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No-Bake Cheesecake

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This classic no-bake cheesecake boasts a thick layer of light, fluffy filling on top of a classic graham cracker crust. 

No-bake cheesecake topped with cherry pie filling on a white plate, with more slices of cheesecake in the background.

One of the absolute easiest recipes you can make for summer entertaining is No-Bake Cheesecake. 

It’s super easy to throw together, requires simple ingredients, and is perfect if you make it the night before you plan on serving. 

I’m all for dessert recipes that need a little time to marinate overnight – like this brownie trifle and homemade lemon bars. I can whip them together the night before and then I don’t have to worry about making a dessert the day we’re hosting family or friends. 

You can serve no-bake cheesecake plain, with fresh summer berries, or put out a variety of toppings to create a little cheesecake topping bar!

Ingredients for no-bake cheesecake filling arranged on a marble countertop.


I’ve made so many cheesecake recipes over the years that you would think eventually I would run out of variations on my favorite dessert.

But it hasn’t happened yet and honestly, I don’t think it’s going to any time soon.

As much as I love making different types of cheesecake, sometimes I just keep coming back to the classics: recipes like vanilla cheesecake, classic cheesecake bars, chocolate cheesecake, and this no-bake cheesecake.

No-bake cheesecake is one of the best inventions ever. I mean, what’s better than a fluffy, creamy cheesecake without ever having to turn on the oven?

That also means that it’s a great recipe for kids or beginner bakers to make. 

And because the filling is so classic, you can top this cheesecake however you like to make it your own!

No-bake cheesecake filling in a white mixing bowl.


Where baked cheesecake is dense, rich, and super creamy, no-bake cheesecake is light and fluffy. They’re both delicious, but so different from each other!

Let’s talk through how to make this no-bake wonder.

No-bake cheesecake filling in a white bowl next to a graham cracker crust in a springform pan.

Ingredients you’ll need

Another benefit of this no-bake cheesecake recipe (besides being able to avoid using the oven) is that it only requires a small handful of ingredients.

To make your no-bake cheesecake filling, you’ll need:

  • 24 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups heavy whipping cream

Yeah, you read that right. The filling has just 4 ingredients! 

No-bake cheesecake filling spooned into a graham cracker crust.

I throw together a simple no-bake graham cracker crust, but you could swap that out for any cheesecake crust you like. 

Try the pretzel and pecan crust from my strawberry pie or even the almond-graham cracker crust from my lemon cheesecake.

You could even just use a store-bought graham cracker crust if you want!

Make sure the cream cheese is nice and soft before you start on this cheesecake. If you forget to set it out ahead of time, you can check out my tips for how to soften cream cheese to speed up the process.

Assembled and chilled no-bake cheesecake next to a bowl of cherry pie filling.

Making this recipe

If you’re making the crust as written in this recipe, you’ll mix together the graham cracker crumbs, melted butter, and 3 tablespoons of sugar.

Press this mixture into a 9-inch springform pan. I like to use the flat bottom of a glass or measuring cup to help make sure the crumbs are really evenly distributed and nicely packed.

Pop the pan into the refrigerator to chill while you prepare the filling.

Slices of no-bake cheesecake on white plates next to a bowl of cherry pie filling.

Use an electric mixer to beat together the cream cheese, 1 cup of sugar, and the vanilla extract. Make sure this is nice and smooth.

Grab another bowl and use the mixer to whip the cream until stiff peaks form. Use a rubber spatula to gently fold the whipped cream into the cream cheese mixture.

Once the filling is well combined, gently spread it into the crust and refrigerate the cheesecake for at least 4 hours before serving. This will give the filling time to set up so you can cut perfect slices!

Two white plates with slices of no-bake cheesecake, one topped with caramel sauce and the other topped with cherry pie filling.


There are so many ways to top this no-bake cheesecake. You can add a topping to the entire cheesecake just before serving or let everyone pick the topping they’d like for their individual slices.

Some of my favorite options are:

This cheesecake is also delicious enough that you can dig into it without any topping at all. It’s all up to you!

Front view of a slice of no-bake cheesecake topped with cherry pie filling on a white plate.


If this easy no-bake cheesecake is one that you love, try branching out and trying other flavors! Below are some of my favorite no-bake cheesecake recipes to get your creativity flowing – there’s a little something for everyone here!

Slice of no-bake cheesecake topped with cherry pie filling on a white plate.
Close up front view of a slice of no-bake cheesecake on a white plate.

No-Bake Cheesecake

This classic no-bake cheesecake boasts a thick layer of light, fluffy filling on top of a classic graham cracker crust.
5 from 1 vote
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Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 10


For the crust:

  • 1 ½ cup finely ground graham cracker crumbs about 9 sheets / 1 sleeve
  • 4 tablespoons butter melted
  • 3 tablespoons granulated sugar

For the filling:

  • 24 ounces cream cheese room temperature
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups heavy whipping cream


  • In a bowl, mix together the graham crackers with melted butter and the 3 tablespoons sugar.
  • Press into a 9 inch springform pan (bottom and sides). Place in refrigerator until ready for use.
  • In another bowl, beat cream cheese, 1 cup sugar, and vanilla with an electric mixer until smooth.
  • In a separate bowl, use the mixer to whip the cream to stiff peaks, then gently fold it into cream cheese mixture. Gently spread the filling into the crust.
  • Refrigerate at least 4 hours before serving.


  • Makes 1 9-inch cheesecake.
  • Enjoy this simple cheesecake as-is or top it with your favorite fresh fruit, pie filling, or sauce before serving.


Serving: 1slice | Calories: 546kcal | Carbohydrates: 38g | Protein: 6g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 121mg | Sodium: 343mg | Potassium: 149mg | Fiber: 0.4g | Sugar: 30g | Vitamin A: 1578IU | Vitamin C: 0.2mg | Calcium: 101mg | Iron: 1mg
The default measuring system on My Baking Addiction is US Customary. Unit conversions are provided as a courtesy; please be aware that there may be some discrepancies.
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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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