The Best 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.

Ingredients For No Bake Cheesecake

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

• Graham Cracker Crumbs – You can make your own by crushing whole graham crackers in a zip top bag or using a food processor.
• Butter – I like to use salted butter because I always have it on hand. You can also us unsalted butter, just add a little pinch of salt to the crust mixture.
• Sugar – White granulated sugar is called for in this recipe but for a richer flavor brown sugar is sublime.
• Cream Cheese – Regular cream cheese at room temperature works best for the cheesecake filling. This is no time to use fat free cream cheese.
• Sweetened Condensed Milk – This makes the cheesecake ultra creamy and smooth.
• Vanilla – Pure Vanilla Extract gives a subtle vanilla flavor that’s light and refreshing.
• Lemon – Fresh lemon juice cuts the richness just enough to make this cheesecake taste light as a cloud.

For the full recipe list and instructions, see the recipe card below.

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.

Flavor Variations and Substitutions

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

Here are a few of my favorites:

• Make a chocolate cheesecake by adding 1/4 cup unsweetened cocoa powder.
• Swirl in your favorite fruit jam before chilling.
• Top with your favorite pie filling like this easy Cherry Pie Filling.
• Serve it with a spoonful of Blueberry Compote!

How To Store Cheesecake

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.

More Easy Cheesecake Recipes

• Easy Chocolate Cheesecake Recipe
• Pecan Pie Cheesecake Recipe
• New York Cheesecake
• Pumpkin Cheesecake
• Funfetti Cheesecake