This No Bake Cheesecake recipe is the ultimate no bake dessert. It’s unbelievably rich and creamy, the filling is made with only 3 ingredients, and it’s SO easy to make – no baking required! Serve it with fresh berries for an easy summer treat or add whatever toppings you like and enjoy it any time of the year!
Estimated reading time: 1 minute
You know those recipes that stand the test of time? The ones that get rave reviews every time you make them, and friends and family constantly ask for the recipe? This No Bake Cheesecake recipe is one of those.
It’s a decades-old recipe we’ve made hundreds of times and it never, ever disappoints. When it comes to no bake desserts, it’s at the top of our to-make list. It’s such an easy dessert with the perfect creamy cheesecake-style texture that you’d swear contains gelatin (it doesn’t!) and it can be served with whatever toppings you like! We usually opt for fresh fruit and maybe some chocolate sauce or whipped cream for even more richness, but any fruit compote, caramel sauce, nuts, shaved chocolate, or flavoured whipped cream works too.
If you’re looking for a new no bake dessert to try for summer, this is THE ONE!
There are so many reasons we LOVE this no bake cheesecake recipe. Here are just a few!
- It’s so VERSATILE. This No Bake Cheesecake pairs perfectly with all kinds of toppings: caramel sauce, chocolate sauce, whipped cream, any kind of fruit, etc. The possibilities are endless for serving, which makes it perfect for all kinds of events and gatherings.
- The filling has only THREE ingredients. This Classic No Bake Cheesecake filling is made from only 3 ingredients, yet the texture is SO velvety and smooth and melt-in-your-mouth delicious! You’d never guess it contains no gelatin or stabilizers!
- It’s QUICK and EASY to MAKE. This recipe has only a few ingredients and is quick to whip up in 15 minutes or less. And if you want to save even more time, just skip the make-your-own crust part of this recipe and follow the directions for making the cheesecake filling, adding it to a prepared Oreo or graham cracker crust. This is always a great time-saver and a way to make this recipe even easier than it already is!
Follow these tips to make the BEST no bake cheesecake every single time!
Read the recipe fully before you begin to make sure you have the right ingredients. You could also measure out the ingredients before you start.
Use either a hand mixer or stand mixer to make the filling. The mixer gives the filling the smooth and creamy texture that you want.
It is important to have room temperature ingredients so they combine properly without lumps. If chocolate is used in cheesecake the cream cheese has to be at room temperature or the chocolate will solidify during the mixing process. It creates hard chunks causing the cheesecake to lose its silky smooth texture.
Low fat cream cheese has a high water content and liquifies much more easily at room temperature than full fat cream cheese does. Using full fat cream cheese will help your no bake cheesecakes stay firm and help them slice cleanly for serving. And it’ll make them extra creamy!
Make sure that when you add the whipping cream to the cream cheese mixture, you are adding the whipped measurement, not the liquid. As a rule of thumb, the liquid measurement will double when whipped.
Under-whipped cream can be too liquid-y and therefore prevent the cheesecake from setting. Make sure you fold it in carefully to the filling.
Too many chunks of chocolate, fruit, cookies, or sprinkles, or any other add-ins can prevent the cheesecake from setting properly and make it more difficult to slice cleanly. Be sure to use only what the recipe calls for, or none at all!
If you’re having trouble with this no bake cheesecake recipe, here are some possible issues you might encounter and ways to fix or prevent them.
Make sure the cream cheese is softened before mixing. If the cheesecake is too runny after the recommended time, add more time in the fridge until it is set.
Over-mixing the ingredients can cause the crust to crumble. Make sure to mix just until it is combined to avoid incorporating too much air.
Make sure to press the cookie mixture firmly into the pan (a spoon is helpful to make it uniform). If it is still too crumbly, add in some extra butter.
Make sure that your cream cheese is at room temperature before mixing. Lumps can also be avoided by beating the cream cheese until smooth before adding the other ingredients. Use a spatula to scrape down the sides of the bowl to avoid chunks.
Over-mixing can lead to a dense texture. Mix only until the ingredients are combined to maintain a light and fluffy consistency.
Adjust the sweetness by adding more or less sugar according to your tastes and preferences. Taste the mixture before chilling and make adjustments accordingly.
To make this 3 ingredient no bake cheesecake, you will need these kitchen items (paid links):
- mixing bowls
- 9-inch springform pan
- Stand Mixer with paddle attachment or a Hand Mixer
- measuring cups and spoons
- Liquid Measuring Cup
- Silicone Spatula
To make this easy no bake cheesecake, you’ll need just a few simple ingredients (paid links):
FOR THE CRUST:
- 1 1/2 cups Oreo cookie crumbs
- 4 tablespoons melted butter
FOR THE CHEESECAKE:
- 16 ounces full fat cream cheese
- 1 1/2 cups powdered sugar
- 3 cups whipped cream or whipped topping
- 1 teaspoon vanilla extract (optional)
If you want to try a different twist on the classic no bake cheesecake, here are some of our FAVOURITE variations of this classic version:
Try our No Bake Strawberry Swirl Cheesecake with a graham cracker base and fresh or frozen strawberries for a strawberry flavoured no bake cheesecake. Garnish with a drizzle with a homemade strawberry sauce.
Add fresh lemon juice and lemon zest to the cheesecake mixture, like in our No Bake Lemon Cheesecake recipe!
Stir in crushed Oreos to the filling along side the Oreo cookie crust, and make our No Bake Oreo Cheesecake Recipe!
Add some instant espresso powder and melted chocolate into the filling for a mocha twist on the classic, or make our No Bake Chocolate Coffee Cheesecake!
Time needed: 4 hours and 15 minutes
Follow these steps to make this EASY No Bake Cheesecake!
- Mix the crust ingredients.
In a medium bowl, combine the chocolate cookie crumbs and melted butter.
- Make the crust in pan.
Press the mixture into the bottom of the spring-form pan and pack it down as well as possible. Chill for 10 minutes in the fridge to set.
- Beat the cream cheese until smooth.
In the bowl of a stand mixer fitted with the paddle attachment (or in a mixing bowl using a hand mixer), mix the cream cheese on high speed until it’s very creamy and smooth.
- Mix in sugar slowly.
Add the powdered sugar 1/2 cup at a time, mixing on low speed and then high speed until the sugar is all incorporated. Add the vanilla (if desired) and mix to combine.
- Fold in the whipped topping.
Fold the whipped topping into the cream cheese and sugar mixture with a rubber spatula just until it’s combined. Pour the cheesecake mixture into the crust and smooth out the top as much as possible.
- Cover and let it chill.
Cover the pan with plastic wrap and let the cheesecake sit in the freezer for 2-4 hours and then in the fridge overnight. We always find that chilling overnight is best since it helps the cheesecake become very firm and helps it slice nicely.
- Alternate chilling method.
Alternatively, chill in the fridge overnight and then place in the freezer for 2 hours before serving. This will yield the same result.
- Slice and serve.
If you used the alternate chilling method and the cheesecake is coming out of the freezer, let it sit on the counter for 10-15 minutes at room temperature before slicing into it. Serve with fresh berries or whatever you wish!
Can I make no bake cheesecake ahead of time?
No bake cheesecake is best enjoyed after making it or the day after.
Can I use a store bought crust?
Yes, especially if you’re short on time, purchasing a pre-made Oreo or graham cracker crust in a pie plate works great! Just skip the make-your-own crust part of this recipe and follow the directions for making the cheesecake filling. This is always a great time-saver and a way to make this No Bake Cheesecake recipe even easier than it already is!
Is no bake cheesecake better than baked cheesecake?
One is not better than the other. The choice depends on your personal preference. Baked cheesecake has a denser and richer consistency. No-bake cheesecake is quicker and easier to prepare, with a lighter texture.
How long does it take for this cheesecake recipe to set?
Let the cheesecake sit in the freezer for 2-4 hours and then in the fridge overnight. We always find that chilling overnight is best since it helps the cheesecake become very firm and helps it slice nicely.
Can I use low fat cream cheese for this recipe?
No, low fat cream cheese has a higher water content that liquifies more at room temperature than full fat cream cheese. This prevents us from using it in no bake cheesecakes as they will not set properly.
Can I freeze a no bake cheesecake?
Yes, the no bake cheesecake will be in the freezer to help it set and leftovers can be covered in plastic wrap and then wrapped in aluminum foil and stored in the freezer for a few weeks. Consume within a month. Thaw in the fridge overnight and then let sit on the counter for 10-15 minutes until serving.
Can I use an alternate crust?
The flavour will change but golden graham crumbs or digestive cookies or gingersnap cookies put in a food processor are all options for a crust.
We hope you enjoy this Classic No Bake Cheesecake Recipe! Let us know in the comments below, what’s your favourite cheesecake flavour? We’d love to know!
More No Bake Desserts You’ll LOVE
- Easy No Bake Nutella Cheesecake
- Cherry Cheesecake Popsicles
- No-Bake Lemon Blackberry Cheesecake Cups
- No Bake Chocolate Mousse Cheesecake (Vegan and Dairy Free)
- Easy No Bake Snickers Cheesecake
- Golden Oreo Cheesecake Recipe (No Bake)
- No Bake Mint Chocolate Chip Cheesecake
- No Bake Blueberry Cheesecake
- No Bake Lemon Tart
- No Bake Chocolate Coffee Cheesecake
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No Bake Cheesecake
Recipe: Equipment
- Stand Mixer with paddle attachment
Recipe: Ingredients
For the crust:
- 1 1/2 cups Oreo cookie crumbs
- 4 tablespoons melted butter
For the cheesecake:
- 16 ounces full fat cream cheese at room temperature
- 1 1/2 cups powdered sugar
- 3 cups whipped cream or whipped topping
- 1 teaspoon vanilla extract (optional)
Recipe: Instructions
- In a medium bowl, combine the chocolate cookie crumbs and melted butter.
- Press the mixture into the bottom of the spring-form pan and pack it down as well as possible. Chill for 10 minutes in the fridge to set.
- In the bowl of your stand mixer fitted with the paddle attachment (or in a mixing bowl using a hand mixer), mix the cream cheese on high speed until it's very creamy and smooth. Add the powdered sugar 1/2 cup at a time, mixing on low speed and then high speed until the sugar is all incorporated.
- Add the vanilla (if desired) and mix to combine.
- Fold the whipped topping into the cream cheese and sugar mixture with a rubber spatula just until it’s combined. Pour the cheesecake mixture into the crust and smooth out the top as much as possible.
- Cover the pan with plastic wrap and let the cheesecake sit in the freezer for 2-4 hours and then in the fridge overnight. I always find that chilling overnight is best since it helps the cheesecake become very firm and helps it slice nicely.
- Alternatively, chill in the fridge overnight and then place in the freezer for 2 hours before serving. This will yield the same result.
- If you used the alternate chilling method and the cheesecake is coming out of the freezer, let it sit on the counter for 10-15 minutes at room temperature before slicing into it. Serve with fresh berries or whatever you wish!
Recipe: Notes
Storage Instructions
Store cheesecake covered and in the freezer. Defrost at room temperature uncovered (to prevent condensation) for about 45 minutes before enjoying.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
EASY NO-BAKE CHEESECAKE RECIPES & TIPS
Get my easy no bake cheesecakes e-cookbook!
So easy and light–love this!
Thanks so much Kristen!
I made this for a spring family potluck dinner and planned to take fresh fruit to top each slice. But we forgot the friut and served it “naked.” I had so many compliments, and everyone remarked on how light it was. I was glad I’d added the zest of a lemon while folding in the whipped cream, which I thought would suit the fresh fruit. It was a perfect, satisfyingly decadent, yet refeshing dessert and so darn easy to make! Impressive and simple recipe!
Hi may i know the whip cream do we have to mix it first before we fold it together or just pust the whip cream just like that and fold it?
Yes, definitely whip the cream first and then fold it in.
Haven't met a cheesecake I haven't liked-I bet I'm going to love this one! Can't wait to try this!
Haha! Me neither! 🙂 Thanks!
Chrissie, this is so pretty! I love cheesecake for summer desserts. I am putting this one on my must make list!
Thanks so much! They're my favourite too!
They look absolutely perfect!
Thanks so much Meg!
I received a request from a friend to make her a cheesecake. Long story short: I fell asleep in the afternoon and only woke up after 10 that evening and had to have the cheesecake ready in the morning. So I rushingly started to Google recipes and I came across this one and decided to try it since it only took 3 ingredients and I must say it’s the best cheesecake recipe I have ever tried and by far the most delicious! I received compliments for days and I just had to thank you so much!!! I now make this cheesecake every Sunday for the family and each time use different fruit or different cookie bases. It’s always a winner!!!
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
incredible, I always love these cheesecake too. I will try to do this one for this weekend. Hoping I would enjoy it when I wake up, with some coffee. It will be so good. Thank for your sharing
So glad you like the recipe!! 🙂
Do you put it back in the freezer after you have eaten your slices?
I’m all about silky smooth cheesecake!
Me too!! 🙂
This looks amazing!
Thanks!
hello! i’m just about to try your recipe, and want to confirm that the whipped cream is 3 cups that isn’t whipped yet and not 3 cups cream that has already been whipped?
Thank you for your time!
It’s 3 cups of whipped cream, so 1.5 cups of heavy whipping cream (liquid) whipped to stiff peaks and then folded into the cream cheese mixture.
This looks so good – easy and simple. Perfect for Summer.
Thanks so much!
This looks amazing! So great to have a no bake option especially this time of year when the oven is usually on overload!
I agree totally!! 🙂
I’m a sucker for a good piece of cheesecake! Can’t wait to take my first bite!
Me too 🙂 Hope you enjoy it!
Beautiful pics! This cheesecake looks amazing!
Thanks!
Looks heavenly! I know this will quickly disappear on our table, need to make this soon!
You’ll love it!
This couldn’t be more perfect! LOVE that it’s no-bake!
Thanks!
How amazing this cheesecake look! Can I have this for breakfast tomorrow?
Whatever you want!! 😉
Looks delicious and so easy to make! My family definitely love this!
I’m so glad!
The Best Recipe For Christmas Dessert!!!! Love It!!
Thanks so much!
Will try this for my husbands birthday
Hope he loves it!
I hope you enjoy it!! 🙂
For a great variatiuon, instead of the vanilla, add 1 ox of Cream de Cacoa (white chocolate liquor) for a white chocolate flavor. Top with fresh strawberry slices
Sounds delicious!
sounds delicious but it is far too high in fat and sugar for me sadly. I would need to cut way back on the sugar
This looks amazing! Can you keep it frozen to eat in a few weeks from the time created?
You can, although the flavour is much better fresh. Be sure to freeze in an airtight container.
Isit 3 cups of liquip whip cream bthen mix on high speed?
It’s 3 cups of whipped cream, so 1.5 cups of heavy whipping cream (liquid) whipped to stiff peaks and then folded into the cream cheese mixture.
What is the size of your cake pan? 8inch? 9 inch?
It’s a standard 9-inch springform pan.
Are there any substitutes for whipping cream? Could yoghurt be used?
You could use whipped topping instead of whipped cream. Yogurt will not work.
cheesecake is my favorite dessert. easy, yummy, and simple to serve.
I haven’t made it yet but I’m sure it will be delish! thanks for recipe and the time you put into these guys!!
wish you well:)
Thanks so much!!
Hi can I make this with a graham cracker crust?
Exactly the same way – just substitute the graham cracker crumbs for the Oreo crumbs!
Yes, you can. You may need to increase the butter by 1-2 teaspoons for the same amount of crushed crackers though.
Excellent cheesecake recipe. Very tasty. Changed the oreos for other alternative biscuits and added more butter to base to make it less crumbly. Easy to make.
So glad the recipe turned out delicious!!🙂
Hi
Unless I missed it, what size pan did you use?
Thanks
9-inch springform is best!
I used a 9 inch pan for this cheesecake!
I plan on making this later today and will be using peanut butter cookies and Cool Whip. Not a big fan of oreo cookies, except their lemon ones…which I will use on my next one…providing this one works. Is Cool Whip ok to use?
Yes! Let us know how it turns out!
Is “whipped topping” the same as Cool Whip?
Yes!
CAN “DREAM WHIP?” BE SUBSTITUTED FOR THE WHIPPED TOPPING?
Sure.
Best receipe ever
Thanks!