Simple No-Bake Cheesecake Recipe

A handmade graham cracker crust holds a creamy, fluffy cheesecake filling in this No-Bake Cheesecake. This fast dessert dish is great!


SERVINGS: 10 SLICES FOR THE CRUST: – 1 and ½ cups (180 grams) graham cracker crumb – ¼ cup (50 grams) granulated sugar – 6 tablespoons (85 grams) unsalted butter, melted FOR THE CHEESECAKE FILLING: – 16 ounces (452 grams) brick-style cream cheese softened – 1 cup (120 grams) powdered sugar – 2 teaspoons fresh lemon juice – 1 teaspoon pure vanilla extract – 1 and ½ cups (360 ml) cold heavy whipping cream


Step 1

MAKE CRUST: Line a 9-inch springform pan with parchment. Set aside.

Step 2

Stir the graham cracker crumbs and granulated sugar in a medium basin until mixed. Mix in melted butter until all crumbs are saturated.

Step 3

Scoop the mixture into the 9-inch springform pan and push it down. While making the filling, chill in the fridge.

Step 4

TO MAKE THE CHEESECAKE FILLING: Beat cream cheese for 1-2 minutes in a stand mixer with the paddle attachment or a large bowl with a handheld mixer until smooth. 

Step 5

Add powdered sugar, fresh lemon juice, and vanilla essence and beat until mixed, scraping bowl sides as needed. Set aside.

Step 6

Add the heavy whipping cream to a separate bowl and use a handheld mixer or stand mixer with the whisk attachment to mix on low-medium speed for 30 seconds to 1 minute. 

Step 7

Then increase to medium-high speed until stiff peaks form. Gently fold one-third of the whipped cream into the cream cheese mixture until barely mixed, then the rest until well blended.

Step 8

Remove the crusted springform pan from the fridge and pour the filling on top. Layer the filling evenly and smooth the top.

Step 9

Close securely and refrigerate for 6 hours or overnight. Cut and enjoy after carefully removing the springform pan (cutting around the outside if needed).


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