This no bake cheesecake takes just 25 minutes of prep time and delivers the creamiest, dreamiest texture without ever turning on your oven. The crust stays perfectly intact with every slice, and the flavor is not too tangy and not too sweet. THIS is the perfect cheesecake.
Let’s talk about no bake cheesecake… The kind that actually works.
You know the problem. Either the filling is too loose and runny, or the crust crumbles into a sandy mess the second you try to slice it. Sometimes the crust is too buttery, and it becomes too hard to slice.
This one’s different. The filling sets up thick and creamy; firm enough to hold its shape but still melts on your tongue, and the graham cracker crust holds together when you cut through it. No sad pile of crumbs on your plate, and no oven required!
You are absolutely going to love this recipe.
And if you are looking for another favorite cheesecake recipe of mine, check out my Triple Chocolate Cheesecake or try the No Bake Samoa Lasagna that has a thick cheesecake layer.
No Bake Cheesecake Ingredients:
All of the ingredients play such an important role in this recipe:
- Graham crackers – Honey graham crackers are the best with a mild, sweet flavor.
- Brown sugar – A key ingredient to a crust that will stay together when you slice it. It helps the butter keep all of the crumbs together. Light or dark will work.
- Butter – Salted or unsalted will do. I tested this to find the perfect amount of butter so the crust will stay intact without being too hard when it’s frozen.
- Cream cheese – 24 ounces of cream cheese brought to room temperature for easy blending. Do not use “whipped cream cheese” or the kind found in the small tubs. The cheesecake will not set as nicely.
- Powdered sugar – I prefer powdered sugar over granulated sugar because the cornstarch in powdered sugar helps thicken and set the cheesecake.
- Plain Greek Yogurt – A lot of no bake cheesecakes use sour cream for tanginess and creaminess. I opted for yogurt for a milder flavor but the same creaminess.
- Vanilla extract
- Heavy Whipping Cream – You want it as cold as possible so it will whip to stiff peaks easily.
The Equipment You’ll Need:
Grab the following to make this recipe:
- 9-inch springform pan
- Butter or shortening to grease the pan
- Food processor to crush the graham crackers
- A large mixing bowl and a medium mixing bowl
- An electric mixer or use a stand mixer with a paddle attachment
- An offset spatula. This is optional, but it’s great for smoothing and spread out the cheesecake filling.
How to Make No Bake Cheesecake:
First things first, you’ll want to make the crust. Grease a 9-inch springform pan with butter or shortening. (I prefer shortening.)
Place the graham crackers and brown sugar in the food processor. Run it at high speed until the crumbs are finely chopped.Â
While the processor runs at low speed, slowly pour in the melted butter. The crumbs will start to clump together and resemble wet sand.Â
Pour the crumbs into the greased pan, and use the flat bottom of a measuring cup or glass to firmly press the crumbs along the bottom and sides of the pan.
Place the crust in the freezer for 15-20 minutes or until it has hardened.
While the crust is in the freezer, use an electric mixer to whip the cold heavy whipping cream to stiff peaks. Set the whipped cream aside.
Combine the softened cream cheese, powdered sugar, and vanilla extract in a large bowl. Use a mixer to blend until the cream cheese is smooth. Make sure there are no lumps of cream cheese at this point.
Add the Greek yogurt and mix until combined.
Add the whipped cream and mix at low speed until smooth.
Spoon the cheesecake filling into the hardened graham cracker crust, and spread it out evenly. Cover the cheesecake with plastic wrap and chill in the fridge for 4-6 hours or until the filling has set completely.
When you are ready to serve, carefully run a thin knife around the edge of the cheesecake and release the outside ring.
Transfer the cheesecake to a large plate or cake stand, garnish with strawberries and whipped cream, if desired, and serve chilled.
Ingredient Substitutes:
Here are a few tested changes you are welcome to make:
- Use sour cream instead of yogurt. The cheesecake will have a more tangy flavor.
- Use Cool Whip instead of homemade whipped cream. You can definitely do this, but you’ll want to cut the powdered sugar down to 1 cup since the Cool Whip will add even more sweetness.
- Get a premade graham cracker pie crust instead of making your own. I would advise you to get two pie crusts because there is a lot of cheesecake filling in this recipe.
Storage Instructions:
Keep the no bake cheesecake covered or in an airtight container in the fridge for up to 4 days. If you leave it uncovered, the cheesecake filling will dry out for a not-so-good texture.
Do not let the cheesecake sit at room temperature for longer than 2 hours at a time.
Freezing Instructions:
Wrap the cheesecake in both plastic wrap and foil to prevent freezer burn and other odors from getting into the cheesecake. Store in the freezer for up to 2 months.
Thaw it out overnight in the fridge before serving. Please note that the texture of the cheesecake filling or crust may change during the thawing process.
No Bake Cheesecake Tips!
- Make sure the filling is free of any lumps before adding the yogurt. You want a smooth and creamy cheesecake.
- To soften the cream cheese, leave it on the kitchen counter for no more than 2 hours.
- Really pack in graham cracker crumbs into the springform pan by pressing firmly with the flat bottom of a measuring cup or glass. I like to use a metal measuring cup with straight sides so I can push it up the sides of the pan, too.
- Optional toppings: strawberries, whipped cream, hot fudge sauce, peanut butter drizzle, cherry pie filling, chopped peanut butter cups, or your favorite candy!
No Bake Cheesecake
Equipment
- 1 Springform pan
- Food processor
- Large and medium mixing bowls
- Electric mixer or stand mixer with paddle attachment
Ingredients
- 12 graham crackers
- 2 tablespoons brown sugar
- 6 tablespoons butter melted
- 1 1/2 cups heavy whipping cream cold
- 24 ounces cream cheese softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/3 cup plain Greek yogurt
Instructions
Crust
- Grease a 9-inch springform pan with butter or shortening. (I prefer shortening.)
- Place the graham crackers and brown sugar in the food processor. Run it at high speed until the crumbs are finely chopped.
- While the processor runs at low speed, slowly pour in the melted butter. The crumbs will start to clump together and resemble wet sand.
- Pour the crumbs into the greased pan, and use the flat bottom of a measuring cup or glass to firmly press the crumbs along the bottom and sides of the pan.
- Place the crust in the freezer for 15-20 minutes or until it has hardened.
Cheesecake Filling
- While the crust is in the freezer, use an electric mixer to whip the cold heavy whipping cream to stiff peaks. Set the whipped cream aside.
- Combine the softened cream cheese, powdered sugar, and vanilla extract in a large bowl. Use a mixer to blend until the cream cheese is smooth. Make sure there are no lumps of cream cheese at this point.
- Add the Greek yogurt and mix until combined.
- Add the whipped cream and mix at low speed until smooth.
Assembly
- Spoon the cheesecake filling into the hardened graham cracker crust, and spread it out evenly. Cover the cheesecake with plastic wrap and chill in the fridge for 4-6 hours or until the filling has set completely.
- When you are ready to serve, carefully run a thin knife around the edge of the cheesecake and release the outside ring.
- Transfer the cheesecake to a large plate or cake stand, garnish with strawberries and whipped cream, if desired, and serve chilled.
Notes
- Make sure the filling is free of any lumps before adding the yogurt. You want a smooth and creamy cheesecake.
- To soften the cream cheese, leave it on the kitchen counter for no more than 2 hours.
- Really pack in graham cracker crumbs into the springform pan by pressing firmly with the flat bottom of a measuring cup or glass. I like to use a metal measuring cup with straight sides so I can push it up the sides of the pan, too.
- Optional toppings: strawberries, whipped cream, hot fudge sauce, peanut butter drizzle, cherry pie filling, chopped peanut butter cups, or your favorite candy!
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