No-Bake Cheesecake (6 ingredients, no eggs)

No oven, no water bath, no eggs, no cracks. This no-bake cheesecake is super easy! The filling is light, airy, and creamy and sets up nicely in the fridge – without gelatin or agar-agar. You’ll only need 6 ingredients, including the crust.

Perks of a no-bake cheesecake

We all know that making a classic cheesecake can be kind of intimidating. It requires blind-baking the crust, carefully mixing the filling, and then baking it in the oven with a water bath to prevent cracks.

This no-bake cheesecake is fuss-free and tastes just as good as the original. I even prefer it to the rich, sometimes even dense classic version because it’s lighter and more airy. Almost mousse-like. It tastes like summer in your mouth!

Talking about summer: Since this cheesecake doesn’t require any oven, it’s perfect to make when it’s hot outside. This way, you will avoid heating up the apartment even more.

Step by step recipe no-bake cheesecake

Here is how to make an airy, fluffy no-bake cheesecake. Find the exact ingredients in the recipe card below.

Start by bringing the cream cheese to room temperature. Simply cube or spoon it into a large mixing bowl and set aside. Prepare your pan: Line the bottom and sides of an 8-inch (21 cm) springform pan (or regular cake pan) with parchment paper.

In a bowl, stir together cracker crumbs and melted butter until evenly moistened. You can use store-bought graham cracker crumbs or blitz the crackers in a food processor.

Transfer the crumbs into the prepared pan and press into the bottom and 1 inch up the side, using a measuring cup or flat-bottomed glass. Refrigerate while preparing the filling.

Using an electric hand mixer (or stand mixer), whip the heavy cream to soft peaks, set aside. No need to clean the beaters.

Add cream cheese, confectioners’ sugar, zest of a small lemon, and 1 tablespoon lemon juice to a separate large bowl and beat until combined, about 30 sec to 1 minute.

Gently fold the whipped cream into the cream cheese mixture, using a rubber spatula.

Scrape this cheesecake batter in batches into the prepared crust. Evenly smooth the top. Chill cheesecake, covered, in the fridge for at least 4 hours.

Before serving, remove the ring of the pan and the parchment paper from the sides. Top with fresh fruit and enjoy!

Storage

This no-bake cheesecake will keep in the fridge for up to 3 days. The crust will soften over time but it will still be pleasant to eat (no mushy crust!).

Freezing No-Bake Cheesecake

I have already frozen single pieces of cheesecake with success: Pre-freeze single slices in parchment paper (just place each slice on a small piece of parchment and fold the sides up. When fully frozen, place several cakes into a ziplock bag or container. Defrost single pieces at room temperature for about 1 hour.

More sweet summer recipes:

If you make this recipe, be sure to leave a comment or/and give this recipe a rating! Above all, I love to hear how the recipe turns out in your kitchen.

Print Recipe

5 from 9 reviews

Click stars to rate now!

No-Bake Cheesecake (6 ingredients, no eggs)

No oven, no water bath, no eggs, no cracks. This no-bake cheesecake is super easy! The filing is light, airy, and creamy and sets up nicely in the fridge – without gelatin or agar-agar. You’ll need 6 ingredients, including the crust.

Author: carbgirl.com

Prep Time10 minutes mins

Chill time4 hours hrs

Yield: 1 8-inch cake

Ingredients

Crust:

• 200 g / 7 oz graham cracker crumbs (about 2 cups, see note)
• 6 tablespoons (85 g) butter, melted

Filling:

• 2 ⅓ bricks (528 g/18.7 oz) cream cheese, at room temperature
• ¾ cup (90 g) confectioner’s sugar (preferably sifted)
• 1 organic lemon (zest and juice)
• 1 cup (240 g) heavy whipping cream, about 35% fat

For serving:

• Raspberries (or other fresh berries)

Instructions

• Line the bottom and sides of an 8-inch (21 cm) springform pan* with parchment paper. If you haven’t done it by now, bring cream cheese to room temperature (cube it into a big bowl and set aside).

Crust:

• In a bowl, stir together cracker crumbs and melted butter until evenly moistened.
• Transfer the crumbs into the prepared pan and press into the bottom and 1 inch up the side, using a measuring cup or flat-bottomed glass. Refrigerate while preparing the filling.

Filling:

• Using an electric hand mixer (or stand mixer), whip the heavy cream to soft peaks, set aside. No need to clean the beaters.
• Add cream cheese, confectioners’ sugar, zest of a small lemon, and 1 tablespoon lemon juice to a separate large bowl and beat until combined, about 30 sec to 1 minute.
• Gently fold the whipped cream into the cream cheese mixture, using a rubber spatula. Scrape this cheesecake batter in batches into the prepared crust. Evenly smooth the top.
• Chill cheesecake, covered, in the fridge for at least 4 hours. It will keep in the fridge for up to 3 days. The crust will soften over time but it will still be pleasant to eat (no mushy crust!). See notes for freezing instructions.
• Before serving, remove the ring of the pan and the parchment paper from the sides. Top with fresh fruit and enjoy!

Notes

Graham crackers: You can buy graham cracker crumbs or crush your own crackers using a rolling pin or food processor. Use graham crackers for the classic cheesecake taste or substitute digestive biscuits or Biscoff biscuits.

* Using a springform pan where you can quickly remove the ring and bottom makes it super easy to transfer the cheesecake to a serving plate. You can use a regular round 8 or even 9-inch cake pan too (line bottom with parchment paper and oil the sides). Simply serve and slice the cake in the pan.

Freezing: I have already frozen single pieces of cheesecake with success: Pre-freeze single slices in parchment paper (just place each slice on a small piece of parchment and fold the sides up. When fully frozen, place several cakes into a ziplock bag or container. Defrost single pieces at room temperature for about 1 hour.