No-Bake Cheesecake
No-Bake Cheesecake is rich, creamy, and so simple to prepare. Serve each slice with cherries, strawberries, or whatever topping you desire!
I’ve been dreaming of New York City recently. I have a brother who lived there and some close family friends that live in the city. I love visiting to try every delicious thing that I can get my hands on. From dollar slice pizza to delicious hot dogs from Gray’s Papaya, there are certain New York foods that can’t be beat. Above all else, I crave a thick slice of cheesecake more than anything. Instead of hopping on a plane to satisfy my craving, I can make a batch of my No Bake Cheesecake right at home. It will satisfy any cheesecake craving you may have, and it’s so simple to make because you don’t have to bake it!
NO-BAKE CHEESECAKE
Traditional cheesecake that is baked in the oven usually has a finessed technique to get that perfect creamy, rich center. My No Bake Cheesecake takes all the intimidation factor out of this delicious dessert because all you need is a refrigerator to chill the cheesecake in. Everything is whipped together in a large mixing bowl and poured in a pre-made graham cracker crust. Place it in the fridge for at least 3 hours and you have a creamy cheesecake ready to serve.
HOW TO MAKE NO-BAKE CHEESECAKE
INGREDIENTS
- 10 ounces softened cream cheese
- 1 cup powdered sugar
- 1 cup heavy whipping cream, whipped to stiff peaks
- 1/4 cup sour cream
- 1/2 tablespoon vanilla extract
- 1 (10-inch) pre-made graham cracker crust
CHILLING TIME
I recommend refrigerating the dessert for no less than 3 hours. This is important for all the ingredients to set up and flavors to marry together. I personally recommend chilling it overnight but it is not totally necessary. As soon as you pull the cheesecake out and start to cut into it, it will take on that familiar creamy texture that we all know and love.
CRUST
To save a little time in the kitchen I like to use a pre-made pie crust. If you have time to make your own, mix graham crackers and butter until well-combined. Spread into a pie plate and set in the freezer for at least 2 hours before filling with the cheesecake mixture. If you want to try something a little different, use a pre-made Oreo or chocolate crust.
TOPPINGS
You can slice and serve this as is and it will taste incredible. Here in the Lofthouse we like to get a little creative with our dessert. I’ll set up a dessert bar and lay out plenty of chocolate syrup, caramel, and fruit pie-fillings such as cherry and strawberry. Any of these toppings will only make the cheesecake extra delicious!
ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE NO-BAKE DESSERTS!
Oreo Ice Cream Cake – A 3-ingredient dessert that will satisfy any Oreo craving that you may have!
Fried Ice Cream Dessert – This dessert is straight from the freezer and tastes like it’s from the fryer. Creamy ice cream frozen with chocolate sauce and corn flakes.
Banana Split Ice Cream Sandwich Cake – This simple dessert will give you nostalgic memories of banana splits and ice cream sandwiches.
Fudge Ripple Ice Cream – A simple and satisfying 3-ingredient dessert that is frozen after assembly and is chilly and delicious.
No-Bake Cheesecake
Ingredients
- 10 ounces cream cheese softened
- 1 cup powdered sugar
- 1 cup cold heavy whipping cream, whipped to stiff peaks (*it's important that it is whipped)
- 1/4 cup sour cream
- 1/2 Tablespoon vanilla extract
- 1 (10-inch) prepared graham cracker or Oreo crust
Instructions
- In a large bowl, with an electric hand-mixer, beat together softened cream cheese and powdered sugar until combined. Slowly beat in whipped cream, sour cream and vanilla extract until smooth and combined. Mixture will be thick.Carefully spread mixture evenly into prepared graham cracker crust.
- Cover with plastic wrap and refrigerate cheesecake for at least 3 hours or until set. (I like to refrigerate mine overnight.)
- Serve each slice as is, or with any toppings you like! We like to serve ours with fruit pie-fillings, chocolate sauce, caramel sauce, etc.
Notes
WANT TO SAVE THIS RECIPE FOR LATER?
PIN IT TO YOUR FAVORITE PINTEREST BOARD! 📌
Good with peanut butter in it, too!!! (about 1/3 cup)
Mine turned out great. So easy. Thank you.
Glad it was a hit for you, Sarah!
I’m going to blame it on altitude.
Mine is still runny and it’s been in the fridge for 19 hours.
Thanks for the info! I will be trying again with the cream whipped!
Yeah, by now it definitely should have set. Sorry, Jess!
This. Looks. FABULOUS, Holly! I absolutely adore cheesecake and I cannot wait to dive into a thick, fat slice of this gorgeous specimen! 😉 Pinned!
Hi. Do you have a recipe for the graham crust? Thanks.
Gherry, I just bought a pre-made 10-inch graham cracker crust from the grocery store.
You whip it first the heavy cream, then add it to the cream cheese mixture?
Yes! 🙂
I use coolwhip! Much easier and tastes just as good
Too bad i dont have a mixer 🙁
You can use egg beater until fluffy
Try vanilla wafers or any simple cookie crumbled
Made this for our Sunday dessert yesterday. It was so delicious. I did not whip the cream just poured it straight in the mixture. It worked beautifully Thanks for another teriffic recipe Holly!
So easy! I added a bit of lemon zest , used 1/2 amount of sugar and used cream straight from carton. I layered in wine glasses with snicerdoodle crumbs and blueberries….so good and ready to eat in an hour.
Just made this and followed the directions exactly. My friends should be happy I care about them or I’d have eaten the entire bowl of filling by myself! Serving it in an Oreo pie crust with macerated raspberries!
do you use sour cream in this recipe or just cream cheese?
I love your positeve attitude
Double the recipe if using a 10” pie crust. Came out great! Grated some chocolate over it.
Can I substitute Greek Yogurt for the whipped cream?
I just wanted to let you know I have made this cheesecake a few times since I first discovered your recipe in April and I will never make any other cheesecake ever again. Everyone loves it, even people who don’t like sweets and cheesecake, and it’s so easy to switch up the flavours used. Thank you for sharing this!
Is this recipe a more dense or more Mousse like texture? TIa!
Lyndsey, it’s more of a softer, mousse like texture 🙂
I haven’t made cheesecake in years. I saw this recipe and it looked so easy. I made it following the directions and didn’t change a thing. I must say that this cheesecake was delicious! Everyone enjoyed it. Thank you!
Delicious for how simple the ingredients are! I just googled cream cheese and heavy cream to see what I could make, and came across your recipe! Next time I’ll do 1 1/5 cups of powdered sugar, 12 oz cream cheese and 1 1/2 cups of heavy cream etc, because I felt there wasn’t enough filling.
So yummy and fast.
Can I use sugar free powdered sugar?
Hi Nancy, I have not tried this recipe with any sugar substitutes, so I cannot say how it will turn out.
No-Bake Cheesecake was a snap… sooo good!
Just use crushed digestive biscuits mixed with melted butter, as with regular cheesecakes. you can also try other biscuits too, like ginger biscuits, and I’m sure they’d taste great as a base too.