No-Bake Cheesecake

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This mouth-wateringly creamy No-Bake Cheesecake is the perfect dessert for when you’re craving something sweet but don’t want to spend much time in the kitchen. It truly doesn’t get much easier when it comes to creating a dessert that feels so extravagant; you’re just crushing cookies and mixing a few ingredients. That’s it! PS You can make this up to 4 days ahead!

What Is a No-Bake Cheesecake?

Most cheesecakes (like New York, Philadelphia, or Basque) are made with eggs and baked, which gives them a rich, velvety mouthfeel and firm texture. Making traditional cheesecake is a WHOLE THING. Which is why I love No-Bake Cheesecake! It’s regular cheesecake’s less fussy younger cousin. You don’t use eggs. Instead, you use whipped cream to create a much lighter texture than a traditionally baked cheesecake. It’s also really easy to go plant-based when you make a No-Bake Cheesecake!

What To Serve With No-Bake Cheesecake 

This easy breezy dessert is perfect topped with our Strawberry Syrup, Lemon Curd, Cherry Sauce, or Blueberry Sauce. If you want to garnish with fruit, frozen and thawed blueberries or cherries are an easy and economical option. You can, of course, top this easy cheesecake with sliced fresh strawberries.

How To Store No-Bake Cheesecake 

This luscious cheesecake can be made up to four days ahead. If you have any leftovers (highly doubtful), wrap them well and store them in an air-tight container for up to five days in the fridge and three months in the freezer.

Recipe by Cook Good Recipes

This No-Bake Cheesecake is sweet, rich, and tangy with a buttery graham cracker crust. The perfect easy dessert to satisfy your sweet tooth!

Servings: 8 slices

Prep time: 15 minutes mins

Chill Time 6 hours hrs

Total time: 6 hours hrs 15 minutes mins

Ingredients

Crust

1. 10 oz. honey graham crackers (2 cups crushed)($1.44)
2. 10 Tbsp salted butter, melted($1.28)
3. 2 Tbsp brown sugar($0.04)

Filling

1. 1 cup heavy whipping cream($1.50)
2. 1 cup powdered sugar($0.27)
3. 2 8oz. blocks cream cheese, room temperature($4.38)
4. 5 oz. non-fat Greek yogurt($1.00)
5. 1 tsp vanilla extract($0.58)

Topping (optional)

1. 2 cups cherry sauce*($3.88)

Instructions 

Crust

1. Crush the graham crackers to a fine powder in a blender or food processor and add to a medium bowl.
2. Mix the brown sugar into the graham cracker crumbs and then add the melted butter. Use your hands to mix the butter into the crumbs until a sand-like consistency is created.
3. Pack the cookie crumb mixture into a 9.5-inch pie plate using the bottom of a measuring cup to press it in well and smooth it out. Press the crumbs from the center, out, and all the way up the sides. Place the pie plate in the freezer while you make the filling.

Filling

1. Whip the heavy whipping cream and powdered sugar to stiff peaks.
2. In a separate bowl, whip the softened room-temperature cream cheese, Greek yogurt, and vanilla until smooth and creamy.
3. Gently fold one-half of the whipped cream into the cream cheese mixture until fully incorporated. Repeat with the remaining whipped cream.
4. Add the filling to your frozen crust gently. Lift the pie plate off the counter a 1/4 inch and gently drop it a few times to remove large air bubbles. Use a spatula or large spoon to smooth out the top.
5. Cover the cheesecake with a sheet of plastic or parchment directly on the surface and then cover it in aluminum foil. Refrigerate for at least 6 hours or until the cheesecake sets and is firm to the touch.
6. Serve the cheesecake as is, or spoon a fruit sauce topping over it before serving. If the crust sticks to the pie plate, wet a dish towel with hot water, squeeze out the excess water, and place the pie plate on top of the towel for a minute to warm and loosen the crust. Enjoy the beauty of this incredible no-fuss dessert before it gets devoured!

Notes

*Try other toppings like our Blueberry Sauce, Lemon Curd, Strawberry Sauce, or any store-bought fruit sauce or pie filling.

Nutrition

Serving: 1slice Calories: 528kcal Carbohydrates: 63g Protein: 6g Fat: 29g Sodium: 373mg Fiber: 2g

Read our full nutrition disclaimer .

How to Make No-Bake Cheesecake – Step by Step Photos

Crush 10 ounces of graham crackers (about 18 crackers) to a fine powder in a blender and add to a medium bowl. You’ll need 2 cups once crushed.

Mix two tablespoons of brown sugar into the cookie crumbs and then add 10 tablespoons of melted butter. Use your hands to mix the butter into crumbs until a sand-like consistency is created.

Pack the cookie crumb mixture into a 9.5-inch pie plate using the bottom of a measuring cup to press it in well and smooth it out. Press the crumbs from the center, out, and all the way up the sides. Place the pie plate in the freezer while you make the filling.

Whip 1 cup of heavy whipping cream and 1 cup of powdered sugar to stiff peaks.

In a separate bowl, whip the two 8-ounce blocks of softened room-temperature cream cheese, 5 ounces of Greek yogurt, and 1 teaspoon of vanilla until smooth and creamy.

Gently fold one-half of the whipped cream into the cream cheese mixture until fully incorporated. Repeat with the remaining whipped cream.

Add the filling to your frozen crust gently. Pick the pie plate up a 1/4 inch and gently drop it on the counter a few times to remove large air bubbles. Use a spatula or large spoon to smooth out the top. Cover the cheesecake with a sheet of plastic or parchment directly on the surface and then cover it in aluminum foil. Refrigerate for at least 6 hours or until the cheesecake sets and is firm to the touch.

Serve the cheesecake as is, or spoon a fruit sauce topping over it before serving. Try our Cherry Sauce, Blueberry Sauce, Lemon Curd, or Strawberry Sauce. If the crust sticks to the pie plate, wet a dish towel with hot water, squeeze out the excess water, and place the pie plate on top of the towel for a minute to warm and loosen the crust. Enjoy the beauty of this incredible no-fuss dessert before it gets devoured!

Recipe by Cook Good Recipes