With all the creaminess of the cooked version, this simple no-bake cheesecake is a genius dessert that’s ready in a fraction of the time. Top with fresh fruit for a flavorful twist!
No-bake cheesecake has got to be one of my favorite things. You get all the creaminess of cheesecake, in a fraction of the time.
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Making this dessert in a tart pan makes it look impressive. However, it can certainly be made in a pie dish, or mini cheesecake pan if you’d rather.
I use a removable-bottom tart pan and it works like a charm.
One of the great things about this no-bake cream cheese dessert is you can serve it any time of year and top it with whatever is in season. Sometimes that’s just a lovely jam or fruit sauce made with frozen fruit!
I love berries on cheesecake, but read below for my other suggestions.
Tip: This type of sweetened cream cheese filling is the base of several other hit desserts I make. Try my Cheesecake In A Jar if you need individual treats for a buffet, or these Easy Peach Tarts using mini pie crust bases.
Ingredients in Simple No-Bake Cheesecake
I kept this recipe as easy as possible. You don’t need to use a bunch of ingredients, just the right ones!
The crust is a mixture of crushed cookie crumbs, sugar, and melted butter.
For the no-bake cheesecake filling, I used a simple mixture of cream cheese, more sugar, vanilla extract, lemon juice, and heavy cream. That’s it!
How to Make No-Bake Cheesecake
I have to admit that I bake the crust for just a few minutes. The heat helps hold it together by melting the tiny bits of sugar with the butter and crumbs, giving it a tasty, toasty flavor.
You don’t have to bake the crust at all though! If you choose not to bake the crust, simply press it into the pan and then refrigerate it for about 20 minutes to help solidify it before putting the filling in.
If you don’t mind heating that crust up a bit, it can be done while you pull out the other ingredients, whip up the filling and lick the beaters.
Once the crust has set (either in the fridge or the oven), simply pour in the no-bake cheesecake filling and let the entire cheesecake dessert chill for at least 3 hours before serving.
No-Bake Cheesecake Topping Ideas
This creamy and tangy dessert is a blank canvas for your toppings. I like fresh berries on top.
Here is my list of suggestions, but you can come up with your own.
- Fresh raspberries
- Fresh blueberries
- Blackberries and lemon zest
- Strawberry or raspberry jam
- Simmered frozen fruit (cooled)
- Granola and a drizzle of honey
- Cherry pie filling
- Lemon curd
- Sliced mangoes or pineapple
- Crumbled peanut butter cups
- Hot fudge or caramel
- Drizzle of melted peanut butter
No-Bake Cheesecake Crust Options
I call for crushed cookie crumbs in this homemade no-bake cheesecake recipe. What does that mean?
It means you can pretty much use any cookie crumbs you want! The sky’s the limit and that means you can make a chocolate crust or gingersnap.
Plus you can use gluten-free cookies to make this GF. Try these:
- Graham crackers
- Oreo or chocolate sandwich cookies
- Vanilla sandwich cookies
- Lemon cookies
- Shortbread cookies
- Gingersnaps
- Cinnamon graham crackers
- Vanilla wafers
Is this no-bake cheesecake gluten free?
You can make this cheesecake gluten-free just by swapping GF cookies in the cookie crust. Nothing in the filling contains gluten.
Can I make this with low-fat cream cheese?
You sure can! It will work just as well. Here’s the thing, you still have to use heavy cream so you can whip it. So using low-fat cream cheese won’t make this entire dessert low fat!
Do I Have to Make This in a Tart Pan?
Nope! You can also make this simple no-bake cheesecake recipe in a pie plate or a cheesecake pan.
I made this using a 9-inch tart pan, but as long as you use something of a similar size the recipe will turn out fine.
Tips for the Best No-Bake Cheesecake
- The cream cheese should be beaten until very smooth before adding the cream. Mixing the sugar into the cream cheese helps smooth any cold lumps that might stay.
- Don’t under-whip the cream. Whipping the cream aerates it and helps to stabilize the entire cheesecake.
- Make sure to give the cheesecake enough time to chill. Letting the filling set in the fridge for at least three hours ensures you can slice it and it will hold the shape.
- Chill the cheesecake longer if you make it in a pie dish. The pie dish is deeper than the tart pan so it needs that extra chilling time to get stiff.
More easy desserts:
- The best homemade Chocolate Pudding you’ve ever tasted
- No-Yeast Needed Cinnamon Rolls
- Chocolate Haystacks Candy with toasted coconut
- Cream Cheese Dessert Dip with maple and almond
- Grilled Pineapple with Praline Caramel made on the grill and stovetop
Simple No-Bake Cheesecake
Ingredients
- 2 cups (8 oz) cookie crumbs , very finely crushed
- 3 tablespoon plus ⅔ cup granulated sugar , divided
- 6 tablespoon unsalted butter , melted
- 1½ pkgs (12 oz total) cream cheese , softened
- ¼ teaspoon vanilla extract
- 4 teaspoon lemon juice
- ½ cup heavy cream
- 2 cups blueberries , or other topping
Instructions
- If baking the crust, heat oven to 375ºF. See note below for no-bake crust.
- For the crust, stir together cookie crumbs, 3 tablespoon sugar and butter until completely combined. Press mixture into a 9-inch tart pan with removable bottom (or pie plate) and place on a rimmed baking sheet; bake until crust is fragrant and just golden, 10 to 12 min; let cool.
- For the filling, combine cream cheese, vanilla, lemon juice and ⅔ cup sugar in a mixing bowl and beat until smooth.
- In a separate bowl, whip cream to soft peaks, then gently stir into cream cheese mixture, until completely combined. Transfer filling into cooled crust, loosely cover and chill 3 hr or up to a day.
- To serve, remove the tart ring and slide a spatula under tart to release it from the pan base. Transfer tart to a serving platter and scatter berries on top.
Notes
- The cream cheese should be beaten until very smooth before adding the cream. Mixing the sugar into the cream cheese helps smooth any cold lumps that might stay.
- Don’t under-whip the cream. Whipping the cream aerates it and helps to stabilize the entire cheesecake.
- Make sure to give the cheesecake enough time to chill. Letting the filling set in the fridge for at least three hours ensures you can slice it and it will hold the shape.
- Chill the cheesecake longer if you make it in a pie dish. The pie dish is deeper than the tart pan so it needs that extra chilling time to get stiff.
Nutrition
New dessert recipes from Tara Teaspoon
About Tara Teaspoon
I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.
Recipe and food styling: Tara Teaspoon, Originally appeared in LHJ Aug 2010, Photography: Yunhee Kim, Prop Styling: Deborah Williams
Mary Bench says
The tart pan makes it look so elegant also! Yum!
Brittany Smart says
The blueberries are such a yummy addition!
Natalie L says
What an easy take on my favorite dessert! I can’t wait to try vanilla wafer cookie crumbs
Marie says
No Bake Cheesecake is my absolute favorite dessert and this recipe is simply to die for! Rich, creamy and smooth and the tart pan just takes the presentation to the next level!
Cyn Taylor says
Have made this twice now in the past week. I make the crust with GF crackers. Everyone has loved it and I love how quick and easy it is.
Thanks, Tara!
Tara Teaspoon says
I’m so happy to hear it!!
Linda says
I make this a lot with other fruits as well. I also love to layer the filling in a trifle bowl with strawberries and blueberries for a patriotic look.
Tara Teaspoon says
Agreed! It’s a fun idea. I’m happy you like the recipe!