By Becky Hardin
Published Mar 19, 2023
When summertime is in full swing, and you’d rather leave the hot oven off before your special dinner or party, this No Bake Cheesecake is the best dessert recipe to make. Smooth, creamy, and perfectly sweet this dreamy cheesecake with a classic graham cracker crust sets up beautifully in the refrigerator. It is so delicious, get ready for non-stop compliments and recipe requests!
What’s in this No Bake Cheesecake Recipe?
After a trip to the dairy section of your favorite supermarket, you can pull this easy-to-follow recipe together fast.
- Graham Crackers: Graham crackers are a match made in heaven for any cheesecake recipe.
- Sugar: Sugar adds sweetness as well as structure to the crust and the cream cheese mixture.
- Butter: The melted butter keeps the graham cracker crumbs together and also adds more depth to the flavor.
- Cream Cheese: Classic Philadelphia Cream Cheese is my personal favorite when it comes to cream cheese brands but you can also use alternatives. For a lower-fat opton, use Neufchatel cheese.
- Heavy Cream: The heavy cream can be replaced by lower-fat half and half, but the cheesecake will taste best with all the fat from the cream.
- Sour Cream: The sour cream adds more creaminess and the perfect touch of acidity to the cheesecake. Alternatively, you can use plain, full-fat Greek yogurt.
- Vanilla: A little vanilla extract from the aromatic vanilla bean adds the perfect flavor to the cheesecake.
Variations on Easy No Bake Cheesecake
This cheesecake recipe is a great base for a ton of different flavors. I like to serve mine with strawberry pie filling, but you could also turn this into a cherry cheesecake by adding cherry pie filling, a lemon cheesecake by topping it with lemon curd , or a blueberry cheesecake by adding blueberry pie filling. You could also switch up the crust for a crust made from Oreos, golden Oreos, Biscoff cookies, or other biscuits. You could even use a traditional pie crust if you like.
That’s tough to say! Traditional cheesecake has a much denser and fluffier texture than no bake cheesecake, but no bake cheesecake is creamier and softer. It’s really up to your own personal preferences as to which one is better!
To get your cheesecake firm, it really needs to set in the refrigerator for at least 4 hours. The longer it has to set, the better. If you skip the chill, the texture of the cheesecake will be more like a mousse.
You sure can! I like to use a cupcake tin to make mini cheesecakes, but you could also use ramekins. Simply press some of the crust mixture into each cupcake well or ramekin, then spoon over some of the cheesecake mixture and let them set in the refrigerator.
There are a few reasons why your cheesecake may not have set. First, make sure you have chilled it for at least 4 hours. It may need up to overnight to properly set. If it still hasn’t set, look at your ingredients. Make sure you used full-fat brick-style cream cheese and not the kind in a tub.
Absolutely! I recommend chilling the cheesecake for at least 4 hours in the refrigerator before transferring it to the freezer. Wrap the cheesecake tightly in plastic wrap and aluminum foil to keep it from getting freezer burnt. You can enjoy no bake cheesecake straight from the freezer for a firmer texture or let it thaw in the refrigerator.
How to Make Ahead and Store No Bake Strawberry Cheesecake
This cheesecake can be made up to 4 days in advance of when you plan to serve it. Store it in the refrigerator until ready to serve.
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Serve cold.
How to Freeze Homemade No Bake Cheesecake
Freeze the cheesecake tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Enjoy straight from the freezer for a firmer texture or let thaw in the refrigerator.
Ingredients1x2x3x
For the Crust
- ▢ 2 cups crushed graham crackers 284 grams (from 18 cracker sheets)
- ▢ ⅓ cup granulated sugar 66 grams
- ▢ 1 cup unsalted butter 226 grams, melted (2 sticks)
For the Cheesecake Filling
- ▢ 24 ounces cream cheese 680 grams, room temperature (3 bricks)
- ▢ 1 cup heavy cream 227 grams, room temperature
- ▢ ¼ cup sour cream 57 grams, room temperature (or plain full-fat Greek yogurt)
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ 1 cup powdered sugar 113 grams
Instructions
- In a medium bowl, combine the crushed graham crackers, sugar, and melted butter. 2 cups crushed graham crackers, ⅓ cup granulated sugar, 1 cup unsalted butter
- Transfer the mixture to a springform or pie pan and use a spatula or your fingers to press it into the bottom and onto the sides of the pan in an even layer.
- Place in the refrigerator while you prepare the filling.
- In a large bowl, using a hand mixer, beat the cream cheese until smooth. 24 ounces cream cheese
- Add in the heavy cream, sour cream, and vanilla extract and continue beating until smooth. 1 cup heavy cream, ¼ cup sour cream, 1 teaspoon pure vanilla extract
- Add in the powdered sugar and beat until fully incorporated. 1 cup powdered sugar
- Transfer the filling to the crust and use a spatula to spread it out.
- Refrigerate for at least 4 hours or overnight.
- Top with strawberry sauce if desired.
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Hand Mixer
Becky’s Tips
- You can use teddy grahams, vanilla wafers, Oreos, or Biscoff cookies instead of graham crackers.
- Plain Greek yogurt may be used instead of sour cream. This will change the flavor slightly.
- If using whole graham crackers, use a food processor or blender to crush them into crumbs.
- Press the crust down firmly and make it as even as possible so that it supports the cheesecake.
- The easiest way to press the crust into the pan is to use the bottom of a dry measuring cup.
- Take the cream cheese out of the fridge an hour before you want to make this to allow it to soften. If it is too cold, you can end up with a lumpy cheesecake.
- To cut your cheesecake cleanly, run a knife under hot water and wipe the blade with a warm, damp cloth in between cuts.
Nutrition information is automatically calculated, so should only be used as an approximation.
More No Bake Cheesecake Recipes We Love
- No Bake Cheesecake Cups
- Mango Cheesecake
- Chocolate Peanut Butter No Bake Cheesecake
- Salted Caramel No Bake Cheesecake
- No Bake Pumpkin Pie Cheesecake
No Bake Cheesecake Recipe
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Hand Mixer
Ingredients
For the Crust
- 2 cups crushed graham crackers 284 grams (from 18 cracker sheets)
- ⅓ cup granulated sugar 66 grams
- 1 cup unsalted butter 226 grams, melted (2 sticks)
For the Cheesecake Filling
- 24 ounces cream cheese 680 grams, room temperature (3 bricks)
- 1 cup heavy cream 227 grams, room temperature
- ¼ cup sour cream 57 grams, room temperature (or plain full-fat Greek yogurt)
- 1 teaspoon pure vanilla extract 4 grams
- 1 cup powdered sugar 113 grams
Instructions
- In a medium bowl, combine the crushed graham crackers, sugar, and melted butter. 2 cups crushed graham crackers, ⅓ cup granulated sugar, 1 cup unsalted butter
- Transfer the mixture to a springform or pie pan and use a spatula or your fingers to press it into the bottom and onto the sides of the pan in an even layer.
- Place in the refrigerator while you prepare the filling.
- In a large bowl, using a hand mixer, beat the cream cheese until smooth. 24 ounces cream cheese
- Add in the heavy cream, sour cream, and vanilla extract and continue beating until smooth. 1 cup heavy cream, ¼ cup sour cream, 1 teaspoon pure vanilla extract
- Add in the powdered sugar and beat until fully incorporated. 1 cup powdered sugar
- Transfer the filling to the crust and use a spatula to spread it out.
- Refrigerate for at least 4 hours or overnight.
- Top with strawberry sauce if desired.
Notes
- You can use teddy grahams, vanilla wafers, Oreos, or Biscoff cookies instead of graham crackers.
- Plain Greek yogurt may be used instead of sour cream. This will change the flavor slightly.
- If using whole graham crackers, use a food processor or blender to crush them into crumbs.
- Press the crust down firmly and make it as even as possible so that it supports the cheesecake.
- The easiest way to press the crust into the pan is to use the bottom of a dry measuring cup.
- Take the cream cheese out of the fridge an hour before you want to make this to allow it to soften. If it is too cold, you can end up with a lumpy cheesecake.
- To cut your cheesecake cleanly, run a knife under hot water and wipe the blade with a warm, damp cloth in between cuts.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
