This no-bake cheesecake recipe is so easy to make.
With no baking is required, simply mix the cheesecake filling, spread it into a buttery graham crust, and chill.
Top it all off with your favorite fruits or sauces.
Our Favorite Toppings
Top this simple cheesecake with your favorite sauce like cherry pie filling, blueberry pie filling, or even chocolate sauce. Or keep it light and top with fresh fruit like raspberries or blackberries.
Did you make this No-Bake Cheesecake? Leave a rating and a comment below.
No-Bake Cheesecake
Creamy and decadent, this no-bake cheesecake is a classic dessert everyone loves!
Graham Cracker Crust
6 tablespoons melted unsalted butter1 ½ cups graham cracker crumbs¼ cup granulated sugar
Cheesecake Filling
16 ounces cream cheese softened, 2 boxes1 cup powdered sugar1 teaspoon vanilla extract1 cup heavy whipping cream cold1 teaspoon cornstarch
In a medium bowl, combine melted butter, graham crumbs, and sugar with a fork.
Press the mixture into the bottom and up the sides (about 1 ½ inches) of a 9-inch pie plate or an 8-inch springform pan. Refrigerate while preparing the filling.
Beat softened cream cheese with an electric mixer until smooth and fluffy. Add powdered sugar and vanilla extract and continue to beat until fully incorporated.
In a separate bowl, beat cold heavy whipping cream on low for 1 minute. Add the cornstarch, increase the mixer speed to high, and beat for an additional 3-4 minutes until stiff peaks form.
Fold the whipped cream into the cream cheese mixture.
Spread the cheesecake filling evenly into the prepared crust and refrigerate for at least 4 hours, or overnight.
Top with your favorite toppings and serve.
Whipping Cream: Heavy whipping cream is recommended for the best flavor, and the cream should be very cold before whipping. If substituting whipped topping, the cornstarch can be omitted.
Cream Cheese: Low-fat or reduced-fat cream cheese may not set up as well.
Graham Crust: I purchase graham crumbs at the store. To make your own, add 21 graham crackers to a food processor and pulse to form crumbs.
To Serve: If the crust sticks to the pan, dip the bottom of the pan in hot water for a few seconds. The hot water will melt the butter on the edges of the crust, and it will release easily.
Freezing: This cheesecake can be prepared ahead of time and frozen (it’s just as good thawed as the day it is made!). Place the pan in the freezer and once frozen, wrap tightly in plastic wrap to seal completely. Thaw in the fridge overnight.
Serving: 1slice | Calories: 464 | Carbohydrates: 32g | Protein: 5g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 103mg | Sodium: 294mg | Potassium: 125mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1199IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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