My go-to recipe for No Bake Cheesecake has all the classic elements you love: a dreamy creamy swirly filling on a crispy graham cracker crust. The perfect balance of tart and sweet! I have a secret ingredient that takes it over the top (it’s optional but guys, it’s so good.) No bake cheesecake is a perfect blank slate, but I am partial to Fresh Strawberry Topping, with extra graham cracker crumbs to sprinkle on top. This recipe is EASY and a huge crowd pleaser!
Table of Contents
- 10 things I learned in the Baltics
- No bake cheesecake…is life
- The secret ingredient
- No bake cheesecake recipe ingredients
- How to make no bake cheesecake
- How to store easy no bake cheesecake
- Can no bake cheesecake be frozen?
- No bake cheesecake frequently asked questions
- More cheesecake recipes to love
- Hotter days, cooler treats
- No Bake Cheesecake Recipe
Eric and I went on vacation recently and I stopped for an ice cream cone just about every single day, because when in Rome? (Or rather, when in Riga.) What even is a vacation if there is not ice cream every day, I mean really.
Anyway, we were in Lithuania, and I asked the ice cream guy what the purple swirled ice cream was, and he said “Cheese and Black Currant,” and I was like OH HECK NO, no thank you, I don’t want chunks of cheddar in my ice cream. But then I tried it and realized the flavor was black currant CHEESECAKE. I got a double scoop and died and went to heaven, it was so good. (Why is black currant not a thing here?)
Well, I have no black currant for you today, but I do have the best no bake cheesecake in all the land. I worked hard figuring out exactly what I want from my perfect no bake cheesecake, and this is it!
But before we get into it, I want to tell you a few things I learned from our trip to the Baltics (Estonia, Latvia, and Lithuania.) We spent 2 weeks there with my parents (the kids stayed home with Eric’s parents, bless their ever loving hearts!!) This was such a dreamy vacation, I already want to go back.
Table of Contents
- 1 10 things I learned in the Baltics
- 2 No bake cheesecake…is life
- 3 The secret ingredient
- 4 No bake cheesecake recipe ingredients
- 5 How to make no bake cheesecake
- 6 How to store easy no bake cheesecake
- 7 Can no bake cheesecake be frozen?
- 8 No bake cheesecake frequently asked questions
- 9 Hotter days, cooler treats
10 things I learned in the Baltics
1. Eastern Europe is absolutely gorgeous. The countryside is lush and green, the cities are well kept and clean. There are actual STORKS in rural areas, with huge massive nests 2-4 feet wide, balanced somehow directly on top of vertical power lines. I never felt unsafe.
2. There are CASTLES you guys. Castles everywhere like it’s just no big deal. Castles that look like freaking Sleeping Beauty is taking a nap inside.
3. The Old Town sections of the capital cities (Tallinn, Estonia; Vilnius, Lithuania; and Riga, Latvia–have you heard of ANY of these cities?? I hadn’t!! I get an F for geography guys). Anyway, ALL these cities had narrow cobblestone streets, red roofs, and buildings established in the 1300s around every corner. Like seriously, if feels like every random shop or restaurant has walls made of stone that were laid in 1478. It was WILD. Eric says that the streets and buildings are so quintessential that they seem fake. But they are not, they are real, and they are 600 years old. (I keep looking around the suburb I live in, knocking on the walls of my house, thinking, will ANY of this be standing in 600 years? 300? 100?? NOPE!)
4. These countries are super cheap to visit. (some of our very nice, historic hotels were only 80 bucks a night.) Some dinner entrees I saw were as cheap as 11 Euros, which is about $12 bucks.
5. Every public bathroom I visited was clean and stocked.
6. The food was just phenomenal. They eat very seasonally. Flavors I noticed: Rye bread. DILL. Pan fried potatoes. Pickles everywhere, all kind of veggies pickled. Lots of fish. REINDEER. Pea soup. Cardamom in anything that has cinnamon. Kebabs, pizza, dumplings, hamburgers; the cities are all very global and you can even find Mexican food. Rhubarb is in season right now and it was on every dessert menu, I was in heaven. They also love beets; one of my favorite dishes was the Lithuanian national treasure that is COLD beet soup, made with kefir and dill, and served with hot fried potatoes. I ordered it 3 separate times.
7. Almost everyone there speaks English, especially in the bigger cities.
8. It was very enlightening and hard to learn about the painful reality of Russian occupation that has dotted their history. Russia occupied these 3 countries until 1918, they had a brief “interwar period” of independence that lasted until 1940 when the Soviets invaded, then the Germans invaded, then the Soviets were back in control until they declared their independence in 1991. Now we all have to wait to see what happens in Ukraine, to see if history repeats itself again in these Baltic states. I feel grateful I had the chance to visit in what feels like (perhaps?) yet another brief interwar period. Like if you want to go…maybe you should go now?
9. STYLE. Globalization is real and the way people dress there feels very similar to how we dress here, except maybe a bit more formal and classy. (Americans are still the only ones who will wear pajamas to the grocery store and pretend it’s okay.)
10. One of our hotels in Estonia had a delicious breakfast buffet. I came downstairs in the morning to find my mother eating a giant bowl of chocolate ice cream with sprinkles (no cheese chunks in sight) GUYS, CLEARLY WE ARE MISSING SOMETHING. I’m about to write a letter to every hotel. Waffle machines aren’t gonna cut it anymore. Come on America.
I’m thinking about writing an entire post about the Baltics, where we stayed, what we did, and especially the food, would you be interested in hearing those details and seeing more photos? Please let me know in the comments! Remember when people used to comment on blogs, just to say hi? Those were the good ol days 🙂 I’m a real person over here, I promise. I read every comment that comes through. Seriously, let me know if you want a Baltics post. I would have so much fun writing it for you.
Okay on with today’s post, CHEESECAKE!!
No bake cheesecake…is life
Who doesn’t love a classic no bake cheesecake? A crispy crust and a perfectly creamy, silky smooth layer of tart cheesecake, which is a blank slate to top with whatever fruit you want. No bakes are just so easy. Baked cheesecakes are notoriously finicky, with the fault line risk, plus the challenge of knowing when to pull it out of the oven to get the best texture. No bake cheesecakes have all the flavor and require zero technique. It’s like dessert for dummies.
You’ll sometimes hear no bake cheesecakes referred to as a Philadelphia cheesecake. It has nothing to do with the city, and everything to do with the cream cheese brand and the easy cheesecake they popularized years ago. There are many different versions nowadays, but almost all no bake cheesecakes have no eggs, no gelatin, and of course, no baking required for the filling itself. This is not a sponsored post, but I will make a plug for the Philadelphia brand, they really do make the best cream cheese on the market, hands down.
The secret ingredient
Now I get to tell you about the reason I’m obsessed with this no bake cheesecake, and, spoiler alert, it’s the same reason I’m obsessed with my Classic Baked Cheesecake. I’m a simple girl, what can I say, and when it works, dang, IT WORKS. The answer, of course, is browned butter.
You guys, I’ve been obsessed with browned butter from the beginning. These Nutella Stuffed Browned Butter Blondies were one of my first viral recipes, the one that put my blog on the map, so to speak (the other one was this Cilantro Lime Cucumber Salad…balance, right? 😂)
Browned butter just has this magical ability to bring out other flavors, kind of like salt. This cheesecake is not a butter-flavored cheesecake, I promise. It just tastes like the cheesecake-iest of cheesecakes, in the best way!
When you brown butter, the milk in the butter solidifies to create little “browned bits.” So at the end, you have smooth golden melted butterfat, and little brown bits at the bottom that look like sand. ALL the flavor in browned butter is contained in these little browned bits; the golden liquid is tasty fat, but doesn’t hold the flavor.
I was trying to come up with ways to increase the amount of browned bits, and not increase the actual amount of butter in the recipe. (We don’t need more fat, we need more browned butter bits.) That’s when I stumbled on this blog post from Lady and Pups called Extra-Browns Browned Butter. You read that right…this woman is a genius. By adding a little milk to the butter as it’s browning, there are simply more milk solids available to brown, exponentially increasing the amount of flavor from a single batch of browned butter.
I just love the flavor it adds to this cheesecake. If you don’t think you will be into it, no worries, it’s actually 100% optional. You can make this cheesecake the traditional way, just leave out the butter and milk called for in the filling.
There is one tiny drawback to browning the butter with extra milk, if you are a texture person: the browned butter bits are large and in charge when made this way, and your cheesecake will have flecks in it that mess with the perfectly smooth texture. It doesn’t bother me at all, and I prefer having the extra flavor, but I just want you going in with eyes wide open.
Are you ready to make it?? Let go!
No bake cheesecake recipe ingredients
Here is a basic shopping list! Super simple. Check out the recipe card at the bottom of the post for exact measurements and written instructions.
- graham crackers
- granulated sugar
- kosher salt
- butter
- heavy cream
- cream cheese
- sour cream
- vanilla
- lemon juice
- milk
How to make no bake cheesecake
Start by setting out your cream cheese so it has time to soften. And then we make the crust! I love a classic graham cracker crust, but you can use any kind of crisp cookie. Biscoff or Nilla Wafers or Walker’s Shortbread would be so good. (or Oreos! See recipe notes)
I love a good thick crust for my no bake cheesecake, so we are using 2 full packages of graham crackers for the crust, 18 full sheets. This is about 9.7 ounces, or 2 and 1/2 cups when crushed. Plus a lil sugar and salt.
If you don’t have a food processor, you can add your grahams to a ziplock and smash them with a rolling pin.
Weighing your graham cracker crumbs (or Biscoff or Nilla wafer crumbs) is the best way to see how much you have. Crumbs tend to settle, just like flour, so if you do need to measure in cups, make sure you spoon and level.
Add butter and stir. You can add the melted butter right into the food processor if you like.
Are you going to get mad at me when I tell you that this no bake cheesecake has a baked crust? Honestly I wish there was another name for no bake cheesecakes.
I don’t like unbaked graham cracker crusts. Ever, in any situation. They are mushy from the start. Who wants that? I mean, I get that it’s summer and you don’t want to turn your oven on, but dang, if you’re going to the trouble of making a whole cheesecake, take the 10 minutes to bake the crust and get it done right.
But that’s just me. If you are anti-oven in the summer, by all means, press that mushy wet graham cracker crust into your pan and pop it in the freezer for a few minutes. Voila, a soggy bottom for your beautiful cheesecake. (I’m sorry, I just can’t stop judging you.)
While you are here in crust land, do yourself a favor and crush an entire 3rd package of graham crackers, and add a little sugar salt and butter.
Bake it on a cookie sheet right next to your actual crust. Then break it up into chunks and save it for sprinkling on the top of your final cheesecake. I LOVE graham cracker crust, and feel like there is never enough, so I just add more on top. (I started doing this years ago for my Double Layer Pumpkin Cheesecake and haven’t been able to quit since.) I just love the ultra crunchy touch this adds.
Ok ok now on to the actual cheesecake filling making. It’s so easy guys. If you want to be a little extra, make this extra-browns butter I’m about to show you; if not, you really can skip the butter and milk step entirely.
I wish I had taken a picture of the cold butter in the pan with the milk, so you could see it better. But this is a photo of adding milk to melted butter in a pan. We are going to heat it over medium heat, whisking almost constantly, until it bubbles, then foams over completely, then browns.
You will know it has turned brown when you see this golden swirl of browned bits lifting up through the foam as you stir. The mixture will smell nutty and very fragrant. It is the exact same process as browning butter, but with the extra milk added, more brown bits are formed, and they tend to form in bigger crystals, hence the constant whisking. We want lots of browned bits, but we want to keep them small so they don’t overwhelm the smooth texture of the cheesecake.
You can see in this photo how dark I let the browned bits get. Maybe a little too dark to be honest, but it is not burned at all. It tasted phenomenal.
Let this browned butter sit out at room temperature while you mix up the cheesecake filling.
Start by whipping your cream.
Beat heavy whipping cream for about 2-4 minutes, depending on how powerful your beater is, until it is pretty stiff. We don’t need this cream to be super smooth, you can beat until it starts to look a little shaggy. We want STIFF whipped cream, as this is the main stabilizer for our cheesecake, the element that keeps it from being runny. Scrape the whipped cream into another bowl and put it directly in the refrigerator to keep it chilled.
In the same bowl, no need to clean it out, beat your SOFTENED cream cheese with the whisk attachment, if you have one. Scrape the sides and keep going a few minutes until it is smooth and fluffy.
Once the cream cheese is whipped, you can add the rest of the ingredients: sugar, sour cream, vanilla, lemon juice, and salt. Beat it all together.
Once your browned butter is COMPLETELY ROOM TEMPERATURE, you can add it to the cream cheese mixture.
Every time I made this I got impatient and stuck my browned butter in the fridge, but you have to be careful, because you don’t want it to start to solidify. If it does, you need to stir or even melt it again in the microwave until it is completely liquid again. We don’t want any butter chunks in our cheesecake.
After you’ve mixed in the browned butter, use a rubber spatula to fold in the chilled whipped cream. Don’t over mix, you don’t want to deflate the cream.
Pour the mixture into your completely cooled graham cracker crust and smooth out the top.
Are we just loving these flecks of brown butter?? So much flavor.
Cover with plastic wrap and chill for at least 4 hours, 6 hours is better, 12 hours overnight is the best. The longer you chill it, the more stable the cheesecake will be. It will be easier to slice and will have a better texture. Honestly, lukewarm cheesecake is what they serve in hell, I think.
Once your cheesecake is chilled, make the Fresh Strawberry Topping. This is my favorite strawberry topping, the same one I use for my Strawberry Shortcake. Instead of just macerating strawberries with sugar, we are cooking jam in a little cornstarch to thicken it, then combining with the fresh berries. It makes the BEST syrupy sauce.
And don’t forget to top with that extra graham crumble you made! It’s seriously the best!
How to store easy no bake cheesecake
If your springform pan has a lid, the easiest way to keep any leftovers is to simply cover the cheesecake and put it in the refrigerator. If it doesn’t have a lid, cover the top tightly with plastic wrap. Or, carefully transfer pieces of cheesecake to airtight containers, but only do this if you are desperate, because it will make the crust soggy. Cheesecake will last in the refrigerator for 4-7 days, supposedly, I actually would not know.
No bake cheesecake is a GREAT make ahead dessert because it can last for so long. Make it a day or two in advance, then refrigerate til you’re ready to serve (just be sure not to add any topping or whipped cream garnish until you serve, and DON’T sneak a slice; once you cut into it, the crust starts to sog.) Don’t leave your no bake cheesecake out on the counter too long, hopefully no more than an hour or two. It will start to get soft and the dairy can begin to spoil if left out too long, and not only that, it’s my opinion that cheesecake should only be eaten when ice cold. Remember, warm cheesecake is what they eat in hell 😉
Can no bake cheesecake be frozen?
Yes, it’s quite easy! Make the recipe as usual, and be sure to still follow the step to let the cheesecake set up in the refrigerator. Once it has completely set, move the whole pan to the freezer and flash freeze for 30 minutes, then cover tightly, first in plastic wrap and then in heavy aluminum foil. OR stick the whole pie pan in a 2 gallon freezer ziplock bag. After labeling it, return the cheesecake to the freezer. It will be good there for about 3-4 months, but I don’t like to wait too long as the quality starts to go down over time.
To thaw, transfer the sealed pan to the refrigerator and let it chill overnight or for several hours. Do not let it thaw at room temperature. It could make the cheesecake runny and mess with the smooth texture.
No bake cheesecake frequently asked questions
Most grocery stores will have a premade tub of cheesecake filling next to the cream cheese in the dairy section. I will say though, that this recipe is SO easy, tastes about 100x better, and doesn’t have any of the preservatives and fillers that the store bought kind does! Check out the recipe card to see how simple it is, you just may change your mind about buying it!!
No bake cheesecake filling really only has a few ingredients. The main ingredient, of course, is cream cheese. Get a good, high quality brand (I use Philadelphia). It’ll make a big difference in taste and texture! Then, to lighten (and sweeten) things up, sugar, whipped cream and sour cream are also added, plus some browned butter for the BEST flavor. The result is much airier and lighter than traditional cheesecake, but with the same delicious cream cheese flavor.
Most of the thickening of a no bake cheesecake come from the cream cheese itself, with some stiff whipped cream added in to make it fluffy and add stability. Because there are no eggs or gelatin, a no bake cheesecake will never be as thick or dense as a classic baked cheesecake. Another important part of thickening a no bake cheesecake is to make sure it has plenty of time to set. In other words, the cream and cheese cream need to get down to the proper temperature in order to get firm enough to slice and serve. I recommend at least 6 hours if possible, otherwise you run the risk of a soupier texture. If it is still softer than you like after 6 hours, try putting it in the freezer for about 30 minutes to see if that firms it up a bit more.
It really comes down to personal preference! Personally, I think there’s definitely room for both versions in life. Baked cheesecake is much more dense, almost velvety smooth. I tend to gravitate to it more for winter holidays since it spends quite a while in the oven and feels fancier for holidays. No bake cheesecakes are light, airy, and creamy. They perfectly lend themselves to spring and summer events with little oven time, and the lightness feels much more doable in the hotter weather. I would say yes to either one if offered a piece any time of year though!
Yes! Whether store bought or this homemade version, the filling is not baked or altered in any way (other than setting up in the refrigerator) once it’s added to the crust, and there is nothing raw in it that would make you sick. If you prefer to eat your filling out of a bowl with a spoon vs in a crust, I will not judge you!
Hotter days, cooler treats
Baking is my jam year round, but there are definitely some flavors, textures, and temperatures that do better in different seasons. Have a peek at some of my favorite warm weather treats!
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My go-to recipe for No Bake Cheesecake has all the classic elements you love: a dreamy creamy swirly filling on a crispy graham cracker crust. The perfect balance of tart and sweet! I have a secret ingredient that takes it over the top (it’s optional but guys, it’s so good.) No bake cheesecake is a perfect blank slate, but I am partial to Fresh Strawberry Topping, with extra graham cracker crumbs to sprinkle on top. This recipe is easy and a huge crowd pleaser!
For the graham crumble (optional):
Prevent your screen from going dark
- Set out 3 packages of cream cheese, so they can come to room temperature.
- Make the crust: Preheat the oven to 350 degrees F. Add 2 packages of graham crackers* to a food processor. This is 18 full sheets, or about 9.7 ounces.
- Add 2 tablespoons granulated sugar and 1/4 teaspoon kosher salt. Pulse the mixture together until the crackers turn to fine crumbs. (you can smash the crackers in a ziplock, with a rolling pin, if you don’t have a food processor.)
- Melt 1/2 cup butter (1 stick) in the microwave. Add the butter to the crumbs and pulse to combine.
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Add the crumbs to a 9-inch springform pan. Use a glass or measuring cup to press the crumbs into the bottom of the pan and almost all the way up the sides of the pan. While pressing the sides of the pan with the glass, use your thumb to press the top edge of the crust, so that it gets packed in on the top edge.
- Optional Crumb Topping: Before you pack up your food processor, make the crumb topping, if you want. Add another package of (9) graham crackers to the food processor, add 1 tablespoon sugar, and a pinch of salt. Pulse, then add 1/4 cup melted butter. Scrape the mixture onto a baking sheet and pack it into a flat crust with your hands or the glass.
- Bake the crust in the springform pan and the baking sheet with the extra crust at the same time. Bake for 10-12 minutes, or until the edges have started to brown. Set the springform pan aside to cool. Use your hands or a fork to break up the extra crust. Store this in a serving bowl covered in plastic wrap until you are ready to serve your cheesecake. (Try not to eat it all immediately, this stuff is my ultimate weakness.)
- Optional: Browned Butter. Next it’s time to brown the extra-browns butter so it has time to cool. Add 6 tablespoons butter and 2 tablespoons whole milk to a small saucepan. Set the pan over medium heat and whisk constantly, or at least very frequently.
- The butter will foam and pop, then foam again while the browned bits are forming on the bottom of the pan. Keep whisking, using a rubber spatula to work into the corners if it feels like they are starting to stick. You will know the butter is brown when you can see golden bits lifting up through the foam. The mixture will smell nutty.
- Immediately transfer the browned butter to a small bowl and set aside to cool completely.
- Whip the cream. Add 1 and 1/4 cups cream* to a large bowl or stand mixer bowl. Beat (using the whisk attachment if you have one) for about 2-4 minutes, until the cream is stiff and almost shaggy. It should stand up straight when you flip the beater upside down. See photos. You want the cream thick, because it is the main stabilizer for this cheesecake, the ingredient that helps it keep it’s shape. Scrape the whipped cream into another bowl and put it in the refrigerator right away.
- In the same bowl (no need to wash), use the whisk attachment to beat the cream cheese. The cream cheese should be completely softened. Beat the cream cheese, stopping to scrape the sides, until it is soft and there are absolutely zero lumps.
- Add the remaining cheesecake ingredients: 1 and 1/2 cups granulated sugar, 1/2 cup sour cream, 2 teaspoons vanilla, 1 tablespoon lemon juice, and 1/4 teaspoon kosher salt (or sea salt). Beat well until combined.
- Add the completely cooled browned butter. Beat well, scraping the sides.
- Remove the whisk attachment or beaters. Use a rubber spatula to fold in 1/3 of the chilled whipped cream. Once it’s incorporated, fold in the remaining 2/3 of the whipped cream. Be careful and try not to deflate the whipped cream. Be gentle and don’t overdo it.
- Once the whipped cream is incorporated, scrape the mixture into the completely cooled graham cracker crust. Spread the top evenly and cover tightly with plastic wrap. Chill for 4-12 hours, or up to 2 days.
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Make the topping. An hour (or up to 24 hours) before you want to serve your cheesecake, make the Fresh Strawberry Topping. Chill the strawberries until you are ready to serve your cheesecake. (You don’t have to make this topping, it’s just my favorite. You can serve this cheesecake with any fresh berries, a can of cherry pie filling, Hot Fudge, Caramel Sauce, whatever you want.)
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Serve. If you are absolutely certain your party will eat every slice of the cheesecake, you can pour the strawberry topping right on top the chilled cheesecake. Top with the graham crumble. It makes for a fun and pretty presentation, but it doesn’t last. If you know you won’t eat the whole cheesecake, slice the cheesecake and ladle strawberry topping and graham crumble on top of each plate of cheesecake.
- Store the cheesecake covered in the fridge. See blog post for freezing options!
**Heavy cream is sold near the milk in the dairy section. It is not coffee creamer. Sometimes it is labeled whipping cream, ultra heavy whipping cream, etc. These names differentiate fat content levels. For making whipped cream, buy the cream with the highest fat content you can! The cream I used is 36% fat content, wish I could have found 40%.
Nutrition Facts do not include the Strawberry Topping.
Calories: 377kcal | Carbohydrates: 31g | Protein: 1g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 263mg | Potassium: 52mg | Fiber: 0.1g | Sugar: 30g | Vitamin A: 961IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 0.1mg
