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5.0 from 456 votes

No-Bake Cheesecake

Creamy and decadent, this no-bake cheesecake is a classic dessert everyone loves!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 25 mins
Servings: 8 slices
Calories: 464 kcal
Course: Dessert , Cake
Cuisine: American

Ingredients

Graham Cracker Crust
  • 6 tablespoons melted unsalted butter
  • 1 ½ cups Graham cracker crumbs
  • ¼ cup granulated sugar
Cheesecake Filling
  • 16 ounces cream cheese softened, 2 boxes
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream cold
  • 1 teaspoon cornstarch

Instructions

    Cup of Yum
  1. In a medium bowl, combine melted butter, graham crumbs, and sugar with a fork.
  2. Press the mixture into the bottom and up the sides (about 1 ½ inches) of a 9-inch pie plate or an 8-inch springform pan. Refrigerate while preparing the filling.
  3. Beat softened cream cheese with an electric mixer until smooth and fluffy. Add powdered sugar and vanilla extract and continue to beat until fully incorporated.
  4. In a separate bowl, beat cold heavy whipping cream on low for 1 minute. Add the cornstarch, increase the mixer speed to high, and beat for an additional 3-4 minutes until stiff peaks form.
  5. Fold the whipped cream into the cream cheese mixture.
  6. Spread the cheesecake filling evenly into the prepared crust and refrigerate for at least 4 hours, or overnight.
  7. Top with your favorite toppings and serve.

Notes

  • Whipping Cream: Heavy whipping cream is recommended for the best flavor, and the cream should be very cold before whipping. If substituting whipped topping, the cornstarch can be omitted.
  • Cream Cheese: Low-fat or reduced-fat cream cheese may not set up as well.
  • Graham Crust: I purchase graham crumbs at the store. To make your own, add 21 graham crackers to a food processor and pulse to form crumbs.
  • To Serve: If the crust sticks to the pan, dip the bottom of the pan in hot water for a few seconds. The hot water will melt the butter on the edges of the crust, and it will release easily.
  • Freezing: This cheesecake can be prepared ahead of time and frozen (it's just as good thawed as the day it is made!). Place the pan in the freezer and once frozen, wrap tightly in plastic wrap to seal completely. Thaw in the fridge overnight.
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Nutrition Information

Serving 1slice Calories 464 (23%) Carbohydrates 32g (11%) Protein 5g (10%) Fat 36g (55%) Saturated Fat 19g (95%) Cholesterol 103mg (34%) Sodium 294mg (12%) Potassium 125mg (4%) Fiber 1g (4%) Sugar 20g (40%) Vitamin A 1199IU (24%) Vitamin C 1mg (1%) Calcium 81mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 464

% Daily Value*

Serving 1slice
Calories 464 23%
Carbohydrates 32g 11%
Protein 5g 10%
Fat 36g 55%
Saturated Fat 19g 95%
Cholesterol 103mg 34%
Sodium 294mg 12%
Potassium 125mg 3%
Fiber 1g 4%
Sugar 20g 40%
Vitamin A 1199IU 24%
Vitamin C 1mg 1%
Calcium 81mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.