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Best Ever No-Bake Cheesecake

May 22, 2019 by thedomesticrebel | 33 Comments

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This No-Bake Cheesecake is the BEST EVER! Super rich, smooth, creamy and fluffy, it tastes like authentic New York cheesecake but in a dreamy no-bake version! Comes together pretty quickly, can be made ahead and great for serving a crowd! The perfect no-bake dessert!When the cheesecake craving hits you in the summer, you need something ready to fulfill that craving fast and without unnecessary oven time! Enter this Best Ever No-Bake Cheesecake! Rich, creamy and super smooth, it tastes just like cheesecake because it is… just entirely no-bake!

Happy Winter!

Wait… it is May, right? Because Sacramento suddenly thinks otherwise and the last two weeks have been soggy, overcast and chilly! Personally, I am perfectly fine with this as it prolongs the inevitable sweltering heat that will soon rear its hideous head. But most people are freaking out anyway.

In fact, the pool at my apartment complex closed down for a couple months for repairs… which was fine because it was like late February – early May and it was cold. But the second the pool opened last week, people were in it even while it rained that day. Um, don’t you guys worry about lightning? I mean, I’m no scientist or electrician or scientician or anything but like, doesn’t being in an open “body” of water while it downpours and thunders kinda, you know, make you susceptible to being struck by lightning? No?

Maybe parents aren’t worried that their little Billy will get struck with a freakin’ thunderbolt while he cannonballs into the 60 degree pool? I digress.

But soon enough, the pool will be packed on sunny, hot days because it is the only brief respite against the bludgeoning heat. Sorry to be all dramatic about it but it reaches over 110 degrees F here sometimes. I’m allowed to be dramatic when it comes to heat, just like all you Minnesotans with your fourteen feet of snow are allowed to be dramatic in the winter.

ANYWAY. I am trying to build up some no-bake recipes for the summer because turning on your oven in the summertime should be banned at all costs. In fact, my oven vacations in the summer because I absolutely loathe turning it on when it’s already 90 degrees in my home at 9am!

And one of the things people are looking for in the summertime is something easy, no-bake, and chilly, so this Best-Ever No-Bake Cheesecake is perfect for all those requirements!

This No-Bake Cheesecake is the BEST EVER! Super rich, smooth, creamy and fluffy, it tastes like authentic New York cheesecake but in a dreamy no-bake version! Comes together pretty quickly, can be made ahead and great for serving a crowd! The perfect no-bake dessert!It starts like any self-respecting cheesecake: with a graham cracker crust. You simply mix some graham cracker crumbs, brown sugar, and melted butter together until moistened. Press the mixture into a very lightly greased 9 or 10″ springform pan, then pop it in the freezer for a few while you prepare your filling.

The filling is such a dream, you guys. Beat together some cream cheese, granulated sugar, and vanilla until super smooth, then add in some sour cream and fresh whipped cream. You can totally use Cool Whip if you’d like, but the fresh whipped cream was a little special twist that I had to use! The sour cream may seem like an odd ingredient, but it adds that authentic, signature tang all good cheesecakes have!

This No-Bake Cheesecake is the BEST EVER! Super rich, smooth, creamy and fluffy, it tastes like authentic New York cheesecake but in a dreamy no-bake version! Comes together pretty quickly, can be made ahead and great for serving a crowd! The perfect no-bake dessert!Spread it into the crust and let the whole thing chill out and set up for at least 2 hours, preferably overnight. This can be made a day ahead which rocks! Just before serving, I like to garnish it with more fresh whipped cream piped around the edges and some fresh strawberries or cherry pie filling – classic.

This No-Bake Cheesecake is the BEST EVER! Super rich, smooth, creamy and fluffy, it tastes like authentic New York cheesecake but in a dreamy no-bake version! Comes together pretty quickly, can be made ahead and great for serving a crowd! The perfect no-bake dessert!Creamy, light, fluffy and super smooth, this rich, no-bake cheesecake needs to make it in your dessert rotation STAT!

This No-Bake Cheesecake is the BEST EVER! Super rich, smooth, creamy and fluffy, it tastes like authentic New York cheesecake but in a dreamy no-bake version! Comes together pretty quickly, can be made ahead and great for serving a crowd! The perfect no-bake dessert!

This No-Bake Cheesecake is the BEST EVER! Super rich, smooth, creamy and fluffy, it tastes like authentic New York cheesecake but in a dreamy no-bake version! Comes together pretty quickly, can be made ahead and great for serving a crowd! The perfect no-bake dessert!
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5 from 5 votes

Best Ever No-Bake Cheesecake

This No-Bake Cheesecake is the BEST recipe I've tried! Super creamy, supremely smooth and rich, it tastes like you slaved over it for hours but honestly takes a few minutes to prepare and the rest of the time it chills alone in the fridge. You'll love this simple recipe!
Prep Time2 hrs 10 mins
Total Time2 hrs 10 mins
Course: No-Bake, No-Bake Treats, Pie
Cuisine: American, Dessert
Servings: 8 -10
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • FOR THE CRUST:
  • 2 cups graham cracker crumbs
  • 1/4 cup brown sugar
  • 1/2 cup (1 stick) unsalted butter melted
  • FOR THE CHEESECAKE:
  • 1¼ cups heavy whipping cream
  • 2 (8-ounce packages) cream cheese softened
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice
  • 1/3 cup full-fat sour cream
  • Additional whipped cream and/or fresh fruit or pie filling optional but recommended

Instructions

  • Very lightly grease a 9" or 10" springform pan. Set aside.
  • In a large bowl, combine the graham cracker crumbs, brown sugar, and melted butter, stirring until moistened and mixture resembles wet sand. Pour the mixture into the bottom of the springform pan and use your hands and fingers to press the mixture into the bottom and slightly up the sides of the pan. Freeze for 10 minutes while you prepare filling.
  • In the bowl of a stand mixer, beat the heavy whipping cream on high speed with a whisk attachment for 5-7 minutes or until stiff peaks form. Set aside. In another bowl, beat together the cream cheese, granulated sugar, vanilla, and lemon juice with the paddle attachment for about 2 minutes or until creamy and fluffy, scraping the sides of the bowl as needed. Add in the sour cream and mix well, scraping the bowl as needed. Lastly, very gently fold in the whipped cream until thoroughly combined and no whipped cream streaks remain.
  • Spread the mixture evenly on top of the crust and smooth out the top. Cover loosely with plastic wrap and refrigerate until firm and set, about 2 hours or up to overnight. Just before serving, garnish with more whipped cream and cherry pie filling or fresh strawberries.

This No-Bake Cheesecake is the BEST EVER! Super rich, smooth, creamy and fluffy, it tastes like authentic New York cheesecake but in a dreamy no-bake version! Comes together pretty quickly, can be made ahead and great for serving a crowd! The perfect no-bake dessert!I just love the delicious, authentic cheesecake flavor without all the unnecessary steps! This will be my go-to recipe from here on out!

This No-Bake Cheesecake is the BEST EVER! Super rich, smooth, creamy and fluffy, it tastes like authentic New York cheesecake but in a dreamy no-bake version! Comes together pretty quickly, can be made ahead and great for serving a crowd! The perfect no-bake dessert!

Have a super sweet day!

xo, Hayley

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Comments

  1. John M. says

    August 22, 2019 at 4:53 pm

    Just polished off your “Best ever no bake cheesecake”. Fantastic! It was everything you described and more. Thanks so much for sharing. We’ll be revisiting this recipe in the future.

    Reply
    • thedomesticrebel says

      August 22, 2019 at 6:47 pm

      John, so happy to hear you enjoyed! Thanks so much for your kind comment.

      Reply
  2. Chris DuBois says

    October 21, 2019 at 12:48 pm

    Could this cheesecake be used as a filling in between cake? If so, how would you suggest I do that?

    Reply
    • thedomesticrebel says

      October 21, 2019 at 7:08 pm

      Hi Chris, if you were to do that, I would personally make the cheesecake filling with Cool Whip rather than fresh whipped cream. Cool Whip is way more stable and can handle being a filling whereas fresh whipped cream is far too delicate and not stable at all. I would let this cheesecake mixture set in the fridge for a couple hours to firm up before filling your cake layers.

      Reply
      • Angela S says

        May 10, 2020 at 9:17 pm

        5 stars
        Guess what? I tried this recipe using heavy whipping cream and it held up beautifully! My son wanted a chocolate layer cake for his birthday and I wanted to try a cheesecake center. I used your recipe (actually I halved it) and after a few hours in the fridge, it not only held the cake layers but tasted fantastic!

        Reply
  3. Teresa says

    October 28, 2019 at 12:07 pm

    This sounds amazing! Could I make it in another pan other than a springform?

    Reply
    • thedomesticrebel says

      October 29, 2019 at 5:43 pm

      Hi Teresa, I wouldn’t recommend that unless you wanted to try using prepared graham cracker crust shells. You’d probably get 2 cheesecakes that way. The reason why I don’t recommend is because springform pans allow you to easily remove the cheesecake from the pan for a pretty presentation.

      Reply
  4. Adrienne Patrone says

    November 27, 2019 at 4:13 pm

    5 stars
    Wonderful recipe! The filling is divine, mousse-like. I was in a rush and missed that I needed a springform pan, so used a pie plate, but will know for next time. I can see using the filling for mini cheesecake mousse desserts with graham cracker crumbles on the bottom and the fruit per your suggestion.

    Reply
    • Rachel says

      December 7, 2021 at 9:18 pm

      Can I make this about three days ahead?

      Reply
      • thedomesticrebel says

        December 10, 2021 at 7:37 pm

        Hi Rachel, I would say maybe add in some unflavored gelatin to stabilize the whipped cream so it doesn’t start weeping and lose its structure if made that far in advance. To do so, take 1 tsp of unflavored gelatin and sprinkle it over 4 tsp of water in a microwave-safe bowl. Let stand a few minutes, then microwave until gelatin is dissolved (only a few seconds). Stir until combined, then cool. Add it in when you’re making the whipped cream portion of the recipe.

        Reply
  5. Chelin says

    December 29, 2019 at 3:21 am

    I want to use cool whip instead of heavy cream, how much cool whip should I use to make this recipe?

    Reply
    • thedomesticrebel says

      December 29, 2019 at 6:12 pm

      Hi Chelin, I would use about one tub (8 oz) of Cool Whip.

      Reply
  6. Jenny says

    April 28, 2020 at 7:52 pm

    I don’t have a mixer bowl but I really wanna try this we will c how it turns out mixing by hand!

    Reply
    • thedomesticrebel says

      April 29, 2020 at 11:51 am

      Hi Jenny, it will definitely work without a mixer but it will be more of a hand workout!

      Reply
    • Maxine says

      November 3, 2021 at 3:07 am

      Jenny you can use a hand mixer I use one all the time and it works just as well.

      Reply
  7. Nichole says

    May 14, 2020 at 3:03 pm

    I would love to try this recipe! Do you think adding gelatin would ruin the recipe?

    Reply
    • thedomesticrebel says

      May 15, 2020 at 5:04 pm

      Hi Nichole, no, it shouldn’t if you’re referring to unflavored gelatin to just help stabilize it. If you’re talking about actual Jello, I am not positive.

      Reply
  8. Jenny says

    November 27, 2020 at 2:59 pm

    5 stars
    This has quickly become a staple desert in our family. So easy and delicious! The best cheesecake.

    Reply
    • thedomesticrebel says

      November 27, 2020 at 3:40 pm

      Jenny, so happy you and your family enjoy this cheesecake!

      Reply
  9. Ruth says

    February 2, 2021 at 10:11 pm

    Will it have a lemon flavor? Since the recipe call for lemon.

    Reply
    • thedomesticrebel says

      February 3, 2021 at 6:51 pm

      Hi Ruth, no, it isn’t lemony but the lemon adds some freshness and brightness. It just kinda perks it up.

      Reply
  10. Lorie says

    February 28, 2021 at 3:14 pm

    5 stars
    I have been craving for cheesecake , came across your recipe. It was excellent. Followed your recipe except for the 8 or 9” springform pan, I did not have. I had a 6” springform and 2-3” springform pans . Froze the smaller ones. (No topping, will add later. Thank you, we Loved the Cheesecake.?

    Reply
    • Lauren says

      June 1, 2021 at 6:32 am

      5 stars
      This has been my go-to cheesecake recipe for a while now! I actually prefer this over a traditional baked cheesecake since it’s lighter but still just as creamy. I know this recipe calls for lemon juice, but could I add extra juice along with some lemon zest to make this a lemon cheesecake? If so, how much would you recommend? Thanks!

      Reply
      • thedomesticrebel says

        June 3, 2021 at 8:36 am

        Hi Lauren! I would maybe add zest for a more pure lemon flavor as opposed to more juice – perhaps up to 13-4 Tbsp zest. I know that sounds like a lot but it would be super lemony! You could always finish the cheesecake with a layer of lemon curd on top as well.

        Reply
        • Lauren says

          June 19, 2021 at 7:20 am

          Thank you so much for the tips! LOVE this cheesecake ?

          Reply
  11. Rosemaie says

    July 24, 2021 at 8:03 am

    I wanted to know if I can use coconut sugar instead of regular sugar

    Reply
    • thedomesticrebel says

      July 24, 2021 at 4:56 pm

      Hi Rosemaie, I have not tried this with coconut sugar, but I am assuming it should work fine.

      Reply
  12. Marti Faulkner says

    November 11, 2021 at 11:43 am

    Can this be frozen.?

    Reply
    • thedomesticrebel says

      November 12, 2021 at 7:40 pm

      Hi Marti, I do not recommend freezing this as the fresh whipped cream won’t thaw well.

      Reply
  13. Ginger says

    February 21, 2022 at 10:14 am

    This sounds absolutely perfect!
    In order to make this cheesecake a little more diabetic friendly, do you know how artificial sugar like stevia would react? Would it mess with the texture?

    Reply
    • thedomesticrebel says

      February 22, 2022 at 8:32 pm

      Hi Ginger, I have no idea to be honest! I have no experience working with alternative sweeteners.

      Reply
  14. Claudette says

    April 2, 2022 at 5:35 am

    I love cheesecake and I wonder if I can put Cadbury mini-eggs crust in the mixture for Easter! Thank you in advance for your attention!
    Claudette

    Reply
    • thedomesticrebel says

      April 5, 2022 at 7:39 pm

      So you want to put Cadbury mini eggs in the crust? I’m not sure that would work well since the crust would be very chunky. I would advise putting chopped Cadbury eggs on top of the finished cheesecake, or you could possibly mix in chopped Cadbury eggs into the cheesecake filling.

      Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 28-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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