No-Bake Cheesecake

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This no-bake cheesecake is my basic vanilla cheesecake recipe. It can also be used to create many different variations. This recipe will give you a rich, creamy and decadent dessert. And, it is also quick, easy, and light.

Cheesecake is always a great dessert. In particular, when you are entertaining guests or family. And, you can also make it ahead of time and get dessert off your list of things to do.

In fact, I am a huge fan of baked cheesecakes and I will always choose an oven-baked cheesecake over a non-baked cheesecake.

But, ever since I’ve been making this recipe and getting rave reviews of it, I now make this a lot more often. I also make these with fruits, like my no-bake strawberry or mango cheesecakes.

Why make this cheesecake?

• This no-bake cheesecake has a great taste and wonderfully creamy texture.
• This is a fuss-free recipe with just a few ingredients and a very simple and easy process. In addition, the mixture itself comes together in less than 10 minutes.
• Today, I am using cookies to make my crust, and yet you can also use my homemade cheesecake crust.
• There are three steps to making this cheesecake:
  • Preparing the crust
  • Preparing the cream cheese mixture
  • Assembly

Ingredients and substitutes

• Cream Cheese – I always use Mascarpone or Philadelphia because it’s what I find in my supermarket. However, I’m not brand conscious, so ideally, you can use any cream cheese with a fat content of over 40%.
• Whipping cream – A full-fat, heavy cream is the only way to go here. No low-fat versions. For instance, I use 38% fat, which is the highest I get.
• Sour cream – Adds a real zing, but you must also use full-fat (I use a 28%). You can also use my homemade sour cream recipe, which is made with full-fat cream.
• Cookie Crust – Most commonly used for cheesecake base are the graham crackers or digestive biscuits. And yet, if you don’t want a Graham cracker crust, you can also make your cheesecake crust from scratch. I have a detailed recipe for you – Homemade cheesecake crust.

How to make a no-bake cheesecake

Crust

• Crush the graham cracker/biscuits in a food processor. Add sugar and the melted butter and stir to combine.
  Pro tip – You can also place them in a ziplock bag and use a rolling pin to crush them.
• Pour graham cracker crumbs into a 9-inch springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust. I am using an 8-inch springform pan because I like a little height in my cheesecakes.
  Pro tip – Pressing down firmly will ensure a good base for the cheesecake and it won’t fall apart when you cut slices.
• Place the crust in the fridge for 15 minutes to chill. This will ensure the crust sets which prevents crumbs in the batter.

Cheesecake filling

• Whipping cream – In the bowl of a stand mixer, with the whisk attachment, whip the whipping cream with cornstarch to stiff peaks. Remove from the bowl and set aside.
• Cream cheese – In the same large bowl with the paddle attachment, combine cream cheese, and sour cream. Make sure there are no lumps. Add the powdered sugar, salt, vanilla extract, and lemon juice.

• Fold the whipped cream into the cream cheese mixture with a spatula. Combine well.
  Pro tip – At this point, you can also add any other ingredients such as fruit fillings or sauces.
  For example, if you plan to make a flavored cheesecake ice cream such as strawberry puree for strawberry cheesecake ice cream.
• Pour the mixture over the chilled prepared crust. Tap on the counter 2 to 3 times to help the mixture settle. Use an offset spatula to level the top well.

Chill

• Chill the cheesecake in the refrigerator for at least 6 hours – preferably overnight. I like to garnish with fresh berries and whipped cream swirls.
• This cheesecake can be served as is and needs nothing else, such as cheesecake toppings.

2 Secrets to no-bake cheesecakes

There are just two secrets to making a good no-bake cheesecake.

• First, all your ingredients must be full-fat. In particular, no low-fat whipping cream or cream cheese. It’s the high-fat percentage that gives a firm cheesecake.
• Second, whip the whipping cream to stiff peaks. This is very important, which is why I do it separately in another bowl and then fold it in. Also, make sure the whipped cream is thoroughly chilled, so it will whip to stiff peaks.

Tips for success

• All your ingredients must be full-fat. In particular, no low-fat whipping cream or cream cheese. It’s the high-fat percentage that gives a firm cheesecake.
• Whip the whipping cream to stiff peaks. This is very important, which is why I do it separately in another bowl and then fold it in. Also, make sure the whipped cream is thoroughly chilled, so it will whip to stiff peaks.
• Use room temperature cream cheese and sour cream when making baked or no-bake cheesecakes. Chill cream cheese will give a lumpy batter.
• Whipping cream must be chilled well before you whip it. Do not freeze whipped cream – if necessary place a bowl of ice water below to keep it cold. See my 4 methods for making whipped cream.
• If you live in a hot humid place try using stabilized whipped cream instead. It will help hold the cheesecake for longer at room temperature.
• Lemon juice does not give the cheesecake a lemon flavor. It just helps bring out the flavors of all the ingredients.
• Save toppings such as fruits and fillings closer to serving time. Fruits can bleed juices and go limp if put on the cake too early.
• This cheesecake can be topped with an endless list of toppings such as fruit fillings, caramel sauce, butterscotch sauce, chocolate syrup. Try my blueberry cheesecake, cherry cheesecake, strawberry cheesecake, mango cheesecake

More cheesecake recipes

• Baked blueberry cheesecake
• Baked strawberry cheesecake,
• Strawberry Jello Cheesecake
• Classic baked mango cheesecake,
• No-Bake Mango Cheesecake
• Baked cheery Cheesecake,
• Baked Chocolate Cheesecake,
• Baked chocolate cherry cheesecake,
• Mini Cheesecakes – blackberry, blueberry, or raspberry.
• no-bake cheesecake, no-bake mango,
• Cheesecake tarts such as chocolate cheesecake tart, mini chocolate cheesecake tarts, lemon cheesecake tarts.
• See all cheesecake recipes

Frequently asked questions

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No-Bake Cheesecake Recipe

Author: Veena Azmanov

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Prep Time: 20 minutes mins

Chilling Time: 6 hours hrs

Total Time: 6 hours hrs 20 minutes mins

Calories: 622kcal

Adjust Servings Here: 9 servings

Description

This no-bake cheesecake is my basic vanilla cheesecake recipe that can be used to create so many different variations. This recipe will give you a rich, creamy and decadent dessert that sets firm in the refrigerator. It is also quick, easy, and light.

Video

Ingredients 

1x2x3x

For the Crust

• ▢ 8 oz (200 g) Graham crackers (or similar)
• ▢ 4 oz (60 g) Butter ((1 stick) melted)
• ▢ 2 tbsp Brown sugar

For the Cheesecake

• ▢ 1 cup (240 ml) Whipping cream (full-fat)
• ▢ 2 tbsp Cornstarch ((cornflour))
• ▢ 24 oz (680 g) Cream cheese (Mascarpone or Philadelphia)
• ▢ ½ cup (120 ml) Sour cream (full-fat)
• ▢ ½ cup (100 g) Sugar (castor or fine grain)
• ▢ 2 tsp Vanilla extract
• ▢ 1 tbsp Lemon juice
• ▢ ½ tsp Salt

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Instructions

Prepare crust

• Crush the graham cracker/biscuits in a food processor. Add sugar and the melted butter and stir to combine.

  Pro tip – You can also place them in a ziplock bag and use a rolling pin to crush them.
• Pour crumbs into a 9-inch springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust. I am using an 8-inch springform pan because I like a little height in my cheesecakes.

  Pro tip – Pressing down firmly will ensure a good base for the cheesecake and it won't fall apart when you cut slices.
• Place the crust in the fridge for 15 minutes to chill. This will ensure the crust sets which prevents crumbs in the batter.

Prepare cheesecake mixture

• Whipping cream – In the bowl of a stand mixer, with the whisk attachment whip, the whipping cream with cornstarch to stiff peaks. Remove from the bowl and set aside.
• Cream cheese – In the same large bowl, with the paddle attachment, combine cream cheese, and sour cream. Make sure there are no lumps. Add the powdered sugar, salt, vanilla extract, and lemon juice.
• Fold the whipped cream into the cream cheese mixture with a spatula. Combine well.

  Pro tip – At this point, you can also add any other ingredients such as fruit fillings or sauces. For example, if you plan to make a flavored cheesecake ice cream such as strawberry puree for strawberry cheesecake ice cream.
• Pour the mixture over the chilled cookie crust. Tap on the counter 2 to 3 times to help the mixture settle. Use an offset spatula to level the top well.

Chill the cheesecake

• Chill the cheesecake for at least 6 hours – preferably overnight. I like to garnish with fresh berries and whipped cream swirls.
• This cheesecake can be served as is and needs nothing else, such cheesecake toppings.

Recipe Notes & Tips

• All your ingredients must be full-fat. In particular, no low-fat whipping cream or cream cheese. It’s the high-fat percentage that gives a firm cheesecake.
• Whip the whipping cream to stiff peaks. This is very important, which is why I do it separately in another bowl and then fold it in. Also, make sure the whipped cream is thoroughly chilled, so it will whip to stiff peaks.
• Use room temperature cream cheese and sour cream when making baked or no-bake cheesecakes. Chill cream cheese will give a lumpy batter.
• Whipping cream must be chilled well before you whip it. Do not freeze whipped cream – if necessary place a bowl of ice water below to keep it cold. See my 4 methods for making whipped cream.
• If you live in a hot humid place try using stabilized whipped cream instead. It will help hold the cheesecake for longer at room temperature.
• Lemon juice does not give the cheesecake a lemon flavor. It just helps bring out the flavors of all the ingredients.
• Save toppings such as fruits and fillings closer to serving time. Fruits can bleed juices and go limp if put on the cake too early.
• This cheesecake can be topped with an endless list of toppings such as fruit fillings, caramel sauce, butterscotch sauce, chocolate syrup. Try my blueberry cheesecake, cherry cheesecake, strawberry cheesecake, mango cheesecake

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 622– kcalCarbohydrates: 35– gProtein: 7– gFat: 51– gSaturated Fat: 29– gCholesterol: 156– mgSodium: 632– mgPotassium: 184– mgFiber: 1– gSugar: 22– gVitamin A: 1827– IUVitamin C: 1– mgCalcium: 130– mgIron: 1– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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