This No-Bake Cheesecake is a smooth and creamy dessert with a buttery graham cracker crust—no oven required! It’s a versatile dessert that can be flavored with fruit, chocolate, or caramel, and topped with whipped cream or fresh fruit for an elegant finish. If you prefer a baked version, be sure to try my Perfect Cheesecake Recipe!
Ingredients & Substitutions
Crust: When preparing the graham cracker crust, ensure that every crumb is fully coated with butter to hold the crust together. You can also use a store-bought crust if you prefer.
Lemon Juice: For the best flavor, use freshly squeezed lemon juice. Store-bought lemon juice can alter the taste and may not yield the same results.
Filling: The key to this no-bake cheesecake is the use of heavy whipping cream, which provides a rich, stable filling. Unlike traditional no-bake cheesecakes made with sweetened condensed milk, this version closely resembles the taste and texture of a baked cheesecake.
How to Serve No-Bake Cheesecake
This no-bake cheesecake can be served in various ways. You can top it with your favorite pie fillings like strawberry, blueberry, cherry, lemon, or raspberry. Drizzling it with chocolate syrup and adding a dollop of whipped cream can make it even more decadent. My personal favorite is to pair it with fresh fruit, such as blueberries, kiwi, or strawberries.
Chocolate No-Bake Cheesecake Variation
To create a chocolate version of this no-bake cheesecake, simply incorporate 8 ounces of melted chocolate into the cream cheese mixture. Start by melting the chocolate in a microwave-safe bowl and letting it cool slightly. Then, mix the melted chocolate into the cream cheese filling and continue with the recipe as directed. For an extra chocolatey experience, consider using an Oreo cookie crust.
Troubleshooting: Why Didn’t My Cheesecake Set Properly?
If your cheesecake didn’t set as expected, consider these tips:
- Whip the Cream Properly: Make sure to whip the heavy cream for at least 3 minutes until it forms firm peaks.
- Chill Time: If the cheesecake hasn’t set after 6 hours in the refrigerator, try placing it in the freezer for about 30 minutes to firm up. It should be firm but not frozen.
- Pan Size: Use the correct pan size as specified in the recipe. Using a pan that’s too large or too small can affect how the cheesecake sets.
- Follow the Recipe Closely: Stick to the ingredients and measurements provided in the recipe to ensure the best results. Substituting ingredients can sometimes prevent the cheesecake from setting properly.
How to Store Cheesecake
To store your no-bake cheesecake, cover it and refrigerate it for up to 3 days. Wrapping it tightly in plastic wrap or storing it in an airtight container will help keep it fresh.
Freezing Cheesecake
To freeze your cheesecake:
- Let the cheesecake cool completely.
- Place the cheesecake in the freezer uncovered for about an hour. If using a springform pan, remove the sides of the pan.
- After an hour, carefully remove the cheesecake from the pan. You may need to run a knife around the edge to release it.
- Wrap the cheesecake tightly in plastic wrap.
- Place the wrapped cheesecake in a freezer-safe plastic bag or wrap it in aluminum foil. Be sure to label and date it. The cheesecake can be frozen for up to 1 month.
Ingredients
Crust:
- 1¼ cups (105 g) graham cracker crumbs (about 8 sheets of graham crackers, crushed)
- ¼ cup superfine sugar, or granulated sugar
- 6 tablespoons unsalted butter, melted
Filling:
- 2 blocks (8 ounces each or 450 g) cream cheese, room temperature
- ¾ cup (150 g) granulated sugar
- 1 tablespoon (20 g) freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- ⅛ teaspoon kosher salt
- 1½ cups (360 g) heavy whipping cream
Instructions
Crust:
- Spray a 7-inch (18 cm) springform pan with nonstick cooking spray.
- In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until all the crumbs are fully coated with butter.
- Press the crust mixture into the bottom and up the sides of the prepared pan. Set aside.
Filling:
- In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, sugar, lemon juice, vanilla, and salt. Mix on medium speed until the mixture is soft and smooth, stopping occasionally to scrape down the sides of the bowl.
- Switch to the whisk attachment and pour in the heavy cream. Start mixing on low speed until combined, then increase the speed to high and whip until the mixture forms stiff peaks (3 to 5 minutes).
- Pour the cheesecake filling into the prepared crust.
- Refrigerate the cheesecake until the filling is firm and cold, about 6 hours or overnight.
Enjoy this No-Bake Cheesecake with your favorite toppings, or keep it simple with a fresh fruit garnish for a light and refreshing dessert!
