🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 43 (from laksa115)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa043.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://www.seriouseats.com/no-bake-cheesecake-recipe\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.seriouseats.com/no-bake-cheesecake-recipe\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.seriouseats.com\/no-bake-cheesecake-recipe","crawl_time":1776086569,"first_indexed_time":1620245952,"http_code":200,"src_unparsed":"com,seriouseats!www,\/no-bake-cheesecake-recipe s443","src_root_hash":"3385208949286065243","history_drop_reason":null,"meta_title":"Easy No-Bake Cheesecake Recipe","meta_descriptions":["How to make a no-cook and no-bake cheesecake with a creamy, thick, sliceable filling, perfect for beating the summer heat."],"attrs_boilerpipe_text":"Why It Works\nUsing the paddle attachment on the stand mixer for blending the cream cheese mixture makes it creamy.\nSwitching to the whisk attachment before adding the cream creates aeration and thickens the filling.\nCooling to about 40°F (4°C) will ensure the filling is sliceable and firm.\nI'm all about cheesecake in any form, whether it's Japanese-style and \ncotton soft\n or a\ntowering slab\nlike they serve in New York; I'd even take a scoop of cheesecake ice cream, with graham cracker bits mixed right in. So when a friend asked if I looked down on \"no-bake\" cheesecake, my answer was a resounding, \"\nHell no!\n\"\nSerious Eats \/ Vicky Wasik. Video: Serious Eats Video.\nSure, there are times I want a classic cheesecake, but there are also times at the height of summer when you couldn't pay me to fire up the oven. Yet the middle of summer is just when I could really go for a slice of cheesecake, all tangy and cool and loaded with fresh fruit.\nBeyond keeping my oven off and the temperature down, no-bake cheesecake is eggless, which gives it a super clean flavor profile—freed from the custardy yolks, the creamy dairy notes really stand out. That simplicity makes no-bake cheesecake an excellent vehicle for fresh fruit, where it takes on a real berries-and-cream vibe.\nSerious Eats \/ Vicky Wasik\nMost no-bake cheesecake recipes either incorporate gelatin for body, which can quickly veer into a weirdly panna cotta-like territory, or else fall back on what I call the Key lime pie method. As you might expect, this technique relies on a chemical reaction between citrus juice and sweetened condensed milk to thicken the filling. It's a great, cheesecake-y twist on Key lime pie, but far too citrusy and acidic to scratch the itch when I'm craving cheesecake.\nThe Perfect No-Bake Crust\nWhen I'm taking a no-bake approach, I prefer a method that puts cream cheese center stage. But before diving into the details, let's talk crust. Obviously, graham crackers are a classic choice, but having just come off a month of recipe testing for \nhomemade Biscoff\n, I've gotta say: They make a killer crust.\nSerious Eats \/ Vicky Wasik\nEspecially in no-bake form, where crumb crusts lack the nutty, toasty flavors that develop in the oven, Biscoff cookies (whether store-bought or homemade) add a welcome depth of flavor. By comparison, an unbaked graham cracker crust tastes a little blah, though I'm willing to acknowledge that may simply be a personal preference.\nWherever you land on the cookie\/cracker divide, making the crust is a straightforward affair: melt some butter, mix in the crumbs, and season to taste with a pinch of salt. From there, scatter the moistened crumbs in a 9-inch pie plate or quiche pan, and press into an even layer with a drinking glass, measuring cup, or some type of flat tool. Since there will be no baking to bind the crumbs together, it's important to really compress them to avoid, well, a crummy crust.\nSerious Eats \/ Vicky Wasik\nPop the crust in the fridge (if you like, it can be wrapped in plastic and held for a few days in advance), then start on the filling.\nMaking the Filling\nFull disclosure: My recipe is embarrassingly simple. I beat up a pound of cream cheese with about five ounces of sugar, a squeeze of lemon juice, a drop of vanilla, and a pinch of kosher salt in a stand mixer. Once everything's nice and creamy, I switch to a whisk attachment and whip in twelve ounces of cream. At first, the mixture will look runny and soft, but after a few minutes of aeration it will begin to thicken.\nSerious Eats \/ Vicky Wasik\nTransfer the whipped cream cheese into the prepared crust, and spread it out in an even layer. It can be near impossible to scrape it into a perfectly smooth finish, so I embrace a more casual presentation with lots of messy swoops and swirls.\nAnd really, messy can be very beautiful indeed.\nSerious Eats \/ Vicky Wasik\nChilling the Cheesecake\nNo-bake cheesecakes may not need an oven, but they do need a refrigerator and several hours to chill before serving. When the filling is still above 50°F (10°C), it's soft, loose, and airy, something like a mousse, with a crust that crumbles a bit more readily.\nSerious Eats \/ Vicky Wasik\nBut given time to chill all the way down to 40°F (4°C), which takes about six hours, the filling becomes firm and dense, much more like a \"real\" cheesecake and far easier to slice. During that time, the filling will lend some of its moisture to the crust, making it considerably less crumbly.\nSerious Eats \/ Vicky Wasik\nSo if you're just itching for a bite of something sweet on a lazy afternoon, it's okay to rush things a little, but if you'd like to cut pretty slices for a dinner party you've got to give a no-bake cheesecake plenty of time. And trust me, it's well worth the wait; compared to the airy texture it has early on, I vasty prefer the velvety density that develops only after several hours of refrigeration.\nThat gives no-bake cheesecake an edge as a make-ahead dessert, since you can whip it up a day or two in advance. I think it's best within the first 36 hours, as its brightness will start to dull over time, but that's admittedly a pastry chef's pickiness talking. I've been assured by my family and co-workers that their test cheesecakes were quite tasty even a week after I dropped them off.\nSerious Eats \/ Vicky Wasik\nBut don't count on keeping this dessert around for long; it's light, fresh, tangy, cold, and refreshing—perfect on a summer day when other desserts can seem too heavy or rich. So when you're ready to kick back and keep cool, remember that cheesecake is beautiful in any form.\nJuly 2017\nKeep Screen Awake\nFor the Crust:\n8 3\/4\nounces\ngraham cracker\nor\nBiscoff crumbs\n(see note), store-bought or \nhomemade\n (about\n2\ncups\n;\n250\ng\n)\n2 1\/2\nounces\nunsalted butter\n, melted (about\n5\ntablespoons\n;\n70\ng\n)\nKosher salt\n, to taste\nFor the Filling:\n16\nounces\nplain, full-fat\ncream cheese\n, (\n2\n(8-ounce) packages\n;\n455\ng\n) (preferably Philadelphia brand; see note)\n5 1\/4\nounces\nsugar\n(about\n3\/4\ncup\n;\n150\ng\n)\n3\/4\nounce\nfresh juice\nfrom\n1\nlemon\n (about\n4 1\/2\nteaspoons\n;\n20\ng\n)\n1\/4\nteaspoon\nvanilla extract\n1\/8\nteaspoon\nDiamond Crystal\nkosher salt\n; for table salt, use about half as much by volume or the same weight\n12\nounces\nheavy cream\n(about\n1 1\/2\ncups\n;\n340\ng\n)\nTo Serve:\n12\nounces\nfresh fruit\n(about\n2\ncups\n;\n340\ng\n), washed and dried\nFor the Crust:\nCombine cookie crumbs and melted butter in a small bowl, then stir in a pinch of salt to taste. Sprinkle into a 9-inch tart pan or pie plate, spread into an even layer, then compress firmly with a flat-bottomed drinking glass or measuring cup; this will naturally push the crumbs up the sides of the pan. Keep pressing until the crumbs are in a compact, even layer across the bottom and sides of the pan. Refrigerate until needed. (The crust can be made and held for a day or two if wrapped in plastic.)\nFor the Filling:\nCombine cream cheese, sugar, lemon juice, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed to form a thick paste, then increase to medium speed until soft and smooth.\nScrape bowl and beater with a flexible spatula, then switch to the whisk attachment and pour in cream. Mix at low speed to combine, then increase to high and whip until the mixture can hold stiff peaks, 3 to 5 minutes depending on the horsepower of your mixer.\nScrape filling into prepared crust and spread into an even layer, using the back of a spoon to sculpt filling into swoops and swirls. Cover with plastic and refrigerate until the filling is firm and cold, about 6 hours or to an internal temperature of 40°F (4°C).\nTo Serve:\nTop with fresh fruit and cut into wedges with a hot\nchef’s knife\n, rinsing the knife under hot running water between slices. Carefully slide a pie server under the crust, making sure it reaches all the way to the tip of the wedge (the first slice will be the most difficult and messy to remove).\nSpecial Equipment\nStand mixer\n,\nflexible spatula\n, 9-inch\npie plate\nor tart pan\nNotes\nThis recipe works great with your favorite graham cracker, but after much experimenting, I've found that the stronger spices and deep caramel flavor of Biscoff cookies taste even better in a no-bake crust. You can pick up a package of Biscoff at the store, or\nmake your own\nif you don't mind firing up the oven.\nDue to variations in formulae, not all brands of cream cheese perform equally well in this recipe. For best results, use Philadelphia cream cheese.\nMake-Ahead and Storage\nTo make this cheesecake partially ahead of time, assemble the crust up to a couple of days in advance, wrap tightly in plastic, and refrigerate until it's needed. Once filled, the cheesecake is best served within 36 hours, but can be tightly wrapped and refrigerated for up to a week.\nRead More\nNo-Bake Cheesecake With Freeze-Dried Fruit\nNo-Bake Chocolate Cheesecake\nNo-Bake Greek Yogurt Cheesecake\nNo-Bake Chocolate-Nutella \"Cheesecake\" Verrines","attrs_markdown":"[Skip to Content](https:\/\/www.seriouseats.com\/no-bake-cheesecake-recipe#skip-to-content)\n\n[My Saves](https:\/\/www.myrecipes.com\/)\n\nbutton\n\nbutton\n\n- [Recipes](https:\/\/www.seriouseats.com\/all-recipes-5117985)\n  - [Recipes by Course](https:\/\/www.seriouseats.com\/recipes-by-course-5117906)\n  - [Recipes by Ingredient](https:\/\/www.seriouseats.com\/recipes-by-ingredient-recipes-5117749)\n  - [Recipes by Cuisine](https:\/\/www.seriouseats.com\/recipes-by-world-cuisine-5117277)\n  - [Recipes by Method](https:\/\/www.seriouseats.com\/recipes-by-method-5117399)\n  - [Recipes by Diet](https:\/\/www.seriouseats.com\/recipes-by-diet-5117779)\n  - [Recipes by Holiday & Season](https:\/\/www.seriouseats.com\/holiday-season-recipes-5117984)\n  - 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[Food Science](https:\/\/www.seriouseats.com\/food-science-5118036)\n  - [Personal Essays](https:\/\/www.seriouseats.com\/personal-essays-5118035)\n  - [View all](https:\/\/www.seriouseats.com\/features-5118040)\n- [About us](https:\/\/www.seriouseats.com\/about-us-5120006)\n- Newsletter\n- [My Saves](https:\/\/www.myrecipes.com\/)\n- Get fresh recipes, cooking tips, deal alerts, and more\\!\n- - [About Us](https:\/\/www.seriouseats.com\/about-us-5120006)\n  - [Contact Us](https:\/\/www.seriouseats.com\/about-us-5120006#toc-contact-us)\n\n- [Recipes By Course](https:\/\/www.seriouseats.com\/recipes-by-course-5117906)\n- [Desserts](https:\/\/www.seriouseats.com\/dessert-recipes-5117878)\n- [Cakes](https:\/\/www.seriouseats.com\/cake-recipes-5117876)\n- [Cheesecakes](https:\/\/www.seriouseats.com\/cheesecake-recipes-5117385)\n\n# Easy No-Bake Cheesecake Recipe\nA no-cook, no-bake cheesecake is the perfect dessert for beating the summer heat.\n\nBy\n\n[Stella Parks](https:\/\/www.seriouseats.com\/stella-parks-5119004)\n\n![Stella Parks]()\n\n![Stella Parks](https:\/\/www.seriouseats.com\/thmb\/TfS8W41sh2BVJ5LeGrEXwsVfOIo=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/stella-parks-1fc39c6ef56e4c41b1481dbe8d2125b7.jpg)\n\n[Stella Parks](https:\/\/www.seriouseats.com\/stella-parks-5119004)\n\nEditor Emeritus\n\nStella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one of [America's Best New Pastry Chefs](https:\/\/www.eater.com\/2012\/2\/15\/6613367\/food-wines-best-new-pastry-chefs-2012-announced) by Food & Wine. She was the pastry editor at Serious Eats from 2016 to 2019.\n\nLearn about Serious Eats' [Editorial Process](https:\/\/www.seriouseats.com\/about-us-5120006#toc-editorial-guidelines)\n\nUpdated September 21, 2025\n\n(5)\n\nSave\n\n[WRITE A REVIEW](https:\/\/www.seriouseats.com\/no-bake-cheesecake-recipe)\n\nIn This Recipe\n\nExpand\n\n- [How to Make the Perfect No-Bake Crust](https:\/\/www.seriouseats.com\/no-bake-cheesecake-recipe#toc-the-perfect-no-bake-crust)\n- [Making the Filling](https:\/\/www.seriouseats.com\/no-bake-cheesecake-recipe#toc-making-the-filling)\n- [Chilling the Cheesecake](https:\/\/www.seriouseats.com\/no-bake-cheesecake-recipe#toc-chilling-the-cheesecake)\n\nJump to recipe\n\n### Why It Works\n- Using the paddle attachment on the stand mixer for blending the cream cheese mixture makes it creamy.\n- Switching to the whisk attachment before adding the cream creates aeration and thickens the filling.\n- Cooling to about 40°F (4°C) will ensure the filling is sliceable and firm.\n\nI'm all about cheesecake in any form, whether it's Japanese-style and [cotton soft](https:\/\/www.seriouseats.com\/japanese-cotton-soft-cheesecake-recipe) or a [towering slab](https:\/\/www.seriouseats.com\/epic-new-york-cheesecake-from-bravetart) like they serve in New York; I'd even take a scoop of cheesecake ice cream, with graham cracker bits mixed right in. So when a friend asked if I looked down on \"no-bake\" cheesecake, my answer was a resounding, \"*Hell no\\!*\"\n\n![A slice of no-bake cheesecake on a plate, topped with a medley of fresh berries. A raspberry and halved cherry have fallen off the slice.]()\n\n![A slice of no-bake cheesecake on a plate, topped with a medley of fresh berries. A raspberry and halved cherry have fallen off the slice.](https:\/\/www.seriouseats.com\/thmb\/Mykce8jNBk43y7fKyIjaPm2BB58=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2017__06__20170526-no-bake-cheesecake-vicky-wasik-18-89991c64ba544e19bc05c774c499438c.jpg)\n\nSerious Eats \/ Vicky Wasik. Video: Serious Eats Video.\n\nSure, there are times I want a classic cheesecake, but there are also times at the height of summer when you couldn't pay me to fire up the oven. Yet the middle of summer is just when I could really go for a slice of cheesecake, all tangy and cool and loaded with fresh fruit.\n\nBeyond keeping my oven off and the temperature down, no-bake cheesecake is eggless, which gives it a super clean flavor profile—freed from the custardy yolks, the creamy dairy notes really stand out. That simplicity makes no-bake cheesecake an excellent vehicle for fresh fruit, where it takes on a real berries-and-cream vibe.\n\n![Overhead shot of the berry-studded cheesecake and a plated slice on a magenta table cloth.]()\n\n![Overhead shot of the berry-studded cheesecake and a plated slice on a magenta table cloth.](https:\/\/www.seriouseats.com\/thmb\/BeobCXNPU0vMQ9Jnd3iwPq7vKjU=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__06__20170526-no-bake-cheesecake-vicky-wasik-19-22a5b97b16f4474fa77b1c7d5a799649.jpg)\n\nSerious Eats \/ Vicky Wasik\n\nMost no-bake cheesecake recipes either incorporate gelatin for body, which can quickly veer into a weirdly panna cotta-like territory, or else fall back on what I call the Key lime pie method. As you might expect, this technique relies on a chemical reaction between citrus juice and sweetened condensed milk to thicken the filling. It's a great, cheesecake-y twist on Key lime pie, but far too citrusy and acidic to scratch the itch when I'm craving cheesecake.\n\n## The Perfect No-Bake Crust\nWhen I'm taking a no-bake approach, I prefer a method that puts cream cheese center stage. But before diving into the details, let's talk crust. Obviously, graham crackers are a classic choice, but having just come off a month of recipe testing for [homemade Biscoff](https:\/\/www.seriouseats.com\/homemade-biscoff-recipe), I've gotta say: They make a killer crust.\n\n![A collage of 3 images: Biscoff cookies being crushed in a zip-top bag with a rolling pin.]()\n\n![A collage of 3 images: Biscoff cookies being crushed in a zip-top bag with a rolling pin.](https:\/\/www.seriouseats.com\/thmb\/YL0cgtKELBjhn1IgvxKRy0Uqp6w=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__05__20170413-biscoff-ice-cream-vicky-wasik-crushing-cookies-8e317306969a43eba854acaabee55791.jpg)\n\nSerious Eats \/ Vicky Wasik\n\nEspecially in no-bake form, where crumb crusts lack the nutty, toasty flavors that develop in the oven, Biscoff cookies (whether store-bought or homemade) add a welcome depth of flavor. By comparison, an unbaked graham cracker crust tastes a little blah, though I'm willing to acknowledge that may simply be a personal preference.\n\nWherever you land on the cookie\/cracker divide, making the crust is a straightforward affair: melt some butter, mix in the crumbs, and season to taste with a pinch of salt. From there, scatter the moistened crumbs in a 9-inch pie plate or quiche pan, and press into an even layer with a drinking glass, measuring cup, or some type of flat tool. Since there will be no baking to bind the crumbs together, it's important to really compress them to avoid, well, a crummy crust.\n\n![Four images showing buttered Biscoff crumbs being poured into a fluted, white pie plate and being pressed into an even layer with a drinking glass.]()\n\n![Four images showing buttered Biscoff crumbs being poured into a fluted, white pie plate and being pressed into an even layer with a drinking glass.](https:\/\/www.seriouseats.com\/thmb\/iUtnyHpduqVfqKj3BQTbGG-Zkck=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__06__20170526-no-bake-cheesecake-vicky-wasik-collage3-aae1e8f4c03b455d9cbce803ee4c8882.jpg)\n\nSerious Eats \/ Vicky Wasik\n\nPop the crust in the fridge (if you like, it can be wrapped in plastic and held for a few days in advance), then start on the filling.\n\n## Making the Filling\nFull disclosure: My recipe is embarrassingly simple. I beat up a pound of cream cheese with about five ounces of sugar, a squeeze of lemon juice, a drop of vanilla, and a pinch of kosher salt in a stand mixer. Once everything's nice and creamy, I switch to a whisk attachment and whip in twelve ounces of cream. At first, the mixture will look runny and soft, but after a few minutes of aeration it will begin to thicken.\n\n![Close-up of the whisk attachment for a stand mixer. The lower half of the tines are coated in cheesecake filling.]()\n\n![Close-up of the whisk attachment for a stand mixer. The lower half of the tines are coated in cheesecake filling.](https:\/\/www.seriouseats.com\/thmb\/ZBUqXd6bZDThvwflTNY85PtNKPQ=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__06__20170526-no-bake-cheesecake-vicky-wasik-9-007c609d3b1c471d8c6d6c26ec28ba90.jpg)\n\nSerious Eats \/ Vicky Wasik\n\nTransfer the whipped cream cheese into the prepared crust, and spread it out in an even layer. It can be near impossible to scrape it into a perfectly smooth finish, so I embrace a more casual presentation with lots of messy swoops and swirls.\n\nAnd really, messy can be very beautiful indeed.\n\n![The Biscoff crust, filled with the cheesecake mixture. The irregular surface of the filling is backlit, and suggestive of a mountainous snow-covered landscape.]()\n\n![The Biscoff crust, filled with the cheesecake mixture. The irregular surface of the filling is backlit, and suggestive of a mountainous snow-covered landscape.](https:\/\/www.seriouseats.com\/thmb\/JTrigHPKHkK5sRPBZ59kR55AafQ=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__06__20170526-no-bake-cheesecake-vicky-wasik-11-365da57cf3d84b0ba36d745ce142291e.jpg)\n\nSerious Eats \/ Vicky Wasik\n## Chilling the Cheesecake\nNo-bake cheesecakes may not need an oven, but they do need a refrigerator and several hours to chill before serving. When the filling is still above 50°F (10°C), it's soft, loose, and airy, something like a mousse, with a crust that crumbles a bit more readily.\n\n![A slice of the cheesecake after it has had 6 hours in the refrigerator to set. The cut surfaces are clean, with sharply defined edges.]()\n\n![A slice of the cheesecake after it has had 6 hours in the refrigerator to set. The cut surfaces are clean, with sharply defined edges.](https:\/\/www.seriouseats.com\/thmb\/pBnYSlioPot6tsAmf8hCqdV2FDo=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__06__20170526-no-bake-cheesecake-vicky-wasik-13-0cb86a1623ee47a5a498ff4246a875d3.jpg)\n\nSerious Eats \/ Vicky Wasik\n\nBut given time to chill all the way down to 40°F (4°C), which takes about six hours, the filling becomes firm and dense, much more like a \"real\" cheesecake and far easier to slice. During that time, the filling will lend some of its moisture to the crust, making it considerably less crumbly.\n\n![A close-up of a slice of cheesecake that has been refrigerated for 6 hours. A fork has severed the slender tip of the slice by piercing downward. The bite of cheesecake is holding together on the tines of the fork.]()\n\n![A close-up of a slice of cheesecake that has been refrigerated for 6 hours. A fork has severed the slender tip of the slice by piercing downward. The bite of cheesecake is holding together on the tines of the fork.](https:\/\/www.seriouseats.com\/thmb\/cKykg4mP86M2NAqY32M0q0QBP1k=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__06__20170526-no-bake-cheesecake-vicky-wasik-20-636b59ab622e4196838490cd9792b246.jpg)\n\nSerious Eats \/ Vicky Wasik\n\nSo if you're just itching for a bite of something sweet on a lazy afternoon, it's okay to rush things a little, but if you'd like to cut pretty slices for a dinner party you've got to give a no-bake cheesecake plenty of time. And trust me, it's well worth the wait; compared to the airy texture it has early on, I vasty prefer the velvety density that develops only after several hours of refrigeration.\n\nThat gives no-bake cheesecake an edge as a make-ahead dessert, since you can whip it up a day or two in advance. I think it's best within the first 36 hours, as its brightness will start to dull over time, but that's admittedly a pastry chef's pickiness talking. I've been assured by my family and co-workers that their test cheesecakes were quite tasty even a week after I dropped them off.\n\n![A fork cradling a bite of no-bake cheesecake on its tines. The rest of the cake—as well as the slice it was taken from—are visible in the background, though blurred by the shallow depth of focus.]()\n\n![A fork cradling a bite of no-bake cheesecake on its tines. The rest of the cake—as well as the slice it was taken from—are visible in the background, though blurred by the shallow depth of focus.](https:\/\/www.seriouseats.com\/thmb\/VQvv4CRNG6Jv3mUxukyR1K5esLc=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__06__20170526-no-bake-cheesecake-vicky-wasik-21-9147a39438034fcea3ef0cc5984b5494.jpg)\n\nSerious Eats \/ Vicky Wasik\n\nBut don't count on keeping this dessert around for long; it's light, fresh, tangy, cold, and refreshing—perfect on a summer day when other desserts can seem too heavy or rich. So when you're ready to kick back and keep cool, remember that cheesecake is beautiful in any form.\n\n### July 2017\n\nRecipe Details\n\n## Easy No-Bake Cheesecake Recipe\nPrep 20 mins\n\nActive 15 mins\n\nChilling Time 6 hrs\n\nTotal 6 hrs 20 mins\n\nServes 8 to 12 servings\n\nSave\n\nKeep Screen Awake\n\n## Ingredients\nFor the Crust:\n\n- 8 3\/4 ounces graham cracker or Biscoff crumbs (see note), store-bought or [homemade](https:\/\/www.seriouseats.com\/homemade-biscoff-recipe) (about 2 cups; 250 g)\n- 2 1\/2 ounces unsalted butter, melted (about 5 tablespoons; 70 g)\n- Kosher salt, to taste\n\nFor the Filling:\n\n- 16 ounces plain, full-fat cream cheese, (2 (8-ounce) packages; 455 g) (preferably Philadelphia brand; see note)\n- 5 1\/4 ounces sugar (about 3\/4 cup; 150 g)\n- 3\/4 ounce fresh juice from 1 lemon (about 4 1\/2 teaspoons; 20 g)\n- 1\/4 teaspoon vanilla extract\n- 1\/8 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight\n- 12 ounces heavy cream (about 1 1\/2 cups; 340 g)\n\nTo Serve:\n\n- 12 ounces fresh fruit (about 2 cups; 340 g), washed and dried\n\n## Directions\n1. **For the Crust:** Combine cookie crumbs and melted butter in a small bowl, then stir in a pinch of salt to taste. Sprinkle into a 9-inch tart pan or pie plate, spread into an even layer, then compress firmly with a flat-bottomed drinking glass or measuring cup; this will naturally push the crumbs up the sides of the pan. Keep pressing until the crumbs are in a compact, even layer across the bottom and sides of the pan. Refrigerate until needed. (The crust can be made and held for a day or two if wrapped in plastic.)\n   ![A collage of 3 images showing melted butter in a saucepan and Biscoff cookies crumbs being poured into the melted butter]()\n   \n   ![A collage of 3 images showing melted butter in a saucepan and Biscoff cookies crumbs being poured into the melted butter](https:\/\/www.seriouseats.com\/thmb\/bIs2eDr1NEIcOBJZE542yTSJK8Y=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__06__20170526-no-bake-cheesecake-vicky-wasik-collage2-e66e9dd585d14b6a8f1589859106a82c.jpg)\n2. **For the Filling:** Combine cream cheese, sugar, lemon juice, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed to form a thick paste, then increase to medium speed until soft and smooth.\n3. Scrape bowl and beater with a flexible spatula, then switch to the whisk attachment and pour in cream. Mix at low speed to combine, then increase to high and whip until the mixture can hold stiff peaks, 3 to 5 minutes depending on the horsepower of your mixer.\n   ![A collage of 4 images showing sugar and cream cheese being beaten in a bowl of a standing mixer, followed by cream being whipped with a whisk attachment until the mixture achieves stiff peak. ]()\n   \n   ![A collage of 4 images showing sugar and cream cheese being beaten in a bowl of a standing mixer, followed by cream being whipped with a whisk attachment until the mixture achieves stiff peak. ](https:\/\/www.seriouseats.com\/thmb\/oX6r-Uwun_Ktb73xzU_M2JeKK6s=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__06__20170526-no-bake-cheesecake-vicky-wasik-collage1-f360c6937f2d44f5af6f8aa28afce96e.jpg)\n4. Scrape filling into prepared crust and spread into an even layer, using the back of a spoon to sculpt filling into swoops and swirls. Cover with plastic and refrigerate until the filling is firm and cold, about 6 hours or to an internal temperature of 40°F (4°C).\n   ![A collage of 3 images showing the cheesecake filling being poured into a prepared pie plate with Biscoff cookies crust. The surface of the filling is full of swirls. ]()\n   \n   ![A collage of 3 images showing the cheesecake filling being poured into a prepared pie plate with Biscoff cookies crust. The surface of the filling is full of swirls. ](https:\/\/www.seriouseats.com\/thmb\/NMbwyUzwhBSJqSI3YcGhWd_acpg=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__06__20170526-no-bake-cheesecake-vicky-wasik-collage4-9a0804736fd5422aa43edde773639913.jpg)\n5. **To Serve:** Top with fresh fruit and cut into wedges with a hot [chef’s knife](https:\/\/www.seriouseats.com\/the-best-chefs-knives), rinsing the knife under hot running water between slices. Carefully slide a pie server under the crust, making sure it reaches all the way to the tip of the wedge (the first slice will be the most difficult and messy to remove).\n   ![Close up view of no-bake cheesecake in a pie plate, topped with strawberries and blackberries. ]()\n   \n   ![Close up view of no-bake cheesecake in a pie plate, topped with strawberries and blackberries. ](https:\/\/www.seriouseats.com\/thmb\/GeO1bsNOrf2g5QuYJSxTJi8lDdQ=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__06__20170526-no-bake-cheesecake-vicky-wasik-17-24346d0b2f494631975c9dcf080bcf5b.jpg)\n## Special Equipment\n[Stand mixer](https:\/\/www.seriouseats.com\/best-stand-mixers-7377555), [flexible spatula](https:\/\/www.seriouseats.com\/best-silicone-spatulas-6361864), 9-inch [pie plate](https:\/\/www.seriouseats.com\/how-to-choose-the-best-pie-pan) or tart pan\n\n## Notes\nThis recipe works great with your favorite graham cracker, but after much experimenting, I've found that the stronger spices and deep caramel flavor of Biscoff cookies taste even better in a no-bake crust. You can pick up a package of Biscoff at the store, or [make your own](https:\/\/www.seriouseats.com\/homemade-biscoff-recipe) if you don't mind firing up the oven.\n\nDue to variations in formulae, not all brands of cream cheese perform equally well in this recipe. For best results, use Philadelphia cream cheese.\n\n## Make-Ahead and Storage\nTo make this cheesecake partially ahead of time, assemble the crust up to a couple of days in advance, wrap tightly in plastic, and refrigerate until it's needed. Once filled, the cheesecake is best served within 36 hours, but can be tightly wrapped and refrigerated for up to a week.\n\n## Read More\n- [No-Bake Cheesecake With Freeze-Dried Fruit](https:\/\/www.seriouseats.com\/no-bake-cheesecake-with-freeze-dried-fruit)\n- [No-Bake Chocolate Cheesecake](https:\/\/www.seriouseats.com\/no-bake-chocolate-cheesecake)\n- [No-Bake Greek Yogurt Cheesecake](https:\/\/www.seriouseats.com\/no-bake-greek-yogurt-cheesecake)\n- [No-Bake Chocolate-Nutella \"Cheesecake\" Verrines](https:\/\/www.seriouseats.com\/no-bake-chocolate-nutella-cheesecake-verrines-recipe)\n\n- [Cheesecakes](https:\/\/www.seriouseats.com\/cheesecake-recipes-5117385)\n- [No-Cook Desserts](https:\/\/www.seriouseats.com\/no-cook-dessert-recipes-5117335)\n\n| Nutrition Facts (per serving) |   |\n|---|---|\n| 337 | Calories |\n| 28g | Fat |\n| 20g | Carbs |\n| 3g | Protein |\n\nShow Full Nutrition Label\n\n×\n\n| Nutrition Facts |   |\n|---|---|\n| Servings: 8 to 12 |   |\n| Amount per serving |   |\n| Calories | 337 |\n| % Daily Value\\* |   |\n| Total Fat 28g | 36% |\n| Saturated Fat 17g | 86% |\n| Cholesterol 83mg | 28% |\n| Sodium 153mg | 7% |\n| Total Carbohydrate 20g | 7% |\n| Dietary Fiber 1g | 2% |\n| Total Sugars 18g |   |\n| Protein 3g |   |\n| Vitamin C 13mg | 67% |\n| Calcium 62mg | 5% |\n| Iron 0mg | 1% |\n| Potassium 144mg | 3% |\n| *\\*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* |   |\n\n(Nutrition information is calculated using an ingredient database and should be considered an estimate.)\n\n#### More Serious Eats Recipes\n[![20191107-greek-yogurt-cheesecake-vicky-wasik-19]() 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Recipe](https:\/\/www.seriouseats.com\/no-bake-chocolate-cheesecake)\n\n[![20140317-286817-no-bake-chocolate-cheesecake-edit.jpg]() ![20140317-286817-no-bake-chocolate-cheesecake-edit.jpg](https:\/\/www.seriouseats.com\/thmb\/b0G8eRdfFPl13d4MArXaOGsW368=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__sweets.seriouseats.com__images__2014__03__20140317-286817-no-bake-chocolate-cheesecake-edit-60acfefca2274b0f84010c48118c6591.jpg) Chocoholic: No Bake Chocolate Cheesecake](https:\/\/www.seriouseats.com\/no-bake-chocolate-cheesecake-2)\n\n[![Overhead of slices of no-bake cheesecake made with freeze-dried fruit.]() ![Overhead of slices of no-bake cheesecake made with freeze-dried fruit.](https:\/\/www.seriouseats.com\/thmb\/Qn_4VTxPCralHmpta8SOfK04mpo=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2018__03__20180411-fruit-no-bake-cheesecake-vicky-wasik-26-e7f331bc5aa6481586558190aec80927.jpg) No-Bake Cheesecake With Freeze-Dried Fruit Recipe](https:\/\/www.seriouseats.com\/no-bake-cheesecake-with-freeze-dried-fruit)\n\n[![A slice of epic New York Cheesecake on a plate, topped with cherry sauce. ]() ![A slice of epic New York Cheesecake on a plate, topped with cherry sauce. ](https:\/\/www.seriouseats.com\/thmb\/rmO5Ji42R6ri13uKcE_hLrz78sE=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__05__20190520-cheesecake-vicky-wasik-34-16488b3671ae47b5b29eb7124dbaf938.jpg) BraveTart's Epic New York Cheesecake](https:\/\/www.seriouseats.com\/epic-new-york-cheesecake-from-bravetart)\n\n[![Overhead view of a Bourbon-Roasted Peach Cheesecake, set on a wooden surface.]() ![Overhead view of a Bourbon-Roasted Peach Cheesecake, set on a wooden surface.](https:\/\/www.seriouseats.com\/thmb\/vLqIyDOSTQaAX6WM8DWJzzvCR8k=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__08__20120807-127677-LTE-Bourbon-Peach-Cheesecake-PRIMARY-a5d52e1f7d954b92a6995debb076f1f6.jpg) Bourbon-Roasted Peach Cheesecake](https:\/\/www.seriouseats.com\/bourbon-roasted-peach-cheesecake-recipe)\n\n[![A slice of lemon ricotta cheesecake plated next to the whole cake. ]() ![A slice of lemon ricotta cheesecake plated next to the whole cake. ](https:\/\/www.seriouseats.com\/thmb\/giL6jxbmWoGeyTQVwhVrVJHZW_o=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__11__20191107-lemon-ricotta-cheesecake-vicky-wasik-12-bdb1f60f78774258885ebc6b5ee0d3ab.jpg) Lemon-Ricotta Cheesecake](https:\/\/www.seriouseats.com\/lemon-ricotta-cheesecake)\n\n[![table full of cheesecakes]() ![table full of cheesecakes](https:\/\/www.seriouseats.com\/thmb\/Qn_4VTxPCralHmpta8SOfK04mpo=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2018__03__20180411-fruit-no-bake-cheesecake-vicky-wasik-26-e7f331bc5aa6481586558190aec80927.jpg) No-Bake Flavored Cheesecake Is Easy as Adding Freeze-Dried Fruit](https:\/\/www.seriouseats.com\/freeze-dried-fruit-adds-color-and-flavor-to-no-bake-cheesecake)\n\n[![Overhead of a Basque cheesecake resting on two pieces of parchment paper]() ![Overhead of a Basque cheesecake resting on two pieces of parchment paper](https:\/\/www.seriouseats.com\/thmb\/KKPjS1HR14_8j3ncav-O-_cw9K4=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2021__03__20210228-basque-cheesecake-vicky-wasik-13-bcadee5c457b4564b0d11761939cfac2.jpg) Basque Cheesecake](https:\/\/www.seriouseats.com\/basque-cheesecake)\n\n[![20150804-kenji-lopez-alt-japanese-cotton-soft-cheesecake-step-by-step16.jpg]() ![20150804-kenji-lopez-alt-japanese-cotton-soft-cheesecake-step-by-step16.jpg](https:\/\/www.seriouseats.com\/thmb\/3VSbKJki-lRQxpftA-KQ921NenU=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2015__08__20150804-kenji-lopez-alt-japanese-cotton-soft-cheesecake-step-by-step16-05ce6c5bb5fa45f086ced4098c8832c2.jpg) Meringue Is the Secret to Lighter-Than-Air Japanese Cheesecake](https:\/\/www.seriouseats.com\/how-to-make-japanese-cotton-soft-cheesecake)\n\n[![A Modern Classic]() ![A Modern Classic](https:\/\/www.seriouseats.com\/thmb\/qBIIFlJs56142xI8y7VZQNT-fyQ=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2015__10__20151017-pumpkin-cheesecake-vicky-wasik-44-fe848a5672554a778ebc745b43de16eb.jpg) Step-by-Step: How to Make a Pumpkin Cheesecake With a Gingersnap Crust](https:\/\/www.seriouseats.com\/step-by-step-pumpkin-cheesecake)\n\n[![Chocolate peanut butter cheesecake bars garnished with peanuts arranged on a serving plate]() ![Chocolate peanut butter cheesecake bars garnished with peanuts arranged on a serving plate](https:\/\/www.seriouseats.com\/thmb\/cWShFcpN5BG3NYHktbBXRC4wVIs=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/20250702-SEA-No-Bake-Chocolate-Peanut-Butter-Cheesecake-Bars-RobbyLozano-HERO-5de41111169041b5a1082981eab345f9.jpg) Chocolate Peanut Butter Cheesecake Bars](https:\/\/www.seriouseats.com\/chocolate-peanut-butter-cheesecake-bars-recipe-11765790)\n\n[![Strawberry cheesecake bars in a purple tray, on purple velvet ]() ![Strawberry cheesecake bars in a purple tray, on purple velvet ](https:\/\/www.seriouseats.com\/thmb\/9J3gMYh5tt48XIfPlkCUsbQ_zSA=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/20250212-SEA-StrawberryCheesecakeBars-JenCausey-Beauty1-64-4f0a284237bc47578c6edd263a701999.jpg) Strawberry Cheesecake Bars](https:\/\/www.seriouseats.com\/strawberry-cheesecake-bars-recipe-11719300)\n\n[![Slice of pecan pie cheesecake on a plate with a fork and mug on a table]() ![Slice of pecan pie cheesecake on a plate with a fork and mug on a table](https:\/\/www.seriouseats.com\/thmb\/Ju_2pWwMnAlpg9KYR2jCbfaY_oA=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/20251104-SEA-PecanPieCheesecake-MorganHuntWard-HERO-57556144376c4b43b5ce8d9926a5f5bc.jpg) Pecan Pie Cheesecake](https:\/\/www.seriouseats.com\/pecan-pie-cheesecake-recipe-11843450)\n\n[![A gluten-free blueberry cheesecake pie with streusel topping]() ![A gluten-free blueberry cheesecake pie with streusel topping](https:\/\/www.seriouseats.com\/thmb\/Xhcomu0wfJUr3c-VqJ2Yrbsru7I=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__08__20150803-gluten-free-blueberry-pie-5-4b4be6ce7b8a4dc5b23c0e297d9fe647.jpg) Gluten-Free Blueberry Cheesecake Pie With Lavender Streusel Recipe](https:\/\/www.seriouseats.com\/gluten-free-flour-power-blueberry-cheesecake-recipe)\n\n[![A japanese cotton-soft cheesecake, served on a round wooden platter.]() ![A japanese cotton-soft cheesecake, served on a round wooden platter.](https:\/\/www.seriouseats.com\/thmb\/CFbw607Q5UFHh2zm11itttd6U2k=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__08__20150804-kenji-lopez-alt-japanese-cotton-soft-cheesecake-step-by-step16-a7802a58f8444c80bf60046732a41795.jpg) Japanese Cotton-Soft Cheesecake Recipe](https:\/\/www.seriouseats.com\/japanese-cotton-soft-cheesecake-recipe)\n\nGet fresh recipes, cooking tips, deal alerts, and more\\!\n\n- [Recipes](https:\/\/www.seriouseats.com\/all-recipes-5117985)\n- [How-Tos](https:\/\/www.seriouseats.com\/how-tos-5118034)\n- [World Cuisines](https:\/\/www.seriouseats.com\/world-cuisine-guides-5117177)\n- [Ingredients](https:\/\/www.seriouseats.com\/ingredients-guides-5118013)\n- [Equipment](https:\/\/www.seriouseats.com\/equipment-5117081)\n- [Features](https:\/\/www.seriouseats.com\/features-5118040)\n\n- [About Us](https:\/\/www.seriouseats.com\/about-us-5120006)\n- [Advertise](https:\/\/www.people.inc\/advertising)\n- [Terms of Service](https:\/\/www.people.inc\/brands-termsofservice)\n- [Careers](https:\/\/www.people.inc\/careers)\n- [Editorial Guidelines](https:\/\/www.seriouseats.com\/about-us-5120006#toc-recipe-development-and-testing)\n- [Sweepstakes](https:\/\/www.seriouseats.com\/sweepstakes)\n- [Contact](https:\/\/www.seriouseats.com\/about-us-5120006#toc-contact-us)\n- [Privacy Policy](https:\/\/www.people.inc\/brands-privacy)\n\nSerious Eats is part of the [People Inc.](https:\/\/www.people.inc\/) publishing family.\n\nMyrecipes Dialog","attrs_readable_markdown":"### Why It Works\n- Using the paddle attachment on the stand mixer for blending the cream cheese mixture makes it creamy.\n- Switching to the whisk attachment before adding the cream creates aeration and thickens the filling.\n- Cooling to about 40°F (4°C) will ensure the filling is sliceable and firm.\n\nI'm all about cheesecake in any form, whether it's Japanese-style and [cotton soft](https:\/\/www.seriouseats.com\/japanese-cotton-soft-cheesecake-recipe) or a [towering slab](https:\/\/www.seriouseats.com\/epic-new-york-cheesecake-from-bravetart) like they serve in New York; I'd even take a scoop of cheesecake ice cream, with graham cracker bits mixed right in. So when a friend asked if I looked down on \"no-bake\" cheesecake, my answer was a resounding, \"*Hell no\\!*\"\n\nSerious Eats \/ Vicky Wasik. Video: Serious Eats Video.\n\nSure, there are times I want a classic cheesecake, but there are also times at the height of summer when you couldn't pay me to fire up the oven. Yet the middle of summer is just when I could really go for a slice of cheesecake, all tangy and cool and loaded with fresh fruit.\n\nBeyond keeping my oven off and the temperature down, no-bake cheesecake is eggless, which gives it a super clean flavor profile—freed from the custardy yolks, the creamy dairy notes really stand out. That simplicity makes no-bake cheesecake an excellent vehicle for fresh fruit, where it takes on a real berries-and-cream vibe.\n\nSerious Eats \/ Vicky Wasik\n\nMost no-bake cheesecake recipes either incorporate gelatin for body, which can quickly veer into a weirdly panna cotta-like territory, or else fall back on what I call the Key lime pie method. As you might expect, this technique relies on a chemical reaction between citrus juice and sweetened condensed milk to thicken the filling. It's a great, cheesecake-y twist on Key lime pie, but far too citrusy and acidic to scratch the itch when I'm craving cheesecake.\n\n## The Perfect No-Bake Crust\nWhen I'm taking a no-bake approach, I prefer a method that puts cream cheese center stage. But before diving into the details, let's talk crust. Obviously, graham crackers are a classic choice, but having just come off a month of recipe testing for [homemade Biscoff](https:\/\/www.seriouseats.com\/homemade-biscoff-recipe), I've gotta say: They make a killer crust.\n\nSerious Eats \/ Vicky Wasik\n\nEspecially in no-bake form, where crumb crusts lack the nutty, toasty flavors that develop in the oven, Biscoff cookies (whether store-bought or homemade) add a welcome depth of flavor. By comparison, an unbaked graham cracker crust tastes a little blah, though I'm willing to acknowledge that may simply be a personal preference.\n\nWherever you land on the cookie\/cracker divide, making the crust is a straightforward affair: melt some butter, mix in the crumbs, and season to taste with a pinch of salt. From there, scatter the moistened crumbs in a 9-inch pie plate or quiche pan, and press into an even layer with a drinking glass, measuring cup, or some type of flat tool. Since there will be no baking to bind the crumbs together, it's important to really compress them to avoid, well, a crummy crust.\n\nSerious Eats \/ Vicky Wasik\n\nPop the crust in the fridge (if you like, it can be wrapped in plastic and held for a few days in advance), then start on the filling.\n\n## Making the Filling\nFull disclosure: My recipe is embarrassingly simple. I beat up a pound of cream cheese with about five ounces of sugar, a squeeze of lemon juice, a drop of vanilla, and a pinch of kosher salt in a stand mixer. Once everything's nice and creamy, I switch to a whisk attachment and whip in twelve ounces of cream. At first, the mixture will look runny and soft, but after a few minutes of aeration it will begin to thicken.\n\nSerious Eats \/ Vicky Wasik\n\nTransfer the whipped cream cheese into the prepared crust, and spread it out in an even layer. It can be near impossible to scrape it into a perfectly smooth finish, so I embrace a more casual presentation with lots of messy swoops and swirls.\n\nAnd really, messy can be very beautiful indeed.\n\nSerious Eats \/ Vicky Wasik\n\n## Chilling the Cheesecake\nNo-bake cheesecakes may not need an oven, but they do need a refrigerator and several hours to chill before serving. When the filling is still above 50°F (10°C), it's soft, loose, and airy, something like a mousse, with a crust that crumbles a bit more readily.\n\nSerious Eats \/ Vicky Wasik\n\nBut given time to chill all the way down to 40°F (4°C), which takes about six hours, the filling becomes firm and dense, much more like a \"real\" cheesecake and far easier to slice. During that time, the filling will lend some of its moisture to the crust, making it considerably less crumbly.\n\nSerious Eats \/ Vicky Wasik\n\nSo if you're just itching for a bite of something sweet on a lazy afternoon, it's okay to rush things a little, but if you'd like to cut pretty slices for a dinner party you've got to give a no-bake cheesecake plenty of time. And trust me, it's well worth the wait; compared to the airy texture it has early on, I vasty prefer the velvety density that develops only after several hours of refrigeration.\n\nThat gives no-bake cheesecake an edge as a make-ahead dessert, since you can whip it up a day or two in advance. I think it's best within the first 36 hours, as its brightness will start to dull over time, but that's admittedly a pastry chef's pickiness talking. I've been assured by my family and co-workers that their test cheesecakes were quite tasty even a week after I dropped them off.\n\nSerious Eats \/ Vicky Wasik\n\nBut don't count on keeping this dessert around for long; it's light, fresh, tangy, cold, and refreshing—perfect on a summer day when other desserts can seem too heavy or rich. So when you're ready to kick back and keep cool, remember that cheesecake is beautiful in any form.\n\nJuly 2017\n\nKeep Screen Awake\n\nFor the Crust:\n\n- 8 3\/4 ounces graham cracker or Biscoff crumbs (see note), store-bought or [homemade](https:\/\/www.seriouseats.com\/homemade-biscoff-recipe) (about 2 cups; 250 g)\n- 2 1\/2 ounces unsalted butter, melted (about 5 tablespoons; 70 g)\n- Kosher salt, to taste\n\nFor the Filling:\n\n- 16 ounces plain, full-fat cream cheese, (2 (8-ounce) packages; 455 g) (preferably Philadelphia brand; see note)\n- 5 1\/4 ounces sugar (about 3\/4 cup; 150 g)\n- 3\/4 ounce fresh juice from 1 lemon (about 4 1\/2 teaspoons; 20 g)\n- 1\/4 teaspoon vanilla extract\n- 1\/8 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight\n- 12 ounces heavy cream (about 1 1\/2 cups; 340 g)\n\nTo Serve:\n\n- 12 ounces fresh fruit (about 2 cups; 340 g), washed and dried\n\n1. **For the Crust:** Combine cookie crumbs and melted butter in a small bowl, then stir in a pinch of salt to taste. Sprinkle into a 9-inch tart pan or pie plate, spread into an even layer, then compress firmly with a flat-bottomed drinking glass or measuring cup; this will naturally push the crumbs up the sides of the pan. Keep pressing until the crumbs are in a compact, even layer across the bottom and sides of the pan. Refrigerate until needed. (The crust can be made and held for a day or two if wrapped in plastic.)\n2. **For the Filling:** Combine cream cheese, sugar, lemon juice, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed to form a thick paste, then increase to medium speed until soft and smooth.\n3. Scrape bowl and beater with a flexible spatula, then switch to the whisk attachment and pour in cream. Mix at low speed to combine, then increase to high and whip until the mixture can hold stiff peaks, 3 to 5 minutes depending on the horsepower of your mixer.\n4. Scrape filling into prepared crust and spread into an even layer, using the back of a spoon to sculpt filling into swoops and swirls. Cover with plastic and refrigerate until the filling is firm and cold, about 6 hours or to an internal temperature of 40°F (4°C).\n5. **To Serve:** Top with fresh fruit and cut into wedges with a hot [chef’s knife](https:\/\/www.seriouseats.com\/the-best-chefs-knives), rinsing the knife under hot running water between slices. Carefully slide a pie server under the crust, making sure it reaches all the way to the tip of the wedge (the first slice will be the most difficult and messy to remove).\n## Special Equipment\n[Stand mixer](https:\/\/www.seriouseats.com\/best-stand-mixers-7377555), [flexible spatula](https:\/\/www.seriouseats.com\/best-silicone-spatulas-6361864), 9-inch [pie plate](https:\/\/www.seriouseats.com\/how-to-choose-the-best-pie-pan) or tart pan\n\n## Notes\nThis recipe works great with your favorite graham cracker, but after much experimenting, I've found that the stronger spices and deep caramel flavor of Biscoff cookies taste even better in a no-bake crust. You can pick up a package of Biscoff at the store, or [make your own](https:\/\/www.seriouseats.com\/homemade-biscoff-recipe) if you don't mind firing up the oven.\n\nDue to variations in formulae, not all brands of cream cheese perform equally well in this recipe. For best results, use Philadelphia cream cheese.\n\n## Make-Ahead and Storage\nTo make this cheesecake partially ahead of time, assemble the crust up to a couple of days in advance, wrap tightly in plastic, and refrigerate until it's needed. Once filled, the cheesecake is best served within 36 hours, but can be tightly wrapped and refrigerated for up to a week.\n\n## Read More\n- [No-Bake Cheesecake With Freeze-Dried Fruit](https:\/\/www.seriouseats.com\/no-bake-cheesecake-with-freeze-dried-fruit)\n- [No-Bake Chocolate Cheesecake](https:\/\/www.seriouseats.com\/no-bake-chocolate-cheesecake)\n- [No-Bake Greek Yogurt Cheesecake](https:\/\/www.seriouseats.com\/no-bake-greek-yogurt-cheesecake)\n- [No-Bake Chocolate-Nutella \"Cheesecake\" Verrines](https:\/\/www.seriouseats.com\/no-bake-chocolate-nutella-cheesecake-verrines-recipe)","meta_canonical":null}

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Boilerpipe Text	Why It Works Using the paddle attachment on the stand mixer for blending the cream cheese mixture makes it creamy. Switching to the whisk attachment before adding the cream creates aeration and thickens the filling. Cooling to about 40°F (4°C) will ensure the filling is sliceable and firm. I'm all about cheesecake in any form, whether it's Japanese-style and cotton soft or a towering slab like they serve in New York; I'd even take a scoop of cheesecake ice cream, with graham cracker bits mixed right in. So when a friend asked if I looked down on "no-bake" cheesecake, my answer was a resounding, " Hell no! " Serious Eats / Vicky Wasik. Video: Serious Eats Video. Sure, there are times I want a classic cheesecake, but there are also times at the height of summer when you couldn't pay me to fire up the oven. Yet the middle of summer is just when I could really go for a slice of cheesecake, all tangy and cool and loaded with fresh fruit. Beyond keeping my oven off and the temperature down, no-bake cheesecake is eggless, which gives it a super clean flavor profile—freed from the custardy yolks, the creamy dairy notes really stand out. That simplicity makes no-bake cheesecake an excellent vehicle for fresh fruit, where it takes on a real berries-and-cream vibe. Serious Eats / Vicky Wasik Most no-bake cheesecake recipes either incorporate gelatin for body, which can quickly veer into a weirdly panna cotta-like territory, or else fall back on what I call the Key lime pie method. As you might expect, this technique relies on a chemical reaction between citrus juice and sweetened condensed milk to thicken the filling. It's a great, cheesecake-y twist on Key lime pie, but far too citrusy and acidic to scratch the itch when I'm craving cheesecake. The Perfect No-Bake Crust When I'm taking a no-bake approach, I prefer a method that puts cream cheese center stage. But before diving into the details, let's talk crust. Obviously, graham crackers are a classic choice, but having just come off a month of recipe testing for homemade Biscoff , I've gotta say: They make a killer crust. Serious Eats / Vicky Wasik Especially in no-bake form, where crumb crusts lack the nutty, toasty flavors that develop in the oven, Biscoff cookies (whether store-bought or homemade) add a welcome depth of flavor. By comparison, an unbaked graham cracker crust tastes a little blah, though I'm willing to acknowledge that may simply be a personal preference. Wherever you land on the cookie/cracker divide, making the crust is a straightforward affair: melt some butter, mix in the crumbs, and season to taste with a pinch of salt. From there, scatter the moistened crumbs in a 9-inch pie plate or quiche pan, and press into an even layer with a drinking glass, measuring cup, or some type of flat tool. Since there will be no baking to bind the crumbs together, it's important to really compress them to avoid, well, a crummy crust. Serious Eats / Vicky Wasik Pop the crust in the fridge (if you like, it can be wrapped in plastic and held for a few days in advance), then start on the filling. Making the Filling Full disclosure: My recipe is embarrassingly simple. I beat up a pound of cream cheese with about five ounces of sugar, a squeeze of lemon juice, a drop of vanilla, and a pinch of kosher salt in a stand mixer. Once everything's nice and creamy, I switch to a whisk attachment and whip in twelve ounces of cream. At first, the mixture will look runny and soft, but after a few minutes of aeration it will begin to thicken. Serious Eats / Vicky Wasik Transfer the whipped cream cheese into the prepared crust, and spread it out in an even layer. It can be near impossible to scrape it into a perfectly smooth finish, so I embrace a more casual presentation with lots of messy swoops and swirls. And really, messy can be very beautiful indeed. Serious Eats / Vicky Wasik Chilling the Cheesecake No-bake cheesecakes may not need an oven, but they do need a refrigerator and several hours to chill before serving. When the filling is still above 50°F (10°C), it's soft, loose, and airy, something like a mousse, with a crust that crumbles a bit more readily. Serious Eats / Vicky Wasik But given time to chill all the way down to 40°F (4°C), which takes about six hours, the filling becomes firm and dense, much more like a "real" cheesecake and far easier to slice. During that time, the filling will lend some of its moisture to the crust, making it considerably less crumbly. Serious Eats / Vicky Wasik So if you're just itching for a bite of something sweet on a lazy afternoon, it's okay to rush things a little, but if you'd like to cut pretty slices for a dinner party you've got to give a no-bake cheesecake plenty of time. And trust me, it's well worth the wait; compared to the airy texture it has early on, I vasty prefer the velvety density that develops only after several hours of refrigeration. That gives no-bake cheesecake an edge as a make-ahead dessert, since you can whip it up a day or two in advance. I think it's best within the first 36 hours, as its brightness will start to dull over time, but that's admittedly a pastry chef's pickiness talking. I've been assured by my family and co-workers that their test cheesecakes were quite tasty even a week after I dropped them off. Serious Eats / Vicky Wasik But don't count on keeping this dessert around for long; it's light, fresh, tangy, cold, and refreshing—perfect on a summer day when other desserts can seem too heavy or rich. So when you're ready to kick back and keep cool, remember that cheesecake is beautiful in any form. July 2017 Keep Screen Awake For the Crust: 8 3/4 ounces graham cracker or Biscoff crumbs (see note), store-bought or homemade (about 2 cups ; 250 g ) 2 1/2 ounces unsalted butter , melted (about 5 tablespoons ; 70 g ) Kosher salt , to taste For the Filling: 16 ounces plain, full-fat cream cheese , ( 2 (8-ounce) packages ; 455 g ) (preferably Philadelphia brand; see note) 5 1/4 ounces sugar (about 3/4 cup ; 150 g ) 3/4 ounce fresh juice from 1 lemon (about 4 1/2 teaspoons ; 20 g ) 1/4 teaspoon vanilla extract 1/8 teaspoon Diamond Crystal kosher salt ; for table salt, use about half as much by volume or the same weight 12 ounces heavy cream (about 1 1/2 cups ; 340 g ) To Serve: 12 ounces fresh fruit (about 2 cups ; 340 g ), washed and dried For the Crust: Combine cookie crumbs and melted butter in a small bowl, then stir in a pinch of salt to taste. Sprinkle into a 9-inch tart pan or pie plate, spread into an even layer, then compress firmly with a flat-bottomed drinking glass or measuring cup; this will naturally push the crumbs up the sides of the pan. Keep pressing until the crumbs are in a compact, even layer across the bottom and sides of the pan. Refrigerate until needed. (The crust can be made and held for a day or two if wrapped in plastic.) For the Filling: Combine cream cheese, sugar, lemon juice, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed to form a thick paste, then increase to medium speed until soft and smooth. Scrape bowl and beater with a flexible spatula, then switch to the whisk attachment and pour in cream. Mix at low speed to combine, then increase to high and whip until the mixture can hold stiff peaks, 3 to 5 minutes depending on the horsepower of your mixer. Scrape filling into prepared crust and spread into an even layer, using the back of a spoon to sculpt filling into swoops and swirls. Cover with plastic and refrigerate until the filling is firm and cold, about 6 hours or to an internal temperature of 40°F (4°C). To Serve: Top with fresh fruit and cut into wedges with a hot chef’s knife , rinsing the knife under hot running water between slices. Carefully slide a pie server under the crust, making sure it reaches all the way to the tip of the wedge (the first slice will be the most difficult and messy to remove). Special Equipment Stand mixer , flexible spatula , 9-inch pie plate or tart pan Notes This recipe works great with your favorite graham cracker, but after much experimenting, I've found that the stronger spices and deep caramel flavor of Biscoff cookies taste even better in a no-bake crust. You can pick up a package of Biscoff at the store, or make your own if you don't mind firing up the oven. Due to variations in formulae, not all brands of cream cheese perform equally well in this recipe. For best results, use Philadelphia cream cheese. Make-Ahead and Storage To make this cheesecake partially ahead of time, assemble the crust up to a couple of days in advance, wrap tightly in plastic, and refrigerate until it's needed. Once filled, the cheesecake is best served within 36 hours, but can be tightly wrapped and refrigerated for up to a week. Read More No-Bake Cheesecake With Freeze-Dried Fruit No-Bake Chocolate Cheesecake No-Bake Greek Yogurt Cheesecake No-Bake Chocolate-Nutella "Cheesecake" Verrines
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- - [About Us](https://www.seriouseats.com/about-us-5120006) - [Contact Us](https://www.seriouseats.com/about-us-5120006#toc-contact-us) - [Recipes By Course](https://www.seriouseats.com/recipes-by-course-5117906) - [Desserts](https://www.seriouseats.com/dessert-recipes-5117878) - [Cakes](https://www.seriouseats.com/cake-recipes-5117876) - [Cheesecakes](https://www.seriouseats.com/cheesecake-recipes-5117385) # Easy No-Bake Cheesecake Recipe A no-cook, no-bake cheesecake is the perfect dessert for beating the summer heat. By [Stella Parks](https://www.seriouseats.com/stella-parks-5119004) ![Stella Parks]() ![Stella Parks](https://www.seriouseats.com/thmb/TfS8W41sh2BVJ5LeGrEXwsVfOIo=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/stella-parks-1fc39c6ef56e4c41b1481dbe8d2125b7.jpg) [Stella Parks](https://www.seriouseats.com/stella-parks-5119004) Editor Emeritus Stella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one of [America's Best New Pastry Chefs](https://www.eater.com/2012/2/15/6613367/food-wines-best-new-pastry-chefs-2012-announced) by Food & Wine. She was the pastry editor at Serious Eats from 2016 to 2019. Learn about Serious Eats' [Editorial Process](https://www.seriouseats.com/about-us-5120006#toc-editorial-guidelines) Updated September 21, 2025 (5) Save [WRITE A REVIEW](https://www.seriouseats.com/no-bake-cheesecake-recipe) In This Recipe Expand - [How to Make the Perfect No-Bake Crust](https://www.seriouseats.com/no-bake-cheesecake-recipe#toc-the-perfect-no-bake-crust) - [Making the Filling](https://www.seriouseats.com/no-bake-cheesecake-recipe#toc-making-the-filling) - [Chilling the Cheesecake](https://www.seriouseats.com/no-bake-cheesecake-recipe#toc-chilling-the-cheesecake) Jump to recipe ### Why It Works - Using the paddle attachment on the stand mixer for blending the cream cheese mixture makes it creamy. - Switching to the whisk attachment before adding the cream creates aeration and thickens the filling. - Cooling to about 40°F (4°C) will ensure the filling is sliceable and firm. I'm all about cheesecake in any form, whether it's Japanese-style and [cotton soft](https://www.seriouseats.com/japanese-cotton-soft-cheesecake-recipe) or a [towering slab](https://www.seriouseats.com/epic-new-york-cheesecake-from-bravetart) like they serve in New York; I'd even take a scoop of cheesecake ice cream, with graham cracker bits mixed right in. So when a friend asked if I looked down on "no-bake" cheesecake, my answer was a resounding, "Hell no\!" ![A slice of no-bake cheesecake on a plate, topped with a medley of fresh berries. A raspberry and halved cherry have fallen off the slice.]() ![A slice of no-bake cheesecake on a plate, topped with a medley of fresh berries. A raspberry and halved cherry have fallen off the slice.](https://www.seriouseats.com/thmb/Mykce8jNBk43y7fKyIjaPm2BB58=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2017__06__20170526-no-bake-cheesecake-vicky-wasik-18-89991c64ba544e19bc05c774c499438c.jpg) Serious Eats / Vicky Wasik. Video: Serious Eats Video. Sure, there are times I want a classic cheesecake, but there are also times at the height of summer when you couldn't pay me to fire up the oven. Yet the middle of summer is just when I could really go for a slice of cheesecake, all tangy and cool and loaded with fresh fruit. Beyond keeping my oven off and the temperature down, no-bake cheesecake is eggless, which gives it a super clean flavor profile—freed from the custardy yolks, the creamy dairy notes really stand out. That simplicity makes no-bake cheesecake an excellent vehicle for fresh fruit, where it takes on a real berries-and-cream vibe. ![Overhead shot of the berry-studded cheesecake and a plated slice on a magenta table cloth.]() ![Overhead shot of the berry-studded cheesecake and a plated slice on a magenta table cloth.](https://www.seriouseats.com/thmb/BeobCXNPU0vMQ9Jnd3iwPq7vKjU=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__06__20170526-no-bake-cheesecake-vicky-wasik-19-22a5b97b16f4474fa77b1c7d5a799649.jpg) Serious Eats / Vicky Wasik Most no-bake cheesecake recipes either incorporate gelatin for body, which can quickly veer into a weirdly panna cotta-like territory, or else fall back on what I call the Key lime pie method. As you might expect, this technique relies on a chemical reaction between citrus juice and sweetened condensed milk to thicken the filling. It's a great, cheesecake-y twist on Key lime pie, but far too citrusy and acidic to scratch the itch when I'm craving cheesecake. ## The Perfect No-Bake Crust When I'm taking a no-bake approach, I prefer a method that puts cream cheese center stage. But before diving into the details, let's talk crust. Obviously, graham crackers are a classic choice, but having just come off a month of recipe testing for [homemade Biscoff](https://www.seriouseats.com/homemade-biscoff-recipe), I've gotta say: They make a killer crust. ![A collage of 3 images: Biscoff cookies being crushed in a zip-top bag with a rolling pin.]() ![A collage of 3 images: Biscoff cookies being crushed in a zip-top bag with a rolling pin.](https://www.seriouseats.com/thmb/YL0cgtKELBjhn1IgvxKRy0Uqp6w=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__05__20170413-biscoff-ice-cream-vicky-wasik-crushing-cookies-8e317306969a43eba854acaabee55791.jpg) Serious Eats / Vicky Wasik Especially in no-bake form, where crumb crusts lack the nutty, toasty flavors that develop in the oven, Biscoff cookies (whether store-bought or homemade) add a welcome depth of flavor. By comparison, an unbaked graham cracker crust tastes a little blah, though I'm willing to acknowledge that may simply be a personal preference. Wherever you land on the cookie/cracker divide, making the crust is a straightforward affair: melt some butter, mix in the crumbs, and season to taste with a pinch of salt. From there, scatter the moistened crumbs in a 9-inch pie plate or quiche pan, and press into an even layer with a drinking glass, measuring cup, or some type of flat tool. Since there will be no baking to bind the crumbs together, it's important to really compress them to avoid, well, a crummy crust. ![Four images showing buttered Biscoff crumbs being poured into a fluted, white pie plate and being pressed into an even layer with a drinking glass.]() ![Four images showing buttered Biscoff crumbs being poured into a fluted, white pie plate and being pressed into an even layer with a drinking glass.](https://www.seriouseats.com/thmb/iUtnyHpduqVfqKj3BQTbGG-Zkck=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__06__20170526-no-bake-cheesecake-vicky-wasik-collage3-aae1e8f4c03b455d9cbce803ee4c8882.jpg) Serious Eats / Vicky Wasik Pop the crust in the fridge (if you like, it can be wrapped in plastic and held for a few days in advance), then start on the filling. ## Making the Filling Full disclosure: My recipe is embarrassingly simple. I beat up a pound of cream cheese with about five ounces of sugar, a squeeze of lemon juice, a drop of vanilla, and a pinch of kosher salt in a stand mixer. Once everything's nice and creamy, I switch to a whisk attachment and whip in twelve ounces of cream. At first, the mixture will look runny and soft, but after a few minutes of aeration it will begin to thicken. ![Close-up of the whisk attachment for a stand mixer. The lower half of the tines are coated in cheesecake filling.]() ![Close-up of the whisk attachment for a stand mixer. The lower half of the tines are coated in cheesecake filling.](https://www.seriouseats.com/thmb/ZBUqXd6bZDThvwflTNY85PtNKPQ=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__06__20170526-no-bake-cheesecake-vicky-wasik-9-007c609d3b1c471d8c6d6c26ec28ba90.jpg) Serious Eats / Vicky Wasik Transfer the whipped cream cheese into the prepared crust, and spread it out in an even layer. It can be near impossible to scrape it into a perfectly smooth finish, so I embrace a more casual presentation with lots of messy swoops and swirls. And really, messy can be very beautiful indeed. ![The Biscoff crust, filled with the cheesecake mixture. The irregular surface of the filling is backlit, and suggestive of a mountainous snow-covered landscape.]() ![The Biscoff crust, filled with the cheesecake mixture. The irregular surface of the filling is backlit, and suggestive of a mountainous snow-covered landscape.](https://www.seriouseats.com/thmb/JTrigHPKHkK5sRPBZ59kR55AafQ=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__06__20170526-no-bake-cheesecake-vicky-wasik-11-365da57cf3d84b0ba36d745ce142291e.jpg) Serious Eats / Vicky Wasik ## Chilling the Cheesecake No-bake cheesecakes may not need an oven, but they do need a refrigerator and several hours to chill before serving. When the filling is still above 50°F (10°C), it's soft, loose, and airy, something like a mousse, with a crust that crumbles a bit more readily. ![A slice of the cheesecake after it has had 6 hours in the refrigerator to set. The cut surfaces are clean, with sharply defined edges.]() ![A slice of the cheesecake after it has had 6 hours in the refrigerator to set. The cut surfaces are clean, with sharply defined edges.](https://www.seriouseats.com/thmb/pBnYSlioPot6tsAmf8hCqdV2FDo=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__06__20170526-no-bake-cheesecake-vicky-wasik-13-0cb86a1623ee47a5a498ff4246a875d3.jpg) Serious Eats / Vicky Wasik But given time to chill all the way down to 40°F (4°C), which takes about six hours, the filling becomes firm and dense, much more like a "real" cheesecake and far easier to slice. During that time, the filling will lend some of its moisture to the crust, making it considerably less crumbly. ![A close-up of a slice of cheesecake that has been refrigerated for 6 hours. A fork has severed the slender tip of the slice by piercing downward. The bite of cheesecake is holding together on the tines of the fork.]() ![A close-up of a slice of cheesecake that has been refrigerated for 6 hours. A fork has severed the slender tip of the slice by piercing downward. The bite of cheesecake is holding together on the tines of the fork.](https://www.seriouseats.com/thmb/cKykg4mP86M2NAqY32M0q0QBP1k=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__06__20170526-no-bake-cheesecake-vicky-wasik-20-636b59ab622e4196838490cd9792b246.jpg) Serious Eats / Vicky Wasik So if you're just itching for a bite of something sweet on a lazy afternoon, it's okay to rush things a little, but if you'd like to cut pretty slices for a dinner party you've got to give a no-bake cheesecake plenty of time. And trust me, it's well worth the wait; compared to the airy texture it has early on, I vasty prefer the velvety density that develops only after several hours of refrigeration. That gives no-bake cheesecake an edge as a make-ahead dessert, since you can whip it up a day or two in advance. I think it's best within the first 36 hours, as its brightness will start to dull over time, but that's admittedly a pastry chef's pickiness talking. I've been assured by my family and co-workers that their test cheesecakes were quite tasty even a week after I dropped them off. ![A fork cradling a bite of no-bake cheesecake on its tines. The rest of the cake—as well as the slice it was taken from—are visible in the background, though blurred by the shallow depth of focus.]() ![A fork cradling a bite of no-bake cheesecake on its tines. The rest of the cake—as well as the slice it was taken from—are visible in the background, though blurred by the shallow depth of focus.](https://www.seriouseats.com/thmb/VQvv4CRNG6Jv3mUxukyR1K5esLc=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__06__20170526-no-bake-cheesecake-vicky-wasik-21-9147a39438034fcea3ef0cc5984b5494.jpg) Serious Eats / Vicky Wasik But don't count on keeping this dessert around for long; it's light, fresh, tangy, cold, and refreshing—perfect on a summer day when other desserts can seem too heavy or rich. So when you're ready to kick back and keep cool, remember that cheesecake is beautiful in any form. ### July 2017 Recipe Details ## Easy No-Bake Cheesecake Recipe Prep 20 mins Active 15 mins Chilling Time 6 hrs Total 6 hrs 20 mins Serves 8 to 12 servings Save Keep Screen Awake ## Ingredients For the Crust: - 8 3/4 ounces graham cracker or Biscoff crumbs (see note), store-bought or [homemade](https://www.seriouseats.com/homemade-biscoff-recipe) (about 2 cups; 250 g) - 2 1/2 ounces unsalted butter, melted (about 5 tablespoons; 70 g) - Kosher salt, to taste For the Filling: - 16 ounces plain, full-fat cream cheese, (2 (8-ounce) packages; 455 g) (preferably Philadelphia brand; see note) - 5 1/4 ounces sugar (about 3/4 cup; 150 g) - 3/4 ounce fresh juice from 1 lemon (about 4 1/2 teaspoons; 20 g) - 1/4 teaspoon vanilla extract - 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight - 12 ounces heavy cream (about 1 1/2 cups; 340 g) To Serve: - 12 ounces fresh fruit (about 2 cups; 340 g), washed and dried ## Directions 1. For the Crust: Combine cookie crumbs and melted butter in a small bowl, then stir in a pinch of salt to taste. Sprinkle into a 9-inch tart pan or pie plate, spread into an even layer, then compress firmly with a flat-bottomed drinking glass or measuring cup; this will naturally push the crumbs up the sides of the pan. Keep pressing until the crumbs are in a compact, even layer across the bottom and sides of the pan. Refrigerate until needed. (The crust can be made and held for a day or two if wrapped in plastic.) ![A collage of 3 images showing melted butter in a saucepan and Biscoff cookies crumbs being poured into the melted butter]() ![A collage of 3 images showing melted butter in a saucepan and Biscoff cookies crumbs being poured into the melted butter](https://www.seriouseats.com/thmb/bIs2eDr1NEIcOBJZE542yTSJK8Y=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__06__20170526-no-bake-cheesecake-vicky-wasik-collage2-e66e9dd585d14b6a8f1589859106a82c.jpg) 2. For the Filling: Combine cream cheese, sugar, lemon juice, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed to form a thick paste, then increase to medium speed until soft and smooth. 3. Scrape bowl and beater with a flexible spatula, then switch to the whisk attachment and pour in cream. Mix at low speed to combine, then increase to high and whip until the mixture can hold stiff peaks, 3 to 5 minutes depending on the horsepower of your mixer. ![A collage of 4 images showing sugar and cream cheese being beaten in a bowl of a standing mixer, followed by cream being whipped with a whisk attachment until the mixture achieves stiff peak. ]() ![A collage of 4 images showing sugar and cream cheese being beaten in a bowl of a standing mixer, followed by cream being whipped with a whisk attachment until the mixture achieves stiff peak. ](https://www.seriouseats.com/thmb/oX6r-Uwun_Ktb73xzU_M2JeKK6s=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__06__20170526-no-bake-cheesecake-vicky-wasik-collage1-f360c6937f2d44f5af6f8aa28afce96e.jpg) 4. Scrape filling into prepared crust and spread into an even layer, using the back of a spoon to sculpt filling into swoops and swirls. Cover with plastic and refrigerate until the filling is firm and cold, about 6 hours or to an internal temperature of 40°F (4°C). ![A collage of 3 images showing the cheesecake filling being poured into a prepared pie plate with Biscoff cookies crust. The surface of the filling is full of swirls. ]() ![A collage of 3 images showing the cheesecake filling being poured into a prepared pie plate with Biscoff cookies crust. The surface of the filling is full of swirls. ](https://www.seriouseats.com/thmb/NMbwyUzwhBSJqSI3YcGhWd_acpg=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__06__20170526-no-bake-cheesecake-vicky-wasik-collage4-9a0804736fd5422aa43edde773639913.jpg) 5. To Serve: Top with fresh fruit and cut into wedges with a hot [chef’s knife](https://www.seriouseats.com/the-best-chefs-knives), rinsing the knife under hot running water between slices. Carefully slide a pie server under the crust, making sure it reaches all the way to the tip of the wedge (the first slice will be the most difficult and messy to remove). ![Close up view of no-bake cheesecake in a pie plate, topped with strawberries and blackberries. ]() ![Close up view of no-bake cheesecake in a pie plate, topped with strawberries and blackberries. ](https://www.seriouseats.com/thmb/GeO1bsNOrf2g5QuYJSxTJi8lDdQ=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2017__06__20170526-no-bake-cheesecake-vicky-wasik-17-24346d0b2f494631975c9dcf080bcf5b.jpg) ## Special Equipment [Stand mixer](https://www.seriouseats.com/best-stand-mixers-7377555), [flexible spatula](https://www.seriouseats.com/best-silicone-spatulas-6361864), 9-inch [pie plate](https://www.seriouseats.com/how-to-choose-the-best-pie-pan) or tart pan ## Notes This recipe works great with your favorite graham cracker, but after much experimenting, I've found that the stronger spices and deep caramel flavor of Biscoff cookies taste even better in a no-bake crust. You can pick up a package of Biscoff at the store, or [make your own](https://www.seriouseats.com/homemade-biscoff-recipe) if you don't mind firing up the oven. Due to variations in formulae, not all brands of cream cheese perform equally well in this recipe. For best results, use Philadelphia cream cheese. ## Make-Ahead and Storage To make this cheesecake partially ahead of time, assemble the crust up to a couple of days in advance, wrap tightly in plastic, and refrigerate until it's needed. Once filled, the cheesecake is best served within 36 hours, but can be tightly wrapped and refrigerated for up to a week. ## Read More - [No-Bake Cheesecake With Freeze-Dried Fruit](https://www.seriouseats.com/no-bake-cheesecake-with-freeze-dried-fruit) - [No-Bake Chocolate Cheesecake](https://www.seriouseats.com/no-bake-chocolate-cheesecake) - [No-Bake Greek Yogurt Cheesecake](https://www.seriouseats.com/no-bake-greek-yogurt-cheesecake) - [No-Bake Chocolate-Nutella "Cheesecake" Verrines](https://www.seriouseats.com/no-bake-chocolate-nutella-cheesecake-verrines-recipe) - [Cheesecakes](https://www.seriouseats.com/cheesecake-recipes-5117385) - [No-Cook Desserts](https://www.seriouseats.com/no-cook-dessert-recipes-5117335) \| Nutrition Facts (per serving) \| \| \|---\|---\| \| 337 \| Calories \| \| 28g \| Fat \| \| 20g \| Carbs \| \| 3g \| Protein \| Show Full Nutrition Label × \| Nutrition Facts \| \| \|---\|---\| \| Servings: 8 to 12 \| \| \| Amount per serving \| \| \| Calories \| 337 \| \| % Daily Value\* \| \| \| Total Fat 28g \| 36% \| \| Saturated Fat 17g \| 86% \| \| Cholesterol 83mg \| 28% \| \| Sodium 153mg \| 7% \| \| Total Carbohydrate 20g \| 7% \| \| Dietary Fiber 1g \| 2% \| \| Total Sugars 18g \| \| \| Protein 3g \| \| \| Vitamin C 13mg \| 67% \| \| Calcium 62mg \| 5% \| \| Iron 0mg \| 1% \| \| Potassium 144mg \| 3% \| \| \The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* \| \| (Nutrition information is calculated using an ingredient database and should be considered an estimate.) #### More Serious Eats Recipes [![20191107-greek-yogurt-cheesecake-vicky-wasik-19]() 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[![20140317-286817-no-bake-chocolate-cheesecake-edit.jpg]() ![20140317-286817-no-bake-chocolate-cheesecake-edit.jpg](https://www.seriouseats.com/thmb/b0G8eRdfFPl13d4MArXaOGsW368=/375x250/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__sweets.seriouseats.com__images__2014__03__20140317-286817-no-bake-chocolate-cheesecake-edit-60acfefca2274b0f84010c48118c6591.jpg) Chocoholic: No Bake Chocolate Cheesecake](https://www.seriouseats.com/no-bake-chocolate-cheesecake-2) [![Overhead of slices of no-bake cheesecake made with freeze-dried fruit.]() ![Overhead of slices of no-bake cheesecake made with freeze-dried fruit.](https://www.seriouseats.com/thmb/Qn_4VTxPCralHmpta8SOfK04mpo=/375x250/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2018__03__20180411-fruit-no-bake-cheesecake-vicky-wasik-26-e7f331bc5aa6481586558190aec80927.jpg) No-Bake Cheesecake With Freeze-Dried Fruit Recipe](https://www.seriouseats.com/no-bake-cheesecake-with-freeze-dried-fruit) [![A slice of epic New York Cheesecake on a plate, topped with cherry sauce. ]() ![A slice of epic New York Cheesecake on a plate, topped with cherry sauce. ](https://www.seriouseats.com/thmb/rmO5Ji42R6ri13uKcE_hLrz78sE=/375x250/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__05__20190520-cheesecake-vicky-wasik-34-16488b3671ae47b5b29eb7124dbaf938.jpg) BraveTart's Epic New York Cheesecake](https://www.seriouseats.com/epic-new-york-cheesecake-from-bravetart) [![Overhead view of a Bourbon-Roasted Peach Cheesecake, set on a wooden surface.]() ![Overhead view of a Bourbon-Roasted Peach Cheesecake, set on a wooden surface.](https://www.seriouseats.com/thmb/vLqIyDOSTQaAX6WM8DWJzzvCR8k=/375x250/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__08__20120807-127677-LTE-Bourbon-Peach-Cheesecake-PRIMARY-a5d52e1f7d954b92a6995debb076f1f6.jpg) Bourbon-Roasted Peach Cheesecake](https://www.seriouseats.com/bourbon-roasted-peach-cheesecake-recipe) [![A slice of lemon ricotta cheesecake plated next to the whole cake. ]() ![A slice of lemon ricotta cheesecake plated next to the whole cake. ](https://www.seriouseats.com/thmb/giL6jxbmWoGeyTQVwhVrVJHZW_o=/375x250/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__11__20191107-lemon-ricotta-cheesecake-vicky-wasik-12-bdb1f60f78774258885ebc6b5ee0d3ab.jpg) Lemon-Ricotta Cheesecake](https://www.seriouseats.com/lemon-ricotta-cheesecake) [![table full of cheesecakes]() ![table full of cheesecakes](https://www.seriouseats.com/thmb/Qn_4VTxPCralHmpta8SOfK04mpo=/375x250/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2018__03__20180411-fruit-no-bake-cheesecake-vicky-wasik-26-e7f331bc5aa6481586558190aec80927.jpg) No-Bake Flavored Cheesecake Is Easy as Adding Freeze-Dried Fruit](https://www.seriouseats.com/freeze-dried-fruit-adds-color-and-flavor-to-no-bake-cheesecake) [![Overhead of a Basque cheesecake resting on two pieces of parchment paper]() ![Overhead of a Basque cheesecake resting on two pieces of parchment paper](https://www.seriouseats.com/thmb/KKPjS1HR14_8j3ncav-O-_cw9K4=/375x250/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2021__03__20210228-basque-cheesecake-vicky-wasik-13-bcadee5c457b4564b0d11761939cfac2.jpg) Basque Cheesecake](https://www.seriouseats.com/basque-cheesecake) [![20150804-kenji-lopez-alt-japanese-cotton-soft-cheesecake-step-by-step16.jpg]() ![20150804-kenji-lopez-alt-japanese-cotton-soft-cheesecake-step-by-step16.jpg](https://www.seriouseats.com/thmb/3VSbKJki-lRQxpftA-KQ921NenU=/375x250/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2015__08__20150804-kenji-lopez-alt-japanese-cotton-soft-cheesecake-step-by-step16-05ce6c5bb5fa45f086ced4098c8832c2.jpg) Meringue Is the Secret to Lighter-Than-Air Japanese 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Readable Markdown	### Why It Works - Using the paddle attachment on the stand mixer for blending the cream cheese mixture makes it creamy. - Switching to the whisk attachment before adding the cream creates aeration and thickens the filling. - Cooling to about 40°F (4°C) will ensure the filling is sliceable and firm. I'm all about cheesecake in any form, whether it's Japanese-style and [cotton soft](https://www.seriouseats.com/japanese-cotton-soft-cheesecake-recipe) or a [towering slab](https://www.seriouseats.com/epic-new-york-cheesecake-from-bravetart) like they serve in New York; I'd even take a scoop of cheesecake ice cream, with graham cracker bits mixed right in. So when a friend asked if I looked down on "no-bake" cheesecake, my answer was a resounding, "Hell no\!" Serious Eats / Vicky Wasik. Video: Serious Eats Video. Sure, there are times I want a classic cheesecake, but there are also times at the height of summer when you couldn't pay me to fire up the oven. Yet the middle of summer is just when I could really go for a slice of cheesecake, all tangy and cool and loaded with fresh fruit. Beyond keeping my oven off and the temperature down, no-bake cheesecake is eggless, which gives it a super clean flavor profile—freed from the custardy yolks, the creamy dairy notes really stand out. That simplicity makes no-bake cheesecake an excellent vehicle for fresh fruit, where it takes on a real berries-and-cream vibe. Serious Eats / Vicky Wasik Most no-bake cheesecake recipes either incorporate gelatin for body, which can quickly veer into a weirdly panna cotta-like territory, or else fall back on what I call the Key lime pie method. As you might expect, this technique relies on a chemical reaction between citrus juice and sweetened condensed milk to thicken the filling. It's a great, cheesecake-y twist on Key lime pie, but far too citrusy and acidic to scratch the itch when I'm craving cheesecake. ## The Perfect No-Bake Crust When I'm taking a no-bake approach, I prefer a method that puts cream cheese center stage. But before diving into the details, let's talk crust. Obviously, graham crackers are a classic choice, but having just come off a month of recipe testing for [homemade Biscoff](https://www.seriouseats.com/homemade-biscoff-recipe), I've gotta say: They make a killer crust. Serious Eats / Vicky Wasik Especially in no-bake form, where crumb crusts lack the nutty, toasty flavors that develop in the oven, Biscoff cookies (whether store-bought or homemade) add a welcome depth of flavor. By comparison, an unbaked graham cracker crust tastes a little blah, though I'm willing to acknowledge that may simply be a personal preference. Wherever you land on the cookie/cracker divide, making the crust is a straightforward affair: melt some butter, mix in the crumbs, and season to taste with a pinch of salt. From there, scatter the moistened crumbs in a 9-inch pie plate or quiche pan, and press into an even layer with a drinking glass, measuring cup, or some type of flat tool. Since there will be no baking to bind the crumbs together, it's important to really compress them to avoid, well, a crummy crust. Serious Eats / Vicky Wasik Pop the crust in the fridge (if you like, it can be wrapped in plastic and held for a few days in advance), then start on the filling. ## Making the Filling Full disclosure: My recipe is embarrassingly simple. I beat up a pound of cream cheese with about five ounces of sugar, a squeeze of lemon juice, a drop of vanilla, and a pinch of kosher salt in a stand mixer. Once everything's nice and creamy, I switch to a whisk attachment and whip in twelve ounces of cream. At first, the mixture will look runny and soft, but after a few minutes of aeration it will begin to thicken. Serious Eats / Vicky Wasik Transfer the whipped cream cheese into the prepared crust, and spread it out in an even layer. It can be near impossible to scrape it into a perfectly smooth finish, so I embrace a more casual presentation with lots of messy swoops and swirls. And really, messy can be very beautiful indeed. Serious Eats / Vicky Wasik ## Chilling the Cheesecake No-bake cheesecakes may not need an oven, but they do need a refrigerator and several hours to chill before serving. When the filling is still above 50°F (10°C), it's soft, loose, and airy, something like a mousse, with a crust that crumbles a bit more readily. Serious Eats / Vicky Wasik But given time to chill all the way down to 40°F (4°C), which takes about six hours, the filling becomes firm and dense, much more like a "real" cheesecake and far easier to slice. During that time, the filling will lend some of its moisture to the crust, making it considerably less crumbly. Serious Eats / Vicky Wasik So if you're just itching for a bite of something sweet on a lazy afternoon, it's okay to rush things a little, but if you'd like to cut pretty slices for a dinner party you've got to give a no-bake cheesecake plenty of time. And trust me, it's well worth the wait; compared to the airy texture it has early on, I vasty prefer the velvety density that develops only after several hours of refrigeration. That gives no-bake cheesecake an edge as a make-ahead dessert, since you can whip it up a day or two in advance. I think it's best within the first 36 hours, as its brightness will start to dull over time, but that's admittedly a pastry chef's pickiness talking. I've been assured by my family and co-workers that their test cheesecakes were quite tasty even a week after I dropped them off. Serious Eats / Vicky Wasik But don't count on keeping this dessert around for long; it's light, fresh, tangy, cold, and refreshing—perfect on a summer day when other desserts can seem too heavy or rich. So when you're ready to kick back and keep cool, remember that cheesecake is beautiful in any form. July 2017 Keep Screen Awake For the Crust: - 8 3/4 ounces graham cracker or Biscoff crumbs (see note), store-bought or [homemade](https://www.seriouseats.com/homemade-biscoff-recipe) (about 2 cups; 250 g) - 2 1/2 ounces unsalted butter, melted (about 5 tablespoons; 70 g) - Kosher salt, to taste For the Filling: - 16 ounces plain, full-fat cream cheese, (2 (8-ounce) packages; 455 g) (preferably Philadelphia brand; see note) - 5 1/4 ounces sugar (about 3/4 cup; 150 g) - 3/4 ounce fresh juice from 1 lemon (about 4 1/2 teaspoons; 20 g) - 1/4 teaspoon vanilla extract - 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight - 12 ounces heavy cream (about 1 1/2 cups; 340 g) To Serve: - 12 ounces fresh fruit (about 2 cups; 340 g), washed and dried 1. For the Crust: Combine cookie crumbs and melted butter in a small bowl, then stir in a pinch of salt to taste. Sprinkle into a 9-inch tart pan or pie plate, spread into an even layer, then compress firmly with a flat-bottomed drinking glass or measuring cup; this will naturally push the crumbs up the sides of the pan. Keep pressing until the crumbs are in a compact, even layer across the bottom and sides of the pan. Refrigerate until needed. (The crust can be made and held for a day or two if wrapped in plastic.) 2. For the Filling: Combine cream cheese, sugar, lemon juice, vanilla, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix at low speed to form a thick paste, then increase to medium speed until soft and smooth. 3. Scrape bowl and beater with a flexible spatula, then switch to the whisk attachment and pour in cream. Mix at low speed to combine, then increase to high and whip until the mixture can hold stiff peaks, 3 to 5 minutes depending on the horsepower of your mixer. 4. Scrape filling into prepared crust and spread into an even layer, using the back of a spoon to sculpt filling into swoops and swirls. Cover with plastic and refrigerate until the filling is firm and cold, about 6 hours or to an internal temperature of 40°F (4°C). 5. To Serve: Top with fresh fruit and cut into wedges with a hot [chef’s knife](https://www.seriouseats.com/the-best-chefs-knives), rinsing the knife under hot running water between slices. Carefully slide a pie server under the crust, making sure it reaches all the way to the tip of the wedge (the first slice will be the most difficult and messy to remove). ## Special Equipment [Stand mixer](https://www.seriouseats.com/best-stand-mixers-7377555), [flexible spatula](https://www.seriouseats.com/best-silicone-spatulas-6361864), 9-inch [pie plate](https://www.seriouseats.com/how-to-choose-the-best-pie-pan) or tart pan ## Notes This recipe works great with your favorite graham cracker, but after much experimenting, I've found that the stronger spices and deep caramel flavor of Biscoff cookies taste even better in a no-bake crust. You can pick up a package of Biscoff at the store, or [make your own](https://www.seriouseats.com/homemade-biscoff-recipe) if you don't mind firing up the oven. Due to variations in formulae, not all brands of cream cheese perform equally well in this recipe. For best results, use Philadelphia cream cheese. ## Make-Ahead and Storage To make this cheesecake partially ahead of time, assemble the crust up to a couple of days in advance, wrap tightly in plastic, and refrigerate until it's needed. Once filled, the cheesecake is best served within 36 hours, but can be tightly wrapped and refrigerated for up to a week. ## Read More - [No-Bake Cheesecake With Freeze-Dried Fruit](https://www.seriouseats.com/no-bake-cheesecake-with-freeze-dried-fruit) - [No-Bake Chocolate Cheesecake](https://www.seriouseats.com/no-bake-chocolate-cheesecake) - [No-Bake Greek Yogurt Cheesecake](https://www.seriouseats.com/no-bake-greek-yogurt-cheesecake) - [No-Bake Chocolate-Nutella "Cheesecake" Verrines](https://www.seriouseats.com/no-bake-chocolate-nutella-cheesecake-verrines-recipe)
Shard	43 (laksa)
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