This No-Bake Cheesecake is an elegant, crowd-pleasing summer dessert. From the crust to the velvety whipped cheesecake center, this is 100% a NO-BAKE dessert. The Strawberry Sauce takes this dessert to the next level so don’t skip it.
If you love no-bake desserts like Chocolate Lasagna or our Berry Trifle, you’ll love this No-Bake Cheesecake.

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No-Bake Cheesecake Video
Watch Natasha make this Easy No-Cook Cheesecake Recipe. We love the decadence and texture of a Classic Cheesecake, but this no-bake cheesecake is equally dreamy and truly easy.
Mascarpone cheese elevates the flavor and texture of this easy no-bake cheesecake and it doesn’t get any easier. The double strawberry topping is lip-smacking good and you will want the strawberry sauce on all of your desserts.
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The Best No-Bake Cheesecake
On a trip to Maui, we visited a fancy restaurant named Monkey Pod. The food was awesome but the best thing was the slice of strawberry cream pie we shared at the end of our meal. It was tall, gorgeous, silky as can be, and $10 a slice! I asked the waitress about it (of course I did) and she said they mixed mascarpone with whipped cream so I set out to experiment.
Their original cheesecake pie had a baked pie crust which I tested, but I couldn’t resist using this no-bake crust. It was crazy easy, just as good, and it makes this a true no-bake dessert. Most graham cracker crusts are pre-baked but the amount of butter here holds the crust together so baking is not necessary at all.

Ingredients
We tested these proportions over and over until we got the perfect no-bake cheesecake consistency. It is easy to slice, whipped, airy, rich, and decadent.
- Graham Cracker Crumbs – You can buy these pre-crushed or crush your own crackers
- Butter – moistens the crumbs and keeps them set in the pan
- Cream Cheese – provides a classic cheesecake flavor
- Sugar – we use granulated sugar to add just the right amount of sweetness
- Heavy whipping cream – be sure to use HEAVY cream for the correct fat content or the cheesecake won’t set properly.
- Mascarpone – This is a key ingredient. It stabilizes the whipped cream and makes this cheesecake taste like a $10 slice at a fancy restaurant.
- Lemon Juice – Make sure to use FRESH lemon juice. It cuts the sweetness and balances the cake.
Pro Tip: Be sure to have your ingredients at the proper temperatures. Keep heavy cream and mascarpone chilled in the refrigerator until you are ready to use them. You’ll want to soften the cream cheese for 1 1/2 hours at room temperature so you don’t get lumps in your creamy cheesecake.
Tools you will need
- A 9″ springform pan with 3-inch walls works best for this recipe
- Parchment paper – we found that adding a round of parchment paper to the bottom of the springform makes it easier to slide and transfer the cake out of the springform mold once it’s set.

The Best Cookies for a Crumb Crust
A variety of sweet crunchy cookies can be used for a crumb crust and each will give a different flavor profile. We used graham crackers because we usually have them on hand, but these will all work:
- Graham Crackers
- Biscoff Cookies
- Vanilla Wafers
- Chocolate Oreo Cookies (cream removed)
Pro Tip: To crush the crackers, put them into a zip bag, remove excess air, and crush with a rolling pin. You can also pulse them in a food processor until fine crumbs form then follow the instructions in the print-friendly recipe below.
How to Make No-Bake Cheesecake
We love no-bake cheesecakes especially in summer when we don’t have to heat up the oven, but they are great year-round. The best part is, it can make them ahead and even frozen (see instructions below).
- Combine Crushed Crackers with sugar and melted butter then press into a 9″ springform pan then chill.
- Beat together cream cheese and sugar until fluffy.
- Beat heavy whipping cream in a separate bowl then fold in the mascarpone.
- Fold cream cheese mixture into mascarpone mixture then fold in lemon juice 1 Tbsp at a time.
- Spread the cheesecake filling over the crust. Cover and refrigerate until set.

Make-Ahead Tip: This no-bake cheesecake (the crust, filling, and syrup) can be made for up to 3 days, covered, and stored in the refrigerator. It’s perfect for easy entertaining.
Can I substitute mascarpone?
Just like with a tiramisu, the mascarpone helps the cream set up properly into a thick and sliceable cheesecake. It not only adds flavor but acts as a stabilizer so I don’t recommend substituting it.
Can you Freeze a No-Bake Cheesecake?
This is a make-ahead dessert and freezes well. Just be sure to let it set in the refrigerator before freezing. I prefer to keep it in the springform pan for freezing.
- To Freeze: Wrap with several layers of plastic wrap and freeze it for up to 3 months.
- To Thaw: set in the refrigerator overnight and it will taste just as good as fresh no-bake cheesecake. We also love it partially frozen because it tastes like an ice cream cake.
Cheesecake Toppings
A great topping is a great way to finish off a cheesecake and keep things exciting with new flavors. These are our go-to cheesecake toppings:
- Fresh Cherry Sauce – tastes like cherry pie filling
- Strawberry Sauce – great over pancakes too
- Caramel Sauce – so easy to make with pantry staples
- Fresh Berries – we love adding seasonal berries
- Stone Fruit – slice up nectarines, plums, or apricots
- Blueberry Sauce – try our No-Bake Blueberry Cheesecake

Have you ever tried making a no-bake cheesecake? It’s so easy and good, it might just spoil you forever. Also, I’d love to hear about your favorite summer dessert in the comments below.
More Summer Desserts
- Strawberry Pretzel Salad
- Perfect Vanilla Cupcakes
- Strawberry Shortcake
- Tres Leches Cake
- Classic Tiramisu
- Strawberries Romanoff
No-Bake Cheesecake Recipe

Ingredients
Ingredients for Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs, (from 12 whole crackers)
- 1 Tbsp granulated sugar
- 8 Tbsp unsalted butter, 1 stick
Ingredients for No Bake Cheesecake:
- 8 oz cream cheese, at room temperature
- 2/3 cup granulated sugar
- 1 1/4 cups heavy whipping cream, chilled
- 12 oz mascarpone cheese, chilled
- 2 Tbsp lemon juice, freshly squeezed
Strawberry Topping:
- 8 oz Strawberries, thinly sliced
- 1 Strawberry Sauce Recipe, strained and chilled
Instructions
Prep:
- Make the Strawberry Sauce Recipe and strain through a sieve, pushing on the solids with a spatula to get as much syrup as possible. Set aside to cool to room temperature or cover and refrigerate if making ahead of time. The strained strawberry sauce will keep 3-4 days.
How to Make No Bake Cheesecake:
- In the bowl of a food processor, coarsely break up graham crackers then pulse into fine crumbs. Transfer crumbs to a bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten crumbs. Line a 9-inch round springform pan with a round of parchment paper and press crumbs into the bottom of the pan going 1/2" up the sides. Freeze for 15 minutes or refrigerate 30 minutes for crumbs to set.
- In a large mixing bowl, using an electric hand mixer, add 8 oz cream cheese and 2/3 cup granulated sugar and beat on medium/high speed for 3 minutes until fluffy and smooth, scraping down the bowl as needed. Set aside.
- In a separate mixing bowl, using a clean electric hand mixer, beat 1 1/4 cups heavy whipping cream until stiff peaks form (3-5 minutes on high speed). Reduce speed to medium/low and beat in 12 oz mascarpone until well combined and smooth.
- Use a spatula to fold cream cheese into whipped mascarpone mixture until well blended. Fold in 2 Tbsp lemon juice, adding 1 Tbsp at a time and folding until well incorporated.
- Transfer cheesecake filling over the chilled crust and refrigerate for at least 6 hours or overnight until completely chilled. Just before serving, arrange sliced strawberries in rings over the top and brush with the strained strawberry sauce. Serve extra strawberry sauce over each slice.
Hi, in comparing this recipe with the No Bake Strawberry Cheesecake, I noted that this No Bake Classic Cheesecake has no gelatin while the No Bake Strawberry Cheesecake has gelatin. What’s the reason for this difference? How does this difference affect each of these cheesecakes?
Hi, the strawberry cheesecake has strawberry sauce in it which makes it more difficult to set properly – it would be too loose, which is why I added the gelatin there.
One of the best no bake cheese cake it is firm, fluffy and easy to serve and toppings are amazing, I also used Lady fingers at bottom a little like tiramisu recipe a little less sweet but amazing just delicious Thank you I just love all your Recipies Natacha, simple and easy!
Would I be able to use this recipe for Biscoff Cheesecake? Thanks
Hello there! You should be able to make that work with some adjustments. You can use Biscoff cookies for the crust and add Biscoff spread into the filling. We’d love to know how it goes!
Is this a firm cake like a baked cheesecake?
Hi Sharon! It holds its shape, but it doesn’t have the same firm texture of baked cheesecake.
I am staying in South Africa and love your recipies never flop. Can I maybe use grienadella in a tin for the sause. Looking for a yellow cover. Must I add sugar and cook the sause?
HI Alta, I’m honestly not familiar with that product and haven’t tested it.
Wandering if I can substitute the strawberries for blueberries or cherries and if I can layer them using this no bake cheesecake recipe with marscapone cheese.
Hello Mary! I have a recipe for No-Bake Blueberry Cheesecake. Hope you love it!
I made this according to directions and I have a couple of comments.
I think it is labor-intensive and very expensive to make.
I think that 3 to 5 minutes to form stiff peaks on the whipping cream is too long. It only took about 90 seconds when I did it. Also, I think it needs a little bit more lemon juice too cut the sharpness of the mascarpone.
That being said, everyone loved it and thought it was the best cheesecake that they ever had. And I also made the strawberry sauce as well
I can’t figure out how to post my picture that I took of it.
Can I omit the lemon juice and just add vanilla extract? I’m scared of the lemon juice curdling the mixture
Hi Gigi! It cuts the sweetness and balances the cake but if you prefer to omit, that would be fine.
Do you have a recipe for no bake kahlua cheesecake.
Hi Dolores, I do not have that exact flavor at this time.
I have been a big lover of your no bake cheese cake. I am Indian and I make it every 4th of July for them and they love it.
I love that its become a tradition for you, Ash! Thank you for your awesome review! Happy 4th of July!
Hello,Ur page is the first I look into for dessert / breakfast recipes .the measurements are so precise and detailed! Thankyou.i have a question regarding your no bake cheesecake recipes.in one,gelatin is added whereas in the other it’s not.wondering why is it so.
Hi Raihana, adding the fruit puree would make the flavored no-bake cheesecake too liquidy without the added gelatin.
Delicious recipe and easy to make this no bake cheese cake ,thanks ms.natasha
You’re very welcome!
Ah! Third time making this and it’s beyond delicious, but I think I mixed too much and it was more like a batter. Any way to fix this?
Hi Luke! I’m glad you love the recipe. I’m not sure that there is a way to fix the issue if it’s been over-mixed.
Everything was going great until I added the lemon juice the whole thing turned into curds. I’m so bummed the ingredients were not that cheap. I should of just bought one.
Hi Jasmine, I haven’t had that happen before. Did you substitute any of the ingredients or possibly use lemon juice from concentrate?
This recipe is wonderful!! So easy, beautiful, and delicious 😋 all of the recipes I’ve ever made of yours are fantastic!! You are my go to for no fail, delicious recipes. I appreciate your videos so much too, I love to watch and know that when I make whatever it is I am doing it correctly! Thank you for your amazing recipes🤍
Natasha, I’d like to make this recipe but into smaller individual sizes for a party. Can I use this same recipe instead of the one you have listed for your no bake mini cheesecakes?
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment, Dana. I imagine it would work for mini cheesecakes (I would probably line the muffin/ cupcake cups with liners though for easier removal). We have a slightly different recipe Mini Cheesecake Recipe (non no-bake) that we made into mini sizes that you can use for reference. I hope this is helpful.
Just made this recipe, does it have to set up for 6 hours. Usually recipes say chill for 2-3 hours.
Hi Tisha, 6 hours will make it much easier to slice without it sliding apart. Most no-bake cheesecakes that I recall seeing are at least 6 hours or overnight.
Hi Natasha, This is the one of the best no-bake cheesecake that I’ve tried from others that I’ve tried. I’ve tried multiple recipes from your website and really loved them and enjoyed and very delicious. Thank You for sharing! ♥️😋
Awwww thank you for your kind words and goood feedback. I appreciate it!
Hi Natasha, I so love all your recipes!! My family loves all them all. The list goes on.. from the ribs, salads, cakes. ❤️ I wanted to ask you, what is the difference between this no bake cheesecake and the strawberry cheesecake where you add gelatine? Would this cake work if I add gelatine to it? I have made this cheesecake in the past it tastes delish, but I always find it slightly softer and messy to slice. Could I add gelatine?
HI Maria, in the strawberry no-bake cheesecake, there is gelatin since it also has strawberry puree which needs a little extra help to set up properly. You could add a little more here but what can make the difference in this recipe is if you make sure to beat the heavy cream adequately until stiff peaks form. If it’s too loose, the mixture will struggle to set up properly.
This was my first time making cheesecake. The receipe is easy to follow and the results fantastic. Thank you.
Yep, mighty tasty! For the sauce, I picked the cherries out of 1 can of cherry pie filling to use with the fresh strawberries. This switch might not be as good as Natasha’s homemade sauce, but it’s better than store-bought strawberry sauce.
Does this recipe yield 1kg Cheesecake? I want to try in 500gm or 1kg unit
Hi Prachi! I’m sorry, I didn’t weigh the cheesecake but based on the amounts of ingredients we used, likely over 1000g without the strawberry topping.