This easy no-bake Cheesecake Recipe is made with just SIX ingredients! it’s a make ahead friendly no bake dessert for summer, perfect with so many different toppings!
I know this is no surprise.
With all the cheesecake recipes on The Recipe Rebel, I hadn’t yet shared the perfect easy no bake cheesecake recipe — the recipe that serves as the basis for so many of my no bake cheesecake recipes!
As fun as White Chocolate Raspberry Cheesecake, No Bake Chocolate Cheesecake and Key Lime Cheesecake are, sometimes you just want good old vanilla.
Simply sweetened, with just a handful of ingredients.
The perfect cheesecake for serving up with a variety of sauces and toppings: caramel, chocolate, fresh berries, citrus curds — the options are really endless!
Like many of my cheesecakes around here, this one uses minimal bowls, with minimum prep time and headache.
Even though we have big love for the The Best Vanilla Cheesecake Recipe, this one has a lot of the same great qualities but almost none of the work.
Baked cheesecake requires a few more ingredients, a few more steps, and a lot more waiting around impatiently.
With this easy cheesecake recipe, you’re going to have to wait a good long time for it to chill (that’s one step we just couldn’t take out), you’re still ready to dig in hours before you’d be slicing into a baked cheesecake.
And even though it looks like you spent a lot of time on it, you don’t need to share the truth with anyone.
But you might have to share the recipe 😉
Easy Cheesecake Recipe Ingredients
This easy cheesecake recipe is made with the simplest of ingredients! No specialty products here 😉
- Graham cracker crumbs — you can use any finely crushed cookie crumbs for the crust!
- Butter (unsalted) — is the glue that holds our crust together.
- Cream Cheese (full fat, room temperature) — is the base for our cheesecake filling. Light cream cheese has more water in it so it won’t hold up as well.
- Powdered Sugar — sweetens and thickens our cheesecake filling.
- Vanilla — simple but so good!
- Heavy whipping cream (cold!) — beat to stiff peaks, this helps our filling to hold up perfectly.
How to make this easy cheesecake recipe:
A quick recipe overview with extra tips! See the detailed recipe in the pink recipe card below.
- Start with your crust — press it in firmly so it holds up nicely.
- Beat your cream cheese — room temperature is essential for no lumps! Then beat in the powdered sugar and vanilla.
- Whip your cream and add it in: If you know me at all, I’m not going to tell you you need an extra step unless you absolutely do. In this instance, whipping the cream first separately is more fail-proof and helps the cheesecake filling to hold up.
- Fill and chill: fill the crust and chill thoroughly — this step can’t be skipped!
What are some cheesecake toppings?
This cheesecake is perfect for a party! Just set up a cheesecake topping bar and let everyone come up with their own creations.
- Fresh berries (strawberries, raspberries, blueberries)
- Lemon curd
- Strawberry Sauce
- Chocolate Sauce
- Rhubarb Sauce
- Caramel Sauce
- Chocolate chips or toffee bits
- Crushed Oreos or other cookies
- Reese’s pieces, Smarties and M&M’s
- Whipped cream (mix up the flavors if you liked)
Tools you’ll need for this cheesecake:
- I make this cheesecake in a 9″ Springform pan, but you could also make it in an 8″ Springform pan or a 9″ square baking dish.
- With no bake cheesecakes it’s very important that you use an electric mixer, but it doesn’t need to be fancy! I use the KitchenAid handheld mixer for most of my recipes.
- An offset spatula is essential for getting the top super smooth, but this is totally optional and won’t affect the way it tastes 😉
More no bake desserts you’ll love:
- Chocolate Lasagna — for the chocolate lovers!
- No Bake Biscoff Cheesecake — with warm spices and brown sugar notes.
- No Bake Mint Chocolate Cheesecake — we love this one year round!
- Peanut Butter Pie — this one never lasts long.
BEST Easy Cheesecake Recipe
written by Ashley Fehr
Ingredients
- 2¼ cups graham cracker crumbs, (315g)
- ½ cup unsalted butter, melted
- 3 packages cream cheese,, room temperature (8oz or 250g each)
- 1½ cups powdered sugar, (165g)
- 1 tablespoon vanilla extract
- 1 cup heavy whipping cream
- Whipped cream or toppings, as desired
Instructions
- Line a 9″ springform pan with parchment paper for easy removal if desired. (I like to separate the top and bottom, then pinch the parchment in between the two so I can easily lift the cheesecake once it’s chilled.)
- In a medium bowl, combine the cracker crumbs and butter. Press into the bottom of the prepared pan and about ½″ up the sides.
- In a large bowl, beat the cream cheese with an electric or stand mixer, until smooth. Add the sugar and vanilla and beat on high, until smooth.
- In a separate bowl, whip the cream, until stiff peaks form. Using a spatula or electric mixer on low, fold the whipped cream into the cream cheese. Taste and adjust sweetness as desired.
- Pour the cream cheese mixture into the prepared crust, cover, and refrigerate for at least 6 hours or overnight.
- Serve with sweetened whipped cream or other toppings as desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Oksana says
Didn’t work for me((((
My Philadelphia Cream cheese with powdered sugar looked so liquidy…. And after adding heavy cream nothing changed. Still didn’t look like in your video.
In the end of the day – didn’t set after whole night ((((
The Recipe Rebel says
Hi Oksana, I’m sorry to hear that. As you see in the video, it shouldn’t be liquidy after putting in the powdered sugar. Sounds like it was an issue with the cream cheese.
Lilah says
Hey hey Ashley! Quick question, is this recipe good to make mini/cupcake type cheesecakes? I have a holiday party at work this Friday.
Jess says
I’m very new to baking and this was great for me to follow along too. The instructions were clear and the end result was absolutely delicious! Thank you for the recipe! 🙂
The Recipe Rebel says
Hi Jess! So glad you enjoyed the recipe! Thank you for this kind review!
Wendy Schloeffel says
It was just perfect I don’t like sweet things but my husband does but this is just glorious would highly recommend this recipe
The Recipe Rebel says
Hi Wendy! So glad you enjoyed the recipe! Thank you for this kind review!
Melissa says
Hello 😍 I made this recipe, however, I subbed the heavy cream for sour cream and added lemon zest & juice .. I served it with fresh blackberries & a little more lemon zest .. … the end result ? Bloody DELICIOUS 😄💛
Super easy recipe, beautiful result .. hands down winner over baked cheesecake!!!! .. .. will definitely be making this again 🩷🩵🩷 Thanks Ashley #thereciperebel 💖
The Recipe Rebel says
HI Melissa! So glad you enjoyed the recipe! Thank you for this kind review!
Maegan says
I just made this, and was super excited from reading the reviews.. I’m just not a fan. It was easy to make, so that was great. It’s definitely fluffier than I would prefer a cheesecake to be, and the taste isn’t bad.. it just isn’t particularly good either. I think it needs something else, like some lemon juice or zest, just something to bring out the tartness from the cream cheese, because the whipping cream tampers that flavor down quite a bit.
The Recipe Rebel says
I’m sorry to hear this wasn’t to your taste, Maegan. Myself (and others) have enjoyed it, so I wished it would of been a hit for you too! Glad you will try it again!
Anne says
Ian going to try this recipe it have to get the heavy whip cream! I an 97 years old and still trying recipes! 😇❤️♥️
The Recipe Rebel says
Hope you enjoy it Anne!
Helen says
Can you freeze this successfully?
The Recipe Rebel says
You should be able to, Helen!
Samantha says
I’m kind of bummed because it never set right. I followed every instruction… went back seeing where I went wrong but I’m just not sure? Is it supposed to be falling apart when you pick it up?
I chose this recipe because it sounded easier. I am sad that I used that much cream cheese and it will probably end up in the trash 😢 if you have any advice on how I can get it to firm up the following morning please tell..
The Recipe Rebel says
Hi Samantha, it’s hard for me to know what went wrong without being in the kitchen with you, but it might from how long the cream is whipped. Did it look as thick as mine did in the video, when you were pouring it in the pan?
Bernadette Bogden says
Can you substitute the powdered sugar with a sugar substitute like Lakanto powdered sugar (it’s made from monk fruit)?
The Recipe Rebel says
Hi Bernadette! That is something I have never tried or tested for this recipe so I couldn’t advise if it would work. If you decide to experiment, let me know how it goes!
Todd Nicholson says
Hi Ashley love your recipes,going to add your no bake cheese cake to my book,your scalloped potatoes recipe is so yummy ,it’s my go to now
The Recipe Rebel says
Hope you enjoy it Todd!
Melissa D. says
We just made this for our stay-home 4th of July celebration and YUM! The only things I did different: I prepared the recipe using 2 12-muffin pans with liners (so 24 individual servings FTW), topped it with fresh berries, and voila! So delicious!
The Recipe Rebel says
Hi Melissa! So glad you enjoyed the recipe! Thank you for this kind review
Sandi Cohen says
I haven’t tried it yet bu5 I’m going to try using ginger snaps as crumbs.
The Recipe Rebel says
Sounds tasty!
Azza says
It was amazing I loved it soooo much and I search back for the recipe to make it again Thank you for those good recipes<3
Ashley Fehr says
Thanks Azza!
Juanita says
Thank you! Looks delicious! I will differentiatly try this!
Ashley Fehr says
Thanks Juanita!
Julie Bateman says
Amazing. First cheesecake I’ve ever made and I don’t think I’ll ever use a different recipe. Incredibly easy and when six adults and three 5 yr olds devour it in two bites, you can’t argue that this is the BOMB. Best cheesecake I’ve ever had. A heart attack in a spring-form pan… Worth it!!
The Recipe Rebel says
Hi Julie! So glad you enjoyed the recipe! Thank you for this kind review!
Judith says
Can you use cool whip instead of whipping cream
The Recipe Rebel says
Hi Judith! I would not recommend this, they are not the same thing.
Claire says
I wanted a simple and quick cheesecake recipe and this is definitely it! I used lemon juice instead of vanilla and got the taste I was after. It was perfect. Took hardly anytime to put together and the flavour was great. Will be making this again. Thanks!
The Recipe Rebel says
Hi Claire! So glad you enjoyed them! Thank you for this kind review!
Donna says
I’m wanting to make this recipe, but seeing we are only a family of three, I was wondering could I half the recipe with good results and use a smaller spring form pan.
I would prefer not to freeze any leftover, and don’t think we would eat the cake in three days, as we are not really dessert people, but would like to try this recipe.
Thankyou
Ashley Fehr says
Hi Donna! I think that would work great! You could even use a pie plate and do half a batch
Georgia says
The cheesecake didn’t set for me overnight 🙁 so sad as it was supposed to be for a work function today
Ashley Fehr says
I’m sorry to hear that! I haven’t had any problems with the cheesecake setting before. I would just be sure to use full fat cream cheese and heavy whipping cream.
Annie says
Hi Ashley….this looks so quick and refreshing for the Summer months when you don’t want to put the oven on. Can I make this a lower sugar version of this by substituting the sugar with Splenda?
Ashley Fehr says
Hi Annie! I’m sure you could, but I’ve never tried