No oven? No problem! This dreamy, silky no-bake cheesecake sets perfectly in the fridge with a buttery graham cracker crust. Top with fresh berries for a stunning, stress-free dessert.
Craving the rich, tangy delight of cheesecake without turning on the oven? This No-Bake Cheesecake is your ultimate dessert savior. With just six simple ingredients and about 20 minutes of active time, you can create a luxuriously smooth, perfectly set cheesecake that rivals any baked version.
The secret is in the gentle setting power of whipped cream and the stability of cream cheese, which together create a cloud-like, mousse-like filling that slices beautifully. Resting on a classic, buttery graham cracker crust and topped with your favorite fruit or sauce, this dessert is foolproof, elegant, and guaranteed to impress at any summer gathering, potluck, or weeknight treat.
The Science of a Firm, No-Bake Set
Unlike its baked cousin that relies on eggs for structure, this cheesecake gets its firm, sliceable texture from a combination of fat stabilization and chilling. The filling is essentially a stabilized mousse.
The cream cheese provides a dense, tangy base rich in fat, which helps solidify when cold. The whipped heavy cream is the key: when beaten, its fat molecules trap air, creating a light foam. Folding this foam into the sweetened cream cheese creates millions of tiny air pockets. As the cheesecake chills for several hours, these air pockets set within the firm fat matrix of the cream cheese, creating a structure that’s light yet firm enough to hold its shape when sliced.
The crust, pre-baked or set with butter, provides a sturdy, crunchy foundation that contrasts perfectly with the creamy filling.
Ingredients
For the Graham Cracker Crust:
- 2 cups (200g) graham cracker crumbs (about 14-16 full sheets)
- ½ cup (1 stick / 113g) unsalted butter, melted
- 2 tablespoons granulated sugar
For the No-Bake Filling:
- 16 oz (two 8 oz blocks) full-fat cream cheese, softened to room temperature
- 1 cup (120g) powdered sugar, sifted
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 ¼ cups (300ml) cold heavy whipping cream
For Topping (Optional): Fresh berries, fruit sauce, or lemon curd.
Instructions
1. Make the Crust: In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined and the texture resembles wet sand. Press the mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan or pie dish. Use the bottom of a glass to compact it. Refrigerate while you make the filling.
2. Make the Cheesecake Filling Base: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth and lump-free, about 2 minutes. Beat in the sifted powdered sugar, lemon juice, and vanilla extract until fully incorporated and creamy. Scrape down the bowl.
3. Whip the Cream: In a separate, chilled bowl, whip the cold heavy cream until it forms stiff peaks. Be careful not to over-whip into butter.
4. Combine & Fold: Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, carefully fold in the remaining whipped cream using a large spatula. Use a gentle, broad folding motion until no white streaks remain, being careful not to deflate the mixture.
5. Assemble & Chill: Pour the fluffy filling into the prepared crust and smooth the top with an offset spatula. Cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to set completely.
6. Serve: Run a thin knife around the edge of the springform pan before releasing the collar. If using a pie dish, slice directly from the dish. Top with fresh berries, a fruit sauce, or enjoy plain. Slice with a clean, hot knife for the neatest cuts.
7. Store: Keep covered in the refrigerator for up to 4 days. The crust will soften slightly over time but will remain delicious.
Pro-Tips for a Perfectly Set, Silky Cheesecake
- Room Temperature Cream Cheese is Non-Negotiable: This is the single most important tip. Cold cream cheese will leave lumps that are impossible to beat out, resulting in a grainy filling.
- Chill Your Bowl & Cream: For the best volume when whipping the cream, chill your mixer bowl and beaters in the freezer for 10-15 minutes beforehand.
- Don’t Over-Whip the Cream: Whip just until stiff peaks form. Over-whipped cream becomes grainy and buttery, which will make your filling greasy and less stable.
- Fold Gently: Preserve the air in the whipped cream by folding gently. Overmixing will deflate the filling, making it dense.
- The Long Chill: Do not shortcut the chilling time. The cheesecake needs a full 6+ hours to firm up properly for clean slices. Overnight is ideal.
- Clean Slices: For picture-perfect slices, dip your knife in hot water and wipe it clean between each cut.
- Flavor Variations: Add ½ cup of lemon curd or passionfruit puree to the filling. For a chocolate version, fold in 1 cup of melted and cooled chocolate after step 2.
This No-Bake Cheesecake is the ultimate easy, elegant dessert that delivers on every promise.
