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Judy John

No Bake Cheesecake Dessert Recipe

This no bake cheesecake dessert delivers silky filling, buttery crumb crust, and effortless elegance without heating the kitchen. It tastes rich, cool, and brilliantly convenient.
Print Recipe
Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 20 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups graham cracker crumbs fine crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
No Bake Filling
  • 24 oz cream cheese room temperature
  • 1 cup powdered sugar
  • 1 tbsp vanilla extract
  • 1 1/2 cups heavy cream cold
  • 1 tbsp lemon juice optional for brightness
Optional Topping
  • 1 cup berries fresh mixed
  • 2 tbsp caramel sauce for drizzle

Equipment

  • Mixing Bowl
  • Springform Pan
  • Hand Mixer
  • Rubber Spatula
  • Measuring Cups
  • Refrigerator
  • Freezer
  • Knife
  • Whisk

Method
 

  1. Grease a 9-inch springform pan and line the base.
  2. Mix crumbs, melted butter, and sugar until evenly moistened. Press firmly into the pan base and slightly up the sides.
  3. Chill crust for 15 minutes until firm while making the filling.
  4. Beat cream cheese, powdered sugar, and vanilla until smooth and fluffy. Scrape the bowl often.
  5. Whip heavy cream to stiff peaks in a separate bowl.
  6. Fold whipped cream and lemon juice into the cream cheese mixture gently until silky and fully combined.
  7. Spoon filling over chilled crust. Smooth the top and tap pan lightly to settle.
  8. Refrigerate at least 4 hours or freeze 1 hour for faster setting.
  9. Top with berries or caramel if desired. Slice with a warm knife and serve chilled.

Notes

For a softer mousse-like texture, chill 4 hours. For firmer slices, chill overnight or freeze briefly before serving. Freeze whole or sliced cheesecake tightly wrapped for up to 2 months; thaw in the refrigerator. If filling feels loose, whip cream to stiffer peaks. Add chocolate, citrus zest, peanut butter, or fruit puree for flavor twists. Store covered in the refrigerator up to 5 days.