Anyone—yes, anyone—can make this easy no-bake cheesecake. It’s packed full of the rich, indulgent flavor you love, but avoids classic cheesecake-making challenges. (Looking at you, water bath.) We’ll walk you through every step of the process, from choosing ingredients to storing leftovers. Ready to get started?
Before You Begin:
Tips for Selecting the Best Ingredients:
When you head to the store to pick up ingredients for this no-bake cheesecake, there are a few things to keep in mind. First, the star of the show: cream cheese. We suggest buying a full-fat cream cheese instead of a reduced-fat option, like Neufchatel cheese. Since you’re not using eggs in this recipe, full-fat cream cheese lends an added richness to the filling that’s hard to replicate. By the way, do you even know what cream cheese is?
We also suggest using freshly squeezed lemon juice instead of the bottled variety. Since the filling only calls for four items, every ingredient is going to shine. Fresh lemon juice will add a brighter, more authentic variety than its processed counterpart.
For more tips and tricks, check out our ultimate cheesecake baking guide.
Essential Cheesecake-Making Tools:
There’s no worse feeling than getting halfway through a recipe only to discover that you’re lacking an essential tool. Here are the items you need to make this no-bake cheesecake:
- Springform Pan: This special pan has a latch and removable bottom to ensure your cheesecake comes out picture-perfect. You can use a springform pan to make these tasty recipes, too.
- Mixer: The secret to a perfect cheesecake? A silky-smooth filling. And, sorry whisk, that only comes with the help of a stand or hand mixer.
- Spatula: This tool is the only way to ensure every drop of your succulent filling makes it into the pan.
- Mixing Bowls: You’re going to need somewhere to mix up the crust, filling and topping.
How to Make No-Bake Cheesecake
For the Crust:
- 1-1/2 cups graham cracker crumbs
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter, melted
For the Filling:
- 2 packages (8 ounces each) cream cheese, softened
- 1/3 cup sugar
- 2 teaspoons lemon juice (Learn how to juice a lemon.)
- 2 cups heavy whipping cream
For the Topping:
- 2 cups sliced fresh strawberries
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 tablespoons sugar
Step 1: Prep the Crust
To prepare the crust, mix together the graham cracker crumbs, brown sugar and cinnamon in a small bowl. Gently stir in the melted butter and mix until combined. Press the mixture onto the bottom and 1-inch up the sides of an ungreased 9-inch springform pan. Refrigerate the crust for 30 minutes or until firm to the touch.
Step 2: Beat the Filling
For the filling, beat together the cream cheese, sugar and lemon juice in a large bowl until smooth. Gradually add the cream, then continue beating until stiff peaks form.
Step 3: Transfer and Rest
Transfer the mixture to the prepared crust, then refrigerate the cheesecake, covered, for 8 hours or overnight.
Step 4: Toss the Topping
About half an hour before you plan to serve the cheesecake, remove it from the fridge. Then, gently toss the berries with sugar and let stand for 15-30 minutes. You want to give the berry juices a little bit of time to release.
Step 5: Serve and Enjoy!
To serve, start by removing the cheesecake from the pan. Use a knife to loosen the sides of the cheesecake from the springform, then release the latch and remove the rim. Slice into pieces and serve cheesecake with topping.
More Tips and Tricks
How to Make This Recipe Your Own:
While we love this recipe as-is, there are plenty of ways to give it your own special twist. Here are a few ideas:
- Amp up the crust. Instead of using graham cracker crumbs, substitute crushed Oreos or wafer cookies. Gluten-free? Try chopped nuts. Check out these other crumb crust ideas, too.
- Boost the flavor of the filling. If plain ol’ vanilla isn’t your jam, boost the flavor of your filling by adding cocoa powder and melted chocolate. You can also add few splashes of your favorite extract—just be careful, a little bit goes a long way!
- Go crazy with the toppings. Not a fan of fruit? That’s ok. There are plenty of tasty alternatives you can use to dress up your cheesecake. We love homemade lemon curd, drizzled chocolate, crushed cookie pieces, whipped cream or whatever else tickles your fancy.
What’s the Best Way to Store No-Bake Cheesecake?
Since it contains dairy products, your no-bake cheesecake needs to be refrigerated. You can safely store it in the fridge in an airtight container for 3-4 days.
This recipe can also be stored in the freezer for up to three months. Simply wrap individual slices or the entire cheesecake—without the topping—in plastic wrap or aluminum foil, then stash in a freezer-safe container or bag. Thaw in the refrigerator overnight before serving. Learn more about how to freeze cheesecake here.