Want Cheesecake Without the Effort? Make This Easy No-Bake Cheesecake (2024)

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This quick and easy no-bake cheesecake wins over dinner guests.

By

Irvin Lin

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Irvin Lin

Irvin is a critically acclaimed cookbook author and food blogger. His cookbook "Marbled, Swirled, and Layered" was chosen as one of the best baking cookbooks of 2016 in the New York Times.

Learn about Simply Recipes'Editorial Process

Updated March 31, 2024

9 Ratings

Want Cheesecake Without the Effort? Make This Easy No-Bake Cheesecake (2)

In This Recipe

  • How To Make It

  • Tips for the Filling

  • Favorite Toppings

  • How To Freeze

  • No-Bake Vs. Classic

  • How Long to Set Up

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This no-bake vanilla cheesecake is light, creamy, and perfect for any dinner party or holiday gathering.

No-bake cheesecake eliminates a lot of the worries that might keep you from making a cheesecake in the first place: There's no need for fussy water baths or elaborate cool-down steps. No worries about cracks in the top. No need to even turn on the oven—hence, no-bake cheesecake!

Want Cheesecake Without the Effort? Make This Easy No-Bake Cheesecake (3)

How To Make Easy No-Bake Cheesecake

The basic steps for no-bake cheesecake are as follows:

  1. Beat together softened cream cheese and sifted powdered sugar.
  2. Whip in some heavy cream until the mixture is thick and billowy.
  3. Add a little gelatin and whisk it in at the end to help make the cheesecake stable and easy to slice.

The finished cheesecake has a creamy, silky texture, like a cross between traditional cheesecake and extra-thick whipped cream.

Want Cheesecake Without the Effort? Make This Easy No-Bake Cheesecake (4)

Tips for No-Bake Cheesecake Filling

There are a few key things to keep in mind for perfectly set and creamy cheesecake filling:

1. Make sure the cream cheese is at room temperature (very soft). Cold cream cheese becomes lumpy when mixed and you’ll never be able to get the signature light and fluffy texture of a no-bake cheesecake. Let it warm on the counter for at least 2 hours before making the cheesecake. It should feel very soft when you press on the package.

If you forget to take the cream cheese out of the refrigerator, you can hurry the process a bit by placing the bricks of cream cheese (removed from their boxes, but still sealed in their foil wrapping) in a large bowl of warm water. Just be sure to replace the water with more warm water as it cools. Repeat until the cream cheese is at room temperature.

How to Soften Cream Cheese QuicklyREAD MORE:

2. Sift the powdered sugar so there are no dry clumps when you mix it with the cream cheese.

3. I also add gelatin to this cheesecake to help it firm up and make it easy to slice. Without it, the cheesecake is fairly soft and will gradually deflate. Some no-bake cheesecake recipes use commercial whipped cream (which is already stabilized) or condensed milk instead of gelatin, but I don't like the chemical taste that commercial whipped cream can give the dessert or the super-sweetness of the condensed-milk version.

If you'd prefer not to use gelatin, I'd recommend just making a classic baked cheesecake instead.

Want Cheesecake Without the Effort? Make This Easy No-Bake Cheesecake (5)

Favorite Cheesecake Toppings

My favorite part of the no-bake cheesecake is picking a topping. My go-to favorite is strawberries in an easy sugar syrup. You can swap in blueberries, blackberries, peaches, cherries, or whatever fruit you like. Frozen fruit works well, too, though you might need to add some extra cornstarch if the sauce is too runny.

If you're not in the mood for fruit, try a drizzle of warm caramel sauce or chocolate sauce over your slice of cheesecake! You can also top your easy no-bake cheesecake with chocolate shavings or whipped cream.

How To Freeze Cheesecake

There is just something about knowing you have a dessert in the freezer ready and waiting that makes life just a little brighter!

For this cheesecake, you can even make the strawberry topping ahead of time and freeze it. Once the cake and the topping have thawed, go ahead pour the strawberry sauce over the top and serve.

I prefer to transfer the cheesecake to a cake board then wrap the whole thing plastic and foil, but you can also freeze cheesecake by the slice, which is nice when you have just a little leftover.

How to Freeze CheesecakeREAD MORE:

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No-Bake Cheesecake Vs. Classic Cheesecake

Besides the obvious (no-bake cheesecake doesn't go in the oven and classic cheesecake does), there are some differences between these two desserts. The texture of a baked cheesecake can be dense while a no-bake cheesecake is light and airy. Both, however, are creamy. The no-bake version is also a bit more foolproof since you don't need to worry about baking it in a water bath.

How Long Does No-Bake Cheesecake Take to Set?

After whipping up this cheesecake, you'll want to let it set up in the fridge at least an hour and ideally for longer. This way you'll have neat slices and a firm-but-creamy filling. It's a great make-ahead dessert—make it the night before, then top and slice at serving time.

From the Editors Of Simply Recipes

Easy No-Bake Cheesecake

Prep Time30 mins

Chilling60 mins

Total Time90 mins

Servings8to 12 servings

Yield1 cheesecake

Be sure to let the cream cheese warm atroom temperature until very soft before making the cheesecake, at least 2 hours. If you forget, you can speed up the process by placing the wrapped packages of cream cheese in a bowl of warm water until soft.

I use an actual vanilla bean in this cheesecake because I think it adds a rounder and more complex flavor than extract, plus I like the way the specks look in the finished cheesecake. If you don’t have a vanilla bean, add an additional 2 teaspoons of vanilla extract to the cheesecake.

Ingredients

For the crust

  • 8 ounces (225g) store-bought graham crackers (about 14 rectangular crackers)

  • 6 tablespoons (85g) unsalted butter, melted

For the cheesecake filling

  • 1 tablespoon (1 1/2 packages) unflavored powdered gelatin

  • 1/4 cup cold water

  • 16 ounces (455g) block cream cheese, at room temperature

  • 1 1/2 cups (175g) powdered sugar

  • 2 teaspoons vanilla extract

  • 1 vanilla bean

  • 2 cups cold heavy cream

For the strawberry sauce (optional)

  • 1 pound (455g) fresh or frozen hulled and sliced strawberries

  • 2/3 cups (135g) granulated white sugar

  • 2 teaspoons cornstarch

  • 2 teaspoons cold water

  • 1 teaspoon balsamic vinegar, optional

Special Equipment

  • 9-inch round springform pan
  • Food processor
  • Stand mixer

Method

  1. Make the crust:

    Lightly coat a 9-inch round springform pan with cooking spray.

    Break the graham crackers into a few large pieces and place them in a food processor. Process into crumbs. Drizzle in the melted butter and process until the crumbs start to clump together.

    Dump the buttery crumbs into the prepared pan and press into a thick crust in the bottom of the pan using the bottom of a glass.

    Want Cheesecake Without the Effort? Make This Easy No-Bake Cheesecake (7)

    Want Cheesecake Without the Effort? Make This Easy No-Bake Cheesecake (8)

    Want Cheesecake Without the Effort? Make This Easy No-Bake Cheesecake (9)

  2. Dissolve the gelatin:

    Sprinkle the gelatin over the cold water in a microwave-safe bowl or glass measuring cup. Stir to moisten—it should look like applesauce. Set aside for 5 minutes to soften. Once softened, microwave the gelatin for 20 to 30 seconds, until the gelatin is dissolved and liquid. Set aside to cool.

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    Want Cheesecake Without the Effort? Make This Easy No-Bake Cheesecake (11)

  3. Prepare the cheesecake base:

    Place the cream cheese in the bowl of a stand mixer and sift the powdered sugar over top. Mix on low speed with the paddle attachment until the sugar begins to mix into the cream cheese, and then raise the speed to medium and mix until the sugar is fully incorporated and the cream cheese looks fluffy and creamy, like frosting.

    Scrape down the sides of the bowl and add the vanilla extract. Split the vanilla bean lengthwise and scrape out the seeds with the edge of a butter knife. Add the seeds to the cheesecake batter, and reserve the vanilla pod for another use. Mix for an additional 15 seconds or until the vanilla extract and seeds have been blended in. Scrape down the sides of the bowl and the beater.

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    Want Cheesecake Without the Effort? Make This Easy No-Bake Cheesecake (13)

    Want Cheesecake Without the Effort? Make This Easy No-Bake Cheesecake (14)

    Want Cheesecake Without the Effort? Make This Easy No-Bake Cheesecake (15)

  4. Switch to a whisk attachment and add the cream:

    Add the cream and mix on low speed until the cream is incorporated, then raise the speed to medium. Stop the mixer and scrape down the sides and bottom of the bowl. Continue to mix, slowly increasing the speed to high, until soft peaks form (peaks that slowly bend over at the tips).

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  5. Reduce the speed to medium and slowly drizzle the gelatin into the bowl:

    If your gelatin has cooled too much and started to gel, warm it in the microwave for another 5 to 10 seconds until liquidy again before adding mixing it into the filling. Once all the gelatin has been added, return the mixer speed to high and beat until the mixture forms firm peaks (peaks that stay firmly upright at the tips).

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  6. Spoon the filling into the pan on top of the crust:

    Smooth the top of the cheesecake. Cover with plastic wrap and refrigerate for at least 1 hour or overnight to firm up.

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  7. Prepare the strawberry sauce (optional):

    Place the strawberries and sugar in a large pot. In a small bowl, stir the cornstarch and cold water together until they make a smooth, milky liquid, and then pour over the strawberries. Cook on medium high heat, stirring constantly until the strawberries have softened and the sauce has thickened, 5 to 7 minutes.

    Remove from heat and stir in the balsamic vinegar if using. Let cool to room temperature, then spoon over the chilled cheesecake and return to the refrigerator to chill for an additional hour or overnight. (Alternatively, serve the sauce at the table and spoon over individual slices.)

    Want Cheesecake Without the Effort? Make This Easy No-Bake Cheesecake (19)

    Want Cheesecake Without the Effort? Make This Easy No-Bake Cheesecake (20)

  8. When ready to serve:

    Run an offset spatula or a thin butterknife around the edge of the cake, then remove the outer ring. Leave it on the pan base, and transfer to a serving platter or cake stand. Top with any toppings you like. Slice and serve.

    No-bake cheesecake will keep in the fridge, tightly covered, for up to 4 days.

    Want Cheesecake Without the Effort? Make This Easy No-Bake Cheesecake (21)

    Want Cheesecake Without the Effort? Make This Easy No-Bake Cheesecake (22)

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Nutrition Facts (per serving)
457Calories
35g Fat
32g Carbs
5g Protein

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Nutrition Facts
Servings: 8to 12
Amount per serving
Calories457
% Daily Value*
Total Fat 35g45%
Saturated Fat 21g103%
Cholesterol 98mg33%
Sodium 219mg10%
Total Carbohydrate 32g12%
Dietary Fiber 1g2%
Total Sugars 21g
Protein 5g
Vitamin C 0mg1%
Calcium 80mg6%
Iron 1mg5%
Potassium 123mg3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Want Cheesecake Without the Effort? Make This Easy No-Bake Cheesecake (2024)
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