How to Make No-Bake Cheesecake

We've got you covered—every step of the way! Learn how to make this super easy no-bake cheesecake.

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Anyone—yes, anyone—can make this easy no-bake cheesecake. It’s packed full of the rich, indulgent flavor you love, but avoids classic cheesecake-making challenges. (Looking at you, water bath.) We’ll walk you through every step of the process, from choosing ingredients to storing leftovers. Ready to get started?

What to Know Before You Begin

When you head to the store to pick up ingredients for this no-bake cheesecake, there are a few things to keep in mind.

Buy Full-Fat Cream Cheese

First, the star of the show: cream cheese. 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.

Use Fresh Lemon Juice

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 will add a brighter flavor than its processed counterpart.

For more tips and tricks, check out our ultimate cheesecake baking guide.

How to Make No-Bake Cheesecake

Triple Berry No Bake Cheesecake Exps Tohcom19 138951 B01 30 6b 3

This recipe for Triple Berry No-Bake Cheesecake was submitted to Taste of Home by Joyce Mummau of Baltimore.



  • 1-1/2 cups graham cracker crumbs
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, melted


  • 2 packages (8 ounces each) cream cheese, softened
  • 1/3 cup sugar
  • 2 teaspoons lemon juice (Learn how to juice a lemon.)
  • 2 cups heavy whipping cream


  • 2 cups sliced fresh strawberries
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 2 tablespoons sugar

Tools You’ll Need

There’s no worse feeling than getting halfway through a recipe only to discover that you’re lacking an essential tool. Here are the items you need to make this no-bake cheesecake:

  • Springform Pan: This special pan has a latch and removable bottom to ensure your cheesecake comes out picture-perfect. You can use a springform pan to make these recipes, too.
  • Mixer: The secret to a perfect cheesecake? A silky-smooth filling. Sorry whisk, that only comes with the help of a stand or hand mixer.
  • Spatula: This tool is the only way to ensure every drop of your filling makes it into the pan.


Step 1: Prep the crust

How to Make No Bake CheesecakeTaste of Home

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

How to Make No Bake CheesecakeTaste of Home

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

How to Make No Bake CheesecakeTaste of Home

Transfer the mixture to the prepared crust, then refrigerate the cheesecake, covered, for 8 hours or overnight.

Step 4: Toss the topping

How to Make No Bake CheesecakeTaste of Home

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 15-30 minutes. You want to give the berry juices a little bit of time to release.

Step 5: Serve

How to Make No Bake CheesecakeTaste of Home

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.

Tips for Making This No-Bake Cheesecake

How can I make this recipe my own?

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 plenty of tasty alternatives you can use 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, your cheesecake needs to be refrigerated. You can safely store it in the fridge in an airtight container for 3-4 days.

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. Learn more about how to freeze cheesecake.

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Katie Bandurski
As Senior Shopping Editor, Katie connects Taste of Home readers with the best gifts, deals and home products on the market. An avid foodie and a holiday enthusiast, Katie is an expert at cultivating meaningful moments. When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and watching Christmas movies.