No-Bake Cheesecake That Sets Every Time
A tall, sliceable no-bake cheesecake with a graham crust and no gelatin or eggs. The secret is brick cream cheese, stiff whipped cream and patience in the fridge.
Recipe
No-Bake Cheesecake That Sets Every Time
A tall, sliceable no-bake cheesecake with a graham cracker crust, set with full-fat brick cream cheese and stiffly whipped cream. No gelatin, no eggs. Makes one 9-inch cheesecake.
Equipment 9-inch springform pan, Stand mixer or hand mixer, Two large mixing bowls, Silicone spatula, Measuring cup with a flat bottom, for pressing the crust
Ingredients
For the crust
- 180 g graham cracker crumbs, about 1 3/4 cups, from about 12 full sheets
- 2 tbsp granulated sugar
- 0.25 tsp fine salt
- 6 tbsp unsalted butter, 85 g, melted
For the filling
- 24 oz full-fat brick cream cheese, 680 g, three 8-oz blocks, softened about 1 hour
- 1 cup powdered sugar, 120 g, sifted if lumpy
- 1 tbsp fresh lemon juice
- 2 tsp pure vanilla extract
- 1.5 cups cold heavy cream, 360 ml, at least 36 percent fat, straight from the fridge
To serve
- 2 cups fresh berries or fruit topping (optional)
Tap Swap on any ingredient to see substitutions and ratios.
Nutrition
- Serving
- 1 slice, 1/12 of the cheesecake, without topping
- Calories
- about 430 kcal (approximate)
- Fat
- about 33 g (approximate)
- Carbohydrates
- about 27 g (approximate)
- Protein
- about 5 g (approximate)
Estimated per serving. Total time 30 minutes.
Method
- 1
Make the crust: stir the graham crumbs, sugar, and salt in a bowl, then add the melted butter and mix until it looks like wet sand and holds together when squeezed.
- 2
Tip the crumbs into a 9-inch springform pan and press firmly and evenly over the bottom (and about 1/2 inch up the sides if you like) using a flat-bottomed measuring cup. Refrigerate while you make the filling.
- 3
Beat the softened cream cheese on medium speed for 2 to 3 minutes until completely smooth, with no lumps. Scrape down the bowl.
- 4
Add the powdered sugar, lemon juice, and vanilla and beat on low, then medium, until smooth and glossy, about 1 minute.
- 5
In a separate cold bowl, whip the cold heavy cream on medium-high until it reaches stiff peaks, about 3 to 4 minutes. The peak should stand straight up when you lift the whisk. Stop there, because overwhipped cream turns grainy.
- 6
Fold one-third of the whipped cream into the cream cheese mixture to loosen it, then gently fold in the rest with a spatula until no streaks remain. Do not beat.
- 7
Spread the filling over the crust and smooth the top. Cover and refrigerate for at least 6 hours, ideally overnight, until firm.
- 8
Run a thin knife around the edge, release the springform ring, and slice with a hot, dry knife. Top with berries just before serving.
This no-bake cheesecake sets every time because it relies on two things that never fail: full-fat brick cream cheese and cream whipped to stiff peaks, folded together and chilled overnight. No gelatin, no eggs, no oven, and no water bath. You get a tall, creamy, clean-slicing cheesecake with a buttery graham cracker crust. It takes about 30 minutes of work plus at least 6 hours in the fridge (overnight is better), serves 12, and is easy as long as you avoid the three mistakes covered below. The full recipe is right at the top of the page.
How a no-bake cheesecake sets without gelatin
Baked cheesecake sets because eggs cook and firm up. A no-bake cheesecake has no eggs, so it depends on fat. Brick cream cheese is a dense, low-moisture cheese, and whipped heavy cream (at least 36 percent fat) traps air in a web of fat droplets that stiffens as it chills. Folded together, the two make a stable foam that turns sliceable in the fridge. A tablespoon of lemon juice brightens the flavor and helps firm the filling slightly. That's why the fat content matters more than anything else in this recipe: reduced-fat cream cheese, light cream, or half-and-half all produce a softer set.
Tips for a clean, tall slice
- <strong>Soften the cream cheese properly.</strong> About 1 hour on the counter, or until a finger presses in easily. Cold cream cheese leaves lumps that no amount of beating fixes later.
- <strong>Beat the cream cheese first, whip the cream separately.</strong> Beat the cream cheese smooth before adding anything. Whip the cream in a cold bowl until it holds a stiff peak that stands straight up.
- <strong>Fold, don't beat.</strong> Fold the whipped cream in by hand with a spatula. Beating it in knocks the air out, and the air is what holds the filling up.
- <strong>Press the crust hard.</strong> Use the flat bottom of a measuring cup to pack the crumbs firmly, and chill the crust while you make the filling.
- <strong>Cut with a hot knife.</strong> Dip a long knife in hot water, wipe it dry, and cut. Repeat for every slice.
| Chill time | Texture | Can you slice it? |
|---|---|---|
| 2 to 3 hours | Soft, like thick mousse | No, it slumps |
| 4 to 5 hours | Mostly set, soft center | Messy slices |
| 6 hours | Set and sliceable | Yes |
| Overnight (12+ hours) | Firm, dense and creamy | Yes, cleanest slices |
| Frozen 1 hour before serving | Very firm, extra-clean edges | Yes, then thaw 15 minutes |
Substitutions and variations
- <strong>Crust:</strong> Swap the graham crackers 1 for 1 by weight with digestive biscuits, Biscoff cookies, or Oreos. If you use Oreos, filling and all, cut the butter to 3 tablespoons and skip the sugar.
- <strong>Sugar:</strong> Use powdered sugar, not granulated. Granulated sugar doesn't dissolve without heat and leaves the filling gritty.
- <strong>Heavy cream:</strong> There's no good swap. It has to be heavy or whipping cream with at least 36 percent fat. Light cream won't hold stiff peaks.
- <strong>Mascarpone:</strong> Replace up to 8 oz of the cream cheese with mascarpone for a softer, richer, less tangy result.
- <strong>Chocolate variation:</strong> Beat 6 oz melted, cooled bittersweet chocolate into the cream cheese before folding in the cream. It also sets firmer.
- <strong>Lemon variation:</strong> Add the zest of 2 lemons and bump the juice to 2 tablespoons. Top with lemon curd.
Storage and make-ahead
Make it the day before, since this cheesecake is better on day two. Covered, it keeps in the fridge for up to 4 days. To freeze, chill it until firm, wrap it well, and freeze for up to 2 months, then thaw overnight in the fridge. Add fresh fruit toppings just before serving so they don't weep. If you're building a whole make-ahead menu, pair it with one of our dinner party mains that are secretly easy.
More desserts from the Yumlore kitchen: our fudgy brownies from scratch, soft and chewy chocolate chip cookies, and, for the curious, why chocolate and cheese taste so good together.
Frequently asked questions
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