f605.svg)\n   \n   [Reply](https:\/\/sugarspunrun.com\/no-bake-cheesecake\/#comment-398136)\n   1. **Sam Merritt** says:\n      \n      March 9, 2026 at 2:05 pm\n      \n      Hi JJ! I wouldn’t recommend leaving out a brick of cream cheese. You could cut all of the ingredients in half and make a smaller version. ![🙂](https:\/\/s.w.org\/images\/core\/emoji\/17.0.2\/svg\/1f642.svg)\n      \n      [Reply](https:\/\/sugarspunrun.com\/no-bake-cheesecake\/#comment-398266)\n7. **Amanda** says:\n   \n   March 7, 2026 at 11:38 am\n   \n   I am deffinitly making this today, it looks delicious and easy! Can I add oreo’s to the filling without it affecting the set up?\n   \n   thank you! ![😊](https:\/\/s.w.org\/images\/core\/emoji\/17.0.2\/svg\/1f60a.svg)\n   \n   [Reply](https:\/\/sugarspunrun.com\/no-bake-cheesecake\/#comment-398104)\n   1. **Sam Merritt** says:\n      \n      March 9, 2026 at 1:51 pm\n      \n      Hi Amanda! You shouldn’t have any issues stirring oreos in here. Enjoy! ![🙂](https:\/\/s.w.org\/images\/core\/emoji\/17.0.2\/svg\/1f642.svg)\n      \n      [Reply](https:\/\/sugarspunrun.com\/no-bake-cheesecake\/#comment-398254)\n\n### Comment navigation\n[Older Comments](https:\/\/sugarspunrun.com\/no-bake-cheesecake\/comment-page-25\/#comments)\n\n![The author Sam Merritt in a blue shirt holding a Fudge Round with blue mixer in background.](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2026\/01\/Circle-profile-picture-1-of-1.jpg)\n\nHi, I'm Sam\\!\n\nI'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate).\n\n[Read More About Me](https:\/\/sugarspunrun.cultivate-staging.com\/about-me\/)\n\n## Most Popular\n[![flaky biscuit on white cloth](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2018\/04\/Easy-homemade-biscuit-recipe-1-of-1-5-600x700.jpg)](https:\/\/sugarspunrun.com\/easy-homemade-biscuits\/)\n\n### [Easy Homemade Biscuits](https:\/\/sugarspunrun.com\/easy-homemade-biscuits\/)\n\n[![Pizza dough in glass bowl, after rising](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2018\/05\/Homemade-Pizza-Dough-Recipe-1-of-1-14-600x665.jpg)](https:\/\/sugarspunrun.com\/the-best-pizza-dough-recipe\/)\n\n### [The Best Pizza Dough Recipe](https:\/\/sugarspunrun.com\/the-best-pizza-dough-recipe\/)\n\n[![Slice of cheesecake](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2019\/01\/Best-Cheesecake-Recipe-2-1-of-1-4-600x665.jpg)](https:\/\/sugarspunrun.com\/best-cheesecake-recipe\/)\n\n### [The Best Cheesecake Recipe](https:\/\/sugarspunrun.com\/best-cheesecake-recipe\/)\n\n[![Potato soup in bowl, with toppings](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2018\/01\/potato-soup-recipe-1-of-1-600x665.jpg)](https:\/\/sugarspunrun.com\/creamy-potato-soup-recipe\/)\n\n### [The Ultimate Creamy Potato Soup](https:\/\/sugarspunrun.com\/creamy-potato-soup-recipe\/)\n\n[![one bite missing from a slice of vanilla cake with chocolate frosting](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2021\/11\/The-best-vanilla-cake-recipe-1-of-1-600x800.jpg)](https:\/\/sugarspunrun.com\/vanilla-cake-recipe\/)\n\n### [The Best Vanilla Cake Recipe](https:\/\/sugarspunrun.com\/vanilla-cake-recipe\/)\n\n[![Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2020\/03\/The-best-worst-chocolate-chip-cookie-recipe-1-of-1-2-600x800.jpg)](https:\/\/sugarspunrun.com\/worst-chocolate-chip-cookies\/)\n\n### [The WORST Chocolate Chip Cookie Recipe](https:\/\/sugarspunrun.com\/worst-chocolate-chip-cookies\/)\n\nAs Seen In\n\n![](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2026\/03\/womans-day.png)\n\n![](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2026\/03\/redbook.png)\n\n![](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2026\/03\/countryliving.png)\n\n![](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2026\/03\/better-homes-and-gardens.png)\n\n![](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2026\/03\/people.png)\n\n![](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2026\/03\/parade.png)\n\n![](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2026\/03\/good-housekeeping.png)\n\n![](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2026\/03\/tlc.png)\n\n![](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2026\/03\/delish.png)\n\n[Sugar Spun Run](https:\/\/sugarspunrun.com\/)\n\n©2026 Sugar Spun Run. All rights reserved. [Policies, Disclosure & Privacy](https:\/\/sugarspunrun.com\/contact\/privacy-policy\/) • [Terms of Use](https:\/\/sugarspunrun.com\/contact\/privacy-policy\/terms-of-use\/) • Powered by [CultivateWP](https:\/\/cultivatewp.com\/).\n\n[Back to top](https:\/\/sugarspunrun.com\/no-bake-cheesecake\/#top)\n## Rate This Recipe\n## Recipe Ratings without Comment\nSomething went wrong. Please try again.","attrs_readable_markdown":"This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my [disclosure policy](https:\/\/sugarspunrun.com\/contact\/privacy-policy\/).\n\nFor the days where you don’t feel like turning on the oven, fussing over a water bath, worrying about cracked edges or waiting all night for things to set in the fridge, my **no bake cheesecake** has you covered. Made with simple ingredients (and no gelatin or condensed milk), this has all the flavor and texture of the classic version you’re used to. Includes a how-to video tutorial.\n\n![Slice of no-bake cheesecake with a whipped cream topping on a plate.](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2025\/04\/No-Bake-Cheesecake-4-of-6.jpg)\n\n## A No Bake Cheesecake to Rival All Others\nI take [cheesecake](https:\/\/sugarspunrun.com\/best-cheesecake-recipe\/), including no bake cheesecake, seriously here. I demand a smooth, creamy (but sturdy!) texture, the perfect balance of sweetness and tang, a graham cracker crust with just the right amount of crispy crumble, and a texture that’s sturdy enough to handle a fun topping like a drizzle of [caramel sauce](https:\/\/sugarspunrun.com\/how-to-make-caramel-sauce\/) or a scoop of [strawberry sauce](https:\/\/sugarspunrun.com\/simple-strawberry-sauce\/).\n\nThe internet abounds with recipes for no bake cheesecakes, but they’re sometimes fussier than the real (baked) thing, using ingredients like gelatin (can be tricky to keep the texture lump-free!) or even condensed milk, which just doesn’t ring true for flavor. I developed my version years ago specifically for the home baker who wants true-tasting results without a lot of fuss. It’s been one of my top recipes for nearly 8 years, and while I wanted to update the photos and add a new video, the recipe itself has stood the test of time and needed no edits.\n\n## Why my recipe works:\n- Truly 100% no-bake, right down to the crust\\!\n- Uses the same ingredients as classic cheesecake (minus the eggs) for classic flavor.\n- Whipped cream gives us a sturdy base, no need for gelatin.\n- Great for beginners. This recipe is simple, straightforward, and less fussy than a baked cheesecake.\n## What You Need\nFor an authentic-tasting no bake cheesecake, I made sure we stayed as true as possible to the classic ingredients.\n\n![Overhead view of ingredients including cream cheese, graham crackers, lemon, and more.](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2025\/04\/No-Bake-cheesecake-1-of-5.jpg)\n\n- **Cream cheese.** Tub-style, spreadable cream cheese is not reliable, contains additives the brick-style doesn’t, and can make for a too-soft and unsliceable cheesecake. Because of this I recommend sticking with a brick-style, full-fat cream cheese. Let it soften to room temperature to minimize your risk of lumps when mixing\\!\n- **Sour cream.** Sour cream adds a depth of flavor and tang that you can’t *quite* reach with cream cheese alone. If you don’t have it on hand, you could substitute full-fat Greek yogurt.\n- **Heavy cream.** While not typical for traditional cheesecake (though you will find it in my [basque cheesecake](https:\/\/sugarspunrun.com\/basque-cheesecake-burnt-cheesecake\/)), heavy cream is essential for this no bake cheesecake. We’ll be whipping this to stiff peaks and folding it into our cheesecake mixture for a sturdy base that will give us that sliceable, custardy texture. This eliminates the need for ingredients like gelatin and the no bake cheesecake *stays* sturdy its entire life.\n- **Sugar.** Brown and granulated sugar flavor the graham cracker crust (and also play a part in helping hold it together) and powdered sugar is essential for not only sweetening the no bake cheesecake, but helping encourage firm, fully-set texture.\n- **Lemon juice.** Just a splash enhances the flavor and adds a slight tang without making it taste like a [lemon cheesecake](https:\/\/sugarspunrun.com\/lemon-cheesecake\/). Bottled or fresh lemon juice will work here and this ingredient could even be left out if you just don’t have it or if you prefer a sweeter, less tart cheesecake.\n\n**Sam’s Tip:** My no bake cheesecake recipe makes too much filling to fit into a store-bought crust, so I recommend making yours from scratch using my [graham cracker crust](https:\/\/sugarspunrun.com\/graham-cracker-crust-recipe\/) recipe. If you still want to use a store-bought crust, you can just store the extra filling in a bowl, chill it, and enjoy it crustless\\!\n\nThis is just an overview of the ingredients I used and *why*. For the full recipe please scroll down to the bottom of the post\\!\n\n## How to Make (The BEST) No-Bake Cheesecake\n### Make the crust\n![Overhead view of a graham cracker crust being pressed into a springform pan with a glass.](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2025\/04\/No-Bake-cheesecake-2-of-5.jpg)\n\nI strongly recommend using my homemade [graham cracker crust](https:\/\/sugarspunrun.com\/graham-cracker-crust-recipe\/) (digestive biscuits work if you don’t have graham crackers!) or [Oreo crust](https:\/\/sugarspunrun.com\/oreo-crust-recipe\/) depending on what you prefer (no need to remove the filling from the cookies if you go this way).\n\nStir together your cookie\/cracker crumbs and the sugars, then add the cooled melted butter. If the butter is too hot, it could make your crust soggy, so let it cool to the touch. Stir until well-combined and the mixture resembles damp sand.\n\nDon’t let the mixture sit before pressing it firmly and evenly into the bottom and up the sides of a 9″ springform pan (if it rests too long, the butter will resolidify before you’re ready and won’t form together in the pan). Press the mixture **firmly** and evenly into the bottom and up the sides of a springform pan. Pressing all the way up the sides isn’t as essential here as it is with other cheesecakes like my [strawberry cheesecake](https:\/\/sugarspunrun.com\/strawberry-cheesecake-recipe\/) since there is no risk of cracks.\n\nLet the crust just hang out, in the fridge or at room temperature, while you prepare the filling–there is no need to bake it\\!\n\n### Make the filling\n![Overhead view of a bowl of whipped cream.](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2025\/04\/No-Bake-cheesecake-3-of-5.jpg)\n\nMix together the cream cheese, powdered sugar, vanilla, and lemon juice first and make sure the mixture is completely smooth and lump free. This will make folding in the whipped cream quick and easy.\n\nOnce that mixture is ready, grab a second bowl and whip the cream to stiff peaks (pictured above). You’ll know you’ve reached stiff peaks when you have a thick, voluminous and fluffy texture similar to Cool Whip. This can take a few minutes, usually between 3-5.\n\n![Overhead view of whipped cream being folded into a cream cheese mixture.](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2025\/04\/No-Bake-cheesecake-4-of-5.jpg)\n\nGently fold the whipped cream into the cream cheese mixture until things are uniform. Do NOT use a mixer for this step–stick with a spatula\\!\n\n### Fill and chill\n![Offset spatula spreading cheesecake batter into a springform pan.](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2025\/04\/No-Bake-cheesecake-5-of-5.jpg)\n\nEvenly spread the cheesecake filling into your prepared crust. It’s important that you push the filling all the way to the edge so it makes contact with the corners\/crust, if you don’t completely fill the shell\/crust, it won’t meld with the filling and when you go to cut into it, the crust will just crumble! So make sure you fill in the bottom well\\!\n\nChill for several hours (at least 4-6!) before slicing and serving. You’ll also want to top with [homemade whipped cream](https:\/\/sugarspunrun.com\/homemade-whipped-cream-recipe\/) (or [chocolate whipped cream](https:\/\/sugarspunrun.com\/chocolate-whipped-cream\/)!) after chilling; it adds a touch of sweetness and lightness. ![😋](https:\/\/s.w.org\/images\/core\/emoji\/17.0.2\/svg\/1f60b.svg)\n\n**SAM’S TIP:** Keep in mind that since we’re not baking this cheesecake, the top won’t be smoothing\/evening itself out in the oven. I like to (a bit meticulously ![😅](https:\/\/s.w.org\/images\/core\/emoji\/17.0.2\/svg\/1f605.svg)) smooth the top of my cheesecake with an offset spatula before chilling for a pretty appearance.\n\n![Bite missing from a slice of no-bake cheesecake.](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2025\/04\/No-Bake-Cheesecake-2-of-6.jpg)\n\n## Frequently Asked Questions\n**Can no bake cheesecake be frozen?**\n\n**Why didn’t my no-bake cheesecake set?**\n\n![Slice of no-bake cheesecake with a whipped cream topping on a plate.](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2025\/04\/No-Bake-Cheesecake-6-of-6.jpg)\n\nEnjoy\\!\n\n## More Cheesecake Desserts to Try:\n- [New York cheesecake](https:\/\/sugarspunrun.com\/new-york-cheesecake-recipe\/)\n- [Raspberry cheesecake](https:\/\/sugarspunrun.com\/raspberry-cheesecake\/)\n- [Turtle cheesecake](https:\/\/sugarspunrun.com\/turtle-cheesecake-recipe\/)\n- [Cheesecake bars](https:\/\/sugarspunrun.com\/cheesecake-bars\/)\n- [Pumpkin cheesecake](https:\/\/sugarspunrun.com\/pumpkin-cheesecake\/)\n- [Peanut butter cheesecake](https:\/\/sugarspunrun.com\/peanut-butter-cheesecake\/)\n\n- ▢\n  1   [graham cracker crust](https:\/\/sugarspunrun.com\/graham-cracker-crust-recipe\/), prepared in springform pan (please click link for graham cracker crust recipe, no need to bake the crust)\n- ▢\n  16 oz  (450 g) cream cheese, softened to room temperature (use brick-style cream cheese, not the spreadable kind sold in tubs)\n- ▢\n  1 cup  (150 g) powdered sugar\n- ▢\n  1 teaspoon   [vanilla extract](https:\/\/sugarspunrun.com\/make-your-own-vanilla-extract\/)\n- ▢\n  2 teaspoons   lemon juice\n- ▢\n  ⅓ cup  (75 g) sour cream\n- ▢\n  1 ½ cup  (355 ml) heavy cream\n\n#### Whipped Cream\n- ▢\n  ¾ cup  (177 ml) heavy cream\n- ▢\n  ¼ cup  (40 g) powdered sugar\n- ▢\n  ½ teaspoon   [vanilla extract](https:\/\/sugarspunrun.com\/make-your-own-vanilla-extract\/)\n\n- Prepare graham cracker crust in a 9\" springform pan according to recipe instructions. Set aside (room temperature or refrigerator, either is fine) while you make the filling.\n\n#### Cheesecake filling\n- Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy.\n  16 oz (450 g) cream cheese\n- Add powdered sugar and stir until combined.\n  1 cup (150 g) powdered sugar\n- Stir in vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl.\n  1 teaspoon  vanilla extract, 2 teaspoons  lemon juice\n- Add sour cream and stir well.\n  ⅓ cup (75 g) sour cream\n- Pour heavy cream into a separate, medium-sized bowl (preferably a chilled metal bowl). Whisk on high speed until stiff peaks are achieved (mixture will be thick, fluffy, voluminous and will hold a peak).\n  1 ½ cup (355 ml) heavy cream\n- Using a spatula, gently fold the whipped cream into cream cheese mixture until smooth and well-combined and mixture is uniform.\n- Spread cheesecake mixture evenly into prepared graham cracker crust (be sure to fill the crust completely, if there is any gapping between the filling and the crust it will crumble when cut into).\n  1  graham cracker crust\n- Cover and refrigerate at least 4 hours or overnight. Top with whipped cream topping before serving (see note).\n\n#### Whipped Cream Topping\n- Combine heavy cream, powdered sugar, and vanilla extract in a medium-sized mixing bowl. Use an electric mixer to beat until thick, fluffy, and stiff peaks form. Spread or pipe over cheesecake before serving (or after the cheesecake has had time to set). I use an Ateco 846 for piping the swirls in the photos and video.\n  ¾ cup (177 ml) heavy cream, ¼ cup (40 g) powdered sugar, ½ teaspoon  vanilla extract\n\n### Whipped cream topping\nI prefer to add the whipped cream before serving but this topping does maintain its shape and can be prepared and added to the cheesecake at any point after at least 2 hours of chilling.\n\n### Storing\nI store this cheesecake right in the springform pan, covered with foil or plastic wrap (remove the collar for slicing and serving and replace for storing). Will keep in the refrigerator for up to 5 days. You may also freeze for up to 3 months (it’s actually quite good frozen!).\n\nServing: 1slice \\| Calories: 285kcal \\| Carbohydrates: 13g \\| Protein: 3g \\| Fat: 25g \\| Saturated Fat: 15g \\| Cholesterol: 86mg \\| Sodium: 138mg \\| Potassium: 85mg \\| Fiber: 1g \\| Sugar: 11g \\| Vitamin A: 985IU \\| Vitamin C: 1mg \\| Calcium: 64mg \\| Iron: 1mg\n\nNutrition information is automatically calculated, so should only be used as an approximation.\n\nLike this? [Leave a comment](https:\/\/sugarspunrun.com\/no-bake-cheesecake\/#respond) below\\!\n\n*This recipe was originally posted 06\/05\/2017, the recipe remains the same but post has been updated to be more helpful and new photos and a new video have been added.*\n\n### More Recipes to Try\n\n![Cover photo of my gourmet cookie ebook.](https:\/\/sugarspunrun.com\/wp-content\/uploads\/2026\/03\/Gourmet-ebook-cover.jpg)\n\nNow Available\\!\n\nGet my most popular bakery-style cookie recipes in one beautiful ebook. Foolproof recipes and bakery-worthy cookies you can make at home.\n\nYou May Also Like:","meta_canonical":null}

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Boilerpipe Text	This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy . For the days where you don’t feel like turning on the oven, fussing over a water bath, worrying about cracked edges or waiting all night for things to set in the fridge, my no bake cheesecake has you covered. Made with simple ingredients (and no gelatin or condensed milk), this has all the flavor and texture of the classic version you’re used to. Includes a how-to video tutorial. A No Bake Cheesecake to Rival All Others I take cheesecake , including no bake cheesecake, seriously here. I demand a smooth, creamy (but sturdy!) texture, the perfect balance of sweetness and tang, a graham cracker crust with just the right amount of crispy crumble, and a texture that’s sturdy enough to handle a fun topping like a drizzle of caramel sauce or a scoop of strawberry sauce . The internet abounds with recipes for no bake cheesecakes, but they’re sometimes fussier than the real (baked) thing, using ingredients like gelatin (can be tricky to keep the texture lump-free!) or even condensed milk, which just doesn’t ring true for flavor. I developed my version years ago specifically for the home baker who wants true-tasting results without a lot of fuss. It’s been one of my top recipes for nearly 8 years, and while I wanted to update the photos and add a new video, the recipe itself has stood the test of time and needed no edits. Why my recipe works: Truly 100% no-bake, right down to the crust! Uses the same ingredients as classic cheesecake (minus the eggs) for classic flavor. Whipped cream gives us a sturdy base, no need for gelatin. Great for beginners. This recipe is simple, straightforward, and less fussy than a baked cheesecake. What You Need For an authentic-tasting no bake cheesecake, I made sure we stayed as true as possible to the classic ingredients. Cream cheese. Tub-style, spreadable cream cheese is not reliable, contains additives the brick-style doesn’t, and can make for a too-soft and unsliceable cheesecake. Because of this I recommend sticking with a brick-style, full-fat cream cheese. Let it soften to room temperature to minimize your risk of lumps when mixing! Sour cream. Sour cream adds a depth of flavor and tang that you can’t quite reach with cream cheese alone. If you don’t have it on hand, you could substitute full-fat Greek yogurt. Heavy cream. While not typical for traditional cheesecake (though you will find it in my basque cheesecake ), heavy cream is essential for this no bake cheesecake. We’ll be whipping this to stiff peaks and folding it into our cheesecake mixture for a sturdy base that will give us that sliceable, custardy texture. This eliminates the need for ingredients like gelatin and the no bake cheesecake stays sturdy its entire life. Sugar. Brown and granulated sugar flavor the graham cracker crust (and also play a part in helping hold it together) and powdered sugar is essential for not only sweetening the no bake cheesecake, but helping encourage firm, fully-set texture. Lemon juice. Just a splash enhances the flavor and adds a slight tang without making it taste like a lemon cheesecake . Bottled or fresh lemon juice will work here and this ingredient could even be left out if you just don’t have it or if you prefer a sweeter, less tart cheesecake. Sam’s Tip: My no bake cheesecake recipe makes too much filling to fit into a store-bought crust, so I recommend making yours from scratch using my graham cracker crust recipe. If you still want to use a store-bought crust, you can just store the extra filling in a bowl, chill it, and enjoy it crustless! This is just an overview of the ingredients I used and why . For the full recipe please scroll down to the bottom of the post! How to Make (The BEST) No-Bake Cheesecake Make the crust I strongly recommend using my homemade graham cracker crust (digestive biscuits work if you don’t have graham crackers!) or Oreo crust depending on what you prefer (no need to remove the filling from the cookies if you go this way). Stir together your cookie/cracker crumbs and the sugars, then add the cooled melted butter. If the butter is too hot, it could make your crust soggy, so let it cool to the touch. Stir until well-combined and the mixture resembles damp sand. Don’t let the mixture sit before pressing it firmly and evenly into the bottom and up the sides of a 9″ springform pan (if it rests too long, the butter will resolidify before you’re ready and won’t form together in the pan). Press the mixture firmly and evenly into the bottom and up the sides of a springform pan. Pressing all the way up the sides isn’t as essential here as it is with other cheesecakes like my strawberry cheesecake since there is no risk of cracks. Let the crust just hang out, in the fridge or at room temperature, while you prepare the filling–there is no need to bake it! Make the filling Mix together the cream cheese, powdered sugar, vanilla, and lemon juice first and make sure the mixture is completely smooth and lump free. This will make folding in the whipped cream quick and easy. Once that mixture is ready, grab a second bowl and whip the cream to stiff peaks (pictured above). You’ll know you’ve reached stiff peaks when you have a thick, voluminous and fluffy texture similar to Cool Whip. This can take a few minutes, usually between 3-5. Gently fold the whipped cream into the cream cheese mixture until things are uniform. Do NOT use a mixer for this step–stick with a spatula! Fill and chill Evenly spread the cheesecake filling into your prepared crust. It’s important that you push the filling all the way to the edge so it makes contact with the corners/crust, if you don’t completely fill the shell/crust, it won’t meld with the filling and when you go to cut into it, the crust will just crumble! So make sure you fill in the bottom well! Chill for several hours (at least 4-6!) before slicing and serving. You’ll also want to top with homemade whipped cream (or chocolate whipped cream !) after chilling; it adds a touch of sweetness and lightness. SAM’S TIP: Keep in mind that since we’re not baking this cheesecake, the top won’t be smoothing/evening itself out in the oven. I like to (a bit meticulously ) smooth the top of my cheesecake with an offset spatula before chilling for a pretty appearance. Frequently Asked Questions Can no bake cheesecake be frozen? Why didn’t my no-bake cheesecake set? Enjoy! More Cheesecake Desserts to Try: New York cheesecake Raspberry cheesecake Turtle cheesecake Cheesecake bars Pumpkin cheesecake Peanut butter cheesecake ▢ 1 graham cracker crust , prepared in springform pan (please click link for graham cracker crust recipe, no need to bake the crust) ▢ 16 oz ( 450 g ) cream cheese , softened to room temperature (use brick-style cream cheese, not the spreadable kind sold in tubs) ▢ 1 cup ( 150 g ) powdered sugar ▢ 1 teaspoon vanilla extract ▢ 2 teaspoons lemon juice ▢ ⅓ cup ( 75 g ) sour cream ▢ 1 ½ cup ( 355 ml ) heavy cream Whipped Cream ▢ ¾ cup ( 177 ml ) heavy cream ▢ ¼ cup ( 40 g ) powdered sugar ▢ ½ teaspoon vanilla extract Prepare graham cracker crust in a 9" springform pan according to recipe instructions. Set aside (room temperature or refrigerator, either is fine) while you make the filling. Cheesecake filling Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy. 16 oz ( 450 g ) cream cheese Add powdered sugar and stir until combined. 1 cup ( 150 g ) powdered sugar Stir in vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl. 1 teaspoon vanilla extract, 2 teaspoons lemon juice Add sour cream and stir well. ⅓ cup ( 75 g ) sour cream Pour heavy cream into a separate, medium-sized bowl (preferably a chilled metal bowl). Whisk on high speed until stiff peaks are achieved (mixture will be thick, fluffy, voluminous and will hold a peak). 1 ½ cup ( 355 ml ) heavy cream Using a spatula, gently fold the whipped cream into cream cheese mixture until smooth and well-combined and mixture is uniform. Spread cheesecake mixture evenly into prepared graham cracker crust (be sure to fill the crust completely, if there is any gapping between the filling and the crust it will crumble when cut into). 1 graham cracker crust Cover and refrigerate at least 4 hours or overnight. Top with whipped cream topping before serving (see note). Whipped Cream Topping Combine heavy cream, powdered sugar, and vanilla extract in a medium-sized mixing bowl. Use an electric mixer to beat until thick, fluffy, and stiff peaks form. Spread or pipe over cheesecake before serving (or after the cheesecake has had time to set). I use an Ateco 846 for piping the swirls in the photos and video. ¾ cup ( 177 ml ) heavy cream, ¼ cup ( 40 g ) powdered sugar, ½ teaspoon vanilla extract Whipped cream topping I prefer to add the whipped cream before serving but this topping does maintain its shape and can be prepared and added to the cheesecake at any point after at least 2 hours of chilling. Storing I store this cheesecake right in the springform pan, covered with foil or plastic wrap (remove the collar for slicing and serving and replace for storing). Will keep in the refrigerator for up to 5 days. You may also freeze for up to 3 months (it’s actually quite good frozen!). Serving: 1 slice \| Calories: 285 kcal \| Carbohydrates: 13 g \| Protein: 3 g \| Fat: 25 g \| Saturated Fat: 15 g \| Cholesterol: 86 mg \| Sodium: 138 mg \| Potassium: 85 mg \| Fiber: 1 g \| Sugar: 11 g \| Vitamin A: 985 IU \| Vitamin C: 1 mg \| Calcium: 64 mg \| Iron: 1 mg Nutrition information is automatically calculated, so should only be used as an approximation. Like this? Leave a comment below! This recipe was originally posted 06/05/2017, the recipe remains the same but post has been updated to be more helpful and new photos and a new video have been added. More Recipes to Try Now Available! Get my most popular bakery-style cookie recipes in one beautiful ebook. Foolproof recipes and bakery-worthy cookies you can make at home. You May Also Like:
Markdown	[Skip to content](https://sugarspunrun.com/no-bake-cheesecake/#main-content) ![](https://sugarspunrun.com/wp-content/uploads/2026/01/ssr-tophat-150x150.png)[Sign up for free daily recipes\!](https://sugarspunrun.com/subscribe/) - [Home](https://sugarspunrun.com/) - [Recipes](https://sugarspunrun.com/recipe-index/) - [Desserts](https://sugarspunrun.com/category/desserts/) - [Cookies](https://sugarspunrun.com/category/desserts/cookies/) - [Candy](https://sugarspunrun.com/category/desserts/candy/) - [Bars & Brownies](https://sugarspunrun.com/category/desserts/bars-brownies/) - [Cake](https://sugarspunrun.com/category/desserts/cake/) - [Pies](https://sugarspunrun.com/category/desserts/pies/) - [Breads (Yeast & Quick Breads)](https://sugarspunrun.com/category/breads/) - [Savory](https://sugarspunrun.com/category/savory/) - [Breakfast](https://sugarspunrun.com/category/breakfast-2/) - [Muffins](https://sugarspunrun.com/category/breakfast-2/muffins/) - [Scones](https://sugarspunrun.com/category/breakfast-2/scones/) - [Seasonal](https://sugarspunrun.com/category/seasonal/) - [Cozy Winter/Holiday Treats](https://sugarspunrun.com/category/seasonal/cozy-winterholiday-treats/) - [Easter/Spring](https://sugarspunrun.com/category/seasonal/easter-spring/) - [Fall Recipes](https://sugarspunrun.com/category/seasonal/fall-recipes/) - [Summer Recipes](https://sugarspunrun.com/category/seasonal/summer-recipes-seasonal/) - [Recipe Index](https://sugarspunrun.com/recipe-index/) - [About Me](https://sugarspunrun.com/about-me/) - [Contact](https://sugarspunrun.com/contact/) - [Subscribe](https://sugarspunrun.com/subscribe/) - [Shop](https://sugarspunrun.com/shop/) [Home](https://sugarspunrun.com/) › [Recipe Index](https://sugarspunrun.com/recipe-index/) › [Desserts](https://sugarspunrun.com/category/desserts/) › [Cheesecake](https://sugarspunrun.com/category/desserts/cheesecake/) 4\.91 from 317 votes # No Bake Cheesecake Recipe [![The author Sam Merritt in a blue shirt holding a Fudge Round with blue mixer in background.](https://sugarspunrun.com/wp-content/uploads/2026/01/Circle-profile-picture-1-of-1.jpg)](https://sugarspunrun.com/about-me/) By [Sam Merritt](https://sugarspunrun.com/about-me/)Published Apr 04, 2025 [Jump to Recipe ▼](https://sugarspunrun.com/no-bake-cheesecake/#wprm-recipe-container-10518) 855 Comments Servings: 12 slices 30 mins This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my [disclosure policy](https://sugarspunrun.com/contact/privacy-policy/). For the days where you don’t feel like turning on the oven, fussing over a water bath, worrying about cracked edges or waiting all night for things to set in the fridge, my no bake cheesecake has you covered. Made with simple ingredients (and no gelatin or condensed milk), this has all the flavor and texture of the classic version you’re used to. Includes a how-to video tutorial. ![Slice of no-bake cheesecake with a whipped cream topping on a plate.](https://sugarspunrun.com/wp-content/uploads/2025/04/No-Bake-Cheesecake-4-of-6.jpg) ## A No Bake Cheesecake to Rival All Others I take [cheesecake](https://sugarspunrun.com/best-cheesecake-recipe/), including no bake cheesecake, seriously here. I demand a smooth, creamy (but sturdy!) texture, the perfect balance of sweetness and tang, a graham cracker crust with just the right amount of crispy crumble, and a texture that’s sturdy enough to handle a fun topping like a drizzle of [caramel sauce](https://sugarspunrun.com/how-to-make-caramel-sauce/) or a scoop of [strawberry sauce](https://sugarspunrun.com/simple-strawberry-sauce/). The internet abounds with recipes for no bake cheesecakes, but they’re sometimes fussier than the real (baked) thing, using ingredients like gelatin (can be tricky to keep the texture lump-free!) or even condensed milk, which just doesn’t ring true for flavor. I developed my version years ago specifically for the home baker who wants true-tasting results without a lot of fuss. It’s been one of my top recipes for nearly 8 years, and while I wanted to update the photos and add a new video, the recipe itself has stood the test of time and needed no edits. ## Why my recipe works: - Truly 100% no-bake, right down to the crust\! - Uses the same ingredients as classic cheesecake (minus the eggs) for classic flavor. - Whipped cream gives us a sturdy base, no need for gelatin. - Great for beginners. This recipe is simple, straightforward, and less fussy than a baked cheesecake. ## What You Need For an authentic-tasting no bake cheesecake, I made sure we stayed as true as possible to the classic ingredients. ![Overhead view of ingredients including cream cheese, graham crackers, lemon, and more.](https://sugarspunrun.com/wp-content/uploads/2025/04/No-Bake-cheesecake-1-of-5.jpg) - Cream cheese. Tub-style, spreadable cream cheese is not reliable, contains additives the brick-style doesn’t, and can make for a too-soft and unsliceable cheesecake. Because of this I recommend sticking with a brick-style, full-fat cream cheese. Let it soften to room temperature to minimize your risk of lumps when mixing\! - Sour cream. Sour cream adds a depth of flavor and tang that you can’t quite reach with cream cheese alone. If you don’t have it on hand, you could substitute full-fat Greek yogurt. - Heavy cream. While not typical for traditional cheesecake (though you will find it in my [basque cheesecake](https://sugarspunrun.com/basque-cheesecake-burnt-cheesecake/)), heavy cream is essential for this no bake cheesecake. We’ll be whipping this to stiff peaks and folding it into our cheesecake mixture for a sturdy base that will give us that sliceable, custardy texture. This eliminates the need for ingredients like gelatin and the no bake cheesecake stays sturdy its entire life. - Sugar. Brown and granulated sugar flavor the graham cracker crust (and also play a part in helping hold it together) and powdered sugar is essential for not only sweetening the no bake cheesecake, but helping encourage firm, fully-set texture. - Lemon juice. Just a splash enhances the flavor and adds a slight tang without making it taste like a [lemon cheesecake](https://sugarspunrun.com/lemon-cheesecake/). Bottled or fresh lemon juice will work here and this ingredient could even be left out if you just don’t have it or if you prefer a sweeter, less tart cheesecake. Sam’s Tip: My no bake cheesecake recipe makes too much filling to fit into a store-bought crust, so I recommend making yours from scratch using my [graham cracker crust](https://sugarspunrun.com/graham-cracker-crust-recipe/) recipe. If you still want to use a store-bought crust, you can just store the extra filling in a bowl, chill it, and enjoy it crustless\! This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post\! ## How to Make (The BEST) No-Bake Cheesecake ### Make the crust ![Overhead view of a graham cracker crust being pressed into a springform pan with a glass.](https://sugarspunrun.com/wp-content/uploads/2025/04/No-Bake-cheesecake-2-of-5.jpg) I strongly recommend using my homemade [graham cracker crust](https://sugarspunrun.com/graham-cracker-crust-recipe/) (digestive biscuits work if you don’t have graham crackers!) or [Oreo crust](https://sugarspunrun.com/oreo-crust-recipe/) depending on what you prefer (no need to remove the filling from the cookies if you go this way). Stir together your cookie/cracker crumbs and the sugars, then add the cooled melted butter. If the butter is too hot, it could make your crust soggy, so let it cool to the touch. Stir until well-combined and the mixture resembles damp sand. Don’t let the mixture sit before pressing it firmly and evenly into the bottom and up the sides of a 9″ springform pan (if it rests too long, the butter will resolidify before you’re ready and won’t form together in the pan). Press the mixture firmly and evenly into the bottom and up the sides of a springform pan. Pressing all the way up the sides isn’t as essential here as it is with other cheesecakes like my [strawberry cheesecake](https://sugarspunrun.com/strawberry-cheesecake-recipe/) since there is no risk of cracks. Let the crust just hang out, in the fridge or at room temperature, while you prepare the filling–there is no need to bake it\! ### Make the filling ![Overhead view of a bowl of whipped cream.](https://sugarspunrun.com/wp-content/uploads/2025/04/No-Bake-cheesecake-3-of-5.jpg) Mix together the cream cheese, powdered sugar, vanilla, and lemon juice first and make sure the mixture is completely smooth and lump free. This will make folding in the whipped cream quick and easy. Once that mixture is ready, grab a second bowl and whip the cream to stiff peaks (pictured above). You’ll know you’ve reached stiff peaks when you have a thick, voluminous and fluffy texture similar to Cool Whip. This can take a few minutes, usually between 3-5. ![Overhead view of whipped cream being folded into a cream cheese mixture.](https://sugarspunrun.com/wp-content/uploads/2025/04/No-Bake-cheesecake-4-of-5.jpg) Gently fold the whipped cream into the cream cheese mixture until things are uniform. Do NOT use a mixer for this step–stick with a spatula\! ### Fill and chill ![Offset spatula spreading cheesecake batter into a springform pan.](https://sugarspunrun.com/wp-content/uploads/2025/04/No-Bake-cheesecake-5-of-5.jpg) Evenly spread the cheesecake filling into your prepared crust. It’s important that you push the filling all the way to the edge so it makes contact with the corners/crust, if you don’t completely fill the shell/crust, it won’t meld with the filling and when you go to cut into it, the crust will just crumble! So make sure you fill in the bottom well\! Chill for several hours (at least 4-6!) before slicing and serving. You’ll also want to top with [homemade whipped cream](https://sugarspunrun.com/homemade-whipped-cream-recipe/) (or [chocolate whipped cream](https://sugarspunrun.com/chocolate-whipped-cream/)!) after chilling; it adds a touch of sweetness and lightness. ![😋](https://s.w.org/images/core/emoji/17.0.2/svg/1f60b.svg) SAM’S TIP: Keep in mind that since we’re not baking this cheesecake, the top won’t be smoothing/evening itself out in the oven. I like to (a bit meticulously ![😅](https://s.w.org/images/core/emoji/17.0.2/svg/1f605.svg)) smooth the top of my cheesecake with an offset spatula before chilling for a pretty appearance. ![Bite missing from a slice of no-bake cheesecake.](https://sugarspunrun.com/wp-content/uploads/2025/04/No-Bake-Cheesecake-2-of-6.jpg) ## Frequently Asked Questions Can no bake cheesecake be frozen? Yes, this recipe can absolutely be frozen and it’s very refreshing to enjoy straight from the freezer in the summertime. However, you do still need to let it chill in the refrigerator for at least 4-6 hours before freezing it so that it can set properly. After it’s set and chilled, wrap the whole cheesecake or individual slices in plastic wrap, place in an airtight container, and freeze. If you have decorative toppings like whipped cream on top, I would recommend placing the (unwrapped) cheesecake in the freezer for 30 minutes so that all parts of it can freeze enough to be wrapped/easily handled, then wrapping and freezing. You can enjoy the frozen cheesecake straight from frozen or return it to the refrigerator to allow it to thaw before enjoying. Why didn’t my no-bake cheesecake set? If you used the wrong kind of cream cheese or didn’t whip your cream long enough, your cheesecake may not set. Make sure to use full-fat, brick-style cream cheese and not the spreadable kind that comes in a tub. Also, make sure you have a little patience! No-bake cheesecake takes at least 4 hours to chill, but could take even longer if your cream cheese or other ingredients were particularly warm. ![Slice of no-bake cheesecake with a whipped cream topping on a plate.](https://sugarspunrun.com/wp-content/uploads/2025/04/No-Bake-Cheesecake-6-of-6.jpg) Enjoy\! ## More Cheesecake Desserts to Try: - [New York cheesecake](https://sugarspunrun.com/new-york-cheesecake-recipe/) - [Raspberry cheesecake](https://sugarspunrun.com/raspberry-cheesecake/) - [Turtle cheesecake](https://sugarspunrun.com/turtle-cheesecake-recipe/) - [Cheesecake bars](https://sugarspunrun.com/cheesecake-bars/) - [Pumpkin cheesecake](https://sugarspunrun.com/pumpkin-cheesecake/) - [Peanut butter cheesecake](https://sugarspunrun.com/peanut-butter-cheesecake/) ![Slice of no-bake cheesecake with a whipped cream topping on a plate.](https://sugarspunrun.com/wp-content/uploads/2025/04/No-Bake-cheesecake-1-of-1-675x675.jpg) 4\.91 from 317 votes ## The Best No Bake Cheesecake Recipe A no bake cheesecake with a truly authentic taste and texture, my version is made simply with basic ingredients (nothing fussy!) and needs only a few hours to chill before slicing and serving. Recipe includes a how-to video\! Prep: 30 minutes mins Cook: 0 minutes mins Chilling Time: 4 hours hrs Total: 30 minutes mins Servings: [12](https://sugarspunrun.com/no-bake-cheesecake/) slices [Save Recipe](https://sugarspunrun.com/no-bake-cheesecake/)[Saved Recipe](https://sugarspunrun.com/no-bake-cheesecake/) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fsugarspunrun.com%2Fno-bake-cheesecake%2F&media=https%3A%2F%2Fsugarspunrun.com%2Fwp-content%2Fuploads%2F2025%2F04%2FNo-Bake-cheesecake-1-of-1.jpg&description=&is_video=false) [Comment](https://sugarspunrun.com/no-bake-cheesecake/#comment) [Print Recipe](https://sugarspunrun.com/wprm_print/the-best-no-bake-cheesecake-recipe) ### Equipment - [9" Springform pan](https://amzn.to/3QgkVzp) - [Mixing bowls](https://amzn.to/2C47vQx) - [Electric mixer](https://amzn.to/2ZJo7Lh) ### Ingredients - ▢ 1 [graham cracker crust](https://sugarspunrun.com/graham-cracker-crust-recipe/), prepared in springform pan (please click link for graham cracker crust recipe, no need to bake the crust) - ▢ 16 oz (450 g) cream cheese, softened to room temperature (use brick-style cream cheese, not the spreadable kind sold in tubs) - ▢ 1 cup (150 g) powdered sugar - ▢ 1 teaspoon [vanilla extract](https://sugarspunrun.com/make-your-own-vanilla-extract/) - ▢ 2 teaspoons lemon juice - ▢ ⅓ cup (75 g) sour cream - ▢ 1 ½ cup (355 ml) heavy cream #### Whipped Cream - ▢ ¾ cup (177 ml) heavy cream - ▢ ¼ cup (40 g) powdered sugar - ▢ ½ teaspoon [vanilla extract](https://sugarspunrun.com/make-your-own-vanilla-extract/) ### Instructions - Prepare graham cracker crust in a 9" springform pan according to recipe instructions. Set aside (room temperature or refrigerator, either is fine) while you make the filling. #### Cheesecake filling - Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy. 16 oz (450 g) cream cheese - Add powdered sugar and stir until combined. 1 cup (150 g) powdered sugar - Stir in vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl. 1 teaspoon vanilla extract, 2 teaspoons lemon juice - Add sour cream and stir well. ⅓ cup (75 g) sour cream - Pour heavy cream into a separate, medium-sized bowl (preferably a chilled metal bowl). Whisk on high speed until stiff peaks are achieved (mixture will be thick, fluffy, voluminous and will hold a peak). 1 ½ cup (355 ml) heavy cream - Using a spatula, gently fold the whipped cream into cream cheese mixture until smooth and well-combined and mixture is uniform. - Spread cheesecake mixture evenly into prepared graham cracker crust (be sure to fill the crust completely, if there is any gapping between the filling and the crust it will crumble when cut into). 1 graham cracker crust - Cover and refrigerate at least 4 hours or overnight. Top with whipped cream topping before serving (see note). #### Whipped Cream Topping - Combine heavy cream, powdered sugar, and vanilla extract in a medium-sized mixing bowl. Use an electric mixer to beat until thick, fluffy, and stiff peaks form. Spread or pipe over cheesecake before serving (or after the cheesecake has had time to set). I use an Ateco 846 for piping the swirls in the photos and video. ¾ cup (177 ml) heavy cream, ¼ cup (40 g) powdered sugar, ½ teaspoon vanilla extract ### Notes ### Whipped cream topping I prefer to add the whipped cream before serving but this topping does maintain its shape and can be prepared and added to the cheesecake at any point after at least 2 hours of chilling. ### Storing I store this cheesecake right in the springform pan, covered with foil or plastic wrap (remove the collar for slicing and serving and replace for storing). Will keep in the refrigerator for up to 5 days. You may also freeze for up to 3 months (it’s actually quite good frozen!). ### Nutrition Serving: 1slice \\| Calories: 285kcal \\| Carbohydrates: 13g \\| Protein: 3g \\| Fat: 25g \\| Saturated Fat: 15g \\| Cholesterol: 86mg \\| Sodium: 138mg \\| Potassium: 85mg \\| Fiber: 1g \\| Sugar: 11g \\| Vitamin A: 985IU \\| Vitamin C: 1mg \\| Calcium: 64mg \\| Iron: 1mg Nutrition information is automatically calculated, so should only be used as an approximation. Like this? [Leave a comment](https://sugarspunrun.com/no-bake-cheesecake/#respond) below\! This recipe was originally posted 06/05/2017, the recipe remains the same but post has been updated to be more helpful and new photos and a new video have been added. ### More Recipes to Try [![No-bake chocolate cheesecake that's been cut into slices.](https://sugarspunrun.com/wp-content/uploads/2024/06/No-Bake-Chocolate-Cheesecake-1-of-2-600x800.jpg)](https://sugarspunrun.com/no-bake-chocolate-cheesecake/) ### [No-Bake Chocolate Cheesecake](https://sugarspunrun.com/no-bake-chocolate-cheesecake/) [![cheesecake bites in a sugar cookie crust topped with blueberries and sliced strawberries](https://sugarspunrun.com/wp-content/uploads/2022/08/Cheesecake-Bites-recipe-1-600x800.jpg)](https://sugarspunrun.com/cheesecake-bites-in-sugar-cookie-cups/) ### [Cheesecake Bites](https://sugarspunrun.com/cheesecake-bites-in-sugar-cookie-cups/) [![mini cheesecakes topped with whipped cream and a fresh strawberry](https://sugarspunrun.com/wp-content/uploads/2022/05/Mini-Cheesecakes-1-of-1-2-600x800.jpg)](https://sugarspunrun.com/mini-cheesecakes/) ### [Mini Cheesecakes](https://sugarspunrun.com/mini-cheesecakes/) [![Cheesecake brownie with bite out of it](https://sugarspunrun.com/wp-content/uploads/2017/01/Cheesecake-Brownies-Recipe-1-of-1-8-600x800.jpg)](https://sugarspunrun.com/cheesecake-brownies/) ### [Cheesecake Brownies](https://sugarspunrun.com/cheesecake-brownies/) ![Cover photo of my gourmet cookie ebook.](https://sugarspunrun.com/wp-content/uploads/2026/03/Gourmet-ebook-cover.jpg) Now Available\! Get my most popular bakery-style cookie recipes in one beautiful ebook. Foolproof recipes and bakery-worthy cookies you can make at home. [Get the ebook](https://shop.sugarspunrun.com/products/gourmet-cookies-ebook) ## You May Also Like: [![Slice of cheesecake](https://sugarspunrun.com/wp-content/uploads/2019/01/Best-Cheesecake-Recipe-2-1-of-1-4-600x665.jpg)](https://sugarspunrun.com/best-cheesecake-recipe/) ### [The Best Cheesecake Recipe](https://sugarspunrun.com/best-cheesecake-recipe/) [![slice of oreo cheesecake topped with chocolate ganache and whipped cream](https://sugarspunrun.com/wp-content/uploads/2022/05/Oreo-Cheesecake-Recipe-1-of-1-2-600x800.jpg)](https://sugarspunrun.com/oreo-cheesecake/) ### [Oreo Cheesecake](https://sugarspunrun.com/oreo-cheesecake/) [![Slice of pumpkin cheesecake topped with cinnamon whipped cream on a white plate.](https://sugarspunrun.com/wp-content/uploads/2022/10/Pumpkin-Cheesecake-1-of-1-600x800.jpg)](https://sugarspunrun.com/pumpkin-cheesecake/) ### [Pumpkin Cheesecake](https://sugarspunrun.com/pumpkin-cheesecake/) [![chocolate cheesecake on white plate](https://sugarspunrun.com/wp-content/uploads/2018/02/Chocolate-Cheesecake-Recipe-1-of-2-600x800.jpg)](https://sugarspunrun.com/chocolate-cheesecake/) ### [Chocolate Cheesecake](https://sugarspunrun.com/chocolate-cheesecake/) 4\.91 from 317 votes ([109 ratings without comment](https://sugarspunrun.com/no-bake-cheesecake/)) ## Leave a comment [Cancel reply](https://sugarspunrun.com/no-bake-cheesecake/#respond) ## 855 Comments 1. Michelle says: April 8, 2026 at 3:12 pm ![5 stars](https://sugarspunrun.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) Delicious and easy!! I love that it’s lower in sugar. [Reply](https://sugarspunrun.com/no-bake-cheesecake/#comment-400638) 2. Peg says: April 7, 2026 at 2:42 pm ![5 stars](https://sugarspunrun.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) I made this for Easter… it was wonderful and light. I served it with homemade strawberry rhubarb sauce. Yum! My grandson was blown away and wanted the recipe! I did halve the recipe with a 6 inch springform pan and came out just perfect\! [Reply](https://sugarspunrun.com/no-bake-cheesecake/#comment-400571) 3. Ali says: April 3, 2026 at 12:08 pm would adding a fruit puree change the consistency too badly? [Reply](https://sugarspunrun.com/no-bake-cheesecake/#comment-400127) 1. Sam Merritt says: April 3, 2026 at 10:17 pm Hi Ali! I’m not sure how it would set up. If it’s thick enough it could potentially work. You could always top the cheesecake with it as well. ![🙂](https://s.w.org/images/core/emoji/17.0.2/svg/1f642.svg) [Reply](https://sugarspunrun.com/no-bake-cheesecake/#comment-400184) 4. Julianne Christine Dufresne-Martin says: March 29, 2026 at 7:49 pm would it be possible to use half and half cream ? [Reply](https://sugarspunrun.com/no-bake-cheesecake/#comment-399721) 1. Sam Merritt says: March 30, 2026 at 10:10 pm The structure of this cheesecake is really dependent on whipping the cream. I’m not sure half and half will whip quite the same so I’d be hesitant to recommend it. ![🙁](https://s.w.org/images/core/emoji/17.0.2/svg/1f641.svg) [Reply](https://sugarspunrun.com/no-bake-cheesecake/#comment-399844) 5. Courtney Hamilton says: March 15, 2026 at 2:20 pm ![5 stars](https://sugarspunrun.com/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg) This cheesecake recipe is it! It’s my new favorite and I have purposefully memorized it so I never forget it! It also has stayed fresh in my refrigerator for over a week and a half. I was able to make one cheesecake and three individual cheesecakes with this recipe. The lemon juice and sour cream adds just enough tartness. Thank you for sharing this! It’s amazing\! [Reply](https://sugarspunrun.com/no-bake-cheesecake/#comment-398641) 6. JJ says: March 7, 2026 at 9:57 pm Is it alright if I only use one block of cream cheese instead of two and double up on the heavy/sour cream instead? I forgot to get another lol and I don’t wanna go back to the grocery store. ![😅](https://s.w.org/images/core/emoji/17.0.2/svg/1f605.svg) [Reply](https://sugarspunrun.com/no-bake-cheesecake/#comment-398136) 1. Sam Merritt says: March 9, 2026 at 2:05 pm Hi JJ! I wouldn’t recommend leaving out a brick of cream cheese. You could cut all of the ingredients in half and make a smaller version. ![🙂](https://s.w.org/images/core/emoji/17.0.2/svg/1f642.svg) [Reply](https://sugarspunrun.com/no-bake-cheesecake/#comment-398266) 7. Amanda says: March 7, 2026 at 11:38 am I am deffinitly making this today, it looks delicious and easy! Can I add oreo’s to the filling without it affecting the set up? thank you! ![😊](https://s.w.org/images/core/emoji/17.0.2/svg/1f60a.svg) [Reply](https://sugarspunrun.com/no-bake-cheesecake/#comment-398104) 1. Sam Merritt says: March 9, 2026 at 1:51 pm Hi Amanda! You shouldn’t have any issues stirring oreos in here. Enjoy! ![🙂](https://s.w.org/images/core/emoji/17.0.2/svg/1f642.svg) [Reply](https://sugarspunrun.com/no-bake-cheesecake/#comment-398254) ### Comment navigation [Older Comments](https://sugarspunrun.com/no-bake-cheesecake/comment-page-25/#comments) ![The author Sam Merritt in a blue shirt holding a Fudge Round with blue mixer in background.](https://sugarspunrun.com/wp-content/uploads/2026/01/Circle-profile-picture-1-of-1.jpg) Hi, I'm Sam\! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). 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Readable Markdown	This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my [disclosure policy](https://sugarspunrun.com/contact/privacy-policy/). For the days where you don’t feel like turning on the oven, fussing over a water bath, worrying about cracked edges or waiting all night for things to set in the fridge, my no bake cheesecake has you covered. Made with simple ingredients (and no gelatin or condensed milk), this has all the flavor and texture of the classic version you’re used to. Includes a how-to video tutorial. ![Slice of no-bake cheesecake with a whipped cream topping on a plate.](https://sugarspunrun.com/wp-content/uploads/2025/04/No-Bake-Cheesecake-4-of-6.jpg) ## A No Bake Cheesecake to Rival All Others I take [cheesecake](https://sugarspunrun.com/best-cheesecake-recipe/), including no bake cheesecake, seriously here. I demand a smooth, creamy (but sturdy!) texture, the perfect balance of sweetness and tang, a graham cracker crust with just the right amount of crispy crumble, and a texture that’s sturdy enough to handle a fun topping like a drizzle of [caramel sauce](https://sugarspunrun.com/how-to-make-caramel-sauce/) or a scoop of [strawberry sauce](https://sugarspunrun.com/simple-strawberry-sauce/). The internet abounds with recipes for no bake cheesecakes, but they’re sometimes fussier than the real (baked) thing, using ingredients like gelatin (can be tricky to keep the texture lump-free!) or even condensed milk, which just doesn’t ring true for flavor. I developed my version years ago specifically for the home baker who wants true-tasting results without a lot of fuss. It’s been one of my top recipes for nearly 8 years, and while I wanted to update the photos and add a new video, the recipe itself has stood the test of time and needed no edits. ## Why my recipe works: - Truly 100% no-bake, right down to the crust\! - Uses the same ingredients as classic cheesecake (minus the eggs) for classic flavor. - Whipped cream gives us a sturdy base, no need for gelatin. - Great for beginners. This recipe is simple, straightforward, and less fussy than a baked cheesecake. ## What You Need For an authentic-tasting no bake cheesecake, I made sure we stayed as true as possible to the classic ingredients. ![Overhead view of ingredients including cream cheese, graham crackers, lemon, and more.](https://sugarspunrun.com/wp-content/uploads/2025/04/No-Bake-cheesecake-1-of-5.jpg) - Cream cheese. Tub-style, spreadable cream cheese is not reliable, contains additives the brick-style doesn’t, and can make for a too-soft and unsliceable cheesecake. Because of this I recommend sticking with a brick-style, full-fat cream cheese. Let it soften to room temperature to minimize your risk of lumps when mixing\! - Sour cream. Sour cream adds a depth of flavor and tang that you can’t quite reach with cream cheese alone. If you don’t have it on hand, you could substitute full-fat Greek yogurt. - Heavy cream. While not typical for traditional cheesecake (though you will find it in my [basque cheesecake](https://sugarspunrun.com/basque-cheesecake-burnt-cheesecake/)), heavy cream is essential for this no bake cheesecake. We’ll be whipping this to stiff peaks and folding it into our cheesecake mixture for a sturdy base that will give us that sliceable, custardy texture. This eliminates the need for ingredients like gelatin and the no bake cheesecake stays sturdy its entire life. - Sugar. Brown and granulated sugar flavor the graham cracker crust (and also play a part in helping hold it together) and powdered sugar is essential for not only sweetening the no bake cheesecake, but helping encourage firm, fully-set texture. - Lemon juice. Just a splash enhances the flavor and adds a slight tang without making it taste like a [lemon cheesecake](https://sugarspunrun.com/lemon-cheesecake/). Bottled or fresh lemon juice will work here and this ingredient could even be left out if you just don’t have it or if you prefer a sweeter, less tart cheesecake. Sam’s Tip: My no bake cheesecake recipe makes too much filling to fit into a store-bought crust, so I recommend making yours from scratch using my [graham cracker crust](https://sugarspunrun.com/graham-cracker-crust-recipe/) recipe. If you still want to use a store-bought crust, you can just store the extra filling in a bowl, chill it, and enjoy it crustless\! This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post\! ## How to Make (The BEST) No-Bake Cheesecake ### Make the crust ![Overhead view of a graham cracker crust being pressed into a springform pan with a glass.](https://sugarspunrun.com/wp-content/uploads/2025/04/No-Bake-cheesecake-2-of-5.jpg) I strongly recommend using my homemade [graham cracker crust](https://sugarspunrun.com/graham-cracker-crust-recipe/) (digestive biscuits work if you don’t have graham crackers!) or [Oreo crust](https://sugarspunrun.com/oreo-crust-recipe/) depending on what you prefer (no need to remove the filling from the cookies if you go this way). Stir together your cookie/cracker crumbs and the sugars, then add the cooled melted butter. If the butter is too hot, it could make your crust soggy, so let it cool to the touch. Stir until well-combined and the mixture resembles damp sand. Don’t let the mixture sit before pressing it firmly and evenly into the bottom and up the sides of a 9″ springform pan (if it rests too long, the butter will resolidify before you’re ready and won’t form together in the pan). Press the mixture firmly and evenly into the bottom and up the sides of a springform pan. Pressing all the way up the sides isn’t as essential here as it is with other cheesecakes like my [strawberry cheesecake](https://sugarspunrun.com/strawberry-cheesecake-recipe/) since there is no risk of cracks. Let the crust just hang out, in the fridge or at room temperature, while you prepare the filling–there is no need to bake it\! ### Make the filling ![Overhead view of a bowl of whipped cream.](https://sugarspunrun.com/wp-content/uploads/2025/04/No-Bake-cheesecake-3-of-5.jpg) Mix together the cream cheese, powdered sugar, vanilla, and lemon juice first and make sure the mixture is completely smooth and lump free. This will make folding in the whipped cream quick and easy. Once that mixture is ready, grab a second bowl and whip the cream to stiff peaks (pictured above). You’ll know you’ve reached stiff peaks when you have a thick, voluminous and fluffy texture similar to Cool Whip. This can take a few minutes, usually between 3-5. ![Overhead view of whipped cream being folded into a cream cheese mixture.](https://sugarspunrun.com/wp-content/uploads/2025/04/No-Bake-cheesecake-4-of-5.jpg) Gently fold the whipped cream into the cream cheese mixture until things are uniform. Do NOT use a mixer for this step–stick with a spatula\! ### Fill and chill ![Offset spatula spreading cheesecake batter into a springform pan.](https://sugarspunrun.com/wp-content/uploads/2025/04/No-Bake-cheesecake-5-of-5.jpg) Evenly spread the cheesecake filling into your prepared crust. It’s important that you push the filling all the way to the edge so it makes contact with the corners/crust, if you don’t completely fill the shell/crust, it won’t meld with the filling and when you go to cut into it, the crust will just crumble! So make sure you fill in the bottom well\! Chill for several hours (at least 4-6!) before slicing and serving. You’ll also want to top with [homemade whipped cream](https://sugarspunrun.com/homemade-whipped-cream-recipe/) (or [chocolate whipped cream](https://sugarspunrun.com/chocolate-whipped-cream/)!) after chilling; it adds a touch of sweetness and lightness. ![😋](https://s.w.org/images/core/emoji/17.0.2/svg/1f60b.svg) SAM’S TIP: Keep in mind that since we’re not baking this cheesecake, the top won’t be smoothing/evening itself out in the oven. I like to (a bit meticulously ![😅](https://s.w.org/images/core/emoji/17.0.2/svg/1f605.svg)) smooth the top of my cheesecake with an offset spatula before chilling for a pretty appearance. ![Bite missing from a slice of no-bake cheesecake.](https://sugarspunrun.com/wp-content/uploads/2025/04/No-Bake-Cheesecake-2-of-6.jpg) ## Frequently Asked Questions Can no bake cheesecake be frozen? Why didn’t my no-bake cheesecake set? ![Slice of no-bake cheesecake with a whipped cream topping on a plate.](https://sugarspunrun.com/wp-content/uploads/2025/04/No-Bake-Cheesecake-6-of-6.jpg) Enjoy\! ## More Cheesecake Desserts to Try: - [New York cheesecake](https://sugarspunrun.com/new-york-cheesecake-recipe/) - [Raspberry cheesecake](https://sugarspunrun.com/raspberry-cheesecake/) - [Turtle cheesecake](https://sugarspunrun.com/turtle-cheesecake-recipe/) - [Cheesecake bars](https://sugarspunrun.com/cheesecake-bars/) - [Pumpkin cheesecake](https://sugarspunrun.com/pumpkin-cheesecake/) - [Peanut butter cheesecake](https://sugarspunrun.com/peanut-butter-cheesecake/) - ▢ 1 [graham cracker crust](https://sugarspunrun.com/graham-cracker-crust-recipe/), prepared in springform pan (please click link for graham cracker crust recipe, no need to bake the crust) - ▢ 16 oz (450 g) cream cheese, softened to room temperature (use brick-style cream cheese, not the spreadable kind sold in tubs) - ▢ 1 cup (150 g) powdered sugar - ▢ 1 teaspoon [vanilla extract](https://sugarspunrun.com/make-your-own-vanilla-extract/) - ▢ 2 teaspoons lemon juice - ▢ ⅓ cup (75 g) sour cream - ▢ 1 ½ cup (355 ml) heavy cream #### Whipped Cream - ▢ ¾ cup (177 ml) heavy cream - ▢ ¼ cup (40 g) powdered sugar - ▢ ½ teaspoon [vanilla extract](https://sugarspunrun.com/make-your-own-vanilla-extract/) - Prepare graham cracker crust in a 9" springform pan according to recipe instructions. Set aside (room temperature or refrigerator, either is fine) while you make the filling. #### Cheesecake filling - Place cream cheese in a large bowl and, using an electric mixer, beat until smooth and creamy. 16 oz (450 g) cream cheese - Add powdered sugar and stir until combined. 1 cup (150 g) powdered sugar - Stir in vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl. 1 teaspoon vanilla extract, 2 teaspoons lemon juice - Add sour cream and stir well. ⅓ cup (75 g) sour cream - Pour heavy cream into a separate, medium-sized bowl (preferably a chilled metal bowl). Whisk on high speed until stiff peaks are achieved (mixture will be thick, fluffy, voluminous and will hold a peak). 1 ½ cup (355 ml) heavy cream - Using a spatula, gently fold the whipped cream into cream cheese mixture until smooth and well-combined and mixture is uniform. - Spread cheesecake mixture evenly into prepared graham cracker crust (be sure to fill the crust completely, if there is any gapping between the filling and the crust it will crumble when cut into). 1 graham cracker crust - Cover and refrigerate at least 4 hours or overnight. Top with whipped cream topping before serving (see note). #### Whipped Cream Topping - Combine heavy cream, powdered sugar, and vanilla extract in a medium-sized mixing bowl. Use an electric mixer to beat until thick, fluffy, and stiff peaks form. Spread or pipe over cheesecake before serving (or after the cheesecake has had time to set). I use an Ateco 846 for piping the swirls in the photos and video. ¾ cup (177 ml) heavy cream, ¼ cup (40 g) powdered sugar, ½ teaspoon vanilla extract ### Whipped cream topping I prefer to add the whipped cream before serving but this topping does maintain its shape and can be prepared and added to the cheesecake at any point after at least 2 hours of chilling. ### Storing I store this cheesecake right in the springform pan, covered with foil or plastic wrap (remove the collar for slicing and serving and replace for storing). Will keep in the refrigerator for up to 5 days. You may also freeze for up to 3 months (it’s actually quite good frozen!). Serving: 1slice \\| Calories: 285kcal \\| Carbohydrates: 13g \\| Protein: 3g \\| Fat: 25g \\| Saturated Fat: 15g \\| Cholesterol: 86mg \\| Sodium: 138mg \\| Potassium: 85mg \\| Fiber: 1g \\| Sugar: 11g \\| Vitamin A: 985IU \\| Vitamin C: 1mg \\| Calcium: 64mg \\| Iron: 1mg Nutrition information is automatically calculated, so should only be used as an approximation. Like this? [Leave a comment](https://sugarspunrun.com/no-bake-cheesecake/#respond) below\! This recipe was originally posted 06/05/2017, the recipe remains the same but post has been updated to be more helpful and new photos and a new video have been added. ### More Recipes to Try ![Cover photo of my gourmet cookie ebook.](https://sugarspunrun.com/wp-content/uploads/2026/03/Gourmet-ebook-cover.jpg) Now Available\! Get my most popular bakery-style cookie recipes in one beautiful ebook. Foolproof recipes and bakery-worthy cookies you can make at home. You May Also Like:
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