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
Hello,
So I tried this amazing recipe and it turned out really good except that the cheese didn’t hold or wasn’t firm enough after keeping it in the refrigerator overnight, so did the graham crackers (guess I can add more butter for the crust) but do you have any advice for the filling part on how to make it firm or hold ?
It’s an amazing recipe, even though it didn’t hold my family ended up swiping the whole thing in one go!!!
I honestly love your blog.. keep em coming!! And thank you!!
Hi Alzeena, 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.
Natasha!! I need help!!! I try to make the cheesecake again this time with less whipped cream like you suggested but the filling is thin and flows easily.. what do I do to help it set ?!
Hi Alzeena, Make sure to use a heavy whipping cream and be sure to beat it sufficiently. Also make sure your mascarpone is chilled and the other ingredients are not over-softened. If you oversoften cream cheese, it will be more loose and liquidy and have trouble setting properly.
Oh! The cream cheese was over soft… will I have chuck the whole thing out or is there a way to fix it ?
You could try to refrigerate for a bit then mix again which might fix it.
Can I make this in mini’s?
Hi Tricia, I haven’t tested this as minis.
ok so cupcake size is ok?
and just one recipe?
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 here (non no-bake) that we made into mini sizes that you can use for reference. I hope this is helpful.
OK great thanks
I have mini cheesecake pans with loose bottoms.
i will give a try – it’s for a wedding so hope they turn out!
this turned out perfect as mini’s.
best to freeze them 1st before trying to take them out the pans.
Good to know that, Tricia. Thank you for your review and good feedback!
Hi Natasha – I tried this with all organic and grass fed heavy cream for whipping and it worked but as soon as I added the mascarpone cheese to combine – it separated 😳 and was no longer fluffy and smooth. Taste was still good (says kids – I’m allergic to dairy 🤣) but did not have the fluffy factor 😭. Not sure what I did wrong? Beat too long? Thanks for any tips to keep the consistency… I miss cheesecake – kids had this at Monkeypod in Oahu!!!
Hi Kris, beating too long can cause that. Also, make sure to use cold mascarpone and stop mixing just as soon as the mascarpone is incorporated. I hope that helps and I’m glad your kids still loved the recipe! How fun that you also tried it at Monkey Pod.
Can you use all marcepone cheese for this cake?
Hi Joan, I haven’t tested it that way to say for sure.
Just made this for my family and they loved it! It was phenomenal!!! Not too sweet. Just perfect. Followed the recipe as written but found that my crust was sticking to the bottom of the pan, even though I buttered it 🙁 not sure why but I’m not too bothered!
Hi Sara, I’m so glad you loved it. Make sure to use the same proportion of butter to crumbs and if your pan is not non-stick you can place a ring of buttered parchment paper on the bottom which will help with removal. Thank you for sharing!
I recommend this recipe for people who want to make no bake cheesecake because it is easy to make for the beginner and the taste was amazing. I have made this recipe twice and it was my first time to make cheesecake by myself. When I made this recipe for the first time, I did not feel it was hard to follow the recipe because we can see the way of making it not only the sentences, but also video. So, I watched it before I made it. It made me feel easier to make cheesecake. Also, the ingredients that we need are easy to get.
Taste:
I made it for my family and they all said it was really good. The snow-white cheesecake had a rich cheese taste but was smooth. Also, do not forget lemon juice. It made it much better.
The part of the cracker crust was bittersweet for me. But it went well with cheesecake. The strawberry and sauce was like bright red jewelry. They made it look more delicious. The whole taste was sweetish. But, if you really like the sweet taste, you should try. If you do not, I recommend using less sugar to make strawberry sauce.I did it when I made it the second time and it was good.
Time:
I started making it at noon and it finished at 4:00 pm including decoration. I think it was not long and I could make cupcakes by 4:00 pm. So, if you want to make something with cheesecake, it is possible. It took 40 minutes to make cheesecake without including the time for wait until it was completely chilled. I am not used to making desserts so it took longer than the recipe’s one. However if you always make desserts, I think you can make it shorter than me or the recipe’s time.
The recipe:
The sentences are clear and easy to follow. The information of ingredients are divided into graham crackers part, no bake cheesecake one, and strawberry topping one. It also made it easy for me to follow the recipe. In addition, there are nutrition facts so you can see any information of cheesecake even if it is handmade one. The video also helped me when I made it. I recommend watching one before you make it. It shows the process of making and the points.
This strawberry cheesecake is amazing. And it is not hard to make so it might be good to make with your family if you want. Also, it was fun to make it.
Absolutely delicious! The fact that it’s no bake and takes almost no time at all to prepare is even better. I made this for a family gathering and it was devoured. I got so many compliments and people asking for the recipe. I will for sure keep this in my dessert rotation!
Hello Shelby, that’s so nice! I’m glad this recipe was a hit, thank you so much for sharing that with us. I appreciate your wonderful review!
Would the recipe work for mini cheese cakes also?
Hi Tracy, I imagine it would work for mini cheesecakes (I would probably line the muffin cups with liners though for easier removal)
I am making yor cheesecake fir m Y grandchildren today. Their favorite dessert. Thanks for sharing. Love your blog.
Aww, that’s the best! I hope they love this recipe, Debbie!
Is a hand held mixer necessary? Can I use my stand alone kitchen aid mixer for both parts? I would use paddle or whisk attachment? Thanks!
Hi Deb, a stand mixer should work! I hope you love this recipe.
Haven’t tried the recipe yet. Can’t wait!! I wanted to ask if I doubled the recipe could I make it in a 10-12 inch pan for a bit more height?
Hi Emily, doubling the recipe should work if your pan is large enough. It also may take longer to set.
Made a plain one with a thick layer of chocolate ganache on top. WOW WOW WOW!! Thank you for this amazing recipe!!!
You’re welcome, Lee! I’m so glad you enjoyed that!
The best cheesecake I have ever made ! There was a lot of pastries but the cheesecake was gone first. So easy to make. Love it ! My 6 year old daughter loves watching you cook 🙂
Very nice, thank you for your wonderful comments and review. We appreciate it!
Easy to make and very yummy:) thank you:)
Glad you loved it!
Hi Natasha Greetings to you im from Singapore i just want to ask if i can use whipping cream instead of heavy whipping cream? In my country it’s very hard to find it.
Hi Anabella, I highly recommend using 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.
Do you think double cream will work? Thanks for your reply by the way.
Hi, double cream should work and will be safer than regular whipping cream. Double cream is slightly thicker than heavy whipping cream as it has a higher fat content so it’s easier to over-whip – be careful there!
Thank you Natasha 😊
Hi Natasha, I want to make this ahead of time & freeze it. When do you suggest to put the strawberries on top, before freezing or on the day you plan to serve it. Also, do you discard the solid parts of the strawberries when making the sauce?
Hi Gerri, I wouldn’t top it with fruit/ strawberries until you’re serving.
Thank you so much for the strawberry sauce recipe, it worked out perfectly for the cheesecake I made.
*your tip for keeping asparagus fresh with stems submerged in water was awesome. Mine is still looking fresh after five days in the fridge. 🙂
You’re welcome! I’m so happy you enjoyed it, Jay! & Wow! That’s just awesome! I’m happy that was helpful!
hi natasha i like this recipe which i have made several times so i thought i would like to make a mango cheesecake instead of strawberries could i do this with the same amount of mango pulp instead of strawberry please
Hello Ruth, I honestly haven’t tried using mango to advise. If you do an experiment, please share with us how it goes.
Hey Natasha I love making your no bake cheesecake I’m wondering could I also make that recipe with either cupcake pan or a mini muffin pan if so how would you do it with paper liners or just in the pan?
Hi Janet, I haven’t tried converting this to cupcakes yet, but I have a recipe for Mini Cheesecake that you can try.
I made the the no bake cheesecake.. loved it !
I did have a problem with the crust … stuck to the pan, was hard to serve . I have the same pan that you used . Any suggestions?
Thank You
Hi Rosanna, it could be due to compacting too tightly, but you can line the bottom with a ring of parchment paper to help scoot the cheesecake off the pan and onto a cake stand for easier serving.