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Slice of no bake cheesecake with crunchy graham crumb crust on a plate.

No Bake Cheesecake

This easy no bake cheesecake is smooth, creamy, and extra delicious. It has all the flavor of a traditional cheesecake - but with way less effort. 
Course Dessert
Cuisine American
Keyword Cheesecake Recipes, No Bake Recipes, Summer Desserts
Prep Time 30 minutes
Chill 6 hours
Total Time 6 hours 30 minutes
Servings 12 slices
Calories 511kcal


Graham Crust

  • 2 ½ cups graham crumbs
  • 3 tablespoons sugar
  • 10 tablespoons unsalted butter melted


  • 1 tablespoon powdered sugar
  • 24 oz cream cheese* full-fat, brick-style
  • 1 ¼ cups powdered sugar
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon freshly squeezed lemon juice
  • 1 ¼ cups whipping cream* cold

For Serving

  • whipped cream
  • berries


Graham Crust

  • Lightly grease the bottom of a 9-inch springform pan.
  • In a medium bowl stir together the graham crumbs, sugar, and melted butter.
  • Press into the bottom and up the sides (about ½ - ¾) of the springform pan.
  • Place in the freezer as you make the filling.


  • In a very large bowl, beat the cream cheese and powdered sugar until smooth.
  • Beat in the sour cream, lemon juice and vanilla extract.
  • In a separate large bowl, beat the whipping cream until stiff peaks form.
  • Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until the mixture is smooth with no streaks. Go gently.
  • Spoon over top of the crust, and smooth the top. Place in the fridge to set for at least 6 hours.


  • When ready to serve trace around the outside of the cheesecake using a sharp, think knife. Then unclamp the springform. 
  • Optionally, top with whipped cream and berries - or your favorite topping.
  • Cut into slices and serve with fresh berries or your favorite topping. Store leftovers in the fridge. 



  1. Graham crumbs can be substituted with Digestive biscuit crumbs. Leave out the sugar in the crust if using Digestive biscuits. 
  2. Cream cheese should be softened to room temperature before getting started. Take it out of the fridge, slice it into pieces and leave on the counter at room temperature for 30-60 minutes before getting started.
  3. The whipping cream should be at least 35% MF. It should be cold, along with the beaters and bowl to help it whip into stiff peaks. 
  4. Cheesecake can be made the day before you plan to serve and stored covered in the fridge overnight. Store leftovers in the fridge, covered or in an airtight container for up to 3 days. Cheesecake can be wrapped tightly and frozen, then thaw in the fridge. However, the texture definitely deteriorates if it is frozen.
  5. Nutrition information is based on 1 slice without any toppings, assuming the cheesecake is sliced into 12 even pieces. 
  6. I have slightly updated the recipe for this cheesecake since the video was made. The process is the same - however I've now made the crust thicker to go up the sides of the pan and included sour cream in the recipe. 


Calories: 511kcal | Carbohydrates: 33g | Protein: 5g | Fat: 41g | Saturated Fat: 23g | Cholesterol: 124mg | Sodium: 312mg | Potassium: 135mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1447IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg