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
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Yep, mighty good. For the sauce, I picked the cherries out of cherry pie filling to use with the fresh strawberries. This switch might not have been as good as Natasha’s homemade sauce, but it’s better than store-bought strawberry sauce.
Great to hear that you enjoyed this recipe, Bill!
Yep, mighty good. For the sauce, I picked the cherries out of cherry pie filling to use with fresh strawberries. This switch night not have been as good as her homemade sauce, but it’s better than store-bought strawberry sauce.
hi Natasha,
please can u help me, can you put candy lemons as a border around the cheese cake, instead of the top, and if so how would one do this with out the lemons falling off
Hi Amanda! I’ve never tried that to provide those instructions.
I made this cheesecake for Christmas Eve. Everyone thought it was delicious. It was a hit. Instead of strawberries I used a cherry topping. When strawberries are in season this summer I will try the special strawberry sauce topping.
So glad it was a hit! Thank you for the feedback!
Hi Natasha, I’ve tried this no-bake cheesecake and it’s totally yummy. My only problem was, it didn’t set even after being in the fridge overnight and it wasn’t really sliceable until I put it in the freezer for about 30 mins. The only thing I substituted was the cream cheese (I substituted it with a french fromage blanc) because I didn’t find a philadelphia cream cheese here. The white cheese and sugar mix was a bit runny. For next time, what should I do to make this work if I still cannot find any other cream cheese?
Hi Alice! It was likely the substitute that caused this. The cream cheese is an important ingredient in this recipe. I have not tested an alternative to know how to make modifications.
Hi Natasha. I’d like to try this recipe. Is it ok to reduce amount of mascarpone? From 12 oz to 8oz?
Hi Yumi, you would replace the last 4 oz proportionally with cream cheese, but you will still get the best results with mascarpone because it helps set the whipped cream.
Thank you for the reply! Ok then I will stick to your recipe 🙂
This is my staple cheesecake recipe-LOVE LOVE , always turns out perfect!! Just wondering how I could change it to a Christmas Eggnog No Bake??
Happy to know that this is your staple recipe for cheesecake. I have not tested that to advise, if you do an experiment, we’d love to know how it goes!
Hi Natasha!
Thank you for the amazing recipes – I have made a few already and they all turn out just great!
Would this recipe work for a cheesecake in a jar/ cup/Glas? It should, right?
I would like to make it ahead of a party – we make the Philly Cheesesteak sandwiches – also your recipe – and I want to have an essay to serve dessert, an American type one (I live in Germany) would be the best choice.
Hi Kristine! Yes- I think that would be fine. You’ll have to experiment with the amount. I’m not sure how many jars you’d get.
Hi Natasha,
I love all your recipes. It is strawberry season so I made this no bake cheesecake with strawberry sauce and it is fabulous !!
Thank you for all your great recipes.
The perfect recipe for in season fruit! I’m so happy you enjoyed it, Linda!
I have made alot of your receipts and they were a hit…thank you so much ❤️ from a loyal fan….
That’s great to hear, Edna! Thank you for the feedback.
Thank you so much for this fabulous no bake cheesecake! Made a lot of (baked) cheesecakes over the years but this was exceptional. I especially liked the small amount of sugar!
Hi Judy! You’re very welcome. So glad you enjoyed it.
If there was a 10-star rating, this one would get it! This is, by far, the VERY BEST cheesecake on the entire planet!!! I have made it twice ( and I’m no baker) and it’s spectacular. The first time, I made it according to the exact instructions…YUMMY! This time, I substituted 2T. of Rose Water for the lemon that I forgot to buy….Holy Wildcats, was that good! I’m convinced that you absolutely CANNOT screw up any of Natasha’s recipes. Thank you so nuch, Natasha!
Hi Carol! That sounds amazing. I’m so glad you enjoy this recipe. Thank you for sharing that with us!
Is there any other pan I can use besides a springform? I have never made a cheesecake before so I don’t want to purchase a pan that I won’t use if things go awry.😊😊
Hi Kerry, a pan with 3-inch walls works best for this recipe. We use a springform since you can take it off and serve the cheesecake without the pan. You can use a round pan but will have difficulty trying to cut and remove the slices, just make sure it’s tall enough to fit the full recipe. I hope you love this cheesecake!
Hi, great recipe – thanks! I will admit that I wasn’t sure it would set up enough for slicing cleanly…but it did, perfectly! And the taste was so delicious. Thanks again!
We’re happy to know that you loved it!
I just got through making your no bake cheesecake. I was kind of concerned because I used an off brand cream cheese. And I also tripled the recipe. I am making it for my friends at the Fremont senior center. They love homemade things. I put it in a large pan and put blueberries in the center and strawberries on one end and cherries on the other end. I have made several of your recipes and they are all perfect. And delicious!!I won’t be taking it til in the morning. So I will put the fruit on first thing. I think it would be ok if I did it today but it said to put the fruit on right before you serve it. We did taste the filling absolutely delicious. So silky smooth. Keep on cook in’ love your recipes.
Hi Sharon! Thank you so much. I’m glad you are loving the recipes. 🙂
BEST cheesecake I’ve ever made! I followed the recipe exactly except my package of mascarpone was only 8.8 oz. So I added more cream cheese to make up for the last couple of ounces. It didn’t seem to make a difference. Made the strawberry sauce to go with it. DELICIOUS!
I’m so happy you enjoyed that. Thank you for sharing that with us, Bunny!
I was excited to try this cake. So easy and simple but it took two days to firm up and it was grainy. What do you think I did wrong?
Hi Lucy! I’m sorry to hear that. I would look over the recipe again to see if anything was missed or measured incorrectly. You can watch my video to see where your process may have looked different. It could be that you over-mixed the heavy cream, which would result in a grainy texture. I hope that helps.
I used mascarpone cheese in a 16 oz size but tried my best to measure for a 12 oz . Also would under beating make the cake grainy?
O.K……I ALWAYS read the reviews before making anybody’s recipe, except in the case of Natasha. Made this cheesecake BEFORE reading and they were RIGHT! This is the best cheeseake I have EVER put in my mouth…………bar none!
Aaaw, thank you for that amazing feedback and review!
Just made this for our Easter dessert. But as I made the recipe, noticed it calls for 12 ounces of mascarpone, but the container I bought is 8 ounces. (The only brand we can find in my area is BelGioso that comes in 8 ounce tub.) Wiuld you be willing to clarify this in your recipe? If the finished dessert is as good as what I’ve tasted from the beaters 😁, it will be a hit with my family!
Hi Debbie, We used the same brand; you can see the photo of the exact tub we got. I usually purchase two 8oz packs or one 16oz pack and use 12 ounces from that. Sometimes you can find 12-ounce packs, but most are packed in 8-oz or 16-oz packs. I hope this helps and your family loves it!
Made this for my daughter’s birthday. Perfect cheese cake and now my new favorite. Light, smooth and creamy.
Served it with a blue berry sauce. Definite keeper!
Hi Maja! I’m so glad it was enjoyed. Thanks for sharing.