This chilled and refreshing No-Bake Cheesecake is utter dessert bliss! The texture is melt-in-your-mouth light and fluffy (similar to a mousse) and it has a sweet and tangy, rich and creamy vanilla kissed flavor. It’s the perfect summer treat!
The Best No Bake Cheesecake!
My favorite no bake cheesecake recipe!
Why go the no bake route? Because you don’t even have to turn on your oven during these hot summer months, and because this version is easier to make. No water bath required (like a traditional cheecake) and no tending to it, it just sets in the fridge.
I think you’ll also love to switch things up for a change from the heavy and dense cheesecake to something with more of a light and airy with just enough body to it.
When you pair this sweet cream cheesecake with a fresh summery strawberry sauce or blueberry sauce you create the ultimate flavor pairing. You will truly be savoring each and every bite!
If you wanted to make it even easier you could use a can of blueberry, raspberry or cherry pie filling – but for the tastiest cheesecake bars possible I highly recommend making it fresh.
Ingredients for No Bake Cheesecake
- Graham cracker crumbs
- Salted butter
- Gelatin
- Heavy cream
- Cream cheese
- Powdered sugar
- Sour cream
- Vanilla extract
- Optional: Fruit sauce for serving
What are the Best Sauces for Cheesecake?
My favorite fruit sauce pairings with no bake cheesecake are blueberry, strawberry or raspberry sauce.
Mango and peach sauces are also a delicious option (for a peach or mango sauce just blitz the fruit in a food processor with a little orange juice and sugar or honey to taste).
How to Make No Bake Cheesecake
Here is a summarized version of the recipe. See below for full directions.
Line and spray baking dish.
Stir graham crackers with butter then press into prepared dish. Chill.
Mix gelatin with water, rest.
Whip heavy cream to stiff peaks with an electric hand mixer.
Separately mix cream cheese with powdered sugar, mix in sour cream and vanilla.
Heat gelatin mixture in microwave briefly, whisk. Cool slightly.
Mix gelatin mixture into cream cheese mixture, then fold in whipped cream.
Spread mixture over graham cracker layer in baking dish. Cover and chill 3 hours to set.
Slice and serve cold with fruit sauce if desired.
How to Store No Bake Cheesecake
Store no bake cheesecake in an airtight container in the refrigerator up to 3 days.
Can I Freeze It?
Unfortunately no bake cheesecake doesn’t freeze the same as standard cheesecake. The texture won’t be the same upon thawing. You could however serve it frozen if you’d like.
Can I Make it into a Round Shape?
Yes you could also make these cheesecake in a 9-inch springform pan or a deep dish pie pan if you’d like the traditional round cheesecake shape.
Does No Bake Cheesecake Need Gelatin?
The gelatin is not a must but it does help the cheesecake set better for more firm slices that don’t droop.
More Cheesecake Recipes You’ll Love
No-Bake Cheesecake
This is a light and fluffy, deliciously creamy cheesecake and the fresh blueberry sauce takes makes it over-the-top delicious! And here no turning on a hot oven and waiting the extra hour+ for a cheesecake to bake, and chill time is half what a standard cheesecake takes!
Servings: 9
- 1 1/4 cups (138g) graham cracker crumbs (from about 9 full sheets)
- 5 Tbsp (70g) salted butter, melted
- 2 Tbsp cold water
- 2 tsp powdered gelatin
- 2/3 cup (155ml) heavy cream
- 16 oz cream cheese, brought to room temperature
- 1 1/4 cups (150g) powdered sugar
- 1/3 cup (80g) sour cream brought to room temperature
- 1 1/2 tsp vanilla extract
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Line an 8 by 8-inch baking dish with aluminum foil or parchment paper leaving a 2-inch overhang on all sides. Spray foil with non-stick cooking spray (parchment doesn’t need to be sprayed).
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In a bowl, using a fork, stir together graham crackers and butter until evenly moistened. Pour mixture into prepared baking dish and press firmly into an even layer. Transfer to refrigerator.
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Pour 2 Tbsp water into a small microwave safe bowl. Sprinkle gelatin evenly over water and immediately whisk. Allow to rest while preparing filling.
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In a mixing bowl using an electric hand mixer (or 2-cup liquid measuring cup if your hand mixer will fit), whip heavy cream until stiff peaks form (it should get to the point it starts to loose that wet sheen).
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In a separate mixing bowl mix cream cheese and powdered sugar on low speed until combined, then increase speed to high and whip until smooth, light and fluffy, about 2 minutes. Mix in sour cream and vanilla extract.
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Heat gelatin mixture in microwave 10 to 15 seconds on high power until just dissolved, then whisk for 15 seconds. Cool until just warm, about 2 minutes. Then while mixing cream cheese mixture with hand mixer, drizzle gelatin mixture into cream cheese mixture and mix until combined.
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Fold in whipped cream.
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Spread cream cheese mixture over graham cracker layer in prepared baking dish. Cover with plastic wrap and chill until set, about 3 hours. Cut into squares and serve with blueberry sauce.
For the Blueberry Sauce
- 10 oz (2 cups) fresh blueberries (can substitute raspberries)
- 5 Tbsp juice (grape, berry or apple), or water
- 1/3 cup (66g) granulated sugar
- 2 1/2 tsp cornstarch
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Directions: In a medium sauce pan stir together blueberries, 4 Tbsp juice and the sugar. Bring mixture to a simmer over medium-high, stirring frequently.
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Reduce heat and simmer about 5 minutes until about half of the blueberries have burst. Stir together remaining 1 Tbsp juice and the cornstarch, whisk into blueberries, cook and stir 30 seconds longer.
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Allow to cool and chill before serving over cheesecake.
Nutrition Facts
No-Bake Cheesecake
Amount Per Serving
Calories 445
Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 19g119%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 93mg31%
Sodium 320mg14%
Potassium 125mg4%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 23g26%
Protein 6g12%
Vitamin A 1189IU24%
Vitamin C 0.2mg0%
Calcium 84mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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