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Total Time: 4 hours hours 30 minutes minutes 2
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Creamy and smooth, this No Bake Cheesecake is the perfect summer dessert. A sweet cheesecake filling is set inside a graham cracker crust for an irresistible classic dessert. Top it with pie filling to take it up another notch!
Looking for more no bake recipes? Check out this No-Bake Nutella Cheesecake, these Haystack Cookies, or this Red Velvet No Bake Cheesecake.
I think that no-bake cheesecake was the very first kind of cheesecake I ever made. In fact, it was probably one of the first – and only – desserts I made when I moved away from home and was on my own. It’s one of those desserts that pretty much anyone can make without messing it up. Which is one reason this recipe is one that everyone needs!
And before I get into the recipe, I do realize that this recipe isn’t completely no bake, because you bake the graham cracker crust. You can totally use a store bought crust for this – making it 100% no bake. But I usually always have the ingredients on hand to make my own, and a graham cracker crust is really so easy that I prefer to just make my own. But you can do what is easiest for you!
Ingredients
- Graham Crackers: You’ll need about 12 full graham crackers, but measure after they are made into crumbs to make sure you have the right amount.
- Sugar: You need sugar for both the crust and the cheesecake.
- Butter: You can use either salted on unsalted butter.
- Cream Cheese: I have only ever made this using full fat cream cheese.
- Sour Cream: There are many different versions of no bake cheesecake out there. This one is a little bit different because it uses sour cream. The sour cream brings a richness to the cheesecake (my favorite regular cheesecake recipe has a sour cream layer as well!)
- Vanilla: I like to use a pure vanilla extract.
- Frozen Non-dairy Whipped Topping: This is just the generic name for Cool Whip. The Cool Whip gives it some stability, and is one of the reasons this cheesecake is so easy to make.
- Pie Filling: You can use whatever kind of pie filling you like, or none at all. We like cherry pie filling.
How to Make No Bake Cheesecake
- Make the crust by combining the graham cracker crumbs, sugar, and melted butter. Press it into a pie dish and bake until it is golden brown. Let it cool completely.
- Beat together the cream cheese, sour cream, sugar, and vanilla. You want to try to make it as smooth as possible.
- Fold in the whipped topping.
- Pour the mixture into the cooled crust. Smooth the top, then cover and refrigerate until the cheesecake is set up, at least 4 hours.
- Serve topped with pie filling, or let each person top their own slice.
What to top a No Bake Cheesecake With
This recipe is very versatile – meaning it’s just a basic cheesecake recipe, so you can get as creative as you want with the topping!
I choose to keep it super simple with a can of cherry pie filling. But you could serve it with fresh fruit, with lemon curd, or even with chocolate sauce or caramel. This cheesecake recipe is even delicious just on its own!
More Cheesecake Recipes
Reese’s Peanut Butter Cheesecake
Lemon Cheesecake
Instant Pot Key Lime Cheesecake
Dulce de Leche Cheesecake
Mini Cheesecakes
Cranberry Orange Cheesecake
No Bake Cheesecake Recipe
5 from 2 votes
Author: Deborah Harroun
Prep Time: 10 minutes minutes
Cook Time: 7 minutes minutes
Total Time: 4 hours hours 30 minutes minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
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Creamy and smooth, this No Bake Cheesecake is the perfect summer dessert. A sweet cheesecake filling is set inside a graham cracker crust for an irresistible classic dessert. Top it with pie filling to take it up another notch!
Ingredients
- 1 1/2 cups graham cracker crumbs about 12 whole crackers
- 1/3 cup sugar
- 6 tablespoons unsalted butter melted
- 1 8-oz package cream cheese, softened
- 1 cup sour cream
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1 8-oz container nondairy whipped topping (Cool Whip)
- Pie filling for topping (optional)
Instructions
Preheat the oven to 350ºF. Set aside a 9-inch pie dish.
In a bowl, combine the graham cracker crumbs and sugar. Stir in the butter. Pour the mixture into the pie dish and press firmly into the sides and along the bottom of the dish. Bake in the preheated oven for 7 minutes, or until golden brown. Allow to cool.
In another bowl, combine the cream cheese, sour cream, sugar and vanilla. Beat until smooth.
Gently fold in the whipped topping.
Pour the filling into the graham cracker crust and smooth the top. Cover with plastic wrap and refrigerate until set, at least 4 hours, but preferably overnight.
If desired, top with pie filing before serving.
Recipe Notes:
*To make this truly no bake, you can start with a store bought graham cracker crust. Just skip ahead to step 3.
source: Recipes Every Man Should Know
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutritional information does not include topping.
Nutrition Information
Serving: 1/8 of cheesecake, Calories: 473kcal (24%), Carbohydrates: 45g (15%), Protein: 3g (6%), Fat: 31g (48%), Saturated Fat: 21g (131%), Polyunsaturated Fat: 7g, Cholesterol: 52mg (17%), Sodium: 221mg (10%), Fiber: 1g (4%), Sugar: 34g (38%)
Keywords: no bake cheesecake recipe
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Meet Deborah
Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More
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Comments
becky says
for the cool-whip recipe for cheese cake, this is how i make it. just thought i would share it with you. make a graham cracker crust for a 9 x 13 inch pan, 1 reg. size box of graham crackers mixed with 1 cube of real butter. put that in pan, then i mix 4-8oz. size cream cheese (room temptature) with 2 cups of powered sugar then mix 1 small carton of cool-whip with that. you can add vanilla ( that is up to the person) put that on top of crust. then put 2 lg. cans of any flavor of pie filling on top. Must refrigerate at least 8 hours (over-night) this way the flavor will set in and the texture will be nice and firm also. i will be trying some of yours also. will let you know how i like them. i love trying new ideas and experminting. thank-you
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Shari Grizzle says
This is the best and easiest recipe! Thanks so much.
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zeee says
thanks love itReply
Crystal says
I was given this recipe years ago and I love it a lot. Many of my friends who have tasted it, love it too, and have asked for my recipe. I looked it up and found that it is originally yours. Thank you!!Reply
Susan Bradley says
I’ve been making this cheesecake recipe for years. I found it in a woman’s magazine years ago. Its super simple and comes out perfect everytime. I will usually top my cheese cake with strawberry or cherry pie filling. This is also good frozen, or made as individual cheesecakes. Just use the foil cup cake liners. Put a vanilla wafer in each cup cake liner and top with he cheese cake mixture. And chill. Add pie filling if u want. Awesome party favor.
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Sarah says
I made this for a party. Used shortbread cookies and little fruit on top. So cute and delish!
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SHELLY says
Absolutely LOVE this recipe. Fast easy and delicious. Cheesecake is my favorite desert and I have never been able to make a decent cheesecake until now. Not a piece is remaining. Thank you for sharing this recipe
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Tina says
I made this for a Christmas party at work, doubled the recipe and was able to take it to a family gathering as well.
I had no leftovers and everyone loved it!!
It will be a must for holidays now, and probably even summer cookouts. My husband is a huge fan!!Reply
Deborah says
Yay! I’m so glad it was a hit!
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Elvie says
I remember eons ago that powder sugar was used and so we heavy whipping cream. Powder sugar seems to work really well. Do you by chance know what measurement if I substitute the sugar for powder sugar? Also I prefer to use heavy whipping cream instead of all those preservatives in those store bought cool whip products. If none knows I would be forever grateful.
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Deborah says
I haven’t tried any substitutions so I don’t know what would work. But a quick google search said that you would use 1 3/4 cup powdered sugar for every 1 cup of granulated sugar. Hope that helps!
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Linda says
I have been making this recipe for years. I think it was big in the1970, I use powdersugar instead of regular sugar it blends better. I sometimes add almound extract to change the base alittle bit, add fresh raspberry and sugar in there own juice is great
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Uni says
Found your recipe on tastespotting and would love to try this out! What is the measurement of a cup in your recipe, 200ml? Thanks!!^^
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Deborah says
Uni- I’m not exactly sure, but I just did a quick search and came up with 240ml. I hope it works out for you!
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Mary says
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grace says
i've come to the point where i don't make a cheesecake recipe unless the ingredient list contains sour cream–it makes a huge difference!
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scrambledhenfruit says
Looks simple and delicious. 🙂 I'll have to copy it for my son- this is something he could handle!
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Lynn says
My husband makes a mean cheese cake, and my 14-year old son has mastered pound cake! Unfortunately, we've moved a higher altitude and can't seem to bake any kind of cake anymore. No-bake cheese cake may be the answer…
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bellini valli says
This is so perfect for those hot summer days I am dreaming about. I can imagine fresh fruit toppings and even different flavourings.
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teresa says
my husband loves to buy the no bake cheesecake that comes in a box. i need to give him this recipe, i bet it's much better!
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Rosa's Yummy Yums says
It looks terrific!
Cheers,
Rosa
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Kim says
I love your idea to cook from cookbooks featuring other bloggers. I think you will find some huge hits. This looks like a superb no-bake cheesecake.
My husband likes to think he can bake. He once made a yellow cake with maple syrup instead of oil and wanted me to take it to work and share it with my co-workers. It was awful!
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Joanne says
One of my first desserts was definitely a no-bake pumpkin cheesecake. It was also definitely delicious! Leave it to Susan to find the PERFECT no-bake cheesecake recipe!
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Tasha says
Too funny, my husband is actually a great cook and loves to cook when we have friends over for dinner…but most of the time, he only mans the grill and makes breakfast. I agree that's what most men do best.
This dessert looks so pretty for something so easy to make.
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Jennifurla says
How very simple, I have to keep this in mind when I need a showstopper with no pain! happy weekend.
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