This No Bake Cheesecake is one of my favorite recipes, so quick, easy, and delicious, with the perfect buttery graham cracker cookie base, creamy no bake cheesecake filling, all topped with a sweet strawberry sauce.
This no bake cheesecake is so light and creamy. It’s the best easy dessert for any occasion. It’s quick enough for an after dinner treat, but fancy enough for a holiday gathering.
No bake cheesecakes are the best because they are so easy to make, and so much easier than a traditional cheesecake. There’s only 3 ingredients in the cheesecake batter, you don’t have to worry about a water bath for your cheesecake, you don’t need to worry about the top cracking, it’s seriously no worry, hassle free, and so delicious.
This cheesecake requires no oven, and no baking, hence the name, no bake cheesecake. All you need to do is a little mixing, folding, chilling, and then you have a delicious light and creamy cheesecake.
I first shared my no bake cheesecake recipe over at Dessert Now, Dinner Later, as a guest post, but I wanted to share it with you guys too, because it really is that good. I got this recipe from one of my cousins, and it’s one of my favorites. I hope you’ll love it too.
What is No Bake Cheesecake?
No bake cheesecake is a cheesecake that doesn’t need to bake in the oven. The crust and the filling are both made without any baking. The crust is a pretty typical graham cracker crust, but the cheesecake filling is made a little different than a typical cheesecake filling.
No bake cheesecake filling is made with cream cheese, and sugar that are whipped together till nice and smooth and light. Then you fold it with some whipped cream to keep that light and creamy texture, and to help it all hold it’s shape when chilled.
How to Make No Bake Cheesecake?
No bake cheesecake is so much easier to make than regular cheesecake. It only takes a little bit of time to make, and a few hours to chill in the fridge before you can eat it.
You’ll start by making the graham cracker crust. It’s just graham cracker crumbs, butter, and sugar all mixed together till a nice crumb is formed. Press the graham cracker crumb into the bottom and up the sides of a 9in spring form pan. Set it in the fridge to chill for about 15-20 minutes while you whip up the cheesecake filling.
To make the cheesecake filling you’ll beat up two blocks of cream cheese till they’re nice and smooth. Add in a little vanilla extract, lemon juice, and sugar and stir for 2-3 minutes till smooth, and sugar softens a little. Carefully fold in the cool whip, carefully so you don’t loose the fluffiness of the cool whip. Scoop the filling into the prepared crust and spread evenly to the edges.
Cover with plastic wrap and place in the fridge to chill for several hours, up to overnight. Twelve hours or so is best. When you’re ready to serve carefully slice the cheesecake and serve it up. Top each slice with your favorite toppings, strawberry syrup, fresh berries, chocolate syrup, whipped cream, etc.
Can I use a pie pan instead?
You can use a deep dish pie pan instead of a 9inch spring form pan, but you may still have a little filling leftover after the pan is full. Just eat the leftover filling with some graham crackers or like a fruit dip if you want, or discard it.
The spring form pan is easier for removal of the cheesecake however when slicing and serving it up.
This no bake cheesecake is a definite winner. It’s so creamy, light, and so delicious!
Looking for more No Bake Cheesecake Recipes?
- Lemon Curd Cheesecake
- No Bake Blueberry Cheesecake Bars
- Cheesecake Cookie Cups
- No Bake S’mores Cheesecake
- Strawberry Cheesecake Ice Cream
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No Bake Cheesecake with Strawberry Sauce
Graham Cracker Crust
- 1/2 cup butter (melted - 1 stick)
- 1/4 cup sugar
- 14 graham crackers
- 16 oz cream cheese (softened - 2 blocked)
- 1 cup sugar
- 8 oz cool whip (thawed)
For the Strawberry Sauce
- 1 cup strawberries (hulled and chopped)
- 2 TBS sugar
- 1 tsp lemon juice
Graham Cracker Crust
- Using a food processor, pulse your graham crackers until they are fine crumbs.
- Mix together graham cracker crumbs and sugar in a medium bowl.
- Pour in butter and stir well to combine.
- Pour crust into a 9 inch pie plate and press down evenly to cover the bottom and all sides.
- Put in refrigerator until firm, about 15 minutes.
- Mix together softened cream cheese and sugar until well blended
- Gently stir in the cool whip
- Pour mixture into your graham cracker crust
- Cover with plastic wrap and put in freezer for 2 hours to firm
- Mix strawberries, sugar, and lemon juice together in a bowl
- Either smash strawberries with a fork or blend together briefly until desired consistency
- Spoon sauce over individual servings of cheesecake
Recipe first published on May 22, 2013. Photos updated on May 16, 2019.