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
Loved it, and so easy to make. Instead of strawberries we used blueberries and followed your recipe. Easy to make.
This sounds awesome with blueberries too! I’m happy that you loved it, Dan.
Just making now but only had250g mascarpone. Looks ok in fridge now & just read that I could have added more cream cheese hope it will be ok 🤞
I hope so too! Please let us know how it goes, Marie.
I had never made cheesecake before- this was simple to make and delicious!! EVERYONE loved it my husband said this was the best cheese cake he has ever had!! The strawberry sauce was also a hit!
That’s just awesome! Thank you for sharing your wonderful review!
I am a very fussy eater, and a beginner cook, I can’t express how much I love Natasha’s recipes, last night we had company and I made this no bake cheese cake exactly as the recipe is written, WOW, it is a keeper that will be repeated many times in my lifetime and now in everyone elses who try it. Really the best desert I have ever had. Thanks, can’t wait to try her next recipe. Cindy
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.
Would love to make it but in Germany I need the recipe in grams.☹
Hi, click on “metric” in the recipe card which should help.
Did not set for some reason. Followed directions. Let set for 24 hrs.
Hi Melanie, sorry to hear that. I haven’t had that happen but I am always happy to help troubleshoot. Make sure to use cold heavy whipping cream (not regular whipping cream but HEAVY), and beat it sufficiently – if it is too loose after whipping, it won’t form properly.
Natashas can you use vanilla in your no bake cheesecake recipe?
Hi Gretchen, I haven’t tried vanilla. I think it would be ok, but I don’t add it.
Hi Natasha! So I made your cheesecake today and the flavor was unbelievably delicious! The only thing Is that it was not firm like I would have hoped for 😔. I had it chilling for more than 24 hours and it was still too soft when I went to cut into it. Can you please tell me why this happened?? I used all the exact same ingredients.
HI Reva, it could be due to using regular whipping cream rather than Heavy cream which has a higher fat content. Also, make sure to beat the cream sufficiently. If it is too soft before folding it with the other ingredients, it may not set properly.
literally addicted to all your recipes. i am so happy how my cheesecake turned out. could u do a red velvet recipe by any chance. i am a vegan but i want to make it for my friend.
I’m so happy you’re enjoying our recipe, Ariana!! Thank you for that amazing feedback!
My family and I loved this cheesecake. Looking forward to trying some more recipes
I’m so glad! Thank you for sharing this wonderful review with me!
Natasha, I absolutely love all of your videos. For this one where can I buy mascarpone cheese. I live in Nampa Idaho.
Thank you, Patricia. You can look for mascarpone along the chilled section of the dairy aisle.
Can I substitute mascarpone cheese for something else?
Hi Brenda, you can substitute it with cream cheese.
How much cream cheese will I need all together?
Hi Brenda, I would swap it out proportionally, but you will still get the best results with mascarpone because it helps to set the whipped cream.
Hi, Love your recipes. I have questions hope you can help me. When I beat the mascarpone cheese with heavy whipped cream looks like curdling cheese consisted, any idea why? I gonna try to make it again but actually I want it for my friends birthday so how can transfer from the bottom part of the springform to another dish. Thank you
Hi Ingrid! I haven’t experienced curdling with this recipe. I would recommend reading through the entire recipe and the recipe card to see if a step was missed.
Mine did too …. 🙁 and too liquidy
I made this and it turned out to be DELICIOUS. It was so easy to make and quick too. Strongly recommend it.
Love it! Thanks for your recommendation, Maria. We appreciate it!
Hi Natasha! Love Love your recipes. I would love to make this Keto and think I can by substituting the sugar. I was wondering, do you think you can make this crustless?
I haven’t really tried that yet to advise but someone else commented this “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.”
Thank you! I am going to try today!
Jennifer, There is a crust you can make with walnuts or pecans instead of graham crackers. It’s a Keto crust.
Hi Natasha,
I did this cheesecake and turned out delicious, my kids loved it. I didn’t have strawberries and I used rasberries instead. I love your recipies, everything I tried from your recipies was a succes, because of your detailed instructions. I follow you from Romania.
Thank you so much for your great comments and feedback, Veronica. We appreciate it!
Hi Natasha,
Just love your recipes and tutorials
I made your no bake cheesecake with strawberries on Friday for a party on Saturday night – it was scrumptious and everyone loved it, but the texture and consistency was soft, I couldn’t cut clean clear slices like a cake, it was soft, I even put it in the freezer for 15 minutes before serving; any idea why ?? Your recipe doesn’t call for gélatine (like your no bake strawberry cheesecake) – should I add some gélatine the next time or some Chantifix (European? This “fixes“ chantilly, ie whipped cream).
Your thoughts?
Thx,
Nussrat
Hi, it could be due to using a different kind of cream – make sure to use HEAVY whipping cream for this recipe as regular whipping cream has a lower fat content and won’t set up as well. Also, a warm knife will help with slicing (wipe the knife between slices).
1. Heavy Cream is 35% or more fat content.
2. Use Corn Starch as a Whipped Cream stabilizer. 2 tsp per liquid cup, add while whipping.
best cheesecake ever!
Thank you so that wonderful review Yvette! I’m so glad you enjoyed this recipe!
Hi Natasha,
I just made your no bake strawberry cheesecake.I took a picture but don’t know how to send it.i love watching you cook.
Hi Johanna, I hope you loved it! You can share pictures of your creation on our Facebook page or group.
Hi Natasha,
I just made your no bake strawberry cheesecake.I took a picture but don’t know how to send it.i love watching you cook.i am looking forward tasting it tonight with friends.
Hello Johanna, I hope will all enjoy it! You can share photos of your creation on our Facebook group and page.
AMAZING! When you read this, please do not hesitate to make this Cheesecake. It is very easy and absolutely delicious I had the left over for breakfast, and very proud of myself. All the thanks goes to Natasha!
That’s so great! It sounds like you have a new favorite!
Hi, Natasha! I’m excited to try this recipe, but can’t find any Graham Crackers where I live. Should I use plain digestive biscuits instead? Also, can I replace the whipping cream with something else?
Hi Arshia, I have not tried that yet to advise if it would have the same result but I saw someone else commented and shared this “We’re in Mexico so I had to use digestive biscuits and limes (rare to find graham crackers or lemons in Mexico) and it came out lovely. Better each day!” I hope that helps.
Hi Natasha! I really want to make this recipe, but I had freezed my fresh strawberries… Is it alright to use them to this recipe if I just thaw them? Or must it be fresh ones?
That should work too. Enjoy and please share with us how it goes!