Easy No Bake Cheesecake Recipe
This no-bake cheesecake is the perfect recipe for summer. Served with a delicious graham cracker crust and a creamy vanilla cream cheese mixture, you can put anything on top and everyone loves it.
Cheesecake is one of my favorite desserts and I especially love no bake cheesecake! I don’t do any kind of flavor justice, but this classic vanilla flavor is so good – as good as my chocolate and Oreo no bake versions!
No oven required!
I absolutely love cheesecake and I absolutely love strawberries. The only problem is that when the weather is warmer and strawberries are in season, the last thing I want to do is turn on the oven for an hour and bake the cheesecake. This is why I need the perfect no-bake cheesecake recipe.
If you love cheesecake as much as I do but hate using the oven on a hot summer day, then you need this recipe too! I’ll be sharing it with you today on Lil Luna. (PS – it’s me, Fiona from Just So Tasty).
This no-bake cheesecake is creamy, rich, and everything a cheesecake should have. It has a great graham cracker crust (probably my favorite part), classic vanilla cheesecake topped with sweetened strawberries. It’s the perfect combination of rich cheesecake and light and refreshing fruit!
You’ll love how cool and creamy this no-bake cheesecake is. Even better, you’ll love how easy this recipe is!
How to No Bake Cheesecake
Crispy. We mixed together some graham cracker crumbs, a pinch of sugar and melted butter – and pressed it into the bottom of our springform pan. Store the cheesecake layer in the refrigerator while you make it.
cheesecake. The no-bake cheesecake layer is a combination of cream cheese, Greek yogurt, and whipped toppings (plus powdered sugar and seasonings). The yogurt makes the cheesecake smoother and creamier, and the whipped topping helps the cheesecake stay firm.
notes: This recipe also uses gelatin to set the cheesecake. This helps your cheesecake stay extra firm during the hot summer months. If you prefer without the gelatin, that’s ok (and don’t add the water either). It will still work, but I recommend letting it harden in the fridge, then thawing in the fridge for 30 minutes to an hour before serving.
Strawberry topping. If you’re planning to use sweetened strawberries as a topping, make sure to start a few hours before you plan to serve – it really helps bring out the juices in the berries!
Serve. I like to top each slice with fresh sweetened strawberries. It’s a super easy fruit topping that makes cheesecake delicious and refreshing for summer. I also added a little whipped cream, but that’s totally up to you!
More top ideas:
If strawberries aren’t your thing, don’t worry! This vanilla cheesecake base is so versatile you can go with just about anything! Here are some more ideas.
- caramel drizzle
- chocolate sauce
- Other berries/fruits (blackberries, blueberries, kiwi, shredded coconut)
- chocolate chips
- fresh cream
- Crushed Candy/Cookies (Oreos, Thin Mints, Reese’s, Snickers)
Tips, Tricks and FAQs
what if i don’t have a springform pan? If you don’t have a springform pan, you’re in luck! Try one of the following suggestions:
- Line a plain cake plan with parchment paper. Once the cake is completely cooled, remove the cake from the pan with the parchment paper.
- Bake cheesecake in a disposable aluminum pan. Once the cake has cooled completely, cut the sides of the pan off.
- Serve straight from a regular pan. The slices will look far from perfect, but the taste will be the same.
How Long Can You Not Bake Cheesecake? Be careful with food that has been left at room temperature for more than 2 hours.If you’re throwing a party that lasts longer, put only a few slices at a time
How to Store No-Bake Cheesecakee: This cheesecake must be stored in a cold place. Cover loosely with plastic wrap or foil. Cheesecake will keep for 5-7 days in the refrigerator.
Can I Freeze No Bake Cheesecake? Yes! You can freeze whole cakes or slices. After cooling, remove cake from pan, slice as desired, and wrap in plastic wrap (do not add toppings). Store in an airtight container or rewrap in foil. Mark the contents and include the packaging date.
Store in the refrigerator for 3-4 months for best quality but safe for 6-8 months. Eat: Thaw overnight in the refrigerator, add toppings, and enjoy!
I love how this no-bake cheesecake recipe has the classic cheesecake flavor and creamy texture, but is so much easier than making a baked cheesecake. Fresh strawberries take on a beautiful color and this is the best no-bake cheesecake recipe I’ve ever tried.
For more great no-bake recipes, check out the following:
Prep time 25 minutes
cooking time 6 hours
Cooldown 6 hours
Total time 6 hours 25 minutes
Serving Size 12 pieces
Calories 428 kcal
by Lil’ Luna
Graham Cracker Crust
- 1 1/2 C graham cracker crumbs
- 2 TB granulated sugar
- 6 TB melted butter
- 1 package gelatin (about 2¼ teaspoons)
- 1/4 degree Celsius boiling water
- 24 ounces cream cheese softened to room temperature
- 1 3/4 c sifted powdered sugar
- 2 teaspoons vanilla extract
- 2 teaspoons freshly squeezed lemon juice
- 1/2 c plain Greek yogurt or sour cream
- 1 1/2 c frozen whipped topping thawed
- 16 ounces fresh strawberries
- 1/3 c granulated sugar
- optional whipped cream
For graham cracker crust
Lightly grease a 9-inch springform pan with cooking spray.
In a medium bowl, whisk together whole wheat breadcrumbs, 2 tablespoons sugar, and melted butter.
Press into the bottom of the springform pan to create a slight lip on the sides of the pan.
Store in the refrigerator while making the cream cheese layer.
For the cheesecake layer
In a small bowl, dissolve gelatin in boiling water and let sit while making filling.
In a large bowl beat cream cheese until very soft. Then add the powdered sugar, vanilla extract, lemon juice, sour cream and gelatin mixture.
Turn off the mixer and gently stir in the whipped ingredients.
Then remove the springform pan from the freezer and spoon the cheesecake layer onto it, smoothing the top with a flat-edged knife or spatula.
Place in the refrigerator to chill for at least 6 hours, or overnight. You can also speed up the process by placing the cheesecake in the refrigerator.
For sweetened strawberries
You can make the sweetened strawberries a few hours before you plan to serve the cheesecake. This will bring out the juices in the strawberries.
First, hull the strawberries, then cut them into quarters or eighths. Whisk strawberries and sugar together and place in a container in the refrigerator.
Serve the cheesecake, take it out of the refrigerator, and run a thin, sharp knife along the edge of the springform pan. Then loosen the pan and cut into small pieces.
Top with whipped cream and sweetened berries.