This easy no-bake cheesecake is a velvety, creamy dessert with a vanilla-flavored cream cheese and mascarpone filling set in a simple homemade graham cracker crust. No oven, no water baths, and no complicated techniques required. I love serving it with strawberry sauce, but the toppings are up to you.
In our house, we believe that the meal isn’t done until we’ve all had a slice of something sweet. The sweet tooths that run our house happen to love cheesecake the most, so I’m always happy to put this Double Chocolate Cheesecake or this traditional Italian Ricotta Cheesecake together. After all, a good cheesecake always makes everything better.
No-Bake Cheesecake
A traditional cheesecake is a labor of love. It’s usually made by par-baking the crust, making a cream cheese-based filling, and baking for 90 minutes in an oven with a water bath, all while praying that the cake doesn’t split down the middle. Then comes the slow cool-down and the overnight rest before you can even think about taking a bite.
Listen, I’m a cheesecake guy. I’ll gladly go through all that effort just to share a thick slice of my Homemade Classic Cheesecake with my wife. But this no-bake take on New York cheesecake has been a game-changer for me. It skips most of the work and still turns out absolutely perfect.
My no-bake cheesecake recipe features a light yet velvety cream cheese and mascarpone filling flavored with real vanilla bean and fresh citrus. Set on top of a buttery, slightly crunchy graham cracker crust I almost always make ahead of time, it’s a simple dessert with zero risk of any cracking or dry edges.
Just promise me you’ll serve each slice with my Homemade Strawberry Sauce spooned on top. Its bright, fruity sweetness perfectly balances the rich filling. As a self-proclaimed cheesecake-obsessed household, I can tell you that my family went crazy for this no-bake dessert. I honestly may never bake another old-school cheesecake again!
Ingredients and Substitutions
This recipe has two components: the crust and the filling. These are the ingredients I used, including a few substitution ideas:
- Graham Cracker Crumbs, either bought as crumbs or made by pulsing graham crackers in a food processor.
- Sugar – I used granulated white sugar in the crust and powdered sugar in the cake filling.
- Cinnamon – Just a pinch brings a nice warmth to the crust.
- Butter – Unsalted butter is best for baking.
- Vanilla Pod – I made the filling with only one vanilla pod, but it has enough flavor to sing throughout the cake.
- Sour Cream or Crème Fraîche, depending on what you like or have on hand.
- Gelatin – I used a packet of unflavored powdered gelatin, which helps create a voluminous, sliceable filling without losing the velvety mouthfeel.
- Heavy Cream, kept in the coldest part of my fridge until I’m ready to whip it into stiff peaks. The whipped cream keeps the filling light and airy rather than dense like a brick of cream cheese.
- Cream Cheese – For a dense and tangy cheesecake filling, of course.
- Mascarpone Cheese – Italian mascarpone gives the cake a softer, silkier, ultra-buttery melt-on-the-palate richness.
- Lemon – Both the lemon juice and the lemon zest.
How to Make a No-Bake Cheesecake
Make the crust: Mix the graham cracker crumbs, sugar, cinnamon, salt, and butter together until the mixture resembles wet sand.
Press it into the pan: I next like to press the crumbs into the bottom and up the sides of a springform pan. Freeze it.
Make the vanilla cream: Combine the vanilla seeds with the crème fraîche/sour cream. Refrigerate.
Bloom the gelatin: Since I like to make my no-bake cheesecakes with gelatin, I’ll slowly bloom some of the gelatin powder in 3 tablespoons of cold water. I wait until the gelatin has absorbed before adding more to the water. After that, I’ll set it aside to bloom for 10 minutes.
Make the whipped cream: Whip the heavy cream into stiff peaks. Transfer to a container and refrigerate.
Combine the cheeses: I then whisk the cream cheese and mascarpone together.
Add the flavor: Beat the powdered sugar, vanilla bean cream, lemon zest, lemon juice, and salt into the cream cheese-mascarpone mixture.
Melt the gelatin: At this point is when I microwave the bloomed gelatin until it melts. Stir to combine.
Finish the filling: Gently whisk the gelatin into the cheesecake filling, then fold in the whipped cream. I’m looking for a completely smooth and creamy filling with flecks of vanilla beans throughout, a light lemony scent, no big chunks of whipped cream, and no rubbery lumps of gelatin.
Assemble: Pour the filling over the graham cracker crust. Smooth the top with an offset spatula.
Cover and chill: I want to give this cheesecake plenty of time to firm up and set, so I’ll cover it with plastic wrap and refrigerate it for at least 4 hours (or overnight). Afterward, it should be ready to slice and serve with your desired toppings.
Chef Tip + Notes
The gelatin is optional in this cheesecake. The cheeses and creams will still hold together in a soft, mousse-like filling without it. However, I always use it because I take pride in serving a tall cheesecake that you’d never know is no-bake. Not to mention, the gelatin stabilizes the filling, so it can sit out on a dessert table for a couple of hours without losing its shape.
- There are a few tricks to blooming gelatin properly: (1) Dissolve it in cold water, as warm or hot water will hydrate the gelatin powder too fast and lead to rubbery lumps that’ll ruin the silky filling. (2) add a little bit of gelatin to the water at a time, waiting for the powder to dissolve before adding more, and (3) bloom the gelatin for at least 10 minutes in the water or until it looks jiggly.
- Don’t freeze the cheesecake filling. I know it’s tempting to speed up the setting, but freezing can cause the filling to separate and turn watery after thawing.
- For picture-perfect cheesecake slices, I run hot water over the blade of my sharpest chef’s knife and wipe it clean with a kitchen towel between each slice.
- Store-bought shortcuts: To save time, you can use a pre-made graham cracker crust and a tub of whipped topping (like Cool Whip) instead of whipping the heavy whipping cream yourself.
Serving Suggestions
In my house, there is no cheesecake without this Homemade Strawberry Sauce on top. I’ll always put out some fluffy, homemade whipped cream for my daughter, too. If you’re not a fan of strawberry sauce, I’d recommend decorating the cake with raspberry coulis, blueberry compote, tangy lemon curd, or sliced fresh fruit instead.
When I want to make this no-bake dessert even richer, I’ll drizzle it with caramel sauce and sprinkle chopped candied pecans on top or add a layer of chocolate ganache topped with dark chocolate shavings.
Make-Ahead and Storage
Make-Ahead: This cheesecake is meant to be made in advance. I’ll refrigerate the assembled cake for at least 4 hours or up to 48 hours before slicing. The crust itself can also be made, pressed into the dish, and kept covered in the freezer for up to 3 days.
How to Store: I keep any leftover cheesecake covered in the fridge for up to 5 days. I don’t recommend freezing leftover cheesecake.
More Dessert Recipes
Video
No-Bake Cheesecake Recipe
Ingredients
For the Crust:
- 3 cups graham cracker crumbs
- 1/3 cup sugar
- 1/8 teaspoon ground cinnamon
- 1 teaspoon salt
- 12 tablespoons melted unsalted butter
For the Filling:
- 1 vanilla pod
- 4 oz sour cream or crème fraiche
- 3 tablespoons cold water
- 1 packet flavorless powdered gelatin, 2 ¼ teaspoon
- 1 cup heavy whipping cream
- 3 8- oz softened cream cheese
- 1 8- oz softened mascarpone cheese
- 2 cups sifted powdered sugar
- ¾ tsp salt
- Zest of 1 lemon
- Juice of ½ lemon, about 2 to 3 teaspoons
Instructions
For the Crust:
- Add the graham cracker crumbs, sugar, cinnamon, salt, and butter to a large bowl. Using a fork, mix everything together until the graham crackers are hydrated and are a fine crumb. There should be no big chunks.
- Spray a 9-inch springform pan with nonstick spray, add a parchment round to the bottom, and spray the top of it.
- Using a straight-sided cup, pack the crumbs in the center and around the sides all the way up the walls of the spring form pan.
- Place it in the freezer for 20 to 30 minutes while making the filling.
For the Filling:
- Slice the vanilla pod in half and scrape out all the seeds. Add it to a small bowl with the crème fraîche or sour cream, then mix until combined. Place it in the refrigerator for now.
- Next, add the 3 tablespoons of water to a small bowl and slowly sprinkle the gelatin over the top. Do not add any more until what you’ve already added in is absorbed. Set it to the side to bloom for 10 minutes,
- In a stand mixer with the whisk attachment, whisk the heavy cream to stiff peaks. Transfer it to a container and set it aside in the refrigerator.
- In the same stand mixer bowl fitted with the whisk attachment, whisk the cream cheese and mascarpone on high speed until smooth.
- On low speed, mix in the powdered sugar, vanilla bean cream, lemon zest, lemon juice, and salt. Then turn it to high speed for 2 minutes to incorporate. Stop and scrape the bowl.
- Add the bowl of bloomed gelatin to the microwave and heat in 5-second bursts. It should be completely melted within 10 to 15 total seconds. Stir to combine.
- Next, on low speed, add the gelatin. Then turn the speed to high for 30 seconds.
- Remove the bowl from the mixer, then fold in the whipped cream with a rubber spatula until it is completely incorporated and smooth.
- Add the filling to the springform pan lined with the graham cracker crust. Smooth it out with an offset spatula or spoon. Cover it and chill in the refrigerator for at least 4 hours. Slice and serve.
Great recipe! The instructions were so easy to follow. I took this to work and my coworkers absolutely loved it! Truly delicious! I will definitely be making this again!
Thanks for giving it a try!
I made this cheesecake for my sister-in-laws birthday! She said it was better than Delfrisco’s in New York City. This cheesecake recipe will be replacing the one I have been making for 30 years.Thanks Billy
Love it!
👌👌
Please also teach us how to make tart. Biscuits are OK but tart is more delicious and fresh
what kind of tart?