Joyful.

No-Bake Cheesecake

By Martis Guleryan Updated

In short: Press a graham cracker crust into a 9-inch springform pan, beat cream cheese with powdered sugar, sour cream, lemon and vanilla, fold in whipped cream, then chill at least 6 hours until set. Serves 10.

  • 6 hr 30 min
  • 10 slices
  • Easy
Jump to recipe Pin it
Creamy no-bake cheesecake with a graham cracker crust and glossy sliced strawberry topping with one slice removed
Illustrative AI-generated photo.

Why you’ll love this recipe

This cheesecake skips the oven, the water bath and the cracked tops. Whipped cream folded into sweetened cream cheese sets into a filling that is light but still thick enough to slice cleanly.

  • No oven — ideal for warm weather and busy holidays.
  • Make it a day ahead and it only gets better.
  • Endless toppings, from fresh berries to chocolate sauce.

What makes a no-bake cheesecake set

Without eggs or baking, the structure comes from two places: the fat in cold cream cheese and the air trapped in whipped cream. That is why full-fat brick cream cheese and cream whipped to stiff peaks matter so much. Fold gently so you keep that air, then give the cheesecake time in the fridge. As it chills, the fats firm up and the filling goes from mousse-like to sliceable. Plan on at least 6 hours, and overnight if you can.

Ingredient substitutions

Instead ofYou can use
Strawberry toppingCherry pie filling, blueberries, or a drizzle of chocolate or caramel sauce.
Sour creamPlain full-fat Greek yogurt in the same amount.
Graham cracker crumbsCrushed chocolate sandwich cookies (filling included) and reduce the butter to 4 tablespoons.
A slice of no-bake cheesecake on a plate showing the smooth filling and graham crust with strawberries

No-Bake Cheesecake

Prep
30 min
Cook
0 min
Chill until set
6 hrs
Total
6 hr 30 min

Ingredients

Servings
10 slices

Crust

Filling

Strawberry topping

Metric weights use ingredient-specific densities from King Arthur Baking — Ingredient Weight Chart. For baking, weighing is more accurate than cups.

Instructions

Tap a step number to mark it done.

  1. Step 1: Make the crust

    Stir the graham cracker crumbs, sugar and melted butter until the crumbs look like wet sand. Press firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Refrigerate while you make the filling.

  2. Step 2: Whip the cream

    In a chilled bowl, beat the cold heavy cream on medium-high until stiff peaks form, 2–3 minutes. Set aside in the fridge.

    Tip: Cream whips fastest and holds best when the cream, bowl and beaters are all cold. Stop as soon as the peaks stand straight up, or it can turn grainy.

  3. Step 3: Beat the cream cheese

    In a large bowl, beat the softened cream cheese and powdered sugar until completely smooth, about 2 minutes. Beat in the sour cream, lemon juice and vanilla, scraping the bowl.

  4. Step 4: Fold together

    Fold the whipped cream into the cream cheese mixture in two additions with a spatula, just until no white streaks remain.

  5. Step 5: Chill until set

    Spread the filling into the crust and smooth the top. Cover and refrigerate at least 6 hours, or overnight, until firm enough to slice.

  6. Step 6: Top and serve

    About 15 minutes before serving, toss the strawberries with 2 tablespoons sugar and let them sit until juicy. Run a thin knife around the pan, release the ring, and spoon the strawberries over the cheesecake or over each slice.

Equipment

  • 9-inch springform pan
  • Electric hand mixer or stand mixer
  • Chilled mixing bowl for the cream

Tips for the best results

  • Use full-fat brick cream cheese, fully softened. Tub-style spread and cold cream cheese both lead to a loose or lumpy filling.
  • Do not rush the chill. Six hours is the minimum; overnight gives the cleanest slices.
  • Slice with a long knife dipped in hot water and wiped dry between cuts.

Storage, reheating and freezing

Refrigerator
Cover and refrigerate for up to 4 days. Add the strawberries shortly before serving, since cut berries get soft and weepy. Do not leave it at room temperature for more than 2 hours.
Reheating
Serve chilled. No reheating needed.
Freezing
Freeze the cheesecake without the fruit, well wrapped, for up to 1 month. Thaw overnight in the fridge; the texture may be slightly softer.

Frequently asked questions

Why is my no-bake cheesecake runny?

Usually the cream was under-whipped, the cream cheese was low-fat, or it did not chill long enough. Whip to stiff peaks, use full-fat brick cream cheese and chill at least 6 hours.

Can I make it in a pie plate?

Yes. A 9-inch deep-dish pie plate holds the filling; serve it straight from the dish.

Can I make it without heavy cream?

You can fold in 8 ounces of thawed whipped topping instead of the whipped cream. The filling will be a little sweeter and lighter.

Pin it for later

Save your favorite design to a Pinterest board so the recipe is there when you need it.

Reviews

Be the first to review this recipe

Tell us how it turned out and what you changed. Your notes help other home cooks.

Email us your review

Written by Martis Guleryan

Martis Guleryan is the founder of Joyful Home Cooking and writes and edits the recipes and cooking guides on the site, with a focus on easy weeknight dinners, family-friendly baking and clear, practical steps.

Published , last updated . Read our editorial policy.

Sources and food safety references