No Bake Cheesecake

This no bake cheesecake is quick and easy – the perfect recipe for summer. Top it with fresh strawberries or your favorite toppings!

Cheesecake is one of my favorite desserts, and I especially love no bake cheesecake! I’m not impartial to any one flavor, but this classic vanilla flavor is pretty darn good – just as tasty as my Chocolate and Oreo no bake versions!

no oven necessary!

I absolutely love cheesecake, and I absolutely love strawberries.

The only problem is that when the weather heats up and strawberries are in season, the last thing I want to do is turn on the oven for an hour to bake a cheesecake. That’s why I needed the perfect no bake cheesecake recipe.

No bake cheesecake doesn’t contain eggs and firms up by cooling in the refrigerator instead of baking in the oven like traditional cheesecake. It has a softer texture but the taste is just as delicious! 

This no bake cheesecake is creamy, tangy, and everything that a cheesecake should be. It has an amazing Graham Cracker Crust (which might be my favorite part), classic vanilla cheesecake, and is topped with sugared strawberries.

How to Make No Bake Cheesecake

There are three simple parts to this no bake cheesecake: The graham cracker crust, the no bake cheesecake filling, and the strawberry topping.

The Crust

PREP. Lightly grease a 9-inch springform pan with cooking spray.

MIX. In a medium bowl stir together the graham crumbs, 2 tablespoons of sugar, and melted butter.

PRESS. Press into the bottom of the springform pan, making a slight lip up the sides of the pan. Place in the freezer while you make the cream cheese layer.

Avoid hard crust. Make sure not to add too much butter to the recipe, which hardens when refrigerated. Also, when pressing the crust into the pan, press hard enough to get a good shape and keep the crumbs in place, but not too hard.

The Filling

GELATIN. In a small bowl, dissolve the gelatin in the boiling water and let sit while you make the filling.

MIX. In a large bowl beat the cream cheese until very soft. Then mix in the powdered sugar, vanilla extract, lemon juice, sour cream, and gelatin mixture.

FOLD. Turn off the mixer and gently fold in the whipped topping.

FILL. Then take the springform pan out of the freezer and spoon the cheesecake layer overtop, smoothing the top with a flat-edge knife or spatula.

CHILL. Set in the fridge to chill for at least 6 hours, or overnight. Speed up this process by placing the cheesecake in the freezer.

Sugared Strawberry Topping

Make the topping a few hours before you plan to serve the cheesecake. This brings out the juices in the strawberries.

CUT. Hull the strawberries then cut them into quarters or eighths.

SWEETEN. Toss the strawberries with the sugar, and then place them in a container in the fridge.

SERVE. To serve the cheesecake, take it out of the fridge and trace the edges of the springform pan with a thin sharp knife. Then unclamp the pan and cut it into pieces.

TOPPINGS. Top with Whipped Cream and sugared berries.

For More topping ideas:

If strawberries aren’t really your thing, don’t worry! This vanilla cheesecake base is so versatile, you could pair it with just about anything!

Here are some more ideas.

• Caramel Drizzle or Chocolate Syrup
• Other berries/fruits: blackberries, blueberries, raspberries, kiwi, or cherry pie filling
• Chocolate shavings or shredded coconut
• Whipped Cream
• Crushed candy/cookies: Oreos, Thin mints, Reese’s, or Snickers

Recipe Tips

Springform pan. If you don’t have a springform pan you’re in luck! Try one of the following suggestions:

• Line a regular cake pan with parchment paper. Once the cake has chilled completely use the parchment paper to lift the cake out of the pan.
• Bake the easy no bake cheesecake in a disposable aluminum pan. Once the cake has chilled completely cut away the sides of the pan.
• Serve directly from a regular pie dish. The slices will look far from perfect but will taste the same.

Firm texture. To ensure a firm texture use the following tips:

• Use regular cream cheese and not low-fat variety for your cheesecake filling.
• Do not skip adding gelatin as this will also help with firmness.
• Refrigerate the cheesecake for a minimum of 6 to 8 hours to get the best results. 

Gelatin. This recipe uses gelatin to set the cheesecake. This helps the cheesecake stay especially firm during the hot summer months.

To make it without gelatin, leave out the water too. It will still work, but I recommend letting it firm up in the freezer, then thaw it in the fridge for 30 minutes to an hour before serving.

Cool whip substitute. Homemade Whipped Cream can be substituted for the cool whip in the filling. For this recipe, use 2 cups of heavy cream and add one teaspoon of vanilla extract and a bit of powdered sugar to it before whipping it up.

Storing + Freezing

Letting cheesecake sit out. Be cautious with any food left at room temperature for longer than 2 hours. If you’re hosting a party that lasts longer, only place a few slices out at a time.

STORE. This homemade no bake cheesecake must be chilled. Cover loosely with plastic wrap or foil and store in the fridge for 5-7 days.

FREEZE. You can freeze this cheesecake whole or in slices. Once chilled, remove the cake from the baking pan, slice it if desired, and wrap it with plastic wrap (do not add toppings).

• Store in an airtight container or wrap again with foil.
• Label the contents and include the date packaged.
• Store in the freezer for 3-4 months for best quality but can safely be stored for 6-8 months.

To eat: thaw overnight in the fridge, add toppings and enjoy!

Recipe FAQ

For more awesome no bake recipes, try:

• No Bake Strawberry Nutella Cheesecakes
• No Bake Butterscotch Cookies
• Peanut Butter No Bake Cookies
• No Bake Chocolate Oat Bars
• No Bake Snickers Cheesecake