This no-bake cheesecake is light, smooth, and full of classic cheesecake flavor without the hassle of baking or worrying about cracks. It’s made with simple ingredients, comes together quickly, and can be customized with your favorite toppings like fruit, chocolate, or caramel. Plus, it’s perfect for warm-weather months when you want a cool dessert without turning on the oven.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
Graham cracker crumbs
Granulated sugar
Unsalted butter (melted)
For the filling:
Philadelphia cream cheese (softened)
Granulated sugar or powdered sugar
Vanilla extract
Heavy whipping cream (or Cool Whip for a shortcut)
Optional toppings:
Fresh berries or fruit compote
Chocolate or caramel sauce
Crushed cookies or candy
Whipped cream
Directions
Make the crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Chill in the refrigerator while you prepare the filling.
Prepare the filling: In a large bowl, beat softened Philadelphia cream cheese until smooth and creamy. Add sugar and vanilla extract, and beat again until fully combined.
Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy. If using Cool Whip, fold it directly into the cream cheese mixture.
Assemble the cheesecake: Spoon the filling into the chilled crust and smooth the top with a spatula.
Chill: Refrigerate the cheesecake for at least 4 hours, or overnight, until set and firm.
Serve: Remove from the pan, slice, and top with your favorite garnishes before serving.
Servings and timing
This recipe serves 8 people. Preparation time: 15 minutes Chill time: 4 hours or overnight Total time: about 4 hours and 15 minutes
Variations
Mini Cheesecakes: Use a muffin tin lined with cupcake liners to make individual servings.
Chocolate Version: Add melted chocolate to the filling or use chocolate graham crackers for the crust.
Citrus Twist: Add lemon or lime zest to the filling for a fresh, tangy flavor.
Oreo Crust: Replace graham crackers with crushed Oreos for a cookies-and-cream base.
Layered Cheesecake: Add a fruit compote or chocolate ganache layer on top before chilling.
Storage/Reheating
Store the cheesecake in the refrigerator, covered, for up to 5 days. To freeze, wrap tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. Do not reheat—this dessert is best served chilled.
FAQs
Can I use low-fat cream cheese?
Yes, but the texture may be slightly less rich and creamy. Avoid fat-free versions, as they don’t set as well.
How long does no-bake cheesecake take to set?
It typically takes at least 4 hours in the refrigerator to set properly. For best results, chill overnight.
Can I make it ahead of time?
Absolutely. No-bake cheesecake is ideal for making 1–2 days in advance and storing in the fridge until ready to serve.
Why is my cheesecake not firm?
It may not have chilled long enough, or the cream wasn’t whipped to stiff peaks. Make sure to follow the whipping and chilling steps carefully.
Can I use Cool Whip instead of whipped cream?
Yes, Cool Whip is a convenient substitute and helps stabilize the filling. Just fold it gently into the cream cheese mixture.
What if I don’t have a springform pan?
You can use a regular pie dish or square baking dish, but slicing may be trickier. Line with parchment if using a square pan for easy lifting.
Can I freeze no-bake cheesecake?
Yes. Freeze the whole cheesecake or individual slices. Thaw in the refrigerator before serving.
Is this gluten-free?
Not as written, but you can make it gluten-free by using gluten-free graham crackers or cookie crumbs for the crust.
How can I add fruit flavor?
Fold in pureed fruit or swirl fruit preserves into the filling before chilling. You can also top with fresh fruit before serving.
What’s the difference between no-bake and baked cheesecake?
No-bake cheesecake sets in the fridge and has a lighter, mousse-like texture, while baked cheesecake is denser and set by baking eggs in the filling.
Conclusion
Philadelphia No-Bake Cheesecake is a quick, creamy, and indulgent dessert that anyone can make. With just a handful of ingredients and no oven required, it’s perfect for holidays, potlucks, or anytime you’re craving something sweet and cool. Dress it up with your favorite toppings or enjoy it plain—either way, this is one recipe you’ll want to keep in your dessert rotation.
Philadelphia No-Bake Cheesecake is a creamy, smooth, and easy-to-make dessert that requires no oven. Featuring a graham cracker crust and rich cream cheese filling, it sets in the fridge for a perfectly chilled treat—ideal for warm-weather desserts or quick holiday sweets.
Author:Catherine
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:4 hours 15 minutes
Yield:8 servings
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
2 packages (8 oz each) Philadelphia cream cheese, softened
1/2 cup granulated sugar or 1/3 cup powdered sugar
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly combined.
Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Chill in the refrigerator while preparing the filling.
In a large bowl, beat softened cream cheese until smooth and creamy.
Add sugar and vanilla extract to the cream cheese and beat again until fully incorporated and smooth.
In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until light and fluffy. (If using Cool Whip, fold it directly in.)
Spoon the filling into the prepared crust and smooth the top with a spatula.
Refrigerate for at least 4 hours, or overnight, until set and firm.
Top with desired garnishes before serving. Slice and enjoy chilled.
Notes
Cool Whip can be used as a shortcut instead of whipping heavy cream.Use lemon or lime zest for a citrus variation.Chill overnight for best texture and sliceability.To make it gluten-free, use certified gluten-free graham crackers.Great make-ahead dessert—stores well in the fridge or freezer.
