Anyone—yes, anyone—can make this easy no-bake cheesecake. It’s packed full of the rich, indulgent flavor you love, but avoids cheesecake-making challenges. (Looking at you, water bath.) We’ll walk you through every step of the process, from choosing ingredients to storing leftovers.
No-Bake Cheesecake Ingredients
Crust:
- Graham cracker crumbs
- Packed brown sugar
- Ground cinnamon
- Butter
Filling:
- Cream cheese
- Sugar
- Lemon juice
- Heavy whipping cream
Topping:
- Fresh strawberries
- Fresh blueberries
- Fresh raspberries
- Sugar
Directions
Step 1: Prep the crust
To prepare the crust, mix together the graham cracker crumbs, brown sugar and cinnamon in a small bowl. Gently stir in the melted butter and mix until combined. Press the mixture onto the bottom and 1-inch up the sides of an ungreased 9-inch springform pan. Refrigerate the crust for 30 minutes or until firm to the touch.
Step 2: Beat the filling
For the filling, beat together the cream cheese, sugar and lemon juice in a large bowl until smooth. Gradually add the cream, then continue beating until stiff peaks form.
Step 3: Transfer and rest
Transfer the mixture to the prepared crust and smooth out the top. Then refrigerate the cheesecake, covered, for eight hours or overnight.
Step 4: Toss the topping
About half an hour before you plan to serve the cheesecake, remove it from the fridge. Then, gently toss the berries with sugar and let stand for 15 to 30 minutes. You want to give the berry juices a little bit of time to release.
Step 5: Serve
To serve, start by removing the cheesecake from the pan. Use a knife to loosen the sides of the cheesecake from the springform, then release the latch and remove the rim. Slice into pieces and serve cheesecake with topping.
No-Bake Cheesecake Variations
While we love this recipe as-is, there are plenty of ways to give it your own special twist. Here are a few ideas:
- Amp up the crust. Instead of using graham cracker crumbs, substitute crushed Oreos or wafer cookies. Gluten-free? Try chopped nuts. Check out these other crumb crust ideas, too.
- Boost the flavor of the filling. If plain ol’ vanilla isn’t your jam, boost the flavor of your filling by adding cocoa powder and melted chocolate. You can also add few splashes of your favorite extract—just be careful, a little goes a long way!
- Go crazy with the toppings. Not a fan of fruit? That’s OK. There are tasty alternatives to dress up your cheesecake. We love homemade lemon curd, drizzled chocolate, crushed cookie pieces, whipped cream or whatever else tickles your fancy.
What’s the best way to store no-bake cheesecake?
Since it contains dairy products, no-bake cheesecake needs to be refrigerated. You can safely store it in the fridge in an airtight container for 3 to 4 days.
Can you freeze no-bake cheesecake?
This recipe can also be stored in the freezer for up to 3 months. Simply wrap individual slices or the entire cheesecake—without the topping—in plastic wrap or aluminum foil. Then stash in a freezer-safe container or bag. Thaw in the refrigerator overnight before serving.
No-Bake Cheesecake Tips
Can you use reduced-fat cream cheese in this recipe?
Cream cheese is the star of the show. We suggest buying a full-fat cream cheese instead of a reduced-fat option, like Neufchatel cheese. Since you’re not using eggs in this recipe, full-fat cream cheese lends an added richness to the filling that’s hard to replicate.
What type of lemon juice should you use in no-bake cheesecake?
If you can, use freshly squeezed lemon juice instead of the bottled variety. Since the filling only calls for four items, every ingredient is going to shine. Fresh lemon juice adds a brighter flavor than its processed counterpart.
For more cheesecake tips and tricks, check out our ultimate cheesecake baking guide.
