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
I can’t find the sauce receipe in this post
Hi Ei! Here is the Strawberry Sauce Recipe 🙂 Hope this helps & what you were looking for? 🙂
This is excellent as written and so darn easy
!
Thank you Jenny! It is pretty easy isn’t it! Thanks for the great review!
OK, this is truly heavenly! The flavor is what I think clouds would taste like with a dollop of whipped cream! Incredibly easy to make. The flavors and texture meld together to present the lightest dessert ever. I’ve made this twice and it’s been a hit both times. Thanks so much for this recipe!
I think this is my favorite review! I close my eyes and visualize (and taste) this based on your description! Thank you for the thoughtful review, Jan!
Hi Natasha, your blog is my go to site when I want to make a special meal or I’m entertaining as your recipes are not only delicious but easy to prepare. I made this cheesecake yesterday and was very disappointed in the result. It did not set. I whipped the cream(35%) until stiff peaks then beat in mascarpone. The flavours were very tasty but had to serve it in desert bowls. Where did I go wrong?
Hi Barbara! Did you use HEAVY whipping cream and beat until it was stiff and fluffy? Try beating a little longer and it should still set up in the refrigerator.
I made it for my family but sadly mine didn’t seem to be as thick n firm like yours! Still yummy though don’t know what I did wrong ;(
Hi Tina, did you make sure to use HEAVY whipping cream which has a higher fat content than regular “whipping cream”? Using a regular whipping cream might cause that if everything else was done per the recipe without substitutions. I hope that helps!
We made this for a recent gathering and it turned out great. I would love to see more recipes like this.
That’s so great!
I LOVE IT!!!!!!
Hi Natasha,
Just a comment about the crust. Mine came out very hard and difficult to cut. I used packaged graham cracker crumbs. Perhaps they were too fine for the crust. The filling and strawberry sauce is out of this world. Would make this again, but crustless and serve it in beautiful dish. Also thinking about putting it into individual serving dishes and freezing.
Hi Tina! It may be due to compacting the crust too much or it could possibly be due to changing proportions of crumbs to butter? If there is more butter, it can become overly firm. I hope that helps to troubleshoot the issue 🙂
Would I be able to bake the crust for a couple minutes just to make it a bit more solid?
Hi Alexa, I don’t see why not if that is your preference 🙂
Can you use lime juice instead of lemon? Will it alter the flavor?
Hi Elizabeth, we prefer lemon since lime may leave a more bitter taste but it should work. I hope that helps.
HELP!!!!
I can’t find mascarpone. Is there a good sub?
Hi Jaylana! You could substitute with cream cheese but I do think mascarpone gives a better texture and overall flavor. If using cream cheese, I would recommend probably 16 oz cream cheese and 1 1/2 cups of heavy whipping cream and keep everything else the same. The mascarpone also helps to stabilize the whipped cream so it’s easier to slice.
Could I sub the strawberry topping with blueberry or cherry pie filling from a Can ?
I don’t see why not! Those are great ideas!
I found this cake rather plain, can I add extra cream cheese to get that cheesecake flavor and if yes, how much do you recommend? Thanks!
Hi Cassandra, I think it would work to sub equal parts of cream cheese for mascarpone, but usually if using fresh lemon juice, it should be flavorful enough. I highly recommend the fresh lemon juice rather than concentrate.
Amazing! I made these as individual cheesecakes in 3,5 inch ramekins, subbed with Swerve as I’m on the keto diet and covered in magic shell and berries. Won’t let me add picture here but I’ll add one to your video.
Hi Linda! That’s so great! You can definitely share your photos on our private VIP friends page on Facebook. We’d love to see your creations.
Oh i will! Thank you 🙂
Hi Natasha, I made this yesterday and took it to work, everyone loved it. I did change it a little, just before folding in the lemon juice, I folded in a cup of strawberry greek yogurt to give it even more of a strawberry punch.
What a great idea, Roger! Thank you for sharing that with us!
Hi Natasha , so yestarday I made two beautiful cheese cakes and had company over , I tried Cutting the cake , but the crust would not cut trought, then when I was serving it the crust absolutely would not come off the 9″ pan , just the bottom part , so we all just ate the cream/cheese with strawberries it was delicious , but what did I do wrong? please help , thanks !
Hi Katie, it may be due to compacting the crust too much or it could possibly be due to changing proportions of crumbs to butter? If there is more butter, it can become overly firm. I hope that helps to troubleshoot the issue 🙂
This recipe was delicious! However, after beating the heavy whipping cream and adding the mascarpone mine didn’t become smooth and instead had a cottage cheese like consistency. What did I do wrong?
Hi Lisa, I’d love to help you troubleshoot through this. Was it possibly over mixed or not cold enough? Also, did you mix the HEAVY whipping cream until it was stiff?
Help!! I whipped the cream added mascarpone ans all the whipped cream melted!! Now I just have a mess and dont know what to do????!!!
Hi Lynn, did you use HEAVY whipping cream and beat until it was stiff and fluffy? Try beating a little longer and it should still set up in the refrigerator.
Any reason why this wouldn’t work as smaller, one serving cheesecakes?
And what is your opinion on those mini, pre made graham cracker crusts for this recipe?
I’d like to make this for a July 4th barbecue with berries on top for the red, white and blue. Thanks for your help. I will let you know how they turned out.
Hi Jenny the pre-made crusts should work! It should also work to scale down the recipe keeping the ingredients proportionate.
I know better than to scale down one of your recipes, it’s always eaten up so fast lol
I generously filled 15 pre made mini graham cracker crusts. I only used 1 cup heavy cream like you suggested to do for a firmer cheesecake. They were so good! Big hit with everyone at the party. The pre made crusts are a little bland compared to the one you make, but not bad and a big time saver. I had dessert ready in 15 minutes. Thanks so much!
You’re so welcome! I’m glad you enjoyed it!
Amazing recipe! So light & yummy. I only used 1/2 cup of sugar and it was sweet enough!
Thanks!
A great Canada day dessert recipe!
You’re so welcome! I’m happy you enjoyed it!
I made this with a mix of berries and the strawberry sauce for my birthday party. It was loved by everyone. Thanks Natasha!
I’m so so happy to hear you all loved the no-bake cheesecake!! Thanks for the amazing review!
Hi Natasha,
I made this cheesecake last night and its taste is delicious, however it is pretty soft. Could I add 1/2 leaf of gelatin in the batter to get it harder. Thank you for your amazing recipes
Hi Anh, if you like a firmer cheesecake, the easiest way to do that is to use 1 cup of heavy whipping cream instead of 1 1/4. We have tested this and it will make the no bake cheesecake thicker. But make sure it is a HEAVY whipping cream.