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This is the easiest No Bake Cheesecake recipe for days when you want a rich, creamy dessert without turning on the oven. The filling is made in the blender with cream cheese, sweetened condensed milk, vanilla, and fresh lemon, then poured into a buttery graham cracker crust and chilled until smooth, creamy, and sliceable.

There’s no water bath, no baking, no eggs, and no gelatin. Just a simple, from-scratch cheesecake that tastes like you spent all day making it.

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

Table of Contents

Kellie’s Note
The Heat Is Off

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 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.

This easy no bake cheesecake recipe is perfect for summer parties, holidays, birthdays, potlucks, or anytime you need a make-ahead dessert that feels special and takes very little effort. This may just turn into your go-to impressive dessert from this point on.

Why You’ll Love This No Bake Cheesecake

  • No oven needed: Perfect for warm days or when your oven is already busy.
  • No gelatin: The filling sets with cream cheese, sweetened condensed milk, lemon juice, and chill time.
  • Made in the blender: The filling turns smooth and creamy in minutes.
  • Great make-ahead dessert: Chill it before serving so dessert is ready when you are.
  • Rich but refreshing: Fresh lemon juice balances the sweetness and keeps the filling light.
  • Easy to customize: Top it with berries, pie filling, chocolate sauce, caramel, or whipped cream.
slice of cheesecake on a white plate with a whole cheesecake in the background

What Is No Bake Cheesecake?

No bake cheesecake is a cheesecake that sets in the refrigerator instead of baking in the oven. It has a graham cracker crust and a creamy cheesecake filling, but it does not need eggs, a water bath, or oven time.

This version is extra easy because the filling is made in the blender. The sweetened condensed milk makes the filling smooth and creamy, while the lemon juice helps balance the sweetness and gives the cheesecake its classic tangy flavor.

The texture is lighter than a baked New York cheesecake but still rich, creamy, and sliceable.

Ingredients For No Bake Cheesecake

This easy no bake cheesecake recipe comes together with simple ingredients you can find at any grocery store.

  • Graham cracker crumbs: Use boxed crumbs or crush whole graham crackers in a food processor or zip-top bag.
  • Butter: Melted butter holds the crust together. I use salted butter, but unsalted butter works too. Add a small pinch of salt if using unsalted.
  • Sugar: Granulated sugar sweetens the crust. Brown sugar can be used for a deeper, slightly caramel-like flavor.
  • Cream cheese: Use full-fat block-style cream cheese, softened to room temperature. Avoid fat-free or whipped cream cheese because the filling may not set as firmly.
  • Sweetened condensed milk: This makes the filling smooth, creamy, and sweet without needing gelatin.
  • Vanilla: Vanilla bean paste or pure vanilla extract both work well.
  • Lemon juice: Fresh lemon juice cuts the sweetness and helps give the cheesecake its classic tang.
  • Lemon zest: Adds bright flavor without making the cheesecake taste overly lemony.

For the full ingredient amounts and instructions, see the recipe card below.

No Bake Cheesecake with graham cracker crust on a cake plate with berries on top

How To Make No Bake Cheesecake

  1. Make the crust: Stir together the graham cracker crumbs, melted butter, and sugar until the crumbs are evenly moistened.
  2. Press into the pan: Firmly press the crumb mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan.
  3. Chill the crust: Freeze the crust for 30 minutes so it firms up before adding the filling.
  4. Make the filling: Add the softened cream cheese, sweetened condensed milk, vanilla, lemon juice, and lemon zest to a blender.
  5. Blend until smooth: Blend just until the filling is creamy and no lumps remain. Scrape down the sides if needed.
  6. Fill the crust: Pour the cheesecake filling into the chilled crust and smooth the top with a spatula.
  7. Chill until firm: Cover with plastic wrap and refrigerate until the cheesecake is fully set. For the cleanest slices, chill at least 4 hours or overnight.
  8. Serve: Remove the sides of the springform pan, slice, and top with fresh berries or your favorite cheesecake topping.

How Does No Bake Cheesecake Set?

This no bake cheesecake sets in the refrigerator. The cream cheese firms back up as it chills, while the sweetened condensed milk creates a smooth, creamy texture. Fresh lemon juice also helps balance the filling and gives the cheesecake its signature tang.

For best results, use full-fat block cream cheese and give the cheesecake enough time to chill. It may look soft when you first pour it into the crust, but it will firm up in the refrigerator.

Do not rush the chill time. The cheesecake is easiest to slice when it has chilled for several hours or overnight.

Kellie’s Tips for the Best No Bake Cheesecake

  • Use softened cream cheese: Room temperature cream cheese blends smoothly and prevents lumps.
  • Use full-fat cream cheese: This gives the cheesecake the best flavor and firmest texture.
  • Avoid whipped or tub-style cream cheese: It can make the filling too soft.
  • Pack the crust firmly: Use the bottom of a measuring cup to press the crumbs tightly into the pan.
  • Chill the crust first: A cold crust holds its shape better when you add the filling.
  • Blend just until smooth: Overmixing can make the filling looser than needed.
  • Chill long enough: The cheesecake should be firm before slicing.
  • Use a clean knife: Wipe the knife between slices for neat, pretty pieces.
slice of cheesecake on a white plate with a bite on a fork

Flavor Variations and Substitutions

You can easily change the flavor of this no bake cheesecake with different crusts, toppings, and mix-ins.

  • Chocolate No Bake Cheesecake: Blend 1/4 cup unsweetened cocoa powder into the filling.
  • Berry Cheesecake: Top with fresh strawberries, blueberries, raspberries, or blueberry compote.
  • Cherry Cheesecake: Spoon cherry pie filling over the chilled cheesecake before serving.
  • Oreo Crust: Swap the graham cracker crust for an Oreo cookie crust.
  • Lemon Cheesecake: Add extra lemon zest and top with lemon curd.
  • Caramel Cheesecake: Drizzle with salted caramel sauce and sprinkle with chopped pecans.
  • Gluten-Free Cheesecake: Use gluten-free graham crackers for the crust.
  • Store-Bought Crust: You can use a prepared graham cracker crust, but you may have extra filling depending on the size of the crust.

What To Serve With No Bake Cheesecake

This cheesecake is delicious plain, but toppings make it extra special. Try it with:

For the prettiest slices, add saucy toppings right before serving.

How To Store No Bake Cheesecake

  • Refrigerator: Store the cheesecake covered in the refrigerator for up to 5 days. For the best texture, keep it chilled until you’re ready to serve.
  • Make Ahead: This cheesecake can be made up to 3 days in advance. Leave it in the springform pan, cover with plastic wrap, and refrigerate until ready to serve.
  • Freezer: Once the cheesecake is fully set, wrap it tightly in plastic wrap and then foil. Freeze for up to 2 months.
  • Thawing: Thaw frozen cheesecake overnight in the refrigerator before slicing and serving.
  • Room Temperature: No bake cheesecake should not sit out for more than 1 to 2 hours because it softens as it warms.
  • Reheating: No reheating is needed. Serve chilled.
Slice of cheesecake on a white plate with a gold fork and berries on top.

Troubleshooting No Bake Cheesecake

Why is my no bake cheesecake soft?
It may need more time to chill, or the cream cheese may have been too soft, low-fat, or whipped-style. For the firmest filling, use full-fat block cream cheese and chill until fully set.

Why is my filling lumpy?
The cream cheese was probably too cold. Let it soften to room temperature before blending.

Why is my crust crumbly?
The crust may not have been packed firmly enough. Press it tightly into the pan with the bottom of a measuring cup and chill before adding the filling.

Can I make it set faster in the freezer?
You can chill the crust in the freezer, but the finished cheesecake should set in the refrigerator for the best creamy texture.

Can I use a hand mixer instead of a blender?
Yes. Beat the softened cream cheese and sweetened condensed milk until smooth, then mix in the vanilla, lemon juice, and zest just until combined.

More Easy Cheesecake Recipes

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No Bake Cheesecake Recipe

5 from 4 votes
By Kellie
Prep: 15 minutes
Total: 4 hours 45 minutes
Servings: 12
slice of cheesecake on a white plate with a whole cheesecake in the background
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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.

Equipment

  • springform pan
  • blender or hand mixer
  • mixing bowl
  • measuring cup
  • measuring spoon
  • spatula

Ingredients 

Graham Cracker Crust

  • 2 1/2 cups graham cracker crumbs
  • 12 tablespoons salted butter, melted
  • 1 tablespoon granulated sugar

No Bake Cheesecake Filling

  • 16 ounce full-fat block cream cheese , softened to room temperature
  • 1 14- ounce can sweetened condensed milk
  • 1 tablespoon vanilla bean paste or pure vanilla extract
  • 4 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest

Optional Toppings

  • Fresh berries
  • Cherry pie filling
  • Blueberry compote
  • Whipped cream
  • Lemon curd
  • Chocolate sauce
  • Caramel sauce

Instructions 

  • Make the graham cracker crust. In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar until the crumbs are evenly moistened and the mixture resembles wet sand.
  • Press the crust into the pan. Firmly press the graham cracker mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to pack the crust tightly.
  • Chill the crust. Transfer the crust to the freezer and chill for 30 minutes while you make the no bake cheesecake filling.
  • Make the cheesecake filling. Add the softened cream cheese, sweetened condensed milk, vanilla bean paste or vanilla extract, lemon juice, and lemon zest to a blender.
  • Blend until smooth. Blend the cheesecake filling until completely smooth and creamy, stopping to scrape down the sides of the blender as needed.
  • Fill the crust. Pour the no bake cheesecake filling into the chilled graham cracker crust. Smooth the top with a rubber spatula or offset spatula.
  • Chill until firm. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, until the filling is firm and sliceable.
  • Serve. Remove the sides of the springform pan. Slice the cheesecake with a sharp knife, wiping the knife clean between cuts. Serve chilled with fresh berries, whipped cream, pie filling, or your favorite cheesecake topping.

Video

Notes

  • Use full-fat block-style cream cheese for the best texture. Do not use whipped cream cheese or tub-style cream cheese, which can make the filling too soft.
  • Make sure the cream cheese is softened to room temperature before blending so the filling is smooth and lump-free.
  • For best results, chill the cheesecake for at least 4 hours or overnight before slicing. The filling should be firm and sliceable before removing the sides of the springform pan.
  • A store-bought graham cracker crust can be used, but you may have extra filling depending on the size of the crust.
  • To make this gluten-free, use gluten-free graham cracker crumbs.
  • Cheesecake can be made up to 3 days in advance and stored, covered, in the refrigerator until ready to serve.
  • Leftovers can be stored covered in the refrigerator for up to 5 days.
  • To freeze, wrap the fully set cheesecake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
  • If using a hand mixer instead of a blender, beat the softened cream cheese and sweetened condensed milk until smooth, then mix in the vanilla, lemon juice, and zest just until combined.

Nutrition

Calories: 336kcal, Carbohydrates: 37g, Protein: 10g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 47mg, Sodium: 516mg, Potassium: 278mg, Fiber: 1g, Sugar: 27g, Vitamin A: 465IU, Vitamin C: 4mg, Calcium: 252mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Leave a comment below!

Frequently Asked Questions

Can I make no bake cheesecake ahead of time?
Yes. No bake cheesecake is a great make-ahead dessert because it needs time to chill. Make it up to 3 days in advance and keep it covered in the refrigerator.

How long does no bake cheesecake need to chill?
For the best texture, chill the cheesecake for at least 4 hours. Overnight is even better if you want clean, firm slices.

Can I freeze no bake cheesecake?
Yes. Once the cheesecake is fully set, wrap it tightly in plastic wrap and foil. Freeze for up to 2 months, then thaw overnight in the refrigerator.

Can I use a store-bought graham cracker crust?
Yes, but a homemade crust in a springform pan gives you a taller cheesecake and cleaner slices. If you use a store-bought crust, you may have extra filling.

Can I make this no bake cheesecake without gelatin?
Yes. This recipe is made without gelatin. The cream cheese, sweetened condensed milk, lemon juice, and chill time help the cheesecake set.

Can I use low-fat cream cheese?
I don’t recommend it. Full-fat block-style cream cheese gives the cheesecake the best texture and helps it set properly.

Can I use whipped cream cheese?
No. Whipped cream cheese or tub-style cream cheese can make the filling too soft. Use regular block-style cream cheese.

Why didn’t my no bake cheesecake set?
The cheesecake may need more chill time, or the filling may have been made with low-fat or whipped cream cheese. Chill until fully firm before removing it from the pan.

Can I make this in a pie plate instead of a springform pan?
Yes, but the cheesecake will be thinner and may be harder to slice cleanly. A springform pan makes serving easier.

Can I double the recipe?
Yes, but use two springform pans instead of one. A double batch in one pan may be too thick to set evenly.

How do I get clean slices?
Use a sharp knife and wipe it clean between each cut. For extra-clean slices, run the knife under warm water, dry it, then slice.

What toppings go best with no bake cheesecake?
Fresh berries, cherry pie filling, blueberry compote, strawberry sauce, lemon curd, chocolate sauce, caramel, and whipped cream are all great options.

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3 Comments

  1. Chelle Turner says:

    Can the lemon be left out? I can’t have lemon

    Reply
  2. BECKY GORDON says:

    JUST CHECKING, I HAVE READ SO MANY NO-BAKE CHEESECAKE. I HAVE USED THIS ONE FOR YEARS. I USE A GRAMCRACKER PIE CRUST. I USE A HAND MIXER TO DO THE CREAM CHEESE AND SWEETEN MILK. WHEN I ADD THE LEMON JUICE, I STIR IT IN SLOWLY, IF MIXED WITH HAND MIXER IT WILL NOT SET UP. THIS IS THE ONE I AM ALWAYS MAKING ANY TIME OF THE YEAR

    Reply
    1. Kellie says:

      I’m so happy you liked it!

      Reply