Name: No-Bake Cheesecake
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup melted butter; 16 oz cream cheese, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup heavy whipping cream

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This no-bake cheesecake is rich, creamy, and incredibly simple to make. I love how it sets perfectly in the fridge without ever turning on the oven—just mix, chill, and enjoy a smooth and luscious dessert.

Why You’ll Love This Recipe

I love how fuss-free this cheesecake is. There’s no baking, no water bath, and no chance of cracking. It’s light yet decadent, and the crust adds the perfect buttery crunch. It’s ideal for warm weather or when I need a quick dessert that still feels special. No-Bake Cheesecake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs
Melted butter
Granulated sugar
Cream cheese (softened)
Powdered sugar
Vanilla extract
Heavy whipping cream

Directions

I mix the graham cracker crumbs, sugar, and melted butter together and press the mixture into the bottom of a springform pan or pie dish to form the crust. I chill it while making the filling.
In a large bowl, I beat the softened cream cheese until smooth.
I add powdered sugar and vanilla, mixing until well combined.
In a separate bowl, I whip the heavy cream until stiff peaks form.
I gently fold the whipped cream into the cream cheese mixture until fully incorporated and fluffy.
I pour the filling over the chilled crust and smooth the top.
I refrigerate the cheesecake for at least 6 hours, or overnight, until set.
Just before serving, I top it with fruit, chocolate, or pie filling if I want to dress it up.

Servings and timing

Serves: 8
Prep time: 20 minutes
Chill time: 6 hours
Total time: 6 hours 20 minutes

Variations

I sometimes mix lemon zest or juice into the filling for a fresh citrus version.
For a chocolate version, I add melted white or dark chocolate into the cream cheese mixture.
I swap the graham crackers for crushed Oreos or gingersnaps depending on the flavor I want.

storage/reheating

I store the cheesecake covered in the refrigerator for up to 5 days. It can also be frozen for up to a month. I thaw it overnight in the fridge before serving. I never reheat it—this dessert is meant to stay chilled. No-Bake Cheesecake

FAQs

Can I make this without a springform pan?

Yes, I’ve made it in a pie dish, square pan, and even individual cups—it works just as well.

How do I know it’s set and ready to slice?

After chilling for at least 6 hours, the filling should be firm to the touch and hold its shape when sliced.

Can I use store-bought whipped topping instead of homemade?

Yes, I’ve used it in a pinch. Just fold it gently into the cream cheese mixture to keep it fluffy.

Can I use low-fat cream cheese?

I’ve tried it, but the texture isn’t quite as rich or firm. I recommend using full-fat for the best result.

How far in advance can I make it?

I usually make it the day before serving—it holds up beautifully for several days in the fridge.

Conclusion

This no-bake cheesecake is my go-to dessert when I want something indulgent and easy. It’s creamy, dreamy, and endlessly customizable. Whether I keep it simple or dress it up, it always hits the spot.