This no bake cheesecake is a simple, dependable dessert made with real cream cheese, sour cream, and whipped topping for a smooth, sliceable texture without baking. A classic graham cracker crust sets up firm in the freezer, while the filling stays creamy and lightly tangy thanks to fresh lemon juice and vanilla. It’s an easy make-ahead dessert that chills quickly and holds its shape when sliced.
Let’s Dish: About This Cheesecake
Main Ingredients: Cream cheese, granulated sugar, sour cream, lemon juice, vanilla extract, graham cracker crumbs, butter, whipped topping.
Quick Steps: Make and chill the graham cracker crust, mix the cheesecake filling, fold in whipped topping, fill the crust, and refrigerate.
Total Time & Yield: 2 hours 45 minutes total, yields 10 slices.
Why This No Bake Cheesecake Recipe Works
This no bake cheesecake uses block-style cream cheese and sour cream to create a rich, smooth filling that sets without gelatin or baking. Granulated sugar keeps the texture clean and balanced, while a small amount of fresh lemon juice brightens the filling without making it taste citrusy.
Instead of whipping cream from scratch, this recipe uses thawed whipped topping, which provides structure and stability with minimal effort. Folding it in gently keeps the filling light without adding excess air, so the cheesecake slices cleanly once chilled.
The graham cracker crust firms up in the freezer before filling, helping the cheesecake hold its shape from the first slice to the last.
No Bake Cheesecake Ingredients
For the Crust
- 1¼ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 16 ounces block-style cream cheese, room temperature
- ¾ cup granulated sugar
- ½ cup sour cream
- 2 teaspoons fresh lemon juice
- 1½ teaspoons vanilla extract
- 4 ounces frozen whipped topping, thawed
Optional Toppings
- Additional whipped topping
- Fresh berries
- Canned pie filling (cherry, strawberry, or blueberry)
Substitutions and Additions
TOPPINGS: This cheesecake works well with simple toppings added just before serving. Fresh berries, pie filling, or extra whipped topping are all easy options that don’t interfere with slicing.
CRUST: A store-bought 9-inch graham cracker crust can be used instead of making one from scratch. This is especially helpful if you plan to freeze the cheesecake.
WHIPPED TOPPING SUBSTITUTE: Homemade stabilized whipped cream can be used in place of frozen whipped topping. For best results, use a recipe stabilized with gelatin to match the structure of store-bought whipped topping.
How to Make This No Bake Cheesecake
STEP ONE: Stir together the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl.
STEP TWO: Press the crust mixture evenly onto the bottom and up the sides of a lightly greased 9-inch pie dish. Use the flat bottom of a measuring cup to compact the crumbs.
STEP THREE: Place the crust in the freezer for 30 minutes to firm up.
STEP FOUR: Add the cream cheese to a large mixing bowl. Beat on low speed for 1 minute until smooth.
STEP FIVE: Add the granulated sugar and beat for another minute, just until no lumps remain.
STEP SIX: Mix in the sour cream, lemon juice, and vanilla extract on low speed until combined.
STEP SEVEN: Gently fold in the thawed whipped topping just until no white streaks remain.
STEP EIGHT: Remove the crust from the freezer and spread the cheesecake filling evenly into the crust.
STEP NINE: Refrigerate for at least 2 hours, or up to overnight, until set before slicing and serving.
Pie Filling Options for No Bake Cheesecake
This no bake cheesecake is an easy base for fruit pie fillings like cherry or blueberry, which add color and sweetness without overwhelming the creamy filling. Simply chill the cheesecake fully, then spread the pie filling over the top or spoon it onto individual slices.
Adding the topping after chilling keeps the cheesecake firm and the layers clean. It’s a simple way to change up the flavor while keeping the texture smooth and sliceable.
How To Serve
This delicious cheesecake is a classic dessert that is always welcome at the dinner table when you have guests or just as a special treat for the family.
Add a scoop of no-churn vanilla ice cream or whipped cream to your cheesecake, along with any other delicious toppings you’d like.
If you love cheesecake, then you need to check out our mint chocolate cheesecake as well as our cheesecake brownies.
MORE CHEESECAKE RECIPES
Storage
IN THE FRIDGE: Store the cheesecake covered in an airtight container for up to 4 days. Keep refrigerated until ready to serve.
IN THE FREEZER: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw completely in the refrigerator before adding toppings and serving.
Classic cheesecake can be time-consuming, but this no bake cheesecake offers a simple alternative with dependable results. A firm graham cracker crust and smooth, creamy filling come together quickly, making it an easy dessert that works for both everyday treats and special occasions.
Frequently Asked Questions
To get the cream cheese to room temperature quickly, cut the cream cheese into cubes and place it on a plate for about 20 minutes.
You could substitute an Oreo cookie crust, chocolate graham cracker crust, or Nilla wafer crust in this recipe.
The sky’s the limit for this recipe. Since this dessert is a basic cheesecake, you can choose any toppings, including fresh fruit, pie filling, chocolate chips, or chocolate shavings on top.
More Recipes You’ll Love
- Pecan Pie Cheesecake
- Lemon Cheesecake Bars
- Carrot Cake Cheesecake
- Snickerdoodle Cheesecake Bars
- No Bake Cheesecake Bites
No Bake Cheesecake
Ingredients
Crust
- 1 ¼ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 ounces block-style cream cheese, room temperature
- ¾ cup granulated sugar
- ½ cup sour cream
- 2 teaspoons fresh lemon juice
- 1 ½ teaspoons vanilla extract
- 4 ounces frozen whipped topping, thawed from an 8-ounce container
Optional Topping
- Dollops of whipped topping, from the remaining 8-ounce container
- Fresh berries
- Canned pie filling (cherry, strawberry or blueberry)
Instructions
- Stir together the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl.
- Press the crust mixture evenly onto the bottom, and up the sides, of a 9-inch pie dish that has been lightly sprayed with non-stick baker’s spray. You can use a clean, flat bottomed measuring cup to firmly press the crumbs together in the dish to form the crust. Place the crust into the freezer for 30 minutes to allow it to firm up before adding the cheesecake filling.
- To make the cheesecake filling, add the cream cheese to a large mixing bowl. Using a handheld mixer, beat the cream cheese on low speed for 1 minute. Add the granulated sugar and beat again for an additional 1 minute or just until no lumps remain.
- Add the sour cream, lemon juice, and vanilla extract. Mix on low just until combined.
- Gently fold the 4 ounces of thawed whipped topping into the cream cheese mixture just until no white streaks remain. You do not want to add too much air into the cheesecake filling mixture.
- Remove the crust from the freezer and fill with the cheesecake mixture. Gently spread the filling into a smooth even layer.
- Refrigerate the no bake cheesecake for a minimum of 2 hours, or up to overnight, to allow the cheesecake to firm up before adding optional toppings then slicing and serving.
Notes
- If using the remaining 4 ounces of thawed whipped topping as a garnish, pipe or dollop it onto the chilled cheesecake before adding fresh berries.
- Canned pie filling can be added to individual servings once sliced, or it can be used to cover the top of the cheesecake prior to slicing and serving.
- For ease of use, you can use a store-bought 9-inch graham cracker crust instead of making one from scratch as the recipe calls for. This is a handy short cut especially if you plan to freeze the cheesecake after assembly.
- Full-fat cream cheese and sour cream should be used for the best texture of this cheesecake.
- You can use a homemade stabilized whipped cream as a substitute for the store-bought tub of frozen whipped topping. For best results, be sure to use a homemade recipe that stabilizes the whipped cream with gelatin as it will mimic the store-bought variety the closest.
Nutrition
Comments
Layne Henderson says
SOOOOO YUMMY!!!
Treena says
Easy to make and delicious!
Mary says
Yummy and easy!