This no-bake cheesecake is a game changer! It’s incredibly delicious, easy to make, and turns out perfect every time—all without turning on the oven.
Unlike traditional baked cheesecakes, this version is much lighter, creamier, and ideal for those warm summer days when you want to whip up a dessert without the heat. Whether you’re hosting a get-together, celebrating a special occasion, or just craving something sweet, this no-bake treat has you covered.
What makes it even better?
It requires simple ingredients, no fancy tools, and minimal prep time. The result is a smooth, rich cheesecake with a buttery graham cracker crust and a creamy filling that sets beautifully in the fridge.
Plus, it’s super versatile! You can top it with fresh berries, fruit compote, chocolate drizzle, or even a hint of lemon zest for a refreshing twist.
In short, if you’re looking for an effortless dessert that looks impressive and tastes amazing—this no-bake cheesecake is it. Give it a try and watch it become your go-to summer favorite!
No-Bake Cheesecake Ingredients
For the crust
Crushed graham crackers or tea biscuits create the base and add a sweet, crumbly texture.
Melted butter binds the crumbs together and gives the crust a rich, buttery flavor.
For the cheesecake filling
Softened cream cheese is the creamy, tangy base of the cheesecake filling.
Powdered sugar sweetens the filling and blends in smoothly without any graininess.
Lemon juice adds a fresh, bright flavor that balances the richness of the cream cheese.
Vanilla extract gives the cheesecake a warm, subtle aroma and enhances the overall flavor.
Whipping cream is whipped and folded into the filling to make it light, airy, and smooth.
For the blueberry sauce
Fresh or frozen blueberries are used to make a fruity, vibrant topping.
Sugar sweetens the blueberry sauce and brings out the natural flavor of the berries.
Water helps break down the berries as they cook and forms the base of the sauce.
Lemon juice in the sauce adds a slight tartness and balances the sweetness.
Cornstarch thickens the blueberry sauce to a glossy, pourable consistency.
Vanilla extract in the sauce adds a sweet, aromatic finish.
How to make No-Bake Cheesecake?
Step 1: Make the Blueberry Sauce
In a saucepan, combine blueberries, sugar, water, lemon juice, cornstarch, and vanilla.
Bring it to a boil, then reduce the heat and let it simmer until the sauce thickens and the berries soften.
Once done, remove from heat and let it cool completely before using.
Step 2: Prepare the Crust
Crush graham crackers or tea biscuits into fine crumbs.
Mix the crumbs with melted butter until well combined.
Press the mixture into the bottom of a springform pan or any deep dish to form an even crust.
Place it in the fridge to chill while you prepare the filling.
Step 3: Make the Cream Cheese Filling
In a mixing bowl, beat the softened cream cheese until smooth.
Add powdered sugar, lemon juice, and vanilla (if using), and mix until fully blended and creamy.
Step 4: Whip the Cream
In a separate bowl, whip the cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
Step 5: Assemble the Cheesecake
Spread half of the cheesecake filling over the prepared crust and smooth it out.
(Optional) Add a layer of the cooled blueberry sauce in the middle.
Add the remaining cheesecake filling on top and spread it evenly.
Cover the cheesecake and refrigerate for at least 6 hours or overnight to set.
Step 6: Add the Topping
Once the cheesecake is set, remove it from the fridge.
Spoon the remaining blueberry sauce over the top of the cheesecake.
Step 7: Serve and Enjoy
Slice and serve chilled. Store leftovers in the fridge.
How to store No-Bake Cheesecake?
1. Refrigerate:
Once the cheesecake is fully set, keep it covered and store it in the fridge.
Use plastic wrap, foil, or an airtight container to prevent it from drying out or absorbing fridge odors.
It will stay fresh for up to 5 days.
2. Store Leftovers:
If you’ve already sliced it, you can store individual slices in airtight containers.
This makes it easy to grab and serve without affecting the rest of the cake.
3. Freeze for Later:
No-bake cheesecake freezes well!
Wrap the whole cheesecake (or individual slices) tightly in plastic wrap, then in foil, and place it in a freezer-safe container.
Label with the date and freeze for up to 1 month for best texture.
When ready to serve, thaw it overnight in the fridge.
4. Avoid Room Temperature:
Because of the dairy in the cheesecake, it shouldn’t be left out for more than 1–2 hours.
Always keep it chilled until serving.
Different Ways to Make No-Bake Cheesecake
1. Classic Whole Cheesecake
Made in a springform pan with a graham cracker crust and creamy filling—chilled and sliced like a traditional cake.
2. Mini Cheesecakes in Cups or Jars
Layer the crust and filling in small cups, jars, or ramekins for individual servings—great for parties or portion control.
3. Layered Cheesecake Parfaits
Alternate layers of crushed cookies, cheesecake filling, and fruit or sauce in a glass for a beautiful and easy-to-serve dessert.
4. Fruit Swirl Cheesecake
Swirl in fruit purée or sauce (like raspberry, mango, or blueberry) before chilling to create a marbled look and fruity flavor in every bite.
5. Chocolate Cheesecake
Add melted chocolate or cocoa powder to the cream cheese filling for a rich, decadent twist.
6. Biscoff or Oreo Crust
Swap out the graham crackers for crushed Oreos, Biscoff cookies, or even pretzels for a fun flavor and texture change.
7. Cheesecake Bars or Squares
Make the cheesecake in a rectangular dish and cut into squares for easy-to-serve bites—perfect for picnics or potlucks.
8. Nutty or Crunchy Crusts
Add chopped nuts, shredded coconut, or crushed cereal to the crust for added crunch and flavor.
9. Vegan or Dairy-Free Version
Use dairy-free cream cheese, coconut cream, and a plant-based crust for a vegan-friendly option.
10. Flavored Cheesecake Fillings
Infuse the filling with espresso, lemon zest, peanut butter, Nutella, or pumpkin purée to create your own custom version.
Frequently Asked Questions – No-Bake Cheesecake
1. Can I use something other than graham crackers for the crust?
Yes! You can use crushed tea biscuits, digestive cookies, Oreos, or even Biscoff cookies for a twist in flavor.
2. Do I have to use lemon juice?
Lemon juice adds a nice balance to the sweetness, but if you prefer, you can leave it out or replace it with a splash of lime juice.
3. Can I make it without whipped cream?
Whipped cream gives the cheesecake its light, fluffy texture. If you skip it, the texture will be denser, but you can try using whipped topping (like Cool Whip) as an alternative.
4. How long does it take to set?
It needs at least 6 hours in the fridge, but overnight is best for a firm, sliceable cheesecake.
5. Can I freeze no-bake cheesecake?
Yes! You can freeze it whole or in slices. Just wrap it well and thaw overnight in the fridge before serving.
6. What if I don’t have a springform pan?
No problem! You can use any deep dish or pie pan. Just note that removing clean slices may be easier with a springform.
7. Can I use store-bought blueberry sauce?
Yes, store-bought works in a pinch, but homemade sauce tastes fresher and lets you control the sweetness.
8. How long does it last in the fridge?
Stored properly, it stays fresh for up to 5 days in the refrigerator.
9. Can I make it ahead of time?
Absolutely! This is a great make-ahead dessert. Prepare it the day before and chill overnight.
10. Can I use low-fat cream cheese?
You can, but the texture may be softer and less rich. For best results, full-fat cream cheese is recommended.
Tips and Tricks
1. Use room-temperature cream cheese
This makes it easier to blend and ensures a smooth, lump-free filling.
2. Whip the cream until stiff peaks form
This gives your cheesecake a light, airy texture that holds up well when sliced.
3. Don’t skip the chill time
Let the cheesecake chill for at least 6 hours or overnight to fully set and firm up.
4. In a hurry? Use the freezer!
If you’re short on time or prefer a firmer texture, pop the cheesecake in the freezer for about 30 minutes before slicing.
5. Use a springform pan for easy removal
It helps you lift out the cheesecake cleanly without damaging the crust or edges.
6. Press the crust down firmly
Use the back of a spoon or the bottom of a glass to press the crust evenly and tightly into the dish.
7. Chill the crust before adding filling
This helps the crust firm up and prevents it from mixing with the cheesecake layer.
8. Get creative with toppings
Blueberry sauce is delicious, but you can also try strawberries, mango, chocolate ganache, or caramel drizzle.
9. Slice with a warm knife
Dip your knife in hot water and wipe it clean between slices for smooth, neat cuts.
10. Store leftovers properly
Keep covered in the fridge for up to 5 days or freeze for longer storage.
More recipes to try
No-bake cheesecake
Ingredients
For the Crust
- 2 cups crushed graham crackers or tea biscuits
- ½ cup melted butter
For the cheesecake filling
- 450 g 2 blocks softened cream cheese
- 1½ cups powdered sugar
- 2 cups whipping cream
- 1 tbsp lemon juice
- 1 tsp vanilla extract optional
For the blueberry sauce
- 2 cups fresh or frozen bluberries
- ¾ cup water
- ½ cup sugar
- 1 tsp lemon juice
- 1 tbsp cornstarch
- 1 tsp vanilla extract
Instructions
- Make the Blueberry Sauce:
- In a saucepan, combine the blueberries, water, sugar, lemon juice, cornstarch, and vanilla. Bring to a boil, then reduce the heat and let it simmer until the mixture thickens and the blueberries soften (about 8–10 minutes). Remove from heat and let it cool completely.
- Prepare the Crust:
- Crush the graham crackers or tea biscuits until fine. Mix with melted butter until well combined. Press the mixture firmly into the bottom of a springform pan or deep dish to form an even crust. Place in the fridge while you prepare the filling.
- Make the Filling:
- In a large bowl, beat the softened cream cheese with powdered sugar, lemon juice, and vanilla until smooth and creamy.
- Whip the Cream:
- In a separate bowl, whip the cream until stiff peaks form. Then gently fold it into the cream cheese mixture until fully combined and fluffy.
- Assemble the Cheesecake:
- Spread half of the cheesecake filling over the crust. If you’d like a fruity layer inside, spoon some of the cooled blueberry sauce over this layer. Then add the remaining filling on top and smooth it out evenly.
- Chill:
- Cover and refrigerate for at least 6 hours or preferably overnight to allow the cheesecake to fully set.
- Serve:
- Once set, top the cheesecake with the rest of the blueberry sauce. Slice, serve, and enjoy!
Notes
- Use full-fat cream cheese for the best texture and flavor.
- Make sure the cream cheese is softened to avoid lumps.
- Chill the cheesecake for at least 6 hours or overnight for best results.
- If you don’t have a springform pan, use any deep dish and serve with a spoon.
- The blueberry sauce can be swapped for any fruit topping you like.
- Store leftovers covered in the fridge for up to 5 days.
- For firmer cheesecake, chill in the freezer for 20–30 minutes before serving.