The easiest and BEST No Bake Cheesecake recipe around. Rich, creamy and sweet, this simple dessert is made completely from scratch with no added gelatin. A great option for summer but just as fabulous for every occasion all year long!

No Bake Cheesecake with blueberries and strawberries on top served on a blue and white cake plate.


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No Bake Cheesecake

Summer is flying by at warp speed and I’m sucking up every single bit of it. The only thing that could make it any better would be a slice of cheesecake…but since I didn’t really don’t want to spend hours in the kitchen, and especially, not turn on the oven…..I made something a little easier. The very BEST No Bake Cheesecake…..and I’ll tell you why it’s the best.

When laziness prevails….one may do things they wouldn’t otherwise try….like make a cheesecake in the blender. Yep, that’s right, I whipped up this No Bake Cheesecake in my blender and poured it into a simple graham cracker crust.

I wasn’t really sure how this was going to turn out but a few hours in the fridge….that filling firmed up to a perfectly creamy, custardy bite of heaven. My husband ate most of it…and he’s a cheesecake snob. I was actually really worried (concerned? curious?) what he was going to think about it but the fact that half of it was polished off in less than a day usually means he likes it.

slice of cheesecake on a white plate with a whole cheesecake in the background

Ingredients For No Bake Cheesecake

This simple cheesecake recipe comes together with just a few ingredients.

  • Graham Cracker Crumbs
  • Butter
  • Sugar
  • Cream Cheese
  • Sweetened Condensed Milk
  • Vanilla 
  • Lemon
No Bake Cheesecake with graham cracker crust on a cake plate with berries on top

How To Make No Bake Cheesecake

This easy cheesecake filling is made in the blender which whips up creamy and smooth in just a matter of minutes. The graham cracker crust isn’t baked but sets up in the fridge or freezer quickly while you make the filling.

  1. Combine the graham cracker crumbs, butter and sugar in a bowl.
  2. Press the cracker mixture into the bottom of a springform pan.
  3. Freeze the crust for 30 minutes.
  4. Blend the cream cheese, condensed milk, vanilla, lemon and zest in the pitcher of a blender until smooth.
  5. Pour the mixture into the crust and smooth the top.
  6. Chill for 2 hours until firm.

We love this 9-inch Springform Pan for all our cheesecake (and round cake) recipes! It’s leakproof and nonstick making cake release easy and stress-free.

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slice of cheesecake on a white plate with a bite on a fork

Flavor Variations

You can easily mix up the flavor of your cheesecake by adding a few ingredients. 

Here are a few of my favorites:

Storage

You can make this No Bake Cheesecake up to 3 days in advance. Just leave it in the springform pan and cover with plastic wrap until you’re ready to serve. 

And if you have leftovers (which you won’t, but just in case you do) the filling and crust would be an excellent addition in this Cheesecake Parfait.

Or just invite some friends over after the school bus pulls away on the first day of school for a little brunch of Smoked Salmon Canapes…..a little bubbly cocktail and a fun fruit salad. The BEST No Bake Cheesecake recipe will be the sweetest way to kick off the new school year.

Slice of cheesecake on a white plate with a gold fork and berries on top.

More Easy Cheesecake Recipes

For more easy dessert recipe ideas, follow us on Instagram and Facebook!

slice of cheesecake on a white plate with a whole cheesecake in the background

Get the Recipe: The Best No Bake Cheesecake Recipe

Yield: 12
Prep Time: 15 minutes
Chill Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Easy No Bake Cheesecake with graham cracker crust is made easy with the help of a blender. Rich, creamy, yet light….this is the perfect simple dessert.
5 from 3 votes
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Ingredients

  • 2 1/2 cups graham cracker crumbs
  • 12 tablespoons butter, melted
  • 1 tablespoon sugar
  • 2 8 ounce packages cream cheese, room temperature
  • 1 14 ounce can sweetened condensed milk
  • 1 tablespoon vanilla bean paste or pure vanilla extract
  • 4 tablespoons lemon juice
  • 1 tablespoon lemon zest

Equipment

  • springform pan

Instructions 

  • In a medium bowl, combine the graham cracker crumbs, butter and sugar.
  • Press the graham cracker mixture into the bottom and 1 inch up the sides of a 9 inch springform pan. 
  • Transfer to the freezer and chill for 30 minutes.
  • While the crust is chilling, place the cream cheese, condensed milk, vanilla, lemon juice and zest in the pitcher of a blender. 
  • Puree until smooth.
  • Pour the cheesecake mixture into the crust and smooth the top with a rubber spatula. 
  • Cover with plastic wrap and refrigerate for 2 hours or until firm.
  • Remove the sides of the pan and serve the cheesecake with berries, if desired.

Video

YouTube video

Notes

Cheesecake can be made up to 3 days in advance and stored, covered, in the refrigerator until ready to serve. Leftovers can be stored in the refrigerator.
Calories: 184kcal, Carbohydrates: 15g, Protein: 1g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 30mg, Sodium: 216mg, Potassium: 42mg, Fiber: 1g, Sugar: 5g, Vitamin A: 353IU, Vitamin C: 3mg, Calcium: 19mg, Iron: 1mg
Author: Kellie
Course: Dessert
Cuisine: American