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.
Notes
Nutrition Per Serving
Filed Under
Hi Natasha.
I wrote you saying I was going to make the cake today and I did ,very easy to do and tasting the batter it was just right sweet enough ,it came out perfect can not take a picture of it but it looks perfect.Thank you so much
You’re welcome! Happy to hear that it turned out great, Leona. Thanks for sharing!
Love this recipe, it’s delicious! I think I might love no-bake cheesecake even more than regular cheesecake 🙂
So glad you enjoy this recipe, Agnes.
Can’t wait to make this for my son’s birthday, Making turtle cake for my grandson too! Coming up for vacation. Thanks for sharing this! Love your videos, and recipes.
I hope you all love it, Dianne! Happy birthday to your son!
I only see the 8 oz mascarpone cheese in the stores. Should i go ahead and buy 2 and estimate the 12 ozs?
Hi Judy! You can click on “metric” in the recipe card and it will convert the ingredient list to grams for you. You need 340g of mascarpone cheese for this recipe. I would recommend weighing it out on a food scale for best results.
Not really necessary, since the additional 4oz is exactly half of one 8oz. container, just divide in exactly half and add to the other, full 8oz. container of marscapone. You should be good to go.
Hi Natasha!
Love all of your recipes & the videos are so cute! Everything I make using your recipes & videos always turns out awesome!
I wanted to ask you … What do you think about a ginger snap crust for this recipe?
Thanks! Sheila
Hi Sheila! Thank you so very much, so glad you enjoy my recipes. I think the ginger snaps are a great idea! Let us know how it goes.
I want to mak a No Bake Cheesecake. I can only find eight oz container of Mascarpone. I no the recipe call for 12 oz. Is it ok to just use the 8 oz?
Hi Eileen, I have not experimented on that yet to advise. If you try that, please update us on how it goes.
Made these in mini size for my nephews graduation party and these were a big hit! I topped them with homemade lemon curd, strawberry sauce and blueberry sauce. Loved the sweet difference the mascarpone made. I’ll be making these again💞
That sounds delicious! Thank you for the review, Mary.
I’ve tried this and it is super yummy. Though it melts easily like an ice cream. If I want to add gelatine powder to make it stable. How many will I add gelatine powder and water?
I have not tested this to advise.
I brought this to a family gathering. It was a huge hit and there were no leftovers, which, given the huge quantity of other food is a bit rare. I had many compliments including one declaring it the best desert I’d ever brought. I also had requests for the recipe, and I directed them to your website.
That’s great, Ken! So glad it was a hit. Thank you for sharing my recipe.
Not sure what I did wrong. As I added the Marscapone to the whipped cream it was lumpy and watery. Should I have whipped the marscapoe a bit before adding to whipped cream?
The Heavy whipping cream and marscapone were cold and straight out of the frig – Help!
Hi Tina, make sure to follow the last part of step 3: Reduce speed to medium/low and beat in 12 oz mascarpone until well combined and smooth. Also, it’s important to beat the heavy cream until it has stiff peaks or is spreadable and lastly, make sure you are using HEAVY whipping cream which has a higher fat content and is more stable for whipping than regular whipping cream. I hope that helps.
Will 8 oz. Of marscapone work in this recipe? Would I need to make any other adjustments?
Thanks for your help!
Hi Jessica, I have not tested that to advise on what the result would be. You’d have to experiment. In the recipe card, you are able to change the number of servings. If you change this recipe to 8 servings, it will give you instructions for using 8 ounces of mascarpone cheese if that is all you have on hand.
ik vind een heerlijk dessert om met vrienden te delen en vooral bij de koffieklets
I agree Rutten! It goes so well with a warm drink like coffee!
OMG(goodness) Natasha, I have been cooking for 60+yrs. and every time I get on you’re site I find something I want to try, today the no-bake cheesecake out of this world good, & also doing slow cook ribs. Thank you for the recipes. When you do a cookbook I want one. Love you’re video presentation, funny and serious, love when the family is involved.
Thank you so much, Ellen! I’m so happy that you enjoy my recipes and work! We put a lot of effort into bringing forth our best, so thank you!
hi! I want to make a mango cheesecake. could I add mango puree to the creamcheese mixture? if yes then how much? I do not want to add gelatin as I am a vegetarian. please help!!
Hi Shivanshi, I honestly haven’t tried using mango to advise. If you do an experiment, please share with us how it goes.
What are the instructions for freezing the cheesecake?
Also, should you run a spatula over the sides of the cake before serving out of the pan?
Hi LizBeth, I have provided some tips in this part of the recipe “Can you Freeze a No-Bake Cheesecake?”
Yes, I read that section. But it doesn’t say if the cheesecake should be frozen in the container it’s made or another one ? Also, are you supposed to run a spatula along the sides when trying to detach it from the pan ? Also, how can you make the crust more thicker ?
Hi, I usually freeze it in the mold because I have some spares, but if you want to use your mold for something else, here is what I would try: you can remove the frozen cheesecake from the mold after it’s frozen then wrap just the cheesecake and store in the freezer. I think it would work fine to make the crust a little thicker and just increase everything in the crust proportionally.
Hello Natasha,
How do you recommend “unthickening” the strawberry sauce as I made it and refrigerated in advance? Also, can the cheesecake be quick cooled (for a short while) in the freezer if made same day?
Hi Alyce, I haven’t tested that myself to advise, if you experiment with that, please let me know how you like that.
We love love love this no bake cheesecake recipe. Thank you Natasha best ever!!
Hi Nancy! I’m so glad you enjoy this recipe. Thank you for the wonderful review.
This is by far my favorite no bake cheesecake recipe!!! Amazing..oh and the strawberry sauce…is on point. Thank you !!
Hi Lori! The sauce is amazing, we love it so much. Thank you for the review. So glad you enjoy this recipe.
I had the same problem with the graham cracker crust. I’m also going to try using less butter and see how that works. I also was wondering what you could use instead of mascarpone? I thought maybe cream cheese with a lil sugar and thin it a bit with cream???
Hi Patricia, I would swap it out proportionally if using cream cheese, but you will still get the best results with mascarpone because it helps to set the whipped cream.
This cheesecake was very delicious. I did use a pre-made pie crst though. I have tried several of your recipes and they are all 100% delicious.
Thank you, Beth. I am happy to hear that!
hello natasha,i will be trying the cheesecake for the 1st time and im very excited.i just wanted to know as to which one u would recommend – this one or the bake in the water bath please?
Hi Maria, they are both so good, we prefer the no-bake one in the summer to avoid turning the oven off, but it depends on your personal preference. I recommend trying both at some point though!