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No-bake cheesecake recipe

No-bake cheesecake recipe

  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Berry cheesecake
  • Strawberry cheesecake

Perfect for summer, this quick and easy cheesecake is delicious and doesn't require the oven. The crumbly base is a mix of digestive biscuits and shortbread.

851 people made this

IngredientsServes: 8

  • 75g (3 oz) digestive biscuits, finely crushed
  • 75g (3 oz) shortbread, finely crushed
  • 3 tablespoons butter, melted
  • 3 1/2 tablespoons caster sugar
  • 1 (200g) tub cream cheese
  • 5 tablespoons caster sugar
  • 2 tablespoons lemon juice
  • 120ml (4 fl oz) cream, whipped
  • sliced fresh strawberries or other fruit (optional)

MethodPrep:15min ›Extra time:1hr45min › Ready in:2hr

  1. In a bowl, mix together digestive biscuit crumbs, shortbread crumbs, melted butter and 3 1/2 tablespoons sugar.
  2. Press biscuit mixture into an 18cm loose bottomed cake tin and place in refrigerator until ready for use.
  3. In another bowl, beat cream cheese, remaining sugar and lemon juice.
  4. Fold whipped cream into cream cheese mixture and spread over the biscuit base.
  5. Freeze cheesecake for 1 hour, covered with aluminium foil. Place in refrigerator for 30 minutes before serving. If desired, top with sliced strawberries or any kind of fruit topping when serving.

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Reviews & ratingsAverage global rating:(281)

Reviews in English (235)

by SILVERISNOW

Altered ingredient amounts.We've made this twice in the last week and it is PERFECT! My husband doesn't like lemony cheesecake so I added just a smidgen of fresh squeezed lemon (for that freshness taste), and about a teaspoon pure vanilla extract. Besides that, we made it exactly as written (even with the sliced strawberries). DELICIOUS! I'll never make regular cheesecake again. The second time, we decided to play with it a little and used 2 tubs cream cheese instead of the 1, but left everything else the same. It's even BETTER this way, in my opinion. It tastes more like cheesecake and has more of a cheesecake texture (although it was delicious the first time, it had more of a whipped cream flavour and less of that cream cheese flavour). We topped it with a bunch of randomly placed strawberry slices, fresh raspberries and blueberries. So pretty and so easy!-14 Jul 2008

Something else.This tasted Gorgeous. I followed the original receipe and the tweak with the extra tub of cream cheese. My tweak was to add half a punnet of chopped strawberries, and then blitzed the other half of the punnet in a small blender with a teaspoon of splenda to make a strawberry sauce. The only thing i did find was that the Cheese cake wasn't solid. I think i needed to whip the whipping cream first before folding in. Any suggestions to make it more solid?-31 May 2010

by krista v.

Altered ingredient amounts.Who knew cheesecake could be this easy? I had just about given up on making my own cheesecake after hours of baking and chilling but ending up with heavy, mushy cakes. I used 2 tubs of cream cheese and 1 Tbsp of lemon juice at the suggestion of other reviewers. The crust was delicious and not overly sweet, but it did come out a little crumbly. Maybe more butter would hold it together better. Next time I think I'll add a little vanilla, but this recipe could be tweaked in so many ways. You can easily make it chocolate or marbled with cocoa powder, add a layer of chocolate chips or mix in fruit like raspberries. I would also like to try adding a flavour like kahlua, grand marnier or bailey's. I sliced the strawberries and sprinkled a little sugar on and let them rest so a syrup formed. They tasted great piled on top of the cheesecake with the syrup soaking into the crust. Yum! Can't wait to try some variations and share this one with friends!-14 Jul 2008


Philadelphia No-Bake Cheesecake

This Philadelphia No-Bake Cheesecake has just 6 ingredients and comes together in 10 minutes! It&rsquos a decadent and creamy dessert with a graham cracker crust and your choice of topping &ndash without all the fuss.

It&rsquos got that moist, melt-in-your-mouth cheese custard-like filling with a sweet and crumbly crust, finished off with a great variety of toppings that will tingle your taste buds.

Traditional cheesecakes can be quite troublesome. Even expert bakers still encounter problems when making it (i.e. browning, overbaking, underbaking, and cracking), so it can be a little intimidating.

If you want something easy, fool-proof, and just as delicious, start with a no-bake cheesecake. It&rsquos cool and creamy without ever having to open the oven!

This Philadelphia No-Bake Cheesecake is made with a sweet graham cracker crust, creamy filling, and your choice of fresh fruit and pie filling on top. Let&rsquos dig in!


Step-by-Step Instructions

  • Start by making your crust. Place your graham crackers in a blender or food processor and blend until you have very fine crumbs with no larger pieces. You can also place the crackers in an airtight bag and use your hands or a rolling pin to crush them.
  • Then, combine graham cracker crumbs, sugar, and melted butter. Stir until combined. Press into the bottom of a springform pan or pie plate. Place in the freezer until you are ready to fill it.

  • Now, for the filling. In a large bowl, mix the cream cheese with a hand mixer or stand mixer until it is light and fluffy. This is more easily achieved if your cream cheese is softened to room temperature. Add powdered sugar and granulated sugar. Mix until combined. Add sour cream, vanilla extract, and lemon juice. Mix until combined, making sure to scrape the bottom of the bowl.

  • In a separate bowl, beat the whipping cream with a hand mixer or stand mixer until stiff peaks form.

  • Gently fold the whipped cream mixture into the cream cheese mixture. DO NOT MIX WITH MIXER. You want to keep as much air in the whipped cream as possible. Use a spatula and scrape the bottom and edges until the mixture is combined.


This is a no-bake graham cracker crust. It’s thick, crunchy, and sets up beautifully… even without baking! There are only 3 ingredients required: graham cracker crumbs, melted butter, and brown sugar. I usually use granulated sugar in graham cracker crust, but prefer brown sugar in this recipe. The moisture in brown sugar helps solidify the crust. Pack it into a 9-inch springform pan, then place in the freezer while you prepare the filling.


VARIATIONS

You can easily make this jello cheesecake with other varieties of jello too. My favorites are:

  • For a strawberry jello cheesecake, omit the lemon juice from the recipe and use strawberry jello.
  • For an orange creamsicle jello cheesecake, instead of lemon juice use 2 tablespoons of orange zest. Then use orange jello instead of lemon jello.

Note that this recipe makes too much filling for a store-bought, 8-inch graham crumb pie crust. If you’d like to use a pie crust – buy 2. The filling recipe will be enough to fill both.


My Filling Isn’t Thickening. Now What?

If you are familiar with no bake cheesecake, you may know that getting a thick and luscious filling can seem harder than all us online folks make it look. It’s not hard, you just need to know how to make your filling properly.

Be sure to use room temperature cream cheese and blend with sugar and vanilla to get a smooth base to mix the whipped cream into. Next, using COLD heavy whipped cream, slowly incorporate it by thirds into the cream cheese mixture, letting it mix in completely and scraping the sides of the bowl after each addition. Once all the whipped cream has been incorporated, you want to whip it until its thick enough to hold its shape, completely smooth and creamy. You’re essentially whipping the cream within the cream cheese mixture.

Like I mentioned above, over mixing can turn your thick filling into soup. So once it’s thick, turn the mixer off and spoon it into your crust.

Also, using cold heavy whipping cream is important and helps thicken the filling. (Heavy whipping cream has a higher fat content than just whipping cream, so be sure to find the containers that say “heavy whipping cream” for ultimate success.)


No-Bake Cheesecake

The only downside to a cheesecake is how long it takes to bake and how fussy it can be (water bath? no thank you!). A no-bake cheesecake takes all the stress away. Plus, it takes about half the time to make.

Do I have to bake the crust?

Nope! There is truly NO baking. In fact, the only heat required is used to melt butter for the crust. Our very easy graham cracker crust hardens as the cheesecake sets, which also means you don't need to freeze the crust while making the cheesecake filling.

What makes it a no-bake?

Our classic cheesecake requires flour and eggs which helps set the cheesecake as it bakes. Both are left out here so it's totally safe to eat. Whipped cream is folded into the cream cheese to provide the volume and creaminess and cheesecake needs. And a little sour cream and lemon juice add the necessary tanginess. It's all around the perfect texture.

Do I need to refrigerate it?

Yes, this cheesecake does need to be refrigerated. If you skip the chill time, slicing it will be difficult. I also recommend serving the cheesecake cold straight from the refrigerator. It needs at least 4 hours of chill time, but the longer the better so go ahead and make it the night before so you have one less thing to worry about!

Can I freeze it?

Yes! You can make your cheesecake ahead of time and store it in the freezer for up to a week. Defrost your cheesecake in the refrigerator or serve it straight from the freezer!

Best No-Bake Toppings

The topping options are endless! A cherry pie filling is classic, roasted strawberries are perfect, and no one ever complained with a drizzle of homemade caramel. You could also go with fresh fruit, nutella, fudge, or simply serve it as is!

Can I make mini no-bake cheesecake?

Absolutely! That's the great thing about a no-bake dessert. You can put it in any kind of dish you want without worrying about bake times or it overflow. Fill some small jars with a layer of your graham cracker crust and then pipe or spoon the filling in. You can line some muffin tins with liners and make mini versions that way or fill individual tart pans. Whatever you have will work!

No-Bake Cheesecake Variations

A classic is always great, but if you want to switch up we have lots of fun no-bake cheesecakes to try! For the summer we have a favorite Banana Pudding Cheesecake or Creamsicle Cheesecake. For the fall we of course have a Pumpkin No-Bake!


A springform pan is an alternative cake pan wherein you can pop off the sides. This is great for no-bake cakes to easily remove the cake without damaging the crust.

Mascarpone cheese, ricotta cheese, and strained cottage cheese can be a great cream cheese substitute. You can also use yogurt or sour cream for a diet-friendly alternative. Now, making your mixture set is a common challenge to no-bake cakes . The trick here is prepping your whipped cream right . Make sure they are beaten and have formed stiffed peaks before combining them with your mixture. The stiff peaks ensure a firm and sturdy cheesecake after chilling.

A true New York classic, this no-bake cheesecake easily melts in your mouth. The tangy cream cheese mixed with the airy whipped cream makes a savory cheesecake that doesn’t have an overbearing taste. The crust adds a subtle texture to the cheesecake without being too crunchy. This no-bake New York Style Cheesecake truly captures the essence of the big apple in a single platter.


No-bake keto cheesecake

Ingredients

  • 2 cups (8 oz.) 475 ml (230 g) almond flour
  • 4 oz. 110 g butter, melted
  • ¼ cup (1¾ oz.) 60 ml (55 g) erythritol
  • ¼ tsp ¼ tsp salt
  • 2 lbs (4 cups) 900 g (950 ml) cream cheese
  • 1 cup 240 ml heavy whipping cream
  • ½ cup (3 2 &frasl3 oz.) 120 ml (110 g) erythritol
  • 2 tsp 2 tsp vanilla extract
  • 1 1 lemon, juice and zest lemons, juice and zest

Below 4 E% carbs or, 7 g of carbs or less if it is a mealRead more

Besides being tested by the original recipe creator, this recipe has also been tested and quality approved by our test kitchen.

Instructions

Instructions are for 16 servings. Please modify as needed.

Recommended special equipment

Baking the keto cheesecake crust

If you want you could also bake the crust. Baking it in the oven at 350°F (175°C) for about 10 minutes, or until golden, gives the crust more flavor and stability. Let it cool completely before you pour in the filling.

Can you freeze a no bake cheesecake?

Absolutely! Freeze the entire cheesecake uncut or carefully wrap and freeze individual slices for great portion control and a future treat. To enjoy the cheesecake after freezing, let it thaw in the refrigerator overnight or at room temperature. Individual slices will thaw more quickly than whole frozen cheesecakes.

Keto and low carb cheesecake topping suggestions

Switch it up by topping your masterpiece with toppings of your choice, such as a sugar-free fruit sauce. See below for more suggestions.

Fresh cherry sauce

8 oz (225 g) pitted and halved cherries
1 tbsp erythritol
4 tbsp water
0.25 tsp almond extract (optional)

Put all the ingredients in a saucepan on medium heat. Let it simmer until the cherries are soft and the liquid has reduced.

Let it cool completely. Spoon over cheesecake before serving.

Other topping suggestions

Check out our fruits and berries guide, and nuts guide for more inspiration.

  • Strawberries
  • Raspberries
  • Blueberries
  • Lemon or lime slices
  • Whipping cream
  • Fresh mint
  • Roasted almonds, hazelnuts, walnuts or pecans

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71 comments

I've calculated the net carbs of the recipe and it appears that the recipe has 4X MORE carbs than you stated. Im confused.

Hi, Neal! Our nutritional information is based on the USDA National Nutrient Database. Also keep in mind that the net carbs listed here are per serving, not for the entire recipe.

Could I use mascarpone cheese - or substitute half of cream cheese - Ive run out of cream cheese! :D

We have not tested this recipe with mascarpone cheese in place of part or all of the cream cheese.

Can we use sour cream or plain greek yogurt instead of whipping cream? How do I get it out of the pan if I don't have the springboard pan?

We have not tested this recipe with those substitutes. Many people use a glass baking dish instead of a springform pan.

I made it with sour cream, worked very well, it tasted great. I used a regular metal pan and put wax paper straps in the bottom and out the sides. A wax paper circle on top of that. After it was chilled I put it on the gas burner briefly just to warm up the butter in the crust then lifted it out of the pan with the straps. Parchment paper could be used too. It worked well, just don't melt the butter too much.

Great! So glad it worked well for you. Thanks for sharing!

I cut the recipe in half, and put it in a glass 9”x 5” bread pan. It was so delicious, I had a hard time eating just one piece! My husband put a spoonful of jam on his as a topping.

Great tip on scaling the recipe. Thank you for sharing!

Did not set up. what did I do wrong ?

How long did you leave it in the refrigerator? Leaving it in the fridge allows the cream cheese to resolidify which should set the cheesecake.

You said the nutritional value is per serving not for the whole recipe. What is the serving size? I see the recipe says 16 servings. So if I eat 6 do I divide the Nutritional value by 6?
Thanks,

The serving size is 1/16 of the recipe (the default is 16 servings). You can adapt the servings. The nutritional value is for 1/16 of this recipe. If you would eat 6 servings, it would be 6 times the nutritional value.

I made this last week, used sour cream( didn’t have thickened cream) , and added extra lemon juice and zest, also cooked the base as recipe said , and it turned out fabulous. I’m going to make it for a girls morning tea next week, i wonder if they’ll taste it’s keto ??

This is one of my favorites, too! I bet they'll love it!

but there is no clear info present the actual size of severing for the above value ?? am not able to map the serving size with nutritional
what is the ratio

Hello Im confused about the nutritional info for all the recipe in general
let say the the below value as you mention
4g Net carbs
7g Protein
38g Fat
(kcal: 388)
but there is no clear info present the actual size of severing for the above value ?? am not able to map the serving size with nutritional
what is the ratio
thnx

The nutritional value is for 1 serving. The number of servings is indicated and can be adjusted at the top of the ingredients list. You can divide the recipe by the total number of servings, to have 1 serving as the nutritional value indicates.

Looks great, do I use powdered or granular sweetener erythritol please?

Unless otherwise noted, it will be granulated.

I followed this to the t and my mom said it was not sweet like one did not add sugar. I taste tested after her comment and she was right actually it was kinda bitter. Also, the cream cheese was a little bit rubber like. Did I possibly mix it too much or too long? If this is a problem again, should I use more like double up the amount of sweetener? how long would you mix the filling? the video shows a few seconds with an electric beater. I have one like that that is just one wisk that is electric. its not two egg beaters on a hand mixer its just one. I thought that it was that being I didn't blend it well. I do know it works better to blend things when I have two beaters on my mixer my old one did. well idk if that truly makes that happen. But ya, what could be the problem causing my cheese cake filling to be rubberlike and to be no sweetness at at all? thank you very much!! first time was great!!

I am sorry that your cheesecake wasn't as delicious as you had hoped. With sweetener in both the crust and the filling, this shouldn't have turned out bitter. You may wish to check the sweetener that you used. Generally erythritol is pretty close to being as sweet as sugar is, by volume, so any sweetener that says it's 1:1 sub for sugar you can use the same amount. I am not sure what would cause a rubbery texture though, that's not an issue we have encountered before.


TIPS FOR A PERFECT NO-BAKE CHEESECAKE

– Start with room temperature cream cheese, so that you don’t end up with lumps.
– Be sure to use the full amount of powdered sugar in the whipped cream for the filling. It stabilizes the whipped cream, therefore stabilizing the cheesecake.
– Be sure to use the sour cream and the lemon juice. They react to help firm up this cheesecake and give it that classic tang that we all know and love in a good cheesecake.
– Refrigerate the cheesecake for at least 5 hours before serving, overnight is even better.
– Make sure to use heavy whipping cream. The higher fat content will allow the cream to whip up thicker which is needed to hold the filling together.