No Bake Cheesecake

Name: No Bake Cheesecake
Prep time: 30 min
Total time: 390 min
Ingredients: 1½ cups graham cracker crumbs; 2 tablespoons sugar; 6 tablespoons butter, (melted); 1 packet gelatin, (about 2 ¼ tsp); ¼ cup boiling water; 24 ounces cream cheese, (softened to room temp); 1¾ cups powdered sugar, (sifted); 2 teaspoons vanilla extract; 2 teaspoons lemon juice, (freshly squeezed); ½ cup plain Greek yogurt, (or sour cream); 1½ cups frozen whipped topping, (thawed); 16 ounces fresh strawberries; ⅓ cup sugar; whipped cream for serving, (optional)

This Easy No Bake Cheesecake is rich, creamy, and perfectly sweet with a buttery graham cracker crust. The smooth cheesecake filling comes together without the oven and chills into a silky dessert that is light, creamy, and perfect topped with fresh strawberries.

When the weather heats up and strawberries are in season, the last thing we want to do is turn on the oven for an hour to bake a dessert. That’s why we perfected this no bake cheesecake. It’s delicious, it’s EASY, and it’s always a hit at every function.

If you love easy desserts like this, be sure to try Strawberry Shortcake Bars, No Bake Cookies, Oreo Cheesecake, and Fruit Pizza.

Why we think you’ll love it:

The crust! It has an amazing Graham Cracker Crust (which might be my favorite part). The graham cracker crust adds classic flavor.
No oven necessary! Get the same great taste of a cheesecake without heating the house! This is a perfect summer dessert. It is perfect for make ahead entertaining.
Endless toppings. We love that the strawberry topping adds bright freshness. But, from Chocolate Syrup to Strawberry Sauce, top this no bake recipe with your favorites!

Easy No Bake Cheesecake Ingredients

Graham Cracker Crust

Graham cracker crumbs (1½ cups): Creates the buttery base of the cheesecake. Use store-bought crumbs or crush your own in a food processor.
Sugar (2 tablespoons): Lightly sweetens the crust.
Butter (6 tablespoons, melted): Binds the crust together.

Cheesecake Layer

Gelatin (1 packet, about 2¼ teaspoons): Helps the cheesecake set firmly without baking. About 2 ¼ teaspoons, gelatin powder is unflavored and unsweetened. Do not use flavored Jell-O powder.
Boiling water (¼ cup): Dissolves the gelatin so it blends smoothly.
Cream cheese (24 ounces, softened): Forms the rich, creamy base of the filling.
Powdered sugar (1¾ cups, sifted): Sweetens the cheesecake while keeping the texture smooth.
Vanilla extract (2 teaspoons): Adds classic dessert flavor.
Fresh lemon juice (2 teaspoons): Brightens the flavor and balances sweetness.
Greek yogurt or sour cream (½ cup): Adds tang and creamy texture.
Frozen whipped topping (1½ cups, thawed): Lightens the cheesecake filling. Or homemade Whipped Cream.

Strawberry Topping

Fresh strawberries (16 ounces): Provides a fresh, sweet topping. Or use thawed frozen strawberries.
Sugar (⅓ cup): Draws out the juices from the strawberries for a syrupy topping.
Whipped cream (optional): Adds extra creamy garnish.

How to Make Easy No Bake Cheesecake

Graham cracker crust pressed into a spring form pan.

The Crust

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

MIX. In a medium bowl stir 1½ cups graham crumbs, 2 tablespoons of sugar, and 6 tablespoons 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. Do not 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.

Adding gelatin and boiling water to a bowl for no bake cheesecake filling.

Gelatin dissolving in a bowl for easy no bake cheesecake filling.

The Filling

GELATIN. In a small bowl, dissolve 1 packet of gelatin in ¼ cup boiling water and let sit while you make the filling.

MIX. In a large bowl, use the paddle attachment of a stand mixer (or electric hand mixer) to whip 24 ounces cream cheese until very soft.

Scrape the side of the bowl down, then mix in 1¾ cups powdered sugar, 2 teaspoons vanilla extract, 2 teaspoons lemon juice, ½ cup sour cream, and gelatin mixture.

Turn off the mixer and gently fold in 1½ cups whipped topping.

No bake cheesecake filling spread in a spring form pan.

FILL. Take the springform pan out of the freezer and spoon the cream cheese mixture over the top, smoothing the top with a flat-edge knife or rubber 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.

Homemade strawberry sauce for no bake cheesecake recipe.

Sugared Strawberry Topping

Make the strawberry sauce a few hours before serving the cheesecake to bring out the juices in the strawberries.

CUT. Hull 16 ounces strawberries then cut them into quarters or eighths.

SWEETEN. Toss the strawberries with ⅓ cup sugar and 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.

A slice of no bake cheesecake topped with fresh strawberry sauce.

Kristyn’s Recipe Tips

Make the strawberry sauce a few hours before serving the cheesecake to bring out the juices in the strawberries.
Make sure cream cheese is fully softened for a smooth filling.
Freeze the crust briefly to help it hold together.
Chill the cheesecake at least 6 hours for the best texture.
Slice with a warm knife for cleaner pieces.
For alternative topping ideas, drizzle Caramel Sauce or Hot Fudge Sauce Recipe, use other fresh berries and fruits: blackberries, blueberries, raspberries, kiwi. Top with warm pie filling, a thicker Strawberry Sauce, Blueberry Sauce, or Lemon Curd. Add chocolate shavings or shredded coconut. Sprinkle on crushed candy or cookies: Oreos, Thin Mints, Reese’s, or Snickers.
No springform pan? 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. Or bake the 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 different but will taste the same.

Recipe FAQ

How to store?

This cheesecake can be left at room temperature for 2 hours; otherwise, it must be chilled. Cover loosely with plastic wrap, foil, or an airtight container. Store in the fridge for 5-7 days.

How to freeze?

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. Freeze for 3-4 months for the best quality, but it can safely be stored for 6-8 months. Thaw overnight in the fridge, add toppings!