If you’re after a rich, creamy dessert that’s effortlessly impressive and doesn’t require turning on the oven, this no bake cheesecake is for you! With a buttery biscuit base and a smooth, velvety filling, it’s the perfect make-ahead treat for any occasion.
Why This Is the Best No Bake Cheesecake
Ultra-Creamy Texture
This classic cheesecake has the perfect balance of richness and lightness. The combination of whipped cream and cream cheese creates a smooth, velvety cheesecake filling (almost mousse-like!) that holds its shape beautifully but still melts in your mouth.
Not Too Sweet
If you’re not a fan of overly sweet desserts, this one’s for you. The sugar is balanced just right to let the tanginess of the cream cheese and hint of lemon shine through—a rich and satisfying flavor without being overpowering.
No Oven Needed
No need to turn the oven on! This dessert sets perfectly in the fridge, making it ideal for warmer months—or anytime you want something low-effort but impressive.
Make-Ahead Friendly
This cheesecake sets best overnight, making it the perfect make-ahead dessert for gatherings or special occasions. Just chill, decorate, and serve when you’re ready!
For more rich, creamy desserts, check out my original baked cheesecake recipe, rich chocolate cake, and tres leches cake.
How to Make No-Bake Cheesecake
You can find the full list of ingredients for this recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Lightly grease a 9-inch springform pan. Line the bottom with parchment paper, then cut thin strips of parchment and line the sides of the pan as well—this makes releasing the cheesecake much easier once it’s set.
Graham Cracker Crust
Place the biscuits into a food processor and pulse until they resemble fine crumbs.
Transfer to a bowl, add the sugar, and mix to combine. Pour in the melted butter and stir until the graham cracker crumbs are evenly coated and resemble damp sand. I like to use my hands toward the end to ensure everything is well combined.
Add about two-thirds of the crumb mixture into your prepared pan and press it evenly along the sides using a straight-edged cup, leaving a small gap at the top. Pour in the remaining crumbs and press them firmly into the base—I just use my hands to do this (see video for demonstration). Place the pan in the fridge or freezer while you prepare the filling.
Filling
In a large bowl, combine the cream cheese, sugar, sour cream, vanilla, and lemon juice. Using a hand mixer or stand mixer on medium speed, whip for 3 minutes until smooth and creamy.
In a separate bowl, whip the cold heavy cream on medium speed until stiff peaks form. Be careful not to overwhip.
Add the whipped cream to the cream cheese mixture and gently fold everything together using a rubber spatula until smooth and well combined.
Remove the crust from the fridge or freezer. Pour half the filling into the center and spread it evenly to the edges (I use a spatula for this). Add the remaining filling and again spread it evenly to the edges. Smooth out the top using an offset spatula, or leave it rustic—either way works!
Cover the cheesecake loosely with plastic wrap and place it in the fridge to set for at least 6 hours, or ideally overnight for the best texture.
Once fully set, gently release the springform pan and peel away the parchment from the sides. Carefully transfer the cheesecake from the base to your cake stand or serving plate (view video to see how I remove the parchment from the bottom). Decorate as you like (I like fresh berries like strawberries or blueberries, a berry sauce and/or whipped cream) and serve. Use a large, sharp knife, cleaning it between each cut for clean slices. Enjoy!
How to Store No-Bake Cheesecake
Store your no-bake cheesecake in the fridge, covered with cling wrap or placed in an airtight container. It will stay fresh for up to a week. If you’ve added fresh fruit on top, it’s best enjoyed within the first couple of days for the best texture.
No Bake Cheesecake (Ultra-Creamy!)
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Crust
- 3 cups (320 g) plain graham crackers - 20 graham crackers. Can use another plain biscuit too.
- ¾ cup (170 g) unsalted butter - melted
- ¼ cup (50 g) white granulated sugar
Filling
- 3 cups (680 g) cream cheese - 24 oz in the US. Use a firm, block type (not spreadable). Room temperature.
- 1 cup (200 g) white granulated sugar
- 2 tsps vanilla extract/essence
- 1½ tsps fresh lemon juice - optional, but recommended
- ½ cup (120 g) sour cream - room temperature
- 1 cup (240 g) heavy cream - cold
Instructions
- Lightly grease a 9-inch springform pan. Line the bottom with parchment paper, then cut thin strips of parchment and line the sides of the pan as well—this makes releasing the cheesecake much easier once it’s set.
Crust
- Place the biscuits into a food processor and pulse until they resemble fine crumbs. Transfer to a bowl, add the sugar, and mix to combine. Pour in the melted butter and mix until the crumbs are evenly coated and resemble damp sand. I like to use my hands toward the end to ensure everything is well combined.
- Add about two-thirds of the crumb mixture into your prepared pan and press it evenly along the sides using a straight-edged cup, leaving a small gap at the top. Pour in the remaining crumbs and press them firmly into the base—I just use my hands to do this (see video for demonstration). Place the pan in the fridge or freezer while you prepare the filling.
Filling
- In a large bowl, combine the cream cheese, sugar, sour cream, vanilla, and lemon juice. Using a hand or stand mixer on medium speed, whip for 3 minutes until smooth and creamy.
- In a separate bowl, whip the cold heavy cream on medium speed until stiff peaks form. Be careful not to overwhip.
- Add the whipped cream to the cream cheese mixture and gently fold everything together using a spatula until smooth and well combined.
- Remove the crust from the fridge or freezer. Pour half the filling into the center and spread it evenly to the edges (I use a spatula for this). Add the remaining filling and again spread it evenly to the edges. Smooth out the top using an offset spatula, or leave it rustic—either way works!
- Cover the cheesecake loosely with cling wrap and place it in the fridge to set for at least 6 hours, or ideally overnight for the best texture.
- Once fully set, gently release the springform pan and peel away the parchment from the sides. Carefully transfer the cheesecake from the base to your cake stand or serving plate (view video to see how I remove the parchment from the bottom). Decorate as you like (I like berries and/or whipped cream) and serve. Enjoy!
Video
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
7 Comments
This turned out seriously delicious!! And I love that there is no gelatin 🙂
I make this today in 26 individual glasses with mango sauce topping…
It turn out great. My guesses came to me askes for recipe.
Yay! So so happy to hear everyone loved the recipe 😀
The cheesecake was terrific and easy to make. It definitely needs the overnight refrigeration. I made 1 and left it overnight and I made another (for a gift) and went to try to transfer it to a platter after exactly 6 hours and the crust cracked . It still came out great. I put it back in for another hour before I topped it with whipped cream and cherry pie filling. Very creamy with just enough tang from the lemon juice.
So so happy to hear you loved the cheesecake Marci! 🙂
I just love your recipes Maryam they r definitely Keepers and my go-to recipes when ever I feel the need to bake for my family/friends, they are absolutely foolproof even for a homecook like me, never stop Maryam more power to your elbow
Aww thanks so much Rabia! So glad you’re loving the recipes 😀