This creamy and luscious perfect no-bake cheesecake is quick to make and perfect for any occasion. With no need for an oven, it’s a stress-free dessert that just needs some time to chill and set.
Why You’ll Love This Recipe
I love this recipe because it’s versatile, easy, and incredibly delicious. Whether it’s for a celebration or a weeknight treat, this cheesecake comes together with minimal effort. The smooth and creamy filling pairs perfectly with the buttery crust, and the best part is the endless topping possibilities.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
2 cups (200g) graham cracker crumbs or digestive biscuit crumbs
1/2 cup (115g) unsalted butter, melted
2 tablespoons granulated sugar (optional)
For the Cheesecake Filling:
16 oz (450g) cream cheese, softened
1 cup (240ml) heavy whipping cream, cold
1/2 cup (100g) granulated sugar
2 teaspoons vanilla extract
1 tablespoon fresh lemon juice (optional, for a tangy flavor)
For Topping (Optional):
Fresh berries (strawberries, raspberries, blueberries, etc.)
Fruit compote or jam
Chocolate shavings or caramel drizzle
Directions
Prepare the Crust:
In a medium mixing bowl, I mix the graham cracker crumbs, melted butter, and sugar (if I use it). I stir until the crumbs have a wet sand-like texture.
I press the mixture firmly into the bottom of a 9-inch springform pan, ensuring it’s an even layer. Then, I refrigerate the crust for 15-20 minutes to set.
Make the Cheesecake Filling:
I beat the softened cream cheese in a large bowl until it’s smooth and creamy. Next, I add the sugar and mix until fully combined with no lumps.
I stir in the vanilla extract and lemon juice for added flavor. In another bowl, I whip the cold heavy cream until stiff peaks form. Then, I carefully fold the whipped cream into the cream cheese mixture.
Assemble the Cheesecake:
I spread the filling evenly over the prepared crust, smoothing the top. Then, I cover it with plastic wrap and refrigerate for at least 6 hours or overnight to set.
Serve and Garnish:
Once the cheesecake is set, I gently remove it from the pan and add garnishes like fresh berries, chocolate shavings, or caramel drizzle before slicing and serving.
Servings and Timing
Servings: 10-12 slices
Prep Time: 20 minutes
Chill Time: 6-8 hours
Variations
Chocolate Cheesecake: I mix melted chocolate or cocoa powder into the filling for a rich twist.
Lemon Cheesecake: I add extra lemon juice and zest for a refreshing citrus flavor.
Oreo Crust: I swap out graham crackers for crushed Oreos to create a chocolate base.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 5 days. To keep the texture intact, I don’t recommend freezing the cheesecake once it’s fully assembled.
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FAQs
How long does this cheesecake need to set?
The cheesecake needs to chill for at least 6 hours, but overnight is best for the perfect texture.
Can I use a different crust for this cheesecake?
Yes, I can use an Oreo crust, digestive biscuits, or even a nut-based crust for variety.
Can I freeze this cheesecake?
While I don’t recommend freezing it after assembly, I can freeze the crust and filling separately before combining.
What toppings work best for this cheesecake?
I love fresh berries, fruit compote, chocolate drizzle, or even whipped cream as toppings.
How do I prevent lumps in the cheesecake filling?
Using softened cream cheese and beating it well with the sugar ensures a smooth, lump-free filling.
Conclusion
This no-bake cheesecake is a crowd-pleasing dessert that’s perfect for any occasion. Its creamy filling and customizable toppings make it a versatile favorite in my kitchen. I hope you enjoy it as much as I do.
📖 Recipe:
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Perfect No-Bake Cheesecake
- Total Time: 6 hours 20 minutes (minimum)
- Yield: 10–12 slices
- Diet: Vegetarian
Description
Creamy and luscious, this perfect no-bake cheesecake is a stress-free dessert that’s simple to make and endlessly customizable. With a buttery graham cracker crust and a smooth filling, it’s the ideal treat for any occasion.
Ingredients
For the Crust:
2 cups (200g) graham cracker crumbs or digestive biscuit crumbs
1/2 cup (115g) unsalted butter, melted
2 tablespoons granulated sugar (optional)
For the Cheesecake Filling:
16 oz (450g) cream cheese, softened
1 cup (240ml) heavy whipping cream, cold
1/2 cup (100g) granulated sugar
2 teaspoons vanilla extract
1 tablespoon fresh lemon juice (optional)
For Topping (Optional):
Fresh berries (strawberries, raspberries, blueberries)
Fruit compote or jam
Chocolate shavings or caramel drizzle
Instructions
- Prepare the Crust:
- Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl until the texture resembles wet sand.
- Press the mixture into the base of a 9-inch springform pan to form an even layer.
- Refrigerate for 15–20 minutes to set.
- Make the Cheesecake Filling:
- Beat the softened cream cheese in a large bowl until smooth and creamy. Add sugar and mix until fully combined.
- Stir in vanilla extract and lemon juice. Whip the heavy cream in a separate bowl until stiff peaks form, then fold it into the cream cheese mixture.
- Assemble the Cheesecake:
- Spread the filling evenly over the prepared crust. Smooth the top, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
- Serve and Garnish:
- Remove from the springform pan, add your desired toppings, and serve chilled.
Notes
For the smoothest filling, use room-temperature cream cheese.
Chill overnight for the best texture and flavor.
Customize the crust by using Oreos, digestive biscuits, or a nut-based alternative.
- Prep Time: 20 minutes
- Chill Time: 6–8 hours
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 10–12 slices
