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No Bake Cheesecake Recipe

No bake cheesecake a.k.a. easy deliciousness. One of the few co-workers of mine that knows of my blog asked me about a “thick, fluffy, creamy cheesecake…like the kind you get at Mediterranean diners.” I had absolutely no idea what she was taking about. I love Mediterranean food, but never order dessert from my favorite place… I order hummus. I love hummus!

Also loving a challenge, I hit up twitter. If you follow me, you may remember me posing this question. If you don’t follow me, please do so, that way you can assist with my cooking conundrums in the future. Believe me, I have many of them! My twEATers didn’t really have answers, so I turned to my good friend, google!

The google search also left me sort of empty handed and I decided to just get in the kitchen and whip something up loosely following a recipe from allrecipes. I quickly snapped a couple of photos with my iphone and sent them to the original co-worker that asked me about the recipe. She responded and said it looked very similar – needless to say I was quite happy that it at least somewhat mimicked her description.

Unfortunately, Danielle never got to taste the cheesecake to make the comparison, but I am sure she will try whipping up this easy recipe in the future! In my opinion,the result was pretty damn good. Thick? Check! No Bake? Check! Fluffy? Check! Creamy? Oh yeah! I felt as though this was a successful dessert and will definitely make it again.

Have a fabulous day, thanks so much for stopping by!

No Bake Cheesecake


1 1/2 cup finely ground graham cracker crumbs
3 tablespoons butter
3 tablespoons white sugar

12 ounces cream cheese; room temperature
1/3 cup plus 3 tablespoons *vanilla sugar (see notes below)
3/4 cup heavy whipping cream, whipped


1. In a bowl, mix together the graham crackers with melted butter and the 3 tablespoons sugar.

2. Press into a *6 inch springform pan (botton and sides). Place in refrigerator until ready for use.

3. In another bowl, beat cream cheese, 1/3 cup plus 3 TBS of vanilla sugar.

4. Whip cream, and fold into cream cheese mixture.

5. Spread into pan.

6. Refrigerate at least 4 hours before serving.

7. Top with fruit topping and enjoy.


- I made vanilla sugar using 2 1/2 pounds regular sugar and 2 vanilla bean pods. I mixed the sugar and vanilla bean pods in a sugar canister and let the flavors meld for a couple of weeks. Give it it a stir every so often and add more sugar as you use you supply! This easy concoction is awesome in coffee, sprinkled on berries or cereal! If you do not have vanilla sugar, use regular sugar and simply add a teaspoon on pure vanilla extract to the batter.

- I used a 6 inch spring-form because I wanted a thick cheesecake. If you use a larger pan, your cheesecake will obviously be thinner than the one pictured.

All images and text ©

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!


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Saturday 31st of March 2018

If I make this in a 9 inch springform pan how should I adjust the ingredients to make it tall like yours? I want a tall cheesecake and this looks lovely but, I only have a 9-in. springform pan. I have been looking all over for a no bake cheesecake to make for Easter tomorrow and the no-bake seems to be the best to go with to set overnight. Thank you for your wonderful recipes I have made a lot of them.


Friday 27th of April 2018

Debbie- Yes, you'll definitely want to adjust all of the ingredients to accommodate the larger pan size. I hope you love it! -Jamie


Saturday 8th of February 2014

hi! love your blog and i have tried many different recipes with all good results! I am making a red velvet cake tomorrow and i wanted to use this as a separate layer. I do not have vanilla sugar can i just use reg sugar and vanilla? thank u


Tuesday 11th of February 2014

Michelle, that should be fine. - Jamie


Sunday 8th of July 2012

I made this today and I must say I might never bake a cheesecake again....this was easy and soooooo good!!!


Sunday 5th of January 2020

Can it be make with no crust ? 


Thursday 23rd of February 2012

I made this! It's really good, just like baked cheesecake but creamier. Personally I've never had much success with baked cheesecake so I'm glad I found this.


Friday 27th of January 2012

I have used this recipe so many times, its the best and so easy - the hardest part is having to wait for it to firm up before we can eat :)

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