Easy No-Bake Cheesecake

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This light and creamy cheesecake doesn’t require any baking, just whip it up and chill it in the refrigerator! 

I’m Natalie from Life Made Simple, and I’m back to share this super easy no-bake cheesecake! I’ve got to admit, I’ve never really made a no-bake cheesecake before, but since the summer heat is full blast here in Utah, I decided to give it a try! This cheesecake is light, creamy and perfect for those hot hot days! Top it with fresh berries and it’s good to go!

Easy No-Bake Cheesecake

Making this cheesecake couldn’t be easier. The crust is just a few simple ingredients that get pressed into a springform pan (or pie dish) and then chilled until firm.


Easy No-Bake Cheesecake

For the filling you’ll want to soften two blocks of cream cheese along with some sour cream. In a stand mixer beat the cream cheese until smooth and creamy, then add in some sugar, the sour cream, vanilla extract, lemon juice and a pinch of salt. Fold in some freshly whipped cream (or cool whip) and then spread it into the firm crust. Chill the cheesecake for at least four hours, then slice it and serve it!

Easy No-Bake Cheesecake

No matter how you top it, this easy no-bake cheesecake is sure to be a hit! It’s absolutely perfect for summertime!

Easy No-Bake Cheesecake
This light and creamy cheesecake doesn't require any baking, just whip it up and chill it in the refrigerator!
Servings: 1 (9-inch) Cheesecake
Author: Kristen Duke
  • For the crust:
  • 2 c. graham cracker crumbs about 16 sheets of graham crackers
  • 3 tbsp. granulated sugar
  • 1/4 tsp. salt
  • 6 tbsp. unsalted butter melted
  • -
  • For the filling:
  • 2 1/2 12 oz. blocks original cream cheese
  • 1/3 c. granulated sugar
  • 1/4 tsp. salt
  • 2 tsp. vanilla extract
  • 1 tbsp. lemon juice
  • 1/2 c. sour cream
  • 2 c. homemade whipped cream or 1 8 oz. tub Cool Whip
  1. To make the crust, in a medium size mixing bowl combine the graham cracker crumbs, granulated sugar and salt. Pour the melted butter over top and stir until a soft wet mixture forms. Firmly press into a standard size pie plate or a 9-inch springform pan. Chill for 2 hours before adding the filling.
  2. Meanwhile, let your cream cheese and sour cream warm on the counter for at least 30 minutes before using.
  3. In the bowl of a stand mixer (or a large mixing bowl) beat the cream cheese until smooth and creamy. Add the sugar, salt, vanilla and lemon juice, mix until combined. With mixing speed on low, add the sour cream, then bring up to medium speed. Beat until combined, then reduce speed to low and gradually add the whipped cream or Cool Whip. Beat for 1 minute then pour into the chilled crust. Spread into a smooth, even layer then chill for at least 4 hours before slicing and serving, I prefer overnight.


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