The BEST No Bake Cheesecake Recipe

This is THE BEST NO BAKE CHEESECAKE RECIPE EVER! It’s got a thick graham cracker crust and an easy no-bake cheesecake filling without cool whip or gelatin. It’s a delicious cheesecake with a fluffy texture, crunchy crust, and only a few simple ingredients.

How to Make No Bake Cheesecake

1. You can use whole graham crackers and crush them or use a box of graham cracker crumbs. The crust also uses granulated sugar (or brown sugar) and melted butter. I do not recommend a store-bought graham cracker crust because it won’t be deep enough.
2. You need two packages cream cheese. Make sure it is softened (room temperature) to avoid lumps and don’t use low fat cream cheese!
3. This is a cheesecake made with Sweetened condensed milk, which adds tons of creaminess and the sweetness. Use regular – NOT fat-free or low-fat.
4. Lemon Juice is a must – it doesn’t add a lemon flavor to the cheesecake but actually creates the chemical reaction with the cream cheese and sweetened condensed milk that makes it set up, so don’t omit! You MUST use fresh lemon juice, not bottled.
5. This cheesecake needs several hours to set properly so be sure and plan ahead. It’s best if you make it the day before you need it.

Expert Tips

• A springform pan for this recipe is super important. I have a 9-inch springform pan, but you could use an 8-inch or a 10-inch. A deep dish pie plate would work too, but it’ll be harder for serving. See all about pan size equivalents in case you don’t have a springform pan.
• Your cream cheese MUST be softened to avoid lumps. Let it sit at room temperature for a few hours ahead of making the cheesecake.
• Make sure you get sweetened condensed milk NOT evaporated.
• The lemon juice is the key to this recipe setting up. DO NOT OMIT.
• The cheesecake needs several hours to fully set. It’ll be semi-set in about 4 hours, but overnight is best, so plan ahead.
• No Bake Cheesecake is creamier and fluffier than traditional cheesecake, which is dense and thick.

Easy No Bake Cheesecake Recipe

4.97 from 28 votes

The BEST No Bake Cheesecake Recipe – this easy cheesecake recipe is completely no bake! It has a thick graham cracker crust and a sweet cheesecake filling. Perfect for Summer and everyone loves it!

Recipe Video

Prep Time 30 minutes minutes

Chilling Time 12 hours hours

Total Time 12 hours hours 30 minutes minutes

Yield 10 servings

Serving Size 1 slice

Cook ModePrevent your screen from going dark

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Ingredients

 

Graham Cracker Crust

• ▢ 3 cups (306g) graham cracker crumbs (about 18 sheets/36 squares)
• ▢ ⅓ cup (67g) granulated sugar
• ▢ 11 tablespoons (155g) unsalted or salted butter melted
• ▢ ¼ teaspoon salt only if using unsalted butter

Filling:

• ▢ 2 8-ounce blocks 450g) cream cheese room temperature (do not use low-fat)
• ▢ 14 ounces (1 can/397g) sweetened condensed milk (regular, not low fat)
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ cup (59ml) fresh lemon juice
• ▢ Berries or pie filling for topping

Instructions

• Crush graham crackers in a food processor until they are a fine crumb. You can also place in a gallon size resealable bag (seal all but 1-inch to allow air to escape) and then crush with a rolling pin.
• Place graham cracker crumbs, sugar, and melted butter in a large bowl and stir using a fork. The mixture will resemble wet sand. Press into the bottom and up the sides of a 9-10” springform pan. Chill at least 10 minutes before filling.
  3 cups (306g) graham cracker crumbs, ⅓ cup (67g) granulated sugar, 11 tablespoons (155g) unsalted or salted butter, ¼ teaspoon salt
• Beat cream cheese until smooth using a hand or a stand mixer. Add sweetened condensed milk slowly while mixing. Slowly add vanilla and lemon juice and mix until smooth and no lumps remain. Pour into prepared crust. Chill at least 8 hours before serving so the mixture can set. It will be soft set after 4 but harden more after 8 hours in the refrigerator.
  2 8-ounce blocks 450g) cream cheese, 14 ounces (1 can/397g) sweetened condensed milk, 1 teaspoon vanilla extract, ¼ cup (59ml) fresh lemon juice
• Top with berries or your favorite pie filling. Store in refrigerator for up to 3 days. Cheesecake can be made 1 day in advance, but don’t top it until ready to serve. It can also be frozen well wrapped in plastic wrap.

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Recipe Notes

• DO NOT OMIT LEMON JUICE – the cheesecake will not taste like lemon; it needs the acid in the lemon to firm up the cheesecake.
• Only use full fat cream cheese and sweetened condensed milk.
• Make sure cream cheese is room temperature to avoid lumps.

Recipe Nutrition

Serving: 1slice | Calories: 627kcal | Carbohydrates: 87g | Protein: 8g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 80mg | Sodium: 1332mg | Fiber: 2g | Sugar: 63g

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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Step-by-Step Process 

1. Place graham cracker crumbs, sugar, and melted butter in a large bowl and stir using a fork. I usually crush my crumbs with a food processor.
2. Press into the bottom and up the sides of a 9-10” springform pan. 
3. Beat cream cheese until smooth using a hand mixer or a stand mixer fitted with the paddle attachment. Combine cream cheese with sweetened condensed milk and mix until smooth.
4. Mix in vanilla extract and lemon juice and mix until smooth and no lumps remain.
5. Pour cream cheese filling into prepared crust and smooth with a rubber spatula. Cover with plastic wrap. Chill at least 4 hours before serving (8 hours is best) so the mixture can set.