Easy No-Bake Cheesecake

This recipe for Easy No-Bake Cheesecake stars a rich and creamy cheesecake filling made with five simple ingredients tucked inside a graham cracker crust. It’s a foolproof alternative to the traditional dessert!

A top-down view of a cheesecake topped with dollops of whipped cream and lemon zest.

Why You’ll Love this Recipe
Ingredients You’ll Need
How to Make Creamy No-Bake Cheesecake
Tips for Recipe Success
FAQs
More Cheesecake Recipes
Easy No-Bake Cheesecake Recipe

This isn’t any ordinary cheesecake. There are no eggs and no baking, so rather than a traditional cheesecake consistency that’s firm, and yet fluffy, this no-bake cheesecake is more pudding-like. But when it comes to taste, it’s just like the classic dessert—not too sweet and just a touch sour.

This recipe delivers big on the flavor front. Five simple ingredients blend together into a slightly lemony yet definitely vanilla-y custard that’s poured into a DIY graham cracker crust and then chilled until set. It’s the perfect dessert for summer when you want to bypass the oven, but it’s also a great make-ahead dessert for any holiday.

Why You’ll Love this Recipe

This recipe takes the stress out of notoriously fussy cheesecake. There’s no water bath, no fear of a cracked top, and definitely no soggy crust.

Smooth, creamy, pudding-like texture.
Not too sweet and just a touch sour.
The best buttery graham cracker crust.
Completely foolproof.

Melted butter being poured atop crushed graham crackers and sugar in a clear bowl.

Ingredients You’ll Need

Graham crackers: It’s important to finely grind the graham crackers so that there are no large pieces. The smaller the crumbs, the higher likelihood your crust will stick together. The best way to achieve this is in a food processor or by putting them in a sealed plastic bag and crushing them with a rolling pin.
Melted butter: The ratio of graham cracker crumbs to butter is essential. You need enough fat to hold the crumbs but not so much that it becomes oily.
Sugar: Just enough to sweeten the crust and bind it together.
Cream cheese: You’ll need two 8 ounce blocks of full-fat cream cheese, not cream cheese spread. Be sure to bring the cream cheese to room temp so it will cream easily.
Sweetened condensed milk: Because we aren’t using gelatin in this recipe, sweetened condensed milk is essential to create stability.
Lemon juice & lemon zest: To achieve the best flavor, use fresh lemon juice because bottled lemon juice is often bitter.
Vanilla extract: Adds just the right amount of flavor.

Pro Tip: This can be made a touch sweeter with a dollop of my top-rated Secret Ingredient Whipped Cream.

A top-down view of a hand holding a measuring cup pressing graham cracker crumbs into a springform pan.

How to Make Creamy No-Bake Cheesecake

Make the graham cracker crust. Stir together the finely ground graham cracker crumbs, melted butter and sugar until the mixture is well combined and looks like damp sand. Press the mixture firmly into the bottom and up the sides (about 1 ½ inches) of a 9-inch springform pan. (You can use the side and bottom of a dry measuring cup to help press the crumbs into the pan.) Cover the crust with plastic wrap and refrigerate it for 20 minutes (no baking required!).
Make the filling. In a large bowl, beat the cream cheese until smooth and then stream in the sweetened condensed milk. Add the lemon juice, lemon zest and vanilla extract and beat until combined. Pour the filling into the chilled graham cracker crust, cover the cheesecake with plastic wrap and refrigerate it for at least 4 hours, or until firm.

Kelly’s Note: This cheesecake has a softer, pudding-like consistency. Because there is no gelatin in the mixture, the cheesecake will never fully harden past the pudding stage.

The paddle attachment of a stand mixer over a clear stand mixer bowl containing creamy no-bake cheesecake filling.

Tips for Recipe Success

In need of a shortcut? A premade graham cracker crust will do the trick!
Make sure the cream cheese is at room temp before blending it to avoid any lumps.
Don’t rush the chilling process. It takes time for the pudding-like filling to set.

A no-bake cheesecake with a graham cracker crust topped with dollops of whipped cream and lemon zest with one slice missing.

FAQs

How long does no-bake cheesecake last?

If it’s well-covered and stored in a refrigerator, it will keep for up to 5 days.

Can it be frozen?

Yes! For the best results, chill the cheesecake in the refrigerator first (as instructed in the recipe), then wrap it tightly with a layer of plastic wrap and a layer of aluminum foil before freezing. It’ll last up to 3 months in the freezer. Thaw in the refrigerator before slicing and serving.

Why didn’t my no-bake cheesecake set?

To get the filling to set completely, it needs to be refrigerated for a minimum of 4 hours but overnight is ideal. If you skip this step, the cheesecake won’t firm up properly.

More Cheesecake Recipes

Dollops of whipped cream atop a cheesecake with a graham cracker crust on a round serving plate.

Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Dessert