No-Bake Cheesecake
Unlike its baked counterpart, a no-bake cheesecake relies on the natural setting properties of cream cheese and whipped cream, creating a luxuriously smooth texture that’s virtually foolproof. Whether you’re a beginner baker, dealing with a broken oven, or simply want to avoid heating up your kitchen during summer months, this no-bake cheesecake recipe will become your go-to dessert solution. The best part? You can have this stunning dessert ready in just 15 minutes of active preparation time, with the refrigerator doing all the heavy lifting.
Ingredients List
Creating the perfect no-bake cheesecake starts with selecting quality ingredients that work harmoniously together. This recipe serves 8-10 people and requires minimal pantry staples that you likely already have on hand.
Graham Cracker Crust
- 6 tbsp unsalted butter, melted
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
Cheesecake Filling
- 16 oz cream cheese, softened (2 blocks)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
- 1 tsp cornstarch
Pro Tip: Using room temperature cream cheese is crucial for achieving a smooth, lump-free filling. Remove it from the refrigerator 2-3 hours before starting, or soften quickly by placing sealed packages in warm water for 10-15 minutes.
Prepare the Crust
The foundation of any great no-bake cheesecake lies in its crust. In a medium bowl, combine the melted butter, graham cracker crumbs, and granulated sugar using a fork. Mix thoroughly until the mixture resembles wet sand and holds together when pressed. The key is achieving the right moisture balance – too dry and the crust will crumble, too wet and it won’t set properly.
Press the crumb mixture firmly into the bottom and approximately 1½ inches up the sides of a 9-inch pie plate or 8-inch springform pan. Use the bottom of a measuring cup or your fingers to create an even, compact layer. The sides should be slightly thicker than the bottom to provide structural support. Refrigerate the prepared crust while you work on the filling – this initial chilling helps it maintain its shape.
Make the Cheesecake Filling
The secret to an ultra-smooth no-bake cheesecake filling lies in proper technique and ingredient temperature. Using an electric mixer fitted with paddle attachment, beat the softened cream cheese on medium speed for 2-3 minutes until completely smooth and fluffy. Scrape down the bowl sides frequently to ensure even mixing.
Add the powdered sugar and vanilla extract to the cream cheese, continuing to beat until the mixture is perfectly incorporated and free of lumps. The powdered sugar dissolves more easily than granulated sugar, creating a silkier texture that’s essential for no-bake desserts.
In a separate, chilled bowl, begin whipping the cold heavy cream on low speed for about 1 minute. Add the cornstarch (which acts as a stabilizer), then increase the mixer speed to high. Beat for 3-4 minutes until stiff peaks form. The cornstarch prevents the whipped cream from deflating and helps maintain the cheesecake’s structure over time.
Assemble and Chill
The final assembly requires a gentle touch to preserve the airy texture you’ve created. Using a large rubber spatula, fold approximately one-third of the whipped cream into the cream cheese mixture to lighten it. Then, gradually fold in the remaining whipped cream using broad, gentle strokes from bottom to top. Avoid overmixing, which can deflate the cream and result in a dense texture.
Spread the cheesecake filling evenly into the prepared crust, using an offset spatula to create a smooth, level surface. Cover with plastic wrap, ensuring it doesn’t touch the surface, and refrigerate for at least 4 hours. For optimal results, chill overnight – this extended setting time allows the flavors to meld and the texture to reach perfect consistency.
Serve
Before serving, let the cheesecake sit at room temperature for 10-15 minutes to make slicing easier. Use a sharp knife dipped in warm water and wiped clean between cuts for neat slices. Top with your favorite garnishes just before serving to prevent soggy toppings.
Notes
Whipping Cream: Cold heavy whipping cream is essential for achieving proper volume and stability. If substituting with store-bought whipped topping, omit the cornstarch as it’s unnecessary.
Cream Cheese: Full-fat cream cheese provides the richest flavor and best texture. Light or reduced-fat versions contain more water and may prevent proper setting.
Graham Crust: Store-bought graham cracker crumbs save time, but homemade crumbs from 21 whole graham crackers pulsed in a food processor offer superior flavor and texture control.
Release Technique: If the crust sticks to your pan, briefly dip the bottom in hot water for 10-15 seconds to loosen it without melting the filling.
Freezing: This dessert freezes beautifully for up to 3 months. Wrap the set cheesecake tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator before serving.
Recipe Summary
This no-bake cheesecake combines simplicity with sophistication, delivering restaurant-quality results through foolproof techniques. The graham cracker crust provides textural contrast, while the stabilized cream cheese filling offers rich, tangy sweetness. With just 15 minutes of active preparation and overnight chilling, you’ll have an impressive dessert that rivals any bakery creation.
Ready to create your own no-bake masterpiece? Try this recipe and share your results in our review section below! Don’t forget to leave a comment about your favorite topping combinations, and subscribe to our blog for weekly dessert inspiration and expert baking tips delivered straight to your inbox.
FAQs
Q: Can I make this cheesecake without cornstarch? A: Yes, but cornstarch acts as a stabilizer that prevents the whipped cream from deflating over time. Without it, your cheesecake may become softer after 24 hours. If omitting cornstarch, serve within the first day for best texture.
Q: How long does no-bake cheesecake last in the refrigerator? A: Properly stored no-bake cheesecake remains fresh for 5-7 days in the refrigerator. Cover tightly with plastic wrap or store in an airtight container to prevent it from absorbing other flavors.
Q: Why is my no-bake cheesecake too soft or runny? A: This usually occurs when the cream cheese wasn’t properly softened, the whipped cream was under-beaten, or the ingredients were too warm. Ensure your cream cheese reaches room temperature gradually, and whip the cream to stiff peaks in a chilled bowl.
Q: Can I use a different crust besides graham crackers? A: Absolutely! Try crushed vanilla wafers, chocolate cookies, gingersnaps, or even pretzel crumbs for unique flavor profiles. Maintain the same ratios of crumbs, butter, and sugar for proper binding.
Q: What’s the best way to add fruit toppings? A: Add fresh fruit toppings just before serving to prevent moisture from making the crust soggy. For fruit layers within the cheesecake, drain excess juice and fold gently into the filling before final assembly.
Q: Can I make individual no-bake cheesecakes? A: Perfect for portion control! Divide the crust and filling among 8-10 individual jars or ramekins. Reduce chilling time to 2-3 hours since smaller portions set faster than a full-size cheesecake.
