4-ingredient No Bake Cheesecake

This is a quick and easy no-bake cheesecake with a light, soft, creamy texture and crumbly graham cracker crust.

Cheesecakes always put me in a festive mood and the fact that this recipe is easy and quick to prepare makes it my favorite.

You can prepare this no-bake cheesecake in just 5-10 minutes (plus 1-2 hours for chilling in the refrigerator). No-bake cheesecake is perfect for hot summer days when you don’t want to use the oven. Decorate it with fresh berries and enjoy!

Contents hide

1 What makes it a no-bake?

2 HOW TO MAKE A NO-BAKE CHEESECAKE

2.1 HOW LONG CAN YOU KEEP A NO-BAKE CHEESECAKE IN THE FRIDGE?

2.2 WHY IS MY NO-BAKE CHEESECAKE RUNNY?

2.3 LET’S TALK ABOUT FREEZING NO-BAKE CHEESECAKE

3 4-ingredient No Bake Cheesecake

3.1 Ingredients

3.1.1 For the crust:

3.1.2 For the filling:

3.2 Instructions

3.3 Did you make this recipe?

What makes it a no-bake?

No-bake means that this cheesecake doesn’t require baking. You can make it simply by mixing together all of the ingredients.

For this recipe, you will need an electric mixer, spatula, and a springform pan. This no-bake cheesecake needs to be refrigerated.

HOW TO MAKE A NO-BAKE CHEESECAKE

This no-bake cheesecake is so quick and easy to prepare.

First, prepare the graham cracker crust. Mix together 2 cups graham cracker crumbs and ½ cup melted butter. Then, transfer this mixture to the springform pan.
Press the mixture firmly into the bottom and up the sides of the pan to create a crust. You can use the bottom of the measuring cup for it. Place graham cracker crust in the refrigerator.
Prepare the filling. Beat together 8 oz softened cream cheese, 8 oz cold whipped cream and 14 oz sweetened condensed milk in the mixing bowl. Then, add ⅓ cup of freshly squeezed lemon juice. Beat until combined. Remove graham cracker crust from the refrigerator.
Pour the filling into the chilled crust. Spread evenly. Cover the pan with plastic wrap or aluminum foil and refrigerate for 1-2 hours.

Decorate this delicious no-bake cheesecake with fresh strawberries, whipped cream, or strawberry sauce. Enjoy!

TIPS
1. If you want a crispier crust, you can bake it in the preheated oven to 350°F for 10 minutes or until golden brown.
2. If you want a sweeter crust, you can add a few teaspoons of granulated sugar or brown sugar to the graham cracker crust.

HOW LONG CAN YOU KEEP A NO-BAKE CHEESECAKE IN THE FRIDGE?

You can store this cream cheesecake in the fridge for up to 5 days. Cover a springform pan with plastic wrap or aluminum foil or refrigerate cheesecake in an airtight container.

WHY IS MY NO-BAKE CHEESECAKE RUNNY?

There are some reasons your no-bake cheesecake turned out runny.

First, if you used whipping cream at room temperature. You should use cooled whipping cream and condensed milk.
Second, no-bake cheesecake can be runny if you don’t refrigerate the cheesecake until it sets (about 1-2 hours). Also, you can try to whip the whipping cream separately and add it after the lemon juice. Mix using a rubber spatula.

LET’S TALK ABOUT FREEZING NO-BAKE CHEESECAKE

You can cover a cheesecake in a pan with plastic wrap or aluminum foil or put your cheesecake in an airtight container. It can be stored in the freezer for up to 3 months.

Yield: 10 - 12

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

You can prepare this no-bake cheesecake in just
5-10 minutes (plus 1-2 hours for chilling in the refrigerator). No-bake

Ingredients

For the crust:

2 cups graham cracker crumbs;
½ cup butter, melted.

For the filling:

8 oz cream cheese, at room temperature;
8 oz sweetened whipping cream, cold;
14 oz sweetened condensed milk;
⅓ cup freshly squeezed lemon juice.

Instructions

In a bowl, mix together 2 cups graham cracker crumbs and ½ cup melted butter. Transfer this crumbly mixture to the springform pan. Press the mixture firmly into the bottom and up the sides of the pan to create a crust. Usually, I use the bottom of the measuring cup for it. Refrigerate.
Add 8 oz softened cream cheese, 8 oz cold whipped cream and 14 oz sweetened condensed milk to the mixing bowl. Beat using an electric mixer until smooth and completely combined (about 3-4 minutes). Then, add ⅓ cup of freshly squeezed lemon juice. Beat until combined.
Remove graham cracker crust from the refrigerator. Then, pour this creamy filling into the chilled crust. Smooth the top of no-bake cheesecake using an offset spatula. Cover the springform pan with a plastic wrap or an aluminum foil and refrigerate for 1-2 hours or until filling is set. Decorate this delicious no-bake cheesecake with fresh strawberries, whipped cream, or strawberry sauce. Enjoy!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

14 Comments

Perla
January 1, 2020 at 10:44 pm ·Reply

Yum! My favourite cheesecake is white chocolate and raspberry cheesecake! And I also make without water bath!
- WhatAYummy (SLY)
  January 1, 2020 at 11:58 pm ·Reply
  
  YAY! SO HAPPY TO HEAR IT PERLA!
Melony
January 3, 2020 at 8:34 pm ·Reply

I make this No-Bake Cheesecake at least 5 times a year. Turn out perfectly. I find it to be delicious and easy to make.
Sabrina
January 5, 2020 at 6:20 pm ·Reply

Love it!!!! It´s really easy to cook.
See Also
Weight Watcher Friendly Cinnamon Roasted Cashews Recipe

Cheryl Pierce
January 8, 2020 at 3:49 pm ·Reply

Made 3 of these for Thanksgiving and 5 of them for gifts for my daughters teachers, This was a very easy recipe with wonderful results in the end.
WhatAYummy (SLY)
January 15, 2020 at 11:59 pm ·Reply

If you mix it until smooth (without chunks) it should work fine.
Julie
May 25, 2020 at 10:20 pm ·Reply

Is it possible to make this recipe without the lemon juice added? I read where you said it doesn’t make it taste like lemons, but I often run out of it from using it in other recipes. Currently I am out of it and want to try this recipe tomorrow. Thanks in advance.
- WhatAYummy (EMY)
  May 25, 2020 at 11:05 pm ·Reply
  
  Hi Julie, You can leave it out if needed.
Mary
June 2, 2020 at 3:34 pm ·Reply

I want to try this hopefully this week. Can I use artifical vanilla or does it have to be pure vanilla? Thank you
- WhatAYummy (SLY)
  May 2, 2020 at 4:50 pm ·Reply
  
  Hi Mary, you can use imitation vanilla extract. I usually add an extra splash if using that instead of pure.
Bridget
July 2, 2020 at 11:45 pm ·Reply

Do you think just a regular hand mixer is fine? I dont have whisk or paddle attachments. Thanks
- WhatAYummy (SLY)
  July 2, 2020 at 11:59 pm ·Reply
  
  Hi Bridget, Yes it works well!
Vera
August 2, 2020 at 10:50 pm ·Reply

I made this for my family this was perfectly made And was so tasty
Thank you!
Kim S
April 5, 2021 at 2:47 pm ·Reply

I used lime juice and zest to make it more like a key lime pie and it was delicious! It was a winner for Easter dinner 😋

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4-ingredient No Bake Cheesecake - Yummy Recipes (2024)

FAQs

How do you thicken a no-bake cheesecake filling? ›

If your cheesecake filling goes soupy in texture, don't worry—you can fix it! Just add a little gelatin to the mix, and it will set up in the fridge just fine. The trick is to use just enough gelatin so you don't end up with a jello texture for your cheesecake.

See Details ›

How do you keep a no-bake cheesecake firm? ›

Refrigerate the cheesecake for at least 6-8 hours, but overnight is better. For a sturdy no-bake cheesecake with beautifully neat slices, refrigerate for at least 12 hours. This makes for a great make-ahead dessert! Do not freeze the cheesecake to set it.

Tell Me More ›

Can you use whipping cream instead of double cream in a cheesecake? ›

It is possible to use whipping cream as an alternative - the cheesecake will have a slightly softer texture but it should set in the fridge. Whipping cream can also be used for the White Chocolate Cheesecake, though again the texture of the cheesecake will be softer.

Read The Full Story ›

Can you over whip no-bake cheesecake? ›

Runny Cheesecake mixtures

Sometimes, you can simply over whisk, or under whisk a mixture. I cannot explain the differences, as it can vary as to why! You need to make sure when whisking a no-bake cheesecake mixture that you keep an eye on the mixture constantly so you can see when it thickens up!

Why won't my no-bake cheesecake set? ›

The primary reason a no-bake cheesecake is too runny or doesn't set up properly is generally the temperature of the ingredients. If your cream cheese is too warm, the mixture will be too soft and will never set up properly.

Does no bake cheesecake get firm? ›

But given time to chill all the way down to 40°F (4°C), which takes about six hours, the filling becomes firm and dense, much more like a "real" cheesecake and far easier to slice. During that time, the filling will lend some of its moisture to the crust, making it considerably less crumbly.

Know More ›

What is the US equivalent to double cream? ›

The British use double cream in recipes the way we use heavy cream or whipping cream here in the US, but they also allow it to accompany dessert the way we might use ice cream.

Show Me More ›

Is the Jello no bake cheesecake good? ›

This Jello No Bake is right up there with the appearance, flavor, and texture of cheesecake! The only difference is that it is so much quicker and easier to prepare. Each time I serve it, my guests just rave about how good it is.

Read The Full Story ›

Does no bake cheesecake taste better? ›

They both are great in their own way. It all narrows down to your personal preferences. If you enjoy dense and velvety cake, a baked cheesecake is the one for you. Or if you crave some light and airy dessert post-dinner, go for the no-bake one.

Find Out More ›

What is a substitute for heavy whipping cream in cheesecake? ›

The 10 Best Substitutes for Heavy Cream

Milk and butter.
Soy milk and olive oil.
Milk and cornstarch.
Half-and-half.
Tofu and soy.
Yogurt and milk.
Evaporated milk.
Cottage cheese and milk.

More items...

Learn More ›

How can I make my cheesecake filling thicker? ›

Add Cornstarch or Flour: Mixing a small amount of cornstarch or all-purpose flour into the filling can help thicken it. Be sure to mix the cornstarch or flour with a small amount of liquid (such as milk or cream) before adding it to the filling to prevent lumps.

How much cornstarch to thicken cheesecake? ›

Step 10: Corn Starch Added

For this one I added 2 Tbsp of cornstarch. This resulted in a cheesecake that was just as thick as the one with less eggs and didn't effect the taste like the flour one. It did result in a more cake like texture as well.

Show Me More ›

How to thicken no bake pie filling? ›

Clear Jel powder {the cooking type} is simply modified corn starch and works well to keep fillings nice and thick whether you are going to cook them right away, or stash in the freezer for later. Clear Jel powder also works great to thicken up cream pies too.

Explore More ›

How do you thicken Philadelphia cheesecake filling? ›

To thicken Philadelphia cheesecake filling, ensure you've mixed it adequately. You can also add a bit more cream cheese or cook the mixture on low heat to reduce and thicken.

4-ingredient No Bake Cheesecake - Yummy Recipes (2024)

What makes it a no-bake?

HOW TO MAKE A NO-BAKE CHEESECAKE

HOW LONG CAN YOU KEEP A NO-BAKE CHEESECAKE IN THE FRIDGE?

WHY IS MY NO-BAKE CHEESECAKE RUNNY?

LET’S TALK ABOUT FREEZING NO-BAKE CHEESECAKE