A no bake cheesecake offers the rich flavor of a traditional baked version without turning on the oven. The filling relies on whipped cream and a small amount of gelatin to set up firmly in the refrigerator.
This dessert requires about 40 minutes of active preparation before it needs to chill for at least six hours. It is an ideal make-ahead option for gatherings, as it slices neatly and pairs well with fresh fruit.
Why You'll Love This Recipe
- Blooming and melting the gelatin ensures the filling sets up firm enough to slice cleanly.
- Whipping the heavy cream separately before folding it into the cream cheese keeps the texture light and airy.
- Pressing the crust with a flat measuring cup creates an even, compact base that holds together when sliced.
Ingredients You Need
- Graham cracker crumbs: You can buy pre-crushed crumbs or pulse whole graham crackers in a food processor. Digestive biscuits work well as a substitute.
- Unsalted butter: Melted butter binds the crust together. If you only have salted butter, omit the extra pinch of salt.
- Unflavored gelatin: This is usually sold in small packets in the baking aisle. Do not substitute with flavored gelatin dessert mixes.
- Heavy whipping cream: The cream needs a high fat content and must be very cold to whip into firm peaks.
- Cream cheese: Use full-fat cream cheese in brick form. Avoid whipped cream cheese or cream cheese spreads sold in tubs, as they contain too much moisture.
Exact amounts are in the recipe card below.
How to Make It
Prepare the crust: Combine the cracker crumbs, melted butter, sugar, and spices until evenly moistened. Press the mixture firmly into the bottom and up the sides of a lined springform pan. Chill the crust while making the filling.
Prepare the gelatin and whipped cream: Sprinkle the gelatin over cold water to bloom, then gently heat it in the microwave until it melts into a liquid. In a separate bowl, whip the cold heavy cream until firm peaks form.
Mix the filling: Beat the softened cream cheese and sugar together until completely smooth. Blend in the lemon juice, vanilla, and the melted gelatin.
Fold and chill: Gently fold the whipped cream into the cream cheese mixture in two batches to keep the texture light. Pour the filling into the crust, smooth the surface, and refrigerate for at least six hours.
Baking Tips
- Using a springform pan makes it much easier to remove the cheesecake without damaging the crust.
- Make sure the cream cheese is fully softened to room temperature before beating to prevent lumps in the filling.
- The gelatin must be melted and liquid when added to the cream cheese mixture, but not hot.
Serving Ideas
Serve this cheesecake chilled, topped with fresh strawberries, raspberries, or a spoonful of cherry preserves.
Storing and Freezing
Store leftover cheesecake in an airtight container or loosely covered in the refrigerator for up to 5 days. You can freeze the cheesecake for up to 1 month by wrapping it tightly in plastic wrap and aluminum foil; thaw overnight in the refrigerator before serving.
FAQ
Can I make this without gelatin?
Why is my cheesecake lumpy?
Do I have to bake the crust?
No Bake Cheesecake
A classic graham cracker crust holds a creamy, gelatin-set filling of cream cheese and whipped cream that chills until firm.
- Prep Time: 40 minutes
- Total Time: 400 minutes
- Yield: 1 8-inch cheesecake 1x
- Category: Dessert
- Method: Chill
- Cuisine: American
Ingredients
- 1 2/3 cups graham cracker crumbs (200g)
- 6 tablespoons unsalted butter, melted (85g)
- 1 tablespoon packed light brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch of kosher salt
- 2 1/4 teaspoons unflavored gelatin powder (9g)
- 2 tablespoons cold water
- 1 cup heavy whipping cream, cold (240ml)
- 16 ounces full-fat cream cheese, softened to room temperature (450g)
- 3/4 cup granulated sugar (150g)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- Fresh strawberries, for serving
Instructions
- Line the bottom and sides of an 8-inch (20cm) springform pan with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, cinnamon, and salt. Stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and partway up the sides of the prepared pan using the flat bottom of a measuring cup. Place the crust in the refrigerator to chill.
- Place the cold water in a small bowl and sprinkle the gelatin powder evenly over the top. Let it sit for 3 to 5 minutes to bloom and soften.
- Microwave the bloomed gelatin for 10 to 15 seconds until melted and liquid, but do not let it boil. Set aside to cool slightly.
- In a medium bowl, use an electric mixer on medium-high speed to whip the cold heavy cream until firm peaks form, about 2 minutes. Set aside.
- In a large bowl, beat the softened cream cheese and granulated sugar together on medium speed until smooth, about 1 minute. Add the lemon juice, vanilla extract, and melted gelatin. Beat for 10 to 15 seconds until combined.
- Gently fold one-quarter of the whipped cream into the cream cheese mixture using a rubber spatula. Fold in the remaining whipped cream until no white streaks remain.
- Pour the filling into the chilled crust and smooth the top. Refrigerate for at least 6 hours, or overnight, until set. Remove the sides of the pan and serve with fresh strawberries.
Notes
- Using a springform pan makes it much easier to remove the cheesecake without damaging the crust.
- Make sure the cream cheese is fully softened to room temperature before beating to prevent lumps in the filling.
- The gelatin must be melted and liquid when added to the cream cheese mixture, but not hot.
Keywords: no bake cheesecake, cheesecake, no bake, summer dessert, cream cheese
